i don't recall from who or where this recipe came from. if anyone would happen to know, zmail me and i will credit. it is a bit thinner than the usual dal. it is to be served as a soup, rather than a side dish. the spice/heat is barely detectable. you can adjust yours to taste.
this is the classic, adapted from "mastering the art of french cooking." a wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. use simple beef stock, the recipe for which is posted on
Follow the food story Find cooking methods, recipes, tastings and everything about food here.