Recipe By: Los Angeles Times - Prodigy; Serving Size: 6

• 1/2 Cup Olive Oil
• 1 Medium Onion -- sliced
• 1 Teaspoon Cumin Seeds
• 2 Cinnamon Sticks -- broken up
• 2 Cups Masoor Dal
• (Orange Lentils) -- picked over -- and rinsed
• 1 Teaspoon Ground Coriander
• 1/2 Teaspoon Ground Red Pepper
• 1/4 Teaspoon Dried Turmeric
• 5 Cups Water
• 1 Large Tomato -- halved
• 1/2 Teaspoon Salt
• 20 Okra Pods -- ends snipped off

Heat oil in deep pot. Add onion and cook with cumin seeds and cinnamon sticks over medium heat until onion begins to brown. Add dal, coriander, red pepper and turmeric and stir.

Cook 2 minutes. Add water. Stir and bring to boil. Add tomato, salt and okra. Cover and cook 20 to 25 minutes.

Makes 6 to 8 servings. By Barbara Hansen, Times Staff Writer Copyright Los Angeles Times