This is a staple dish in India where I grew up, and something you could cook any time of the year since it doesn’t need too many ingredients. It’s just as tasty as the more complicated versions that you can find in recipe books. I eat this with roti, brown rice, or make it more watery for a tasty soup. The advantage to having this outside India is that you don’t have to watch out for the occasional small stone mixed in with the lentils :)
- red lentils
- ghee or oil
- garlic
- bay leaf
- cumin seeds
- ground turmeric
- nigella
- salt and freshly ground black pepper
Even people who don’t like okra have liked this. A hit with my vegetarian friends, have added tofu. Served over brown rice, it’s very satisfying.
- vegetable oil
- onion
- tomatoes
- vinegar
- tumeric
- ground black pepper
- 1/8th-1/4 tsp. salt
- Athenos reduced fat feta with basil and tomato
- pepper
- salt
- lemon juice
- minced red pepper
- chopped fresh parsley
- Topping:
- oat flour or whole wheat flour
- old-fashioned oats
- packed light brown sugar
- ground cinnamon
- salt
- canola oil
- Filling:
- fresh lemon juice
- freshly grated ginger
- sugar
- all-purpose flour
- whole-wheat sandwich bread
- scallions
- finely chopped canned water chestnuts
- finely chopped fresh cilantro leaves
- freshly ground black pepper
- fOR Creamy Ginger-Sesame Sauce
- Creamy Ginger-Sesame Sauce:
- mayonnaise
- freshly grated ginger
- toasted sesame oil
- low-sodium soy sauce
- If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
- Yield: about 2/3 cup
- canola oil
- rice wine vinegar
- percent fruit apricot preserves
- sugar
- freshly grated ginger
- Salt
- ground round
- each ground pork and ground veal
- dry bread crumbs
- milk
- eggs
- seasoned salt
- pepper
- dry mustard
- garlic salt
- Worchestershire sauce
These melt in your mouth! They are very time consuming to make, but worth it.
- raw egg yolks
- sugar
- salt
- dry yeast
- warm milk
- sugar
- almond paste *
Basil pesto keeps in refrigerator one week, or freeze for a few months.
- feta cheese
- grated Parmesan cheese
- pine nuts
South Beach phase 2
- oil
- lime