Melt butter in medium saucepan over medium-low heat. Add coconut, just half the garlic, and mustard seeds and cook, stirring constantly, until garlic is golden brown and mustard seeds just begin to pop, 2 to 4 minutes. Remove from heat immediately and transfer to small bowl. Wipe saucepan clean and set aside for step 3.

Combine rice, coconut milk, ⅓ cup water, and ¼ tsp salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes.

Meanwhile, heat 2 tsp vegetable oil in same medium saucepan over medium-high heat. Add jalapeño, just 1 tsp garam masala, ginger, and remaining garlic and cook until fragrant, 1 to 2 minutes. Add lentils, 1¾ cups water, and ½ tsp salt. Bring to a boil, reduce heat to low, cover, and cook until lentils are tender and burst, 15 to 20 minutes. Stir in Swiss chard. Remove from heat and add lemon juice. Season to taste with salt and pepper and cover to keep warm.

Stir lemon zest, cilantro, and a pinch of salt into butter crisp. Divide coconut rice between bowls and top with lemon masoor dal. Sprinkle with butter crisp. Dig in!

For lentils, to “sort” means to look for and discard any naturally occurring debris or stones. For chiles, wash hands and cutting board well after handling peppers. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.