Bina’s Massor Daal
Ingredients:
| 2 cups uncooked Daal 4 Tablespoons corn or canola oil 4-5 fresh curry leaves (dry ones only) 2 medium sized onions – diced 2 inch piecd fresh ginger – minced or grated 4-5 small cloves garlic – chopped finely 1-2 fresh green chili –seeds removed, chopped 2 small tomatoes – chopped |
1 teaspoon red chili powder ¼ teaspoon turmeric powder 1 Tablespoon coriander powder 1 teaspoon cumin powder 1 teaspoon garam masala powder salt to taste 1 tablespoon chopped cilantro wedges of fresh lime – optional |
Wash Daal in several changes of water and pick through removing debris. Cook in 5 cups of water in a heavy pot and bring to boil. Skim away all surface scum. Reduce heat and cover the pot in such a way as to leave the lid just very slightly ajar or else daal will boil over. It should cook in 30-40 minutes. You can use a pressure cooker as a faster alternative.
In a small pot, heat oil; add the curry leaves and the chopped onions. Sauté till onions are golden in color. Add chopped ginger and garlic. Stir and cook for an additional minute.
Add all the dry spices and mix it thoroughly with the onion mixture. Add the chopped tomatoes and green chilies. Give it a quick stir. Tomatoes don’t have to cook through, but green chilies should retain their texture.
Add the onion-tomato masala to the cooked daal. Salt to taste.
At this stage add extra water for a thinner soup if desired. Bring to a simmer. Add the fresh cilantro and turn the heat off. Squeeze some line juice to each serving to add extra zing.
Serve with plain rice.
You can reduce the amount of green and red chili if you don’t like your food very spicy, but don’t skimp on the garam masala.
This daal freezes well making it ideal to serve as a starter when entertaining.
Pineapple Cheese Casserole (Nancy S. South Carolina)
Served at the Welcome Back Potluck 2011 lunch2 cans (20 oz) pineapple tidbits or chunks, undrained
4 cups grated American Cheddar Cheese
4 Tablespoons flour
2 cups sugar (half the amount is still very good)
1 roll Ritz Crackers, regular or whole wheat
1 stick butter
Mix first four ingredients and pour into a buttered 9×11 casserole dish. Top with crushed crackers. Drizzle melted butter over the top.
Bake uncovered at 350° oven for 30-40 minutes, until bubbly.
When making half the recipe, use a 1 quart casserole dish.
Fruit Salad (Ines A.)
Served at the Welcome Back Potluck 2011 lunchPrepare a 3 1/2 oz. vanilla instant pudding with 1 1/2 cup cold milk.
Add 8 oz. sour cream and 3 oz. concentrated orange juice.
Mix and add to pudding mix:
20 oz. can pineapple chunks
16 oz. can peaches
large can mandarin oranges
3 bananas
2 apples