Masoor Dal - Indian Lentils

• 1/2 pound lentils, red (masoor dal)
• 1 medium onions thinly sliced
• 2 cloves garlic thinly sliced
• 1/4 cup ghee (clarified butter)
• 2 teaspoons coriander ground
• 2 teaspoons cumin ground
• 2 teaspoons turmeric ground
• 1 teaspoon red pepper flakes ground
• 4 each cardamom pods
• 4 each cloves
• 2 inch cinnamon sticks
• 1 1/2 teaspoons salt
• 4 ounces coconut desiccated
• 2 each tomatoes

1. Wash the Lentils well with plenty of water, put into a saucepan with enough water to cover.
2. Bring to the boil and boil gently until the Lentils are soft.
3. Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and Garlic.
4. When the Onion softens add the Coriander, Cumin, Turmeric, and Chili, mixing well.
5. Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon.
6. Now add the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well.
7. Add a little more water if necessary.
8. (This dish should be fairly liquid.)
9. Add the Salt and continue to cook for a further 5 minutes.
10. Blend the Coconut with 23 Cup Water in a liquidiser and add to the pan.
11. Chop the Tomatoes into quarters and add to the Dal just before serving.

red, onions, garlic, ghee, coriander ground, cumin ground, turmeric ground, red pepper, cardamom pods, cloves, cinnamon, salt, coconut desiccated, tomatoes

Taken from recipeland.com/recipe/v/masoor-dal-indian-lentils-41168 (may not work)