MASOOR (LENTIL CASSEROLE)
    from Eleanor Hynes
    
1 tin lentils				3 dried red chilies (optional)
1 large onion chopped fine			3 small tomatoes chopped
1 boiled potato				˝ inch fresh ginger chopped
1 tsp turmeric				3 medium hot green chillies
1 tsp ground cumin (+1/2 tsp cumin seed)	1 clove garlic
1 tsp salt (to taste)			2 Tbsp chopped fresh coriander
    
Sauté onion, garlic and green chilies in oil. Add a paste made with the spices
(turmeric, cumin and ginger) and a little water. Add lentils (including water 
from tin), tomatoes and boiled potato.  Add salt and red chilies.  
Simmer for 20-30 mins.  
    
Sprinkle fresh chopped coriander just before serving.

Serve with: Cucumber Raita - chopped cucumber and plain yogurt.
    
If fresh rather than tinned lentils are preferred, soak them in 2x as much
water, use the water in the recipe and double the cooking time.
    
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