Step 1

Heat oil in a saucepan over medium heat. Add diced tomato, ginger, and (optional) jalapeno halves. Cook 2-3 minutes, stirring occasionally.

Step 2

Add canned lentils, coconut milk, water, turmeric, garam masala, cumin, and coriander. Stir to mix. Bring mixture to a brief boil. Reduce heat to low, cover, and let simmer for at least 5 minutes, stirring occasionally.

Step 3

If used, remove jalapeno pepper halves. Stir in lime juice, and adjust flavor with salt.

Step 4

Serve dal warm over rice and topped with optional garnishes.