This is a vegetarian dish which when served with rice makes a substantial and well balanced meal it is also very easy on the household budget. This recipe is also one of the meatless dishes that were well received by my family during a vegetarian month in California during the meat boycott. Since then it has become a regular favorite.

Yield: 4 to 6 servings capitalize that
Preparation Time: 25 Min.
cooking time: 20 min. capitalize that

Ingredients
half pound of lentils, picked over, washed, and drained
2 cups of water.
Two large onions, peeled and finely chopped
three small fresh green chili peppers, seeded and finely chopped.
Half teaspoon of ground turmeric
1 teaspoon of salt.
3 tablespoons of vegetable oil
two garlic cloves, smashed, peeled, and chopped
1 cup of coarsely shredded white cabbage.
Six string beans, inns remove, sliced on the diagonal into 2 inch lengths
half pound of spinach, washed and drained, stems discarded, and the leaves, torn into large pieces.
Half pound of mustard greens, washed and drained, stems discarded, and the leaves, torn into small pieces
1 cup of broccoli flowerets, divided into small bite-sized pieces.
1 cup of okra, stems removed, cut in half crosswise
3 tablespoons of dried unsweetened flaked coconut
1 teaspoon of ground cumin
1 teaspoon of salt.
Half cup of thick coconut milk.
Three hard-boiled eggs, peeled and halved crosswise
juice of one lemon

How to Make.

But the lentils and water in a medium-size saucepan, together with half the chopped onion, half the green chili pepper, and all the turmeric, and a teaspoon of salt. Bring to a boil over medium-high heat, reduce the heat, and simmer uncovered until the lentils are tender but not mushy.

Meanwhile put a wok over high heat, and squirrel in the oil. Fry the garlic, the remaining chopped onion, and green chili peppers until the garlic is darkened slightly; then add all the vegetables and stir and toss them until they’re wilted and have reduced and bowl. Add the coconut, cumin, and salt and stir-fries for 1 min..

Pour in the coconut milk, cover the walk, reduce the heat to low, and simmer for 2 min..

Uncover, stir in the lentil mixture, add the eggs and cook, stirring gently, until the eggs are warmed through.

Sprinkle with lemon juice, stir once more, and then transfer everything to a warmed serving bowl. Serve, accompanied by rice.

Cook’s Notepad: this dish makes great leftovers. I defy you to keep it in your refrigerator. If you have a family. I even caught my son using it for a sandwich filling. (The lentils thicken and solidify when cold.)
The vegetables in this instance are all green or, what. My old man, he would call a “greeny-yallery” dish. You can make this with other options from the vegetable world. Try zucchini, squash, KL, cucumber, chayote, cauliflower, and Chinese immature snow peas. These are all good ideas.

Incoming search terms:

• Lentill
• dhal mallung recipe
• sri lankan spicy dhal recipe