Lentil Curry

Recipe based on one from Karibu Cookbook
Serving Size: 4 as a main dish, at least 8 as a side dish

1 cup whole lentils
1 cup chopped onion
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon turmeric, ground
1/2 teaspoon red (cayenne) pepper ground OR use red Indian chili powder - I use less than 1/2 tsp. to keep it from being too spicey for me
4 medium tomatoes chopped fine (or use canned tomatoes)
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2 tablespoons oil
1 teaspoon minced garlic
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
2 green chiles (optional) split

1. Soak lentils overnight or cover with hot water and soak for an hour or two
2. Drain the lentils several hours before the meal.
3. Put lentils in large pot and cover with fresh water. Add onion, fresh ginger, minced garlic, salt, turmeric, ground red (cayenne) pepper, and tomatoes.
4. Bring to a boil, reduce heat and simmer for 2 hours.
5. Just before lentils become tender, place oil in a separate pan over medium heat. Place garlic and the cumin and coriander powders into oil. Add split green chilies if a hotter curry is desired (the chili powder usually makes it hot enough for me, although I have used the chilies on occasion). Stir until garlic is brown and then add to lentils.
6. Continue simmering 20 to 30 minutes or until lentils are thickened and well cooked.
7. Serve over rice if desired.
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Notes: doubles well, freezes well