. Use whatever method you prefer.
In a heavy, wide 2.5 quart (or so) sauce pan, heat the oil and
saute' the garlic until it just starts to turn tan. Add the tomatoes,
reduce heat a little, and cook for 5 or more minutes; the tomato
should break down into nearly a paste.
Add the lentils and water, and stir. Add the ginger slices and
pinch of curry powder (or hot powder for another variation) and
stir. Cook until the water is all absorbed and the lentils are as
tender as you like, this could be anywhere from 30 min. to an hour.
Stir once in a while. Near the end, stir in the salt and lemon juice.
Serve with buttered basmati rice and a vegetable; I did spiced
green beans. And a nice bread or cracker like pooris or chapatis
or papadum to round it out.
Bon apetit, Sahib! (Next time I fry some onion with the garlic,