E. D. Solomon's Dal

This Dal recipe was given to me by E. D. Solomon, a native of Shamshabad, who was staying with Paul while he attended seminary. It makes a good side dish with Paul's Curried Chicken. Mr. Solomon says this dish is best when made a day ahead of serving.

Ingredients:

• 1 cup dal
• 2 liters water
• 1 onion, sliced
• 1 tsp. curry powder
• 1 tomato (or can use canned tomatoes)
• salt to taste
• oil
• coriander leaves (can use powdered coriander)
• 1/2 onion (or less, if you don't like a lot of onion in it)

Instructions:

1. Boil dal, onion and curry powder in 2 liters water for 1 hour. During last part of this time, add tomato and salt.
2. In frying pan, heat a little oil; fry onion and coriander (if using powdered coriander, use about 1/4 tsp) until lightly browned. Add some water from the dal mixture.
3. Pour onion mixture into pot of dal; stir thoroughly and cook until dal is soft.
4. Serve with curried chicken and basmati rice.