Skinned Whole Black Lentils with Browned Onions

Dhuli Hui Sabud Urad

Preparation info

  • Makes

    3 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

When I first sampled skinned whole black lentils, I was amazed to see how quickly they broke down to form a rich, creamy-tasting dal. My friend, colleague, and fellow cookbook author Mary Evans joined me for lunch when we tasted this curry, along with some store-bought onion-filled naans brushed with ghee. We both felt lucky to work for ourselves and, more important, to be able to savor a glass of wine under the hot afternoon sun, both rarities in Minneapolis (the sun and the afternoon glas