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.

Serves 2

Harvey Day, The Complete Book of Curries, 1970, Mussoor or Continental Lentils