lentil curry

A curry is properly a soup or stew; this is a bit dry in the end, so it may be more technically a dal rather than a curry.

"In a large pot or wok (sufficient for about eight cups), over medium-high heat, heat about two tablespoons of butter or a mixture of butter and oil. When the butter is all liquid but not frothing, drop in a tablespoon or four teaspoons of cumin seed, maybe a teaspoon of mustard seeds, and a tablespoon of hot Hungarian paprika or cayenne powder. Stir continuously. When the cumin seeds begin to turn grey, add the tomato and allow to heat through, then add chipotle pepper and adobe sauce and lentils. Stir the lentils until the mixture seems to be drying and then sprinkle in a tablespoon or a bit more of curry powder (I used a commercial Madras preparation), toss the mixture, then add water to just cover the lentils, keep the temperature high until the water boils, then reduce to low and simmer until the water is almost all absorbed or the lentils begin to break up (maybe fifteen to twenty minutes)."

This is one of those recipes that foodies and cookery-book fans either love or loathe. Oh, the inexactitude of both measurement and expression! But there is plenty of scope for bold reinterpretation.