Rinse the brown lentils thoroughly and set them aside.
In a large pot, bring water to a rolling boil over medium heat.
Carefully add the brown lentils, whole garlic cloves, chopped green chilli, chilli powder, turmeric powder, and salt into the boiling water.
Stir the ingredients gently to combine them evenly.
Reduce the heat to medium, cover the pot, and let the lentils cook for 35–40 minutes, stirring occasionally to prevent sticking.
Once the lentils are soft and cooked through, stir in a handful of fresh chopped coriander.
In a separate small pan, melt the butter over medium heat for 2–3 minutes.
Add the garlic cloves to the melted butter and cook for 2-3 minutes until lightly golden and fragrant.
Stir in the Kashmiri chilli powder and cook for another 1–2 minutes, allowing the spices to release their aroma.
Pour this spiced butter mixture (tadka) into the cooked lentils and stir thoroughly until the curry is well combined and flavorful.
Serve hot, garnished with extra coriander if desired.
