Simple Dal

We've made a lot of this lately. It is great the first day and even better the second. And it is cheap and super quick to make. I've frozen bags of this for Kyle to bring to work for lunch. And it is very easy to double.

1 c. dried red lentils
2 t. ground ginger
1 T. minced garlic
4 cardamom pods (I got mine in the Whole Foods bulk spices)
1 T. mustard seeds
2 whole cloves
1 t. black pepper
salt
2 T. butter

Combine lentils, giner, garlic, cardamom, mustard seeds, cloves, pepper in saucepan and add water to cover by about 1 inch. Cook at a steady simmmer until the lentils are quite soft-- about 20-30 minutes, salting when they soften.

Remove cloves and pods, stir in butter. Taste and adjust salt if needed. Serve over rice.

How do you clean your mushrooms?

I'm curious. (And, Caron, just because I know you'll ask-- not the hallucinogenic kind.)

falafel wisdom

i need your advice about falafel. the last batch i made, i tried to fry instead of my usual method, broiling. anyway, the balls fell apart when i placed them in the oil. potential ball jokes aside, what did i do wrong? i'd like to get it right.

A well-tested Dyer recipe

This is a fairly quick and very easy recipe that we make pretty often. I'm certain in is not authentic at all-- but it is very, very good.

I'm actually making right now for dinner tonight.


Pork and Mango Picadillo
3/4 lb. ground pork
2 cloves garlic, minced
1 t. coriander
1 t. oregano
1 t. cinnamon
1 t. cumin
1/2 t. thyme
1/3 c. chopped green onions
2 c. salsa
1 mango, cubed
1 T. fresh cilantro (optional)
slivered almonds, toasted
couscous

In skillet, cook pork and drain fat. Stir in onions, garlic and spices. Cook for 2 minutes more. Gently stir in slasa and mango. Cook till heated thru. Serve spooned onto cooked couscous. Top with cilantro and almonds.