Fast-Day Cookery; or, Meals without Meat

by Grace Johnson

3. Plain Dhàl.

Boil some lentils plain, put them aside, now cut up an onion, two beads of garlic, and fry in three ounces of butter with twenty-four cloves a pale yellow, then put in your lentils, and two bay-leaves. Let it simmer gently for about one hour; the lentils must not be thick; salt to taste. Serve with a separate dish of plain boiled rice, and slices of lemon, to squeeze over it.