Coconut Daal

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Thanks to a huge vet bill, we’re starting to tap into our pantry goods for meals. Pippin is fine. She just had her annual check-up with a full workup that showed she has hypothyroidism. We are getting her on meds and hoping this will help her shed a few pounds and take care of her chronic ear infections. She’s also going in for some dental work next week and we are removing a couple tumors and getting biopsies. I have a feeling they are nothing but we have to make sure.

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So anyway, yeah, we are eating down the pantry a bit in an effort to save some dough. There will be spaghetti, chili, probably a tuna noodle casserole – all the standard cheap and filling pantry dinners. But there will also be some more adventurous things like this coconut daal. It’s simple and satisfying.

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Coconut Daal

1 1/2 c red lentils
1 14-oz can coconut milk, light
3 cups water
1/2 tsp salt
1/2 tsp turmeric

1 1/2 T oil
1 tsp dry mustard
1 onion, thinly sliced
1 tomato, diced
1 tsp minced garlic
dash of cayenne
1 tsp curry powder
2 T cilantro, chopped
1 tsp lime juice
1/2 tsp garam masala

In a medium saucepan, combine lentils, water, coconut milk, salt and turmeric. Cook on medium, simmer until lentils are tender.

In a medium skillet, heat oil over medium. Sauté onion until soft. Stir in remaining ingredients and heat through. Stir into cooked lentils and serve.

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2 Responses

  1. Emptying out the pantry is a good thing to do and it really can help when those bills come up! I love red lentil dahl! Great recipe and I hope pippin gets a clean bill of health. Our dog had hypothyroidism and we saw such a difference once he was on meds!

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