Boil lentils. Meanwhile gently fry some onions and garlic (and a bit of fresh ginger if you like it). Add tablespoon of your favourite curry paste (or if being really poncey, grind together some mixed whole spices...) When lentils are soft, stir in onions and garlic with paste and cook together for 10-15 mins. Stir in about a third of a packet of creamed coconut (or you can use cans - about half should do it)
Slice a bit of onion very finely. Dry fry some spice seeds (Cumin and mustard or kalonji good), chuck in some butter, then when hot add the onion. Brown lightly and pour over the dhal to serve.