Cucumber cooked with lentils

Pretty much what it says on the tin - the lentils form a sauce with coconut milk which would work with a lot of other vegetables as well (I'm planning to try it with cabbage).

I'd make a couple of modifications: firstly the lentils, being pre-soaked, don't absorb that much more liquid during the cooking time so I found I had to reduce the sauce quite fiercely, which I'll avoid next time by adding less water at the outset; and secondly the chillies didn't contribute much flavour in their short cooking time, so I'd add them earlier.

I only had dried curry leaves, not fresh, so they added less flavour at the end; I might try an alternative tarka such as cumin or mustard seeds and maybe a little onion.