Dal

A pot of red lentil dal Dal is a component as much as a dish. Split red lentils simmer to a thick, golden purée in well under an hour, and a final sizzle of cumin, garlic and chili in ghee or oil does most of the seasoning. It thickens as it sits, so cook it a little loose or add a splash of water before reheating. Over rice with a fried egg it is dinner; thinned with stock and a squeeze of lime it is soup; spooned next to roast cauliflower and flatbread it is a plate that feels nothing like Monday's. It is cheap, vegan if you use oil, and, like other cooked leftovers, best finished within three to four days.