Basically she puts some lentils in a fair bit of water with some turmeric, garlic, ginger (I used paste from a jar), onion seeds, a couple of cardamom pods, a couple of cloves, a cinnamon stick and some whole green chillies with slits in them to let the flavour out. Boil that mix until it is bubbling like a volcano.
In the meantime make rice (or put the kettle on to make rice and get waylaid making coffee or blackberry gin or something). Add some salt to the bubbling volcano.
Then fry up the tarka: Melt some coconut oil in a pan and add in some urid dhal and fry until they start to change colour to be more pink. Then add in a teaspoon or so of black mustard seeds and fry til they start to spit. Put in about ten or so curry leaves and leave until the dry out and get crispy. Then add all this to the lentil concoction (when you add it, it makes the best sound!).
All you need now is some fresh coriander as a garnish and you can tuck in. Beware of the whole chillies when you eat it, feel free to pick them out together with the cloves, cardamom and cinnamon.