Place a large saucepan over high heat. Add the coconut oil.
When the coconut oil had melted add the onion, garlic, ginger and mustard seeds. Cook until the mustard seeds start to pop and the onion is translucent.
Add the garam masala, cumin, turmeric and chilli powder and saute for 5 minutes until fragrant.
Add the lentils and stir to coat with the spices. Add the vegetable stock and tomato, bring to the boil, then reduce to a simmer.
Simmer, stirring occasionally, for 30-40 minutes. until the lentils have softened. Add more liquid if the lentils start to dry out before cooking through.
When the lentils are cooked through, add the salt, seasoning to your preference.
Serve immediately. Enjoy with a side of Chapati Bread.