INGREDIENTS

INSTRUCTIONS

Pick clean and wash all the beans thoroughly in several changes of
water. Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2
litres (1 1/2 quarts) of water. Bring the water to the boil and stir
often to prevent the beans from sticking to the bottom of the pan or
lumping together. Cook over medium heat, partially covered, for about
30 minutes. Stir in the salt to taste. Keep the lentils on a low
simmer while you make the fried seasonings. Heat 4-6 tablespoons of
the oil in a large frying pan over medium high heat. Add the onions
and cook, stirring constantly, until they turn light brown (15-18
minutes). Add the garlic, ginger and chilies and continue cooking for
2 more minutes. Increase the heat to high, add the tomatoes, and fry,
turning them carefully and shaking the pan, until they look slightly
browned and cooked (about 5 minutes). Pour the entire contents of the
pan over the dal and gently stir to mix. Continue simmering while you
make the spiced butter. Wipe the frying pan clean and place it on
medium-high heat. Add the remaining 2 tablespoons of the oil. When it
is hot, add the cumin, cayenne and paprika. Immediately pour the
entire contents of the pan over the dal, scraping the mixture out  with
a rubber spatula. Stir a few times, just to streak the dal with  the
spiced butter. Serve garnished with coriander and more paprika.  Recipe
by: Julie Sahni - Classic Indian Vegetarian Cooking  Posted to FOODWINE
Digest  by Sharon Raghavachary  <schary@EARTHLINK.NET> on Feb 17, 1998

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