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Heat the oil in a heavy bottom pan on medium heat and cook the mustard seeds until crackling, about 2 minutes.
Add the garlic, onion and chilli and cook until onions turn golden brown, about 4 to 5 minutes. Stir in the cumin, coriander and tomato and cook until thick. Add the turnips, coconut, turmeric and salt and mix until all the ingredients are well combined.
Add 1 cup of water and cook, stirring occasionally, until the turnips are cooked, about 20-25 minutes. Increase the heat until any remaining water is absorbed. Dill can be added as a garnish.
Wash the lentils until the water runs clear. Add them to the water along with the turmeric and salt and cook over medium-high heat until the lentils are tender, about half an hour, skimming frequently with a spoon.
In a heavy-bottom pot, heat the oil and add the curry leaves, stirring until very fragrant, about a minute. Remove 4 leaves and reserve for the garnish. To the oil, add the mustard seeds, asafetida, ginger and tomato and cook until the tomato begins to dry about 3 minutes. Add the reserved lentils, water, coconut milk, tamarind, and black pepper and bring to a boil. Reduce the heat and simmer for another 3 minutes.
Season it with salt and serve hot, garnished with the fried curry leaves.