In a large container wash and sort through the lentils. Drain.
In a 1.5-quart saucepan, bring water to the boil. Toss in the lentils.
Chop the onion and set aside. Measure out the coconut, cayenne, garam masala, turmeric, and salt; set aside.
When semi-boiled (about 10 minutes), add the onion and reserved seasonings. Cook until soft but not soggy (about 20 minutes altogether).
Meanwhile frizzle the crushed garlic clove in oil in a small pan.
Stir garlic and oil into the cooked lentils. Serve with boiled brown rice and lime pickle or relish.
Harvey Day, The Complete Book of Curries, 1970, Mussoor or Continental Lentilshttp://macheads2.net/recipes/SloppyRedLentils.html