Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        lentils -- washed and drained
   1 1/2  pints         water -- (850 ml)
   8      ounces        onion -- (250 g) -
                        (1/2 coarsely chopped -- 1/2 finely
                        chopped)
   1      teaspoon      chilli powder
   1      teaspoon      salt
   2      ounces        butter -- ghee, or olive oil
   2      cloves        garlic -- (or), crushed
     1/2  teaspoon      garlic powder
   1      tablespoon    ginger -- (or), finely chopped
     1/2  teaspoon      ginger powder
   1                    green chilli -- (or 2) - (or),
                        -- sliced
   1      teaspoon      dried green chilli

Preparation:

1. Placed the washed and drained lentils in a large cooking pot with the water, the chilli powder, salt, and the coarsely chopped onion. Bring to the boil then simmer. 2. Fry the finely chopped onion, garlic, ginger and green chilli in the oil until the onion is golden brown. Add this mixture to the simmering lentils, stir through, and continue to simmer until the lentils are soft. 3. Cook gently and slowly. Add more water if needed, simmer longer if too thin. Avoid letting the lentils stick to the pot. Other spices that can be used include whole cumin seeds, ground coriander seeds,chopped coriander leaves, cayenne pepper, ground turmeric and almost any other that may take your fancy. Work from the basic recipe and vary one or two of the spices. I have been served dal as the basis of an excellent vegetable chilli with cauliflower and other vegetables added for variety. Inspired from various sources and my own experimentation.