Cashew Dal

Recipe: French Lentils With Cashews Time: About an hour

2 tablespoons butter or peanut oil

1 large yellow onion, chopped

1 tablespoon curry powder or garam masala

1/4 cup tomato paste

1 cup chopped cashews

1/2 cup dried French green (Le Puy) lentils, washed and picked over

Salt and freshly ground black pepper

1/2 cup yogurt for garnish

1/4 cup chopped parsley for garnish.

1. Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.

2. Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch.

3. Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.

Yield: 4 to 6 servings.