Grow Your Own Magazine

Made the toovar dhal with beans and tomatoes last night and was enjoyed by all, thanks SBP. Unfortunately am now struck with a chronic case of flatulence and can report they are both extremely loud, exceptionally fragrrant and have a great linger quality Thank goodness am not at work today as there is only so much wind that a person can hold in. Times like this a woman needs a dog..

LOL! Am glad we're in cyber-space!

Both recipes are tasty though. I also like some of Madhur's 'red lentil' tarka dhal recipes in the same book.

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Manda.

"Wouldn't it be nice
For maybe an hour
To not have a care."

The original of this dish is made with spicy beef mince. This is a very tasty veggie version from Rose Elliot which Mr EB enjoys. It is very filling. It works ok with shop-bought gluten free pasta, but this falls apart so you might like to try making it with rice instead.

8 oz (225 g) split red lentils
2 oz (50 g) butter
1 large onion, peeled and chopped
2-3 cloves garlic, crushed
1 small green pepper, de¬seeded and chopped
4 oz (125 g) mushrooms, sliced
14 oz (397 g) can tomatoes
1 teaspoon dried oregano
1 teaspoon cinnamon
1 glass red wine
3/4 pint (400mls) water or unsalted stock
sea salt
freshly ground black pepper
6 oz (175 g) wholewheat macaroni

For the topping:

2 eggs
3/4 pint (400 ml) well-flavoured white sauce
3 oz (75 g) grated cheese

Wash and pick over the lentils. Melt the butter in a large saucepan and fry the onion for 5 minutes until it's beginning to soften, then add the garlic green pepper and mushrooms and cook for a further 5 minutes or so, stirring from time to time. Mix in the tomatoes, the washed lentils, the oregano, and cinnamon, wine and water or stock. Bring to the boil, give it a good stir, then leave it to simmer gently for about 45 minutes, until the lentils are soft and the liquid has boiled away to leave a lovely thick, rich mixture.

Season carefully with sea salt and, freshly ground black pepper and add a little more cinnamon and oregano if you think it can take it the mixture should be quite highly seasoned.

When the 1entils are nearly done, set the oven to 4OOF (200°C) mark 6, then cook the macaroni by plunging it into a saucepan of fast-boiling salted water and boiling until it's just tender; drain it and put it into a well buttered, shallow oblong ovenproof dish. Spoon the lentil mixture on top. Beat the eggs Into the white sauce, then pour that evenly over the lentils and sprinkle with the grated cheese. Bake the pastichio in the centre of the oven for 40-50 minutes, until it's piping hot with a lovely golden brown top. Serve with a herby green salad (and crusty bread too if you like)

Bon appetit!

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Bright Blessings
Earthbabe
If at first you don't succeed, open a bottle of wine.

This is one of my husbands favourite dishes


4 eggs
2 cups ripe tomatoes (chopped and blended)
2 tsp vegetable oil
2 green peppers (or poblano chillies if you have some)
1-2 jalapenos (optional)
2 tsp onion, finely chopped
8 slices mature cheddar cheese
salt

Procedimiento:
Deseed and cut the peppers in strips and grill on each side for a few minutes (until tender) (same for chillies if using)

In a frying pan heat the oil and fry the onions until brown. Add the tomatoes and salt. Leave to boil, then add the strips of pepper (and chilli). Crack the eggs one by one, and leave to cook in the salsa in a low heat until the whites are firm. Add the strips of cheese and remove from heat once the cheese melt.

You can serve with tortillas and refried beans.