Crispy Indian-ish Lentils with Rice & Yogurt

Bahan-bahan (3 porsi)

• 3/4 cup (150g) brown, green, or French green lentils
• Kosher salt and freshly ground black pepper
• 1 cup (190g) uncooked long-grain white rice ((or 3 cups (425 g) cooked rice))
• 1 teaspoon black or brown mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 3 tablespoons neutral-flavored, high-heat oil of choice
• 1 medium shallot, (very thinly sliced into rounds (1/8-inch or 3mm slices))
• 4 g arlic cloves, (thinly sliced)
• 1.5 inch (3.75 cm) piece fresh ginger, ( peeled and sliced into matchsticks)
• 1 small serrano pepper, (thinly sliced into rounds (remove membranes and seeds for mild heat))
• 1/2 teaspoon ground turmeric
• Flaky sea salt
• 1/2 cup (115g) good-quality plain coconut yogurt
• 2 to 3 teaspoons freshly squeezed lemon juice
• 1/4 teaspoon organic cane sugar
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 3/4 cup (12g) fresh cilantro leaves and tender stems, (chopped)
• 1 tablespoon freshly squeezed lemon juice