Rinse the lentils in water and drain them. Repeat until the water remains fairly clear, then drain and add the measured amount of water and put on a high heat. Turn it down to medium high once the water is boiling. Red lentils are fastest, but others are healthier. If you have time, let them soak after cleaning for a while before cooking.

Chop the onion and garlic. (The preparation time is so short because you can do this while the lentils are cooking.)

Set a frying pan on high heat, and add oil once it's hot. Let the oil heat a bit, then add the black mustard seeds. They will start popping — cover the pan so that they don't fly out. Once the pace of popping has slowed down, add the onion, garlic and curry leaves. Stir regularly, and when the onions have become somewhat translucent, turn the heat off.

Shortly before the lentils are done, add the coconut milk. When the lentils are done (after the individual lentils are soft, but before they have all mushed together into a paste), turn the heat off. Add the onions and other spices. Mix it all up. Enjoy!