dhall

1 1/2 cups lentils or split peas
4 1/2 cups vegetable stock or water
1 teaspoon turmeric
1 teaspoon salt
2 Tablespoons vegetable oil
2 cups onions, diced
1 clove garlic, minced or pressed
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon chili pepper flakes, or cayenne pepper, or a small fresh chile pepper diced
1 cup coconut milk*

1. In a large pot, cook the lentils, mung beans or peas in stock or water along with the salt and tumeric. Drain, but reserve the liquid.
2. Saute the onions, garlic, and the rest of the spices in the oil until the onions are golden brown, stirring continuously.
3. Mix the drained lentils or peas with the sauted spices and reheat gently. When hot, stir in the coconut milk. If the Dhall is too dry or thick, add some of the reserved liquid.

*For a lighter, less sweet version of this dish, substitute 1 cup chopped tomatoes for the coconut milk.
Adapted From: New Recipes From Moosewood Restaurant

● Serves 4-6 ● Difficulty: Easy

~Irish T.