Rinse the lentils in cold running water. Drain and set aside.
In a medium saucepan, bring water to a boil. Add the lentils, turmeric and pinch of salt, and stir. Bring the mixture to a boil.
Reduce the heat to medium and cook, stirring occasionally for 25 minutes or until the lentils are tender.
Increase the heat to medium high and then add the tomatoes, coconut cream and tamarind paste. Stir and cook for 5 to 8 minutes or until the sauce thickens. Season to taste with salt. Remove from the heat and set aside.
Heat the oil on a frying pan over medium heat. Add the mustard seeds and fry until it starts to pop. Add the curry leaves and fry until they shrink in half.
Add the onions and garam masala, and cook until the onion is translucent, about 5 minutes. Add the okra and cook until soft, about 5 minutes. Remove from the heat.
Return the lentil mixture on the heat and stir in the okra mixture. Cook, over medium heat for 2 minutes or until heated through.
Serve, garnish with chopped cilantro.