Ingredients

Serves 4-6

500gr masoor dal (pink lentils)
1 medium onion, thinly sliced
2 cloves garlic, thinly sliced
¼ cup oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon ground chilli
4 cardamom pods
4 cloves
1 2-inch stick of cinnamon
1 ½ teaspoon salt
120gr desiccated coconut
2 tomatoes

Method

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 oil in a frying pan and fry the onion and garlic. When the onion softens add the coriander, cumin, turmeric, and chilli, mixing well. Cook for two minutes, then add the cardamom, 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 ⅔ cup water in a blender and add to the pan. Chop the tomatoes into quarters and add to the Dal just before serving.

Optional
Add in some grated zucchini, steamed spinach and/or coriander.