Red Lentil And Coconut Dal (or Soup)

1 - bring the first 3 ingredients to a boil, then immediately reduce to a simmer so the pot doesn't boil over.

2 - add the next 4 ingredients. simmer - stirring occasionally - until the lentils are breaking down. this could take from 15 to 40 minutes depending on the lentils and your stove. occasionally skim the foam off the top, add more water if the dal seems too thick (or it may scorch on the bottom).

3 - in another pan with a lid, fry the mustard and cumin seeds in a little hot oil until they pop. reduce heat and stir in the garam masala and as much cayenne powder as you'd like. add a crushed garlic clove and a 1-inch cube of ginger, grated.

4 - once the garlic and ginger have browned, stir the fried spices into the dal. simmer for 5 minutes.

5 - to serve, fish out the big chunks of ginger root. serve over rice with thick yogurt and chopped cilantro on top. for a "soupier" dal, add a tin of diced tomatoes and a little more water.

I've made it with chunks of cooked carrot, squash, sweet potato, chick peas and /or mung beans added and I add fresh curry leaves when I have them, but this is the basic recipe. play with it as you see fit.