1/2 lb Masoor Dal (Pink Lentils)

1 md Onion,thinly sliced

2 Cloves Garlic, thinly sliced

1/4 c Ghee or Oil

2 ts Ground Coriander

2 ts Ground Cumin

2 ts Ground Turmeric

1 ts Ground Chili

4 Cardamom Pods

4 Cloves

1 2-inch Stick of Cinnamon

1 1/2 ts Salt

4 oz Desiccated Coconut

2 Tomatoes

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 Ghee or Oil in a frying pan and fry the Onion and Garlic. When the Onion softens add the Coriander, Cumin, Turmeric, and Chili, mixing well. Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon. 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 2/3 Cup Water in a liquidiser and add to the pan. Chop the Tomatoes into quarters and add to the Dal just before serving.