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.