Home › The Principles of Cookery › Dal, or Dhal

Dal, or Dhal

Boil half a pint of lentils in one quart of water until quite soft and pulpy; set them aside. Cut up an onion into thin rings, fry it in one ounce of butter, and add to it two table-spoonfuls of curry sauce (see CURRY SAUCE). Then put in your lentils, boil for about twenty minutes, and serve with a dish of plain boiled rice. Probable cost, 6d.