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Hot Onion Compote (For Limbo Dal)

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Course: Sauce, Soup
Cuisine: Indian
Servings: 24


  • 2 cups oil
  • 6 to 7 bay leaves
  • 3 to 4 onions (small diced)
  • ½ cup jalapenos


  • In a heavily bottomed fry pan, heat the oil until hot, but not smoking.
  • Add leaves (to flavor the oil), remove when browned.
  • Slowly add the onions. If you add them too fast, the water in the onions will bubble over.
  • Add the jalapenos.