Title: Dhal (East Indian Lentil Gravy Sauce)
Categories: Sauce Bean
Yield: 4 Servings

1	c	Lentils
4	c	Soup stock
2	tb	Butter or margarine
1	tb	Curry powder
3		Green spring onions, minced
		Boiled rice

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.

1 BENNETT, Victor The Complete Bean Cookbook Bonanza Books. New York

MM Format by John Hartman Indianapolis, IN

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