Instructions: MAKES 6 SERVINGS. OVO-LACTO

Treena and I have never had such delicious dal as at the New Delhi Restaurant in San Francisco, and were eaten Indian food on four continents. Dal is usually served as a side dish and sometimes as an appetizer. Not only is it full of flavor, it is extremely nutritious and quite satisfying as a main dish eaten with whole grain bread, such as chapatis or pita. Graham Kerr.

** made of 4 bay leaves, 6 green cardamom pods and 4 cloves

In a medium saucepan, heat half the oil. Add garam masala, cayenne, paprika, turmeric and coriander. Mix to a paste. Stir beans and lentils into curry paste; add water and bouquet garni. Bring to a boil, cover and simmer 20 minutes. Remove bouquet garni.

In a small saute pan, heat remaining oil over low heat. Fry ginger and garlic just long enough to release their aromatic oils, about 1 minute. Combine with bean mixture; stir in cilantro. Remove 1/3 of bean mixture; set aside. Scoop remaining bean mixture into food processor; puree. Mix reserved beans with puree and add salt (if desired), yogurt and lemon juice. Garnish with cilantro sprig. Serve with pita bread if desired.

Makes 6 side-dish or appetizer
servings.

Helpful hint: To strain yogurt. Put 1 1/2 cups plain nonfat yogurt (made without gelatin) in a fine-meshed wire strainer over a bowl or use a coffee filter, piece of muslin or a paper towel and place in a small colander or sieve over a bowl. Cover; let drain in refrigerator hours or overnight. After 10 hours yogurt becomes firm and small lumps disappear, which makes it ideal for use in sauces. The liquid whey drains into bowl, leaving a thick, creamy yogurt cheese.

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