*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Indian                           Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Masoor Dal (Pink Lentils)
    1       sm           Cauliflower
    2       md           Onions, finely chopped
      1/2   c            Ghee or Oil
    1       t            Ground Chili
    2       ts           Freshly Ground Black Pepper
      1/2   tb           Ground Cumin
      1/2   tb           Ground Coriander
    2       ts           Ground Turmeric
                         Juice of 1/2 Lemon
    2 1/2   c            Chicken Broth
    2       oz           Desiccated Coconut
      1/2   tb           Flour
    1       t            Salt
    4       oz           Raw Cashew Nuts
   Wash the Lentils well and drain. Heat the Ghee or Oil
   in a large saucpan and fry the Onions. When they
   soften add the Chili, Pepper, Cumin, Coriander, and
   Turmeric. Stir in well and cook for 30 seconds or so.
   Add the Lentils. Stir well to ensure that each grain
   is coated and add the Lemon Juice. Cut the Cauliflower
   into small florets and add to the pan. Add the Chicken
   Stock and the Coconut. Bring to the boil and simmer
   for 20 minutes. Mix the flour with some of the liquid
   to form a smooth paste and stir into the saucepan. Add
   the Salt and Cashews. Cook a further 5-10 minutes
   until the Lentils have formed a thick sauce. This dish
   is a complete meal in itself when served with plain
   boiled rice.
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