Serves 8-10

Traditionally an Indian dish, it has been a firm favourite in the UAE for generations. Sometimes referred to as Addis, the Arabic word for lentils, the word ghal is Indian.
High in protein and low in calories, dhal is highly nutritious. Cooked in many ways, its flavour is dependent on the amount of spices, and added ingredients favoured by the individual. Usually golden in colour, it is served with paratha bread or as a side dish accompanying boiled rice or biriyani. Always served with sliced limes, sliced raw onion and occasionally sliced tomatoes and green chillies.

2 cups red lentils (or yellow split peas)
8 cups chicken stock
1 teaspoon bezar
1 teaspoon turmeric
3 cloves garlic
salt to taste
1 teaspoon cummin powder
2 tablespoons loomi (lemon juice)
2 fresh tomatoes
1 large onion
1/2 teaspoon black cummin seeds
1/4 teaspoon cinnamon
1/4 teaspoon mustard powder
10 curry leaves
1/2 cup corn oil
3 tablespoons fresh coriander

Wash and clean lentils. Crush garlic, slice onion, chop tomatoes and cariander. Put in pan and add the stock, garlic, spices, salt and loomi. Boil gently, skimming froth when necessary, reduce the heat to low and continue boiling for 35-45 minutes until the lentils are cooked and thick. The mixture will resemble a thick pea soup. Remove from heat and cover.
Heat oil in a small frying pan and fry onion till very brown. Add curry leaves and tomatoes, mix well and continue frying till mixture is soft. Pour over the dhal mixture and serve hot.

From the book "The Complete United Arab Emirates Cookbook"
by Celia Ann Brock- Al Ansari
Copyright © 1994 by Celia Ann Brock-Al Ansari