Wash the Red Lentils (2 cup) well in cold water until water runs clear.
Cook the lentils in Water (3 cup) over medium heat with half of the Onion (1/2), Curry Leaf (5), Pandan Leaves (1), Ground Turmeric (1 teaspoon), and Cinnamon Stick (1). You want them to cooked until they are tender, but still able to see the individual lentil pieces. Once lentils are finished cooking remove from stove.
In a pan, heat canola oil. Add the remaining Onion (1/2), Curry Leaf (10), Pandan Leaves (1), Dried Chili Pepper (3), Mustard Seeds (1 tablespoon), and Green Chili Pepper (2). Once the onion begin to soften, add the Desiccated Coconut (1 cup), Salt (to taste) and Red Chili Powder (1 teaspoon).
Add the cooked lentils and mix well by stirring gently without mashing the lentils.