Red lentil dahl -
Finely chop a big onion, a couple cloves garlic. Fry gently on a low heat then add a chopped green chilli, a load of chopped coriander (the root ends; save the leaves for later), some ginger (fresh, dry or frozen), a teaspoon or two of turmeric, a teaspoon cumin seeds and lots of black pepper.
Add red lentils - it depends how much you want to make as to how many to use, but maybe around 150g - and just cover them with boiling water. Let the lentils bubble away for fifteen mins or so - you might need more water but don't make it too sloppy.
When the lentils are starting to get mushy but are not quite done, put in a pot of coconut cream. Get a wooden spoon and beat the coconut and lentils. Taste again. You might want more pepper and you'll want salt now too and perhaps a squeeze of lemon. You might want some red chilli flakes. You will want some garram massalla.
Turn the lentils off for a bit. Slice a big onion into thin half moons and slice three cloves garlic into thin slices. Fry in hot oil until brown and just before they are done add a teaspoon cumin seeds and a teaspoon mustard seeds. Pour (with the oil) over the top of the lentils and then add lots chopped coriander.
If you search under my name for lentil chilli, you'll find my uber veggie chilli recipe too. Mine doesn't have red kidney beans in because dd1 won't eat them, but you can easily shove a drained tin in just before it's ready to eat.
Green lentils are really nice cooked in a sausage casserole. Can give you my recipe for that if you want it.
Sorry about the fact I never weigh anything though; I just add the lentils by sight.