Recipe - Masoor Dal - Indian Lentils

One half pound Masoor Dal (Pink Lentils)
1 md Onion,thinly cut or sliced up
2 Cloves Garlic, thinly cut or sliced up
One fourth cup Ghee or Oil
2 teaspoon Ground Coriander
2 teaspoon Ground Cumin
2 teaspoon Ground Turmeric
1 teaspoon Ground Chili
4 Cardamom Pods
4 Cloves
1 2inch Stick of Cinnamon
1 One half teaspoon Salt
4 ounce Desiccated Coconut
2 Tomatoes

Wash the Lentils well with plenty of water, put into a saucepan with enough
water to cover. Bring to the boil and boil gently until the Lentils are
soft. Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and
Garlic. When the Onion softens add the Coriander, Cumin, Turmeric, and
Chili, mixing well. Cook for two minutes, then add the Cardamoms, Cloves,
and Cinammon. Now add the Lentils together with any liquid they have been
cooking in and stir rapidly to ensure the spices mix in well. Add a little
more water if necessary. (This dish should be fairly liquid.) Add the Salt
and continue to cook for a further 5 minutes. Blend the Coconut with 2/3
Cup Water in a liquidiser and add to the pan. Chop the Tomatoes into
quarters and add to the Dal just before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini