This recipe for daal is adapted from Ismail Merchants ” Indian Cuisine ” 1986
Heat 3 fl oz oil in a large saucepan over a medium heat. When hot add the sliced onions and cook, stirring, until they soften.
Add the cinnamon, lentils and ginger to the pan and cook, sirring often, for about 10 minutes.
Add the stock plus 1 pint of hot water, some salt and cayenne pepper. Bring to the boil then simmer for about 10 minutes.
Add the lemon juice and the squeezed shell. Cook for about 50 minutes, stirring often.
Heat the remaining oil in a small pan and add the chopped onion, garlic, chilli and bay leaves. Cook, stirring, until the onion is browned.
Add this mixture, including the oil, to the lentils. Sprinkle with the chopped coriander leaves and serve hot.