Red Lentil Dal
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2-1/14 cups vegetable broth (2-1/4 to 2-1/2)
1 cup red lentils, sorted and rinsed
1 onion
2 cloves garlic, minced
1/2 tsp. red pepper flakes (2 tsp)
1 tsp. ground cumin (1 tsp)
1 tsp. ground turmeric
1/2 tsp. ground coriander (1/4 tsp)
1 tbs. tomato paste (canned tomatoes)
1/2 cup light coconut milk
2 tsp. fresh lime juice

Bring broth and lentils to boil in pot over high heat.  Reduce heat to medium-low, partially cover and simmer 20 minutes, or until lentils are tender.  Cover, and remove from heat.

Heat oil.  add fungreek seeds (1 tsp), mustard seed (1 tsp), cumin seed (1 tsp).  Add onion, garlic, and red pepper; saute.  add coriander powder (1/4 tsp), red pepper (1/2 tsp), chili powder (1/4 tsp), tumeric (1 tsp), cumin (1 tsp), curry powder (1 tsp).  Cook 3 minutes, stirring constantly.  Add tomato paste, and cook 3 minutes, stirring constantly.  Add coconut milk and lentils, and cook 3 more minutes.  A garam masalam (1 tsp)

Season to taste with salt and pepper, and stir in lime juice.  Serve over rice.

add fungreek seeds (1 tsp), mustard seed (1 tsp), cumin seed (1 tsp)
add coriander powder (1/4 tsp), red pepper (1/2 tsp), chili powder (1/4 tsp), tumeric (1 tsp), cumin (1 tsp), curry powder (1 tsp), garam masalam (1 tsp)