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2 cups uncooked split lentils
1 teaspoon turmeric
¼ teaspoon coriander
¼ teaspoon cumin
1 chopped onion
2 minced garlic cloves
¼ teaspoon chili powder
4 tablespoons soy margarine
½ teaspoon garam masala
Salt and black pepper to taste
Take split lentils, place in a strainer and run cold water over them until the water is clear. Place in a pot with 6 cups of water, a pinch of salt and turmeric before bringing to a boil. Reduce to a simmer and cook lentils until they are done. Meanwhile, heat the soy margarine in a saucepan until melted. Add coriander, cumin, garlic and onion to melted margarine and cook until vegetables are softened. Stir in chili powder and cook for another minute. Remove from heat. Strain cooked lentils in strainer until water is separated from lentils. The lentils should look like a puree at this point. If they do not, mash them with a potato masher until they are. Stir in onion and margarine mixture until fully combined. Add garam masala before tasting. Add salt and black pepper as desired. Serve with rice or traditional Indian flatbread.
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