Soak the lentils over night. Cook the lentils, one sliced onion and chopped tomato in a pressure cooker for 15 minutes until tender.
Grind the onion, chillis, turmeric, mustard, peppercorns, cumin and tamarind to a smooth paste. Set it aside.
Bring one tsp oil to temperature in a medium skillet, on medium high. Add the mustard seeds, wait for 5 seconds and add in the second sliced onion. Stir fry until lightly browned.
Add the coconut and fry for a couple of minutes and add the ground spice mixture. Cook that for a couple of minutes before adding in the cooked lentils. Stir and add the brown sugar and salt to taste.
Serve with naan or rotis! Enjoy!
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