Rinse split peas thoroughly, and then put in a large saucepan with turmeric and 1.5 liters of water. Bring to the boil, reduce heat to low- medium and skim surface. Simmer, uncovered for 30-35 minutes or until peas are tender and water has almost all evaporated.
Place frying pan over low heat, add 1 tbsp coconut oil, mustard seeds, cumin seeds, dried chili and curry leaves. Slowly cook once mustard seeds start to pop and the mixture smells aromatic. Remove from heat, set aside.
Place remaining coconut oil in the same frying pan, place over high heat, add mince, curry powder, salt and Fountain Hot Chilli Sauce, and stir well. Cook for 5 minutes or until mince is cooked through and set aside.
Once the dahl is of a thick consistency, add coconut milk, spice mixture, and stir well. Re-heat mince if necessary.
Ladle dahl into serving bowls, top with mince mixture and serve with coconut cream, coriander, mint and naan or roti bread.