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On the menu for “D” was:

deviled eggs

dandelion greens

Dal:

From the Joy of Cooking (only exists in more recent editions)

Pick over, rinse and place in a large bowl: 1 cup lentils

Add: 2 cups water, 1 small onion (sliced), 3/4 tsp minced garlic, 3/4 tsp minced peeled fresh ginger*, 1/2 tsp ground turmeric

Simmer, covered, until the lentils are tender, 20-25 minutes.

Stir in: 1 cup water, 3/4 tsp salt

Simmer, partially covered until the dal is thickened to the consistency of split pea soup, about 20 minutes.

Stir in: 2 fresh jalapeno peppers (seeded and chopped), 1 plum tomato (diced), 2 tablespoons chopped fresh cilantro*.

Puree through a food mill and serve over rice.

*(I used dried ginger and cilantro.  I also used a slotted spoon to ladle the mixture into the Cuisinart to get a thicker consistency.)

Dominican Platanos Maduros (Fried Sweet Plantains)
DominicanCooking.com

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