Sunday, June 18, 2006
Yellow Lentil Dal
There isn't much left in my kitchen. This recipe used canola oil, mustard seeds, an onion, mung beans soaked overnight, half a can of stewed tomatoes, and the usual variety of spices that I like to use for my versions of Indian food -- turmeric, coriander, cumin, chili powder, paprika, ground pepper, and sea salt.
Accompanying the dal was a slice of whole grain bread covered in Earth Balance.