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Toor Dal

1 c red lentils
1 clove garlic
1/4 t cumin
1/4 t coriander
1/4 t turmeric
1/4 t cayenne (optional)
1/4 t black mustard seet
salt to taste
3 c water
1/2 t canola oil

Rinse lentils and bring to a boil in 3 cops water. Reduce heat
and cover. Cook for 30-40 minutes until lentils are very soft,
the consistency of thick soup.

Add cumin, coriander, turmeric, salt and cayenne. Allow to simmer
uncovered while preparing garlic and mustard seeds.

In a small frypan, heat oil to med hi. Mince garlic and saute in
oil with mustard seeds until just beginning to brown. Add to dal
and serve immediately.

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