To R. Fay who requested a recipe for dahl.
PEAR DAHL
1 cup lentils
3 cups fresh spinach, coarsely chopped
Saute liquid of choice
1 onion, chopped
1 large garlic clove minced
1 tsp ground cumin
1/2 tsp ground cardamom
2 fresh Bartlett pears, pared, cored and cut into chunks
1/4 tsp salt
1/8 tsp pepper
1 Tbsp lemon juice
Put lentils into saucepan. Cover with water by 1/2 inch; bring to boil.
Cover and cook 5 minutes. Stir in spinach and continue to cook until lentils
are very tender, about 25-30 minutes. Add more water if necessary.
Meanwhile, saute onion until soft and golden, 3-4 minutes. Add garlic,
cumin, cardamom, and spinach mixture. Cook stirring until well blanded. Mix
in pears, salt, pepper and lemon juice. Heat until much of the liquid is
absorbed but lentils are not dry, stirring constantly and keeping heat low
to avoid sticking. Cool. Adjust salt and pepper to taste. This dish is meant
to be served cold or at room temperature.
Carla Andrews
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