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
Squash Soup

(by Paula Mirk) 1 medium butternut squash 2 - 3 T. olive oil 1 medium onion, peeled and chopped garlic, minced, to taste ground cinnamon, cloves, cumin, or allspice, to taste salt, to taste 1 apple or

 
 
 
Baloney Mustard Rolls

(by Kathy Lenney) Take a slice of baloney and place a dill pickle spear in the center. Squirt a line of mustard alongside the pickle. Roll the baloney around the pickle. (Read Grand Mothering, the st

 
 
 
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 

Comments

bottom of page