Masoor Dal - Indian Lentils

Course : Curry
Serves: 6
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1/2 pound masoor dal -- (pink lentils)
1 medium onion -- thinly sliced
2 cloves garlic -- thinly sliced
1/4 cup ghee or oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 tablespoon ground chile
4 pieces cardamom pods
4 whole cloves
1 stick cinnamon
1 1/2 teaspoons salt
4 ounces desiccated coconut
2 medium tomatoes

Preparation / Directions:

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 chile, mixing well. Cook for two minutes, then add the cardamoms, cloves, and cinnamon. 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 blender and add to the pan. Chop the tomatoes into quarters and add to the dal just before serving.

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