Dhal (east Indian Lentil Gravy Sauce) Recipe

+ Directions : Wash the lentils, add to soup stock, cover and sinner gently until tender, 1 1/2 to 2 hours. Then put the lentils through a sieve. The pulp should be the consistency of thin gravy. Meanwhile, heat the butter, add the curry powder and onions and fry slowly for 1 minute. Add the lentils and sinner for 20 more minutes. Serve with boiled rice. Dhal made with split peas: use prepared split peas in place of lentils and proceed as for making Dhal.

BENNETT, Victor The Complete Bean Cookbook Bonanza Books. New York MM Format by John Hartman Indianapolis, IN