Perfect, easy curried lentils

Easy Dal (Curried Lentils)

1/2 cup dry lentils (I prefer french green lentils, they have the best texture)
1 cup water
3/4 cup (half of a can) coconut milk
1 tbs sugar
1/2 tbs curry power
1tsp garlic powder
1 tsp (or more) turmeric
1 tsp (or more) cumin
1 tsp (or more) cayenne pepper
a generous pinch or two of salt

Note: the "or more" means you can add more of this for a spicier dal.  Nick and I love really spicy food, so I just shake a bunch in, and also add a couple drops of chili oil.

Rinse the lentils and place in a bowl with the water.  If you happen to be strange like me and have whey laying around, add half a tablespoon to make the lentils more digestible (and less farty...).  Let stand and soak for 1 hour.  This step can be skipped, but it makes the food easier on the stomach.

Pour lentils and water into a small pot.  If the water is really dirty, you can drain it and replace back to the same level with clean water.  Bring lentils to a boil, then put on low heat and simmer for 15 minutes.  After 15 minutes, add all the other ingredients (coconut milk and spices).  Let simmer, covered, for another 15 minutes, stirring occasionally.  I usually uncover the last 5 or 10 minutes because Nick likes a thicker dal, but it's traditionally pretty soupy.  Remove from heat and you're ready to go.  It's best served over basmati rice.

This usually makes two servings (very generous ones).  It's very healthy, since lentils are high in magnesium and calcium and potassium.  Eating pepper reduces plaque deposits in veins.  It also forms a complete protein, and will keep you full for a while.  Not to mention, if you make it spicy enough you can clear out your sinuses.  As the recipe stands it's not very hot spice, but there is a noticable curry flavor.  If you're a curry lover, you can easily increase the powder to a full tablespoon.

Cost per serving, if served with basmati rice: around 75 cents.