(Serves 4)

 
For the lentils: 
1 cup red lentils 
1/2 teaspoon turmeric 
1 quart water 
Salt to taste 
For the oil: 
1/2 cup canola oil 
2 teaspoons black mustard seeds 
1/2 teaspoon cumin seeds 
3 dried red chilis 
1 green chili, seeded and finely chopped 
8 curry leaves, coarsely chopped 
1 clove garlic, peeled and chopped 
1/2 teaspoon cayenne pepper 
1 tablespoon water 
To serve: 
3 tablespoons chopped cilantro leaves 
Juice of 1 lime 

For the lentils: saucepon, combine lentils, turmeric and water and bring to boil. Skim, reduce heat, cover and simmer until ...

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