Moon Over the Indian Ocean

Dal are a form of lentils common to the cuisines of south Asia. You can find them, well spiced, on the menus of Indian, Pakistani and Tibetan restaurants as side dishes. Here is how to make them at home and this is very easy:

Spiced Dal

1-1/2 cups moong or urhad dal (or yellow split peas or red lentils)
4 cups water
1-1/2 tsp. salt
3 tbl. butter or Ghee
1 tsp. cumin seeds
1 tsp. ground turmeric
1/2-inch stick cinnamon ( or use a bit of ground cinnamon)
1/4 tsp. cayenne pepper
1/4 tsp. ground ginger
1/4 tsp. ground coriander
1/2 tsp. mustard seeds
6 whole cloves

Wash the dal or split peas (or red lentils) and boil in the salted water
until it is all very soft and most of the water absorbed. Stir often.
Heat the ghee or butter in a saucepan, and add the spices to it. Stir
them around for a few minutes, then remove from the heat. Pour the dal
into the butter and spices, being careful to protect yourself from the
spattering which is likely to occur. Return to the heat, stirring often,
and let it simmer until it has the consistency of a fairly thick sauce.
Serve very hot. 6 servings.

Serve with curries, bhasmati rice and coriander chutney. Papadums help you pick up the flavor and provide a little ballast.

Serve over rice and with indian condiments on the side of curries and tandoori dishes as tummy fillers and your guests will go home very happy.