Fry the onion in the oil in a saucepan until wilted, and then add the spices, and fry for a few minutes. Stir in the lentils, and when they are coated with oil and spices, add most of the water. Bring to the boil, cover and simmer until the lentils are almost tender. Add salt at this stage and the rest of the water. If you prefer a soupy dhal, add a further
© 1995 Frances Bissell. All rights reserved.