Dal with Coconut

Ingredients:
- 1 pound dried lentils or small beans, rinsed and picked over
- 1 cup unsweetened shredded coconut or 1 can coconut milk, or 1 1/2 cups homemade coconut milk (page 584)
- 1/2 cup palm or brown sugar, or to taste
- Salt and black pepper to taste

Directions:
- Combine all the ingredients except salt and pepper in a large pot, along with water to cover.
- Bring to a boil over high heat and adjust the heat so the mixture simmers steadily but not violently.
- Cook, stirring occasionally, until the lentils are soft, about an hour.
- Season to taste and serve or cover and refrigerate for up to several days before reheating.