- Sister Clare Josef-Maier
Hearth & Table - October 28, 2021
Another delicious meal for a drizzly fall day!
Indian yellow split pea dal over rice
1 cup yellow split peas (uncooked), rinsed
2 cups vegetable stock (see note below), or water
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon salt
2 tablespoons cooking oil (or butter)
1 onion, diced 3 cloves garlic, peeled & sliced
More salt & pepper to taste
Rice for serving, cooked according to the package instructions
1. In a large pot, combine the yellow split peas and the vegetable stock. Bring to a slow simmer over medium heat.
2. Add the garam masala, cumin and 1 teaspoon salt, turn the heat to low and cover. Cook for 25-30 minutes.
3. In the meantime, heat the oil or butter in a saute pan over medium heat. Cook the onion for 5-6 minutes, then add the garlic and cook 3 minutes more.
4. Add the onion mixture to the split peas when they’re done. Season the dal to taste, then serve over rice.
Easy berry cake (a.k.a. Clafouti)
3 C blueberries
3 large eggs
¾ C milk or cream
¼ t salt 2 T butter, melted
1 t vanilla extract
¼ t almond extract (optional)
½ C white sugar
¾ C unbleached white flour
1. Preheat the oven to 350 degrees. Lightly grease a 9” pie pan or 9” round cake pan with butter. Put the fruit in the pan.
2. In a large bowl, whisk together the eggs, milk, salt, melted butter, vanilla, sugar, and almond extract if using.
3. Whisk in the flour, stirring until most of the lumps are gone.
4. Pour the batter over the fruit. Bake the clafouti for 45 minutes or until a knife in the center comes out clean.
5. Cool and serve, cut into portions. Many folks say that whipped cream would be welcome. I wouldn’t argue with them.