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

Plum Torte

(by Laura Zinn Fromm) (adapted from The New York Times )   3/4 - 1 c. sugar (I used 2/3 c. white sugar, 1/3 c. brown) 1/2 c. unsalted...

Betty's Chopped Liver

(by Susan Ostrov Weisser) 1 lb. chicken livers vegetable oil 3 - 4 hard-boiled eggs 2 yellow onions, chopped Kosher salt (and pepper,...

Fried Lace Cornbread

(by Kathryn Louise Wood) 1 c. very fine ground plain cornmeal salt to taste water enough oil to coat the bottom and a little up the sides...

Comments


bottom of page