Dahl

This is a red lentil curry served in the University of Victoria student's center. The recipe comes from Greg King, a Physics master's student in 2007 who asked the elderly Indian woman (who regularly prepares the dish) for the secret concoction. It serves about 120 (or something like that), so I hope you're hungry.

Step 1:
4 cups red lentils
4 cups yellow split peas
17-18 cups water
4 tsp turmeric
1/4 cup salt

Soak lentils and peas overnight. Drain off the water. Combine
ingredients in a very large pot and simmer.

Step 2:
2 cups oil
4 finely diced onions
1/2 cup ginger root (chopped very finely)
1/4 cup minced fresh garlic

In a separate frying pan, saute the above 4 ingredients until the onions
are translucent. This will look a lot like deep frying. Add the
following spices:

3 tsp madras curry powder
2 tsp paprika
5 tsp crushed chillies

Stir it all around and cook it for a couple of minutes.

Step 3:
Add frying pan ingredients to the very large pot. You can then add some
cumin (not a ton) and some chopped cilantro. Let it simmer for a
while. Serve with mango chutney (see below).