The New York Times sends me a newsletter every day and always includes a link to a recipe. I liked the looks of their Sri Lankan Dal With Coconut and Lime Kale, so I printed it out.
But they said to use red lentils and I didn’t have red lentils, so I used browny-green ones. And they said to use unsweetened coconut and I didn’t have any, so I used sweetened. And I put in less ginger than they said to, because #2 Daughter doesn’t like much ginger. They said to use thinly sliced onion, but I had some pearl onions about to go to Jesus, so I used those.
It was still good.
I also used some of the kale from the freezer instead of cooking down fresh, because why not.
I think Sara found this naan recipe on Rasa Malaysia. I followed it, except I used coconut cream instead of yogurt, since #2 Daughter is vegan. She isn’t a picky eater, she just has preferences like everybody else. I just happened to touch upon two of them in this meal.
I tried making the naan another time with sour cream, but it wasn’t as nice.
So good!
A WRITING PROMPT FROM ME TO YOU: A time when substitution doesn’t work out.
MA
acflory
October 6, 2020 at 8:03amI make the Hungitalian version of Dahl with the red lentils, onions, garlic, tomato paste, cummin and turmeric. Deep red-orange and so tasty. It’s my favourite pantry food. https://acflory.wordpress.com/2012/07/26/dahl-and-rice-for-a-bluebird/
Marian Allen
October 6, 2020 at 1:33pmThat sounds good, too! “Hungitalian” — I like it! lol
circadianreflections
October 7, 2020 at 5:43amI do miss Indian food! We had one restaurant in the next town, but they folded just before Wuhan Virus hit. I guess I’ll have to dig out my recipes and make some. It’s been ages since I’ve made my own! I tried making lentils once…they didn’t ever get soft. I haven’t tried making any Dal since that disaster ages ago. My Allo Gobi, Chana Masala, and curry came out really good though.
Marian Allen
October 7, 2020 at 8:02amI heard that you should hold off on salting lentils until they’re soft, or they won’t get soft. Didn’t help with mine, though; they didn’t get completely soft, either, but I suspect I just didn’t cook them high enough long enough. We like ’em with a little backbone, though, so that was okay. 🙂