This dish combines two classic Indian recipes—dal, or lentil stew, and tarka, a mixture of spices and/or aromatics that have been bloomed in hot oil. We use red lentils that cook quickly and readily break down to a coarse but velvety puree, then finish them with a heady blend of mustard, cumin, alliums and fresh chilies sizzled in coconut oil. You can lightly crush the mustard and cumin seeds for the tarka all at once using a mortar and pestle or the bottom of a skillet. Serve the lentils with basmati rice or warmed naan, and if you like, with cilantro sprigs, lemon wedges or plain yogurt on the side.