In a large container, wash and pick over the lentils. Drain.

Slice the onion and set aside. With rubber gloves on, remove the seeds and membranes from the chillies, and then chop. Chop the green ginger. Set the chillies and ginger aside.

In a 1.5-quart saucepan, bring water to the boil. Toss in the lentils and simmer with the lid ajar for about 10 minutes.

Add the salt and simmer until fairly thick making sure the lentils don’t scorch, about 20 minutes altogether.

Meanwhile, brown the onion in oil in a small frying pan. Add crushed garlic, chillies, ginger, and turmeric. Cook for 5 minutes.

Stir onion mixture into the cooked lentils. Serve with 3/4 the normal amount (6.3 oz. dry wt.) of boiled brown rice, and lime pickle or relish.

Serves 2

Harvey Day, The Complete Book of Curries, 1970, Dhall Bhath