Instructions: Heat 6 tablespoons of oil in a large, deep saucepan over medium-low heat. Add the onion and cook until tender. Add the cinnamon, dal and ginger. Cook, stirring often, 10 minutes.

Add the stock, 2 cups of water, the cayenne pepper and salt to taste. Bring to a boil, reduce the heat and simmer 10 minutes. Squeeze the lemon over the lentils. Cook until the lentils begin to break down, 50 minutes. Stir often. Add up to 1 cup more water, if needed.

Heat the remaining oil in a small pan over medium heat. Add the chopped onion, garlic, chile and bay leaves. Cook, stirring, until the onion is browned, 4 to 5 minutes. Add to the lentils and stir. Remove the bay leaves. Turn into a serving bowl and sprinkle with the cilantro.

This recipe yields 5 to 6 servings.

NOTES :
This recipe, from Ismail Merchant, was first published in the Times in 1994

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