This is one of my favorite Indian dishes - south indian food can be a little hotter, which I love. You can use pretty much any meat, including the chicken I recommend here. Also goes great with prawns and white fish. Serve with Rice and heated tortillas
Heat 1 tablespoon of the oil and add chana dal, coriander and cumin seeds, and dry chili peppers. Roast for 3 minutes on medium heat and then add coconut, garlic and ginger for an additional 1-2 minutes.
Remove from heat and grind the spices to a paste.
Heat remaining oil in a dutch oven and saute onions until golden brown.
Add spice paste and saute for 2 minutes.
Add tomatoes, cayenne pepper and turmeric, then chicken. Cook while stirring for a few minutes.
Add warm water and cover. Simmer on low for about 20 minutes. Turn off heat and let rest for 15 minutes. Garnish will cilatro.