quick and easy variation on an old theme
- water
- crushed tomatoes
- light coconut milk
- minced ginger
comment from original poster: “These bars made a nice snack for the trip down to L.A.. The recipe came without directions on the oven temperature setting, so I estimated 375F. The bars were moist, sweet, chewy and enjoyed by all, but I would go with a shallower pan next time- 9 by 13 inches as directed rather than my 8×11, or up the temperature by 25F, or lengthen the baking time 5-10 minutes, etc., etc..”
- baking soda
- whole wheat flour
- oil
- water
- water
- raisins
- organic coconut milk
- 2C red lentils
- 1t sea salt
- 2T curry powder
- 1/2t cayenne
- 1/2t blk pepper
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 :)
- nigella
- ground turmeric
- cumin seeds
- bay leaf
- garlic
- ghee or oil
- red lentils
- salt and freshly ground black pepper
- water