In a large POT, heat 2 tbsp oil over medium-low heat.
Add onion and fry until they turn translucent.
Add garlic and Masoor Dal spices.
Sauté 30 - 60 seconds, stirring constantly.
Add lentils, 3 cups of water, tomato puree, coconut milk, and salt to taste.
Cover. Bring to a boil.
Turn heat to low. Cook 15 - 20 minutes until the lentils are tender, stirring frequently.
Serve Masoor Dal in bowls.
Optionally, top the soup with cilantro, parsley, coconut flakes, raisins, plain yogurt, and/or fresh chili to taste.