DAHL

Dahl is one of the indispensable accompaniments to curry.

Serves 4

250 g/2 cups lentils
750 ml/3 cups beef or chicken stock
250 ml/1 cup water
1 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon cumin
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
For fried onions
2-3 tablespoons oil
2-3 onions, sliced

1. Soak the lentils overnight in water to cover. Drain them and put them in a large pan with the stock, 1/3 of the water, and turmeric. Bring to a boil, cover and simmer 20-30 minutes until the lentils are very soft stirring often. Drain, reserve any liquid, and work the lentils in a food mill or purée them, in a blender. Add the coriander, cinnamon, cumin, cloves, nutmeg, and salt, and beat with a spoon, adding reserved cooking liquid to make the consistency soft and smooth, not sticky. Taste the dahl for seasoning.

2. For the onions: Heat the oil and fry the onions until thoroughly browned; drain them on paper towels. You can prepare 48 hours ahead up to this point. Keep dahl and onions, covered, separately in the refrigerator.

3. If preparing ahead, reheat the dahl on top of the stove.

4. Serve the dahl in the casserole or transfer to a bowl and sprinkle with the fried onions.