Dal is served as a traditional accompaniment to Indian meals or may be served over rice as a main dish. Other kinds of lentils or beans may be substituted. Cooking times will vary, and water quantity should be adjusted as needed.

• 1 cup brown lentils
• 3 cups water
• 1 tsp SPICE BAZAAR GARAM MASALA INDIAN BLEND
• 1 tsp salt
• 2 thin lemon slices
• 1 1/2 Tbsp Clarified Butter or olive oil
• 2 tsp SPICE BAZAAR GARAM MASALA INDIAN BLEND

Rinse lentils. Place in a 2 quart pot with water, 1 tsp GARAM MASALA INDIAN BLEND and salt. Bring to a boil. Reduce heat and simmer, covered, for 30 to 40 minutes until lentils are tender. Add lemon slices and simmer 5 minutes more. If necessary, add a little water so the lentils will be soft and moist. Heat Clarified Butter or oil in a small frying pan. Add 2 tsp GARAM MASALA INDIAN BLEND and stir over low heat until spices begin to darken. Stir the spiced butter or oil into cooked lentils.