Lentils are a staple food of India. Along with beans and peas, they are known as dal, or dried legumes. Dal dishes are inexpensive, highly nutritious, and very tasty. These lentils are one of the more delicate, subtle forms of dal, and they provide an excellent accompaniment to our lamb dish.

Ingredients

• 2 1/2 cups small red lentils
• 1 tablespoon unsalted butter
• 1 cup finely diced onion (from 1 medium onion)
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder
• 2 bay leaves
• 4 curry leaves
• 1 tablespoon coarse sea salt
• 1 tablespoon brown sugar
• 4 tablespoons store-bought tamarind chutney
• 1 tablespoon chopped cilantro

Instructions

1. Place lentils in a colander and wash thoroughly with cold running water.

2. Place the butter in a heavy-bottomed pot over medium heat. Add the onion and saute until soft, about 15 minutes. Add the garlic, ginger, turmeric, coriander, chili, bay leaves, curry leaves, lentils, salt, and enough water to cover by 1 inch. Bring to a boil over high heat, reduce the heat to low, partially cover the pot, and simmer for 30 to 40 minutes; add more water as necessary if the pot starts to dry up. When the lentils are done, remove the pot from the heat, stir in the brown sugar, tamarind chutney, and chopped cilantro, and serve.