Dal is a staple food in India and is made with over 50 varieties of lentils. Red lentils are disk-like seeds which are native to Asia Minor. They are a member of the legume family called pulses. In Egypt, lentils are added to a soup containing coriander and cumin. This smooth and buttery sauce can be spooned over chicken curry or is delicious with basmati rice.

    2 cups chopped yellow onion
    2 tablespoons butter
    2 teaspoons turmeric
    ½ teaspoon freshly grated ginger
    ⅛ teaspoon ground cayenne
    1 teaspoon ground cumin seeds
    1 teaspoon ground coriander seeds
    2 cups water
    2 teaspoons chicken base
    1 teaspoon seasoning salt
    1 cup red lentils

1.  In a 3-quart saucepan, fry the onions in butter. When the
     onions are translucent, add turmeric, ginger, cayenne, cumin
     and coriander.

2.  Add water, chicken base, salt and lentils. Simmer 20 minutes      
     over low heat or until the lentils are soft.

     Makes 4 servings