First if possible soak the lentils in the 4 cups of hot water, this will shorten the cooking time. Lentils may go from a red to more orange, this is normal.

If lenitls were soaking overnight, add to a medium sized pot. Add enough water to come up about an inch over the lentils. Turn stove to med-high and bring to simmer, when simmering, reduce heat to medium. Foam will begin to collect with a ladle or large spoon, remove and continue to cook until lentils are softened. lentils may be light to dark beige, this is normal.

when lentils are cooked drain slightly and set aside.

While the lentils are cooking...

Add the butter to a pan and heat at medium heat, add onion slices and cook until onion tips are starting to turn a dark brown, even if they go too long, and burn slightly, belive it or not, its ok.... but no blackened onions please!

when onions have our target color, add the coconut milk. We want the fat of the coconut, some will vary. i prefer the 17g of fat variety, more fat, more flavor! Since that is what this dish is all about, thats what we need.

As the coconut milk reduces, add the remaining ingredients, the salt will be to taste. Use caution when adding salt to anything reducing, as the water evaporates the salt will stay, so what tastes just right now may be a salt lick in 20 minutes....

As well i have suggested using 2 pcs. dried chilies, the fact is that is i am cooking for certian people i will up that greatly... at 2, my daughter can still handle it!

When the coconut milk is reduced by about 1/4, add the lentils and stir. The starch from the lenils will thicken the coconut milk and you should start to see the end product. Season with salt and serve.

Add Chopped tomato, and fresh cilantro to ganish!

The next day it will be even better, when the flavors have sat and soaked.