Dhal Curry

(by Beatrice Fernando)

2 c. red lentils (masoor dhal)

1 T. coconut oil

1/2 onion, minced

3 cloves garlic, minced

optional: 6 curry leaves

1 t. cumin seeds

1/2 t. turmeric

salt, to taste

1 tomato, minced

juice of 1/2 lemon

Wash the lentils a few times until the water runs clear.

In a large pot, heat coconut oil, and add onion, garlic, and curry leaves.

When onion is golden brown, stir in cumin seeds, turmeric, and salt.

Add tomato and cook for a few minutes.

Add lentils and 3 cups water.

Bring to a boil and simmer until tender, about 20 - 30 minutes.

If water evaporates before the lentils are cooked, add more water.

Cool slightly and stir in lemon juice.

(Read Innocence, the story that accompanies this recipe.)