(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.)