Adapted from Anupy Singla's The Indian Slow Cooker. I've adapted the recipe for the stove, since red lentils cook so quickly. But if you want to use a slow cooker, Singla recommends cooking the lentils on low for 5 1/2 hours and then for another 30 minutes after adding the coconut milk. Also: 1) I've dialed down the spice; free free to add a couple of finely chopped serrano chiles at the beginning. 2) If you don't have curry leaves, don't worry -- it still tastes wonderful. And it freezes beautifully.

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