Red lentil daal
4 tablespoons (60ml) olive oil
2 medium onions, thinly sliced
1 clove garlic, finely chopped
2 teaspoons (10ml) cumin seeds
2 teaspoons (10ml) hot madras curry powder
2 teaspoons (10ml) ground coriander
1 piece cinnamon stick about 3 inches (10 cm) long
8 oz (225g) red lentils
1 1/4 pints (725ml) stock
Heat the oil in a wide-based, fairly shallow saucepan on a low heat. Stir in the onions, garlic and cumin seeds and cook them until the onion is soft. Stir in the curry powder and ground coriander and carry on cooking until the onions are brown. Stir in the lentil, cinnamon stick an colves and cook them for 1 minute, stirring all the time. Pour in the stock and bring it up to the boil. Add the bayleaves, cover and simmer for 45 minutes, stirring occasionally.
To serve: leave the cloves, cinnamon stick and bayleaves in the purée and bring them to the top of the serving dish for an authentic looking peasant daal.