Parippu

Rinse the red lentils 2–3 times until the water runs clear. Transfer to a pot, add water, half of the sliced onion, half of the thinly sliced garlic, 1 green chili, half of the curry leaves, the pandan leaf, fenugreek seeds, and turmeric. Bring to a boil and cook over medium heat for 12–15 minutes, until the lentils are fully softened and starting to break down.

Remove the pot from the heat and lightly mash the lentils with a spoon to get a creamy but not fully smooth texture.

Pour in 250 ml of coconut milk and simmer over low heat for 3–4 minutes, stirring so the curry doesn't stick.

Add the remaining coconut milk, warm through for another 2–3 minutes over the lowest heat, and do not let it boil. Season with salt to taste.

For the tempering, heat coconut oil in a separate pan. Add black mustard seeds and cook until they begin to crackle.

Add the cumin and dried red chili, stir for a few seconds, then add the remaining curry leaves, onion, and garlic. Fry for 2–3 minutes over low heat until the onion turns golden, being careful not to burn the spices.

Immediately pour the hot tempering into the pot with the parippu and gently stir. Cover with a lid for 1 minute to let the aroma infuse the lentil curry.

Serve the parippu hot, reserving some of the tempering to spoon on top before serving.