Wash the lentils with well until the wash water remains clear. Sort out black lentils and those floating on the surface of the water.
Bring chili, tuna and turmeric to a boil, cook slowly with lid closed.
In a second saucepan, sauté curry leaves, onions, ramp leaf, cinnamon and lemongrass in hot oil until onions are brown.
Set aside half of the onions for garnish. Also add the lentils to the saucepan, add the thick coconut milk and salt to taste, simmer uncovered. The lentils should be very soft – everything together should have about the consistency of liquid porridge.
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