Rinse lentils and set aside.
In a medium saucepan, heat ghee or oil at medium. When the oil starts to shimmer, add in the asafetida and cumin seeds, and cook until cumin seeds start to brown, about 1 minute. Add onions and cook, stirring frequently, until they soften and turn aromatic, about five minutes, then add turmeric, garlic, and ginger. Fry until you smell their fragrance.
Add in the coriander powder, garam masala, chili powder. Stir well. Quickly add in the rinsed lentils and 4 cups fresh water. Bring the lentils to a boil, then turn the heat back to medium, partially cover them with a lid and cook them until softened, about 30 minutes. Uncover, add the can of coconut milk, and heat through. If needed, add water for your desired thickness. Add salt to taste. Turn off the heat. Add lemon juice, cilantro, toasted coconut, and Brooklyn Delhi Achaar on top. Serve as a soup or with rice and naan.