Categories: Vegetables, East/orient 
      Yield: 6 servings 
  
  1 1/2 c  Red or brown lentils, 
           -yellow or green split peas, 
           -or split, hulled mung beans 
      4 c  Water 
      2    Dried chiles, whole 
    1/4 ts Turmeric 
    1/2 ts Salt 
      2 tb Vegetable oil 
    1/2 ts Cumin seeds 
      1 c  Chopped onions 
      1 ts Fresh ginger root,grate/peel 
      1 tb Fresh lemon juice 
      1 ts Garam masala (optional) 
  
  Wash lentils in several changes of cold water. In a 
  medium pot, cover with the water and add the whole 
  dried chiles, turmeric, and salt. Bring to a boil, 
  reduce heat, and simmer, stirring often, until very 
  tender. This will take about 30 minutes for red 
  lintels, 45 minutes for peas, or an hour or more for 
  mung beans. It may be necessary to add more water to 
  prevent sticking,but only 1/2 cup at a time, because 
  the final consistancy should be fairly thick. When the 
  lentils are almost cooked, heat the oil in a small 
  pan, add the cumin seeds, and cook for 10 or 15 
  seconds. Stir in the onions and ginger and cook until 
  the onions begin to brown, about 5 or 10 minutes. 
   When the lentils are tender, remove and discard the 
  hot peppers. Stir in the onion mixture, lemon juice, 
  garam masala, and salt to taste. Serve, passing 
  additional garam masala to sprinkle on top, if desired. 
   
  VARIATIONS Spinach Dal: Add 4 cups of chopped, fresh 
  spinach to the onions after they have sauteed for 
  about 5 minutes and then cook for 5 minutes more. 
  Tomato Dal: Add 1 cup chopped tomatos to the onions 
  after they have sauteed for about 5 minutes and then 
  cook for about 5 minutes more. Spinach- Tomato Dal: 
  Add both spinach and tomatoes.