Red Lentil Curry
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1 tablespoon    Vegetable oil
2 teaspoons     cumin
1/2 teaspoon    turmeric
1 teaspoon      paprika
1 large         Onion, chopped
2 cloves        Garlic, minced
1 fresh         red chilli
1 teaspoon      ground black pepper
1 cup           red lentils
1 cup           water
1 can           peeled tomatoes
1 tablespoon    tamarind sauce
2 tablespoons   coriander chutney
4               kokum pods (at least I think they're pods)
1/4 cup         apple juice
sufficient      salt to taste
sufficient      tomato puree to thicken
1               lemon (the juice of)

Fry  the  cumin,  turmeric,  paprika, onions and garlic in the oil. Add the
chilli,  black  pepper,  and  the  red lentils. Fry for a couple of minutes
more.  Add  the  water,  the  canned  tomatoes,  the  tamarind  sauce,  the
coriander  chutney  and the kokum and leave to simmer for about 15 minutes.
The  lentils  should  be soft but still intact. Add the apple juice, tomato
puree  and  salt  to taste. Simmer for another ten minutes till the lentils
are disintegrating and the mixture has thickened. Add the lemon juice.

Serve with brown rice and top with soya yoghurt.