top of page

Dhal Curry

(by Beatrice Fernando)


2 c. red lentils (masoor dhal)

1 T. coconut oil

1/2 onion, minced

3 cloves garlic, minced

optional: 6 curry leaves

1 t. cumin seeds

1/2 t. turmeric

salt, to taste

1 tomato, minced

juice of 1/2 lemon


Wash the lentils a few times until the water runs clear.

In a large pot, heat coconut oil, and add onion, garlic, and curry leaves.

When onion is golden brown, stir in cumin seeds, turmeric, and salt.

Add tomato and cook for a few minutes.

Add lentils and 3 cups water.

Bring to a boil and simmer until tender, about 20 - 30 minutes.

If water evaporates before the lentils are cooked, add more water.

Cool slightly and stir in lemon juice.


(Read Innocence, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Baked Alaska

(by Connie Meyer) For the brownies: 2/3 c. butter 4 oz. Baker’s unsweetened chocolate 1 1/3 c. all-purpose flour 1 t. baking powder 1/2 t. salt 4 eggs 2 c. white sugar 2 t. vanilla For the meringue:

 
 
 
French Toast with American Cheese

(by Christie Chapman) sliced bread (sandwich kind is fine) 1 egg whole milk salt American cheese slices (“singles” in Kraft parlance) butter or margarine, enough to grease a frying pan maple syrup opt

 
 
 
Green Bean Casserole

(by Jenna Dutcher) 1 can Cream of Mushroom soup (reduced salt) 2 cans French-Style Green Beans 1 family-size container of French’s Crispy Fried Onions salt and pepper to taste Preheat oven to 350 F.

 
 
 

Comments

bottom of page