Contributed by: News Canada
Keep Pulsing For Good Health
By Anita Stewart
(NC) - In ancient Rome, lentil stew or 'puls' (Now you know where the word pulse comes from.) was a staple of the poor who ironically had a far more wholesome diet than did their wealthy contemporaries who loved to dine on exotica. Roasted chickpeas were among the earliest bar foods being served in the 'taverna' of the time.
Split lentil curry is an essential part of everyday meals in Sri Lanka. It is simple and delicious. Because no soaking is necessary, it takes less than 15 minutes to prepare.
Devini says "If you think more spice is nice, add 1 tsp (5 mL) crushed dry chili flakes when making the curry and for variety, add a handful of one of the following: fresh spinach leaves, freshly picked lamb's quarters, Swiss chard, beet greens or chopped cauliflower."
Wash the lentils and drain well. Transfer to a medium-sized saucepan and add water. Stir in turmeric, fenugreek and curry powders; add hot pepper, onion, curry leaves and pandan leaf, if using.
Cover and bring to a boil, reduce heat to low and steam for 7 minutes or until most of the liquid is absorbed and lentils are beginning to soften. Add milk and salt, stirring to combine. Cover and return to a boil over high heat. Stir and cook until mixture is bubbling and thickened.
Remove from the heat and discard pandan leaf. Stir in lime juice. Serve immediately with rice, roti or French bread.
* Roast the fenugreek seed in a dry skillet for 2 - 3 minutes or till golden. Crush with a mortar and pestle or in a spice grinder.
** Available in Indian or Asian food stores.
Serving Size: Makes 6 - 8 Servings
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