Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         masoor dal -- (pink lentils)
   1      small         cauliflower
   2      medium        onions -- finely chopped
     1/2  cup           ghee or oil
   1      tablespoon    ground chili
   2      teaspoons     freshly ground black pepper
     1/2  tablespoon    ground cumin
     1/2  tablespoon    ground coriander
   2      teaspoons     ground turmeric
     1/2                lemon -- juice of
   2 1/2  cups          vegetable broth -- or water
   2      ounces        desiccated coconut
     1/2  tablespoon    flour
   1      tablespoon    salt
   4      ounces        raw cashew nuts

Preparation:

Wash the lentils well and drain. Heat the ghee or oil in a large saucpan and fry the onions. When they soften add the chili, pepper, cumin, coriander, and turmeric. Stir in well and cook for 30 seconds or so. Add the lentils. Stir well to ensure that each grain is coated and add the lemon juice. Cut the cauliflower into small florets and add to the pan. Add the stock and the coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan. Add the salt and cashews. Cook a further 5-10 minutes until the lentils have formed a thick sauce. This dish is a complete meal in itself when served with plain boiled rice.