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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.