Eleanor's Red Lentil Dahl

Sweet Eleanor posted this recipe on Facebook so I am transferring it here to its rightful home. Thanks, Eleanor!

Red Lentil Dahl 

9 oz. split red lentils (you want the small, thin kind b/c they cook faster)
2 medium onions, finely chopped
3 oz. butter
6 cloves garlic, minced
2 medium carrots, peeled and very finely chopped
2 tsp. whole cumin seeds
2 tsp. whole mustard seeds
1 Tbsp. ground turmeric
1 can (400 ml) coconut milk
7-8 thin slices of ginger, unpeeled
1-1.5 lb. tomatoes, peeled and roughly chopped (or 1 large can chopped tomatoes)
juice of 1 large lime
2 Tbsp. chopped fresh cilantro 

In a deep skillet, fry onions in butter until pale golden. Add half the garlic, the carrot and the whole spices and cook gently for 5 minutes. Stir in the turmeric and cook for a couple of minutes. Add the lentils and 10 fluid oz. water or chicken broth, coconut milk, ginger, tomatoes, a heaped tsp salt and pepper to taste. Simmer and cook gently, uncovered for 40-50 minutes, until lentils are tender and all but dissolved into the liquid. You may need to add more water during this time to stop the mixture from drying out. Remove from heat. Melt remaining butter in a small pan and when it starts to froth, add rest of garlic, stir vigorously until it colors slightly. Immediately add into lentils, constantly stirring and add the lime juice and coriander. Cover and leave to mellow for 10 minutes before serving. Now blow some MINDS with your culinary skills.