Add lentils, turmeric, salt in a saucepan and fill with enough water to cover the lentils.
Cook over a medium heat for about 10 minutes until the lentils are soft .
In a different pan heat oil and fry the curry leaves, mustard, fenugreek, sweet cumin and chilli until fragrant.
Add the garlic and onion and fry until slightly brown.
Add the cooked lentils into the pan and cook for 2-3 minutes.
Add the coconut milk and curry powder and continue to simmer for 3 minutes.
Adjust salt to taste and serve.