In the first years of George Mueller’s Christian life, he spent more time reading the works of men than the Scriptures. Up until the day of his conversion he could not even recall reading one chapter of the Book of books. However, in the ninety-second year of his life he told his biographer that for every page he had read in any other book he was sure that he had proportionately read ten pages of the Bible. During the last twenty years of his life he read through the Scripture four or five times annually. In studying Mueller’s life I have discovered that his devotion and delight in God’s Word was the secret to his faith and life of prayer.

Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Polish	Food9, Ew	1	servings

INGREDIENTS

1		400 gram can drumsticks in brine
1		400 gram can sliced lotus in brine
1/2		Fresh coconut; flesh and water
2		Fresh green chillies; roughly chopped (2
		To 4)
2		Garlic cloves
1	sm	Sour mango; skinned, stoned and
		; chopped
50	g	Natural yoghurt; (2oz)
4	tb	Coconut oil
2	ts	Mustard seeds
1/2	ts	Cumin seeds
1	ts	Turmeric
10		Curry leaves
		Salt to taste
225	g	Red lentils; polished and split
		; (8oz)
4	tb	Vegetable ghee
1	ts	Cumin seeds
1/2	ts	Turmeric
6		Garlic cloves; finely chopped
175	g	Onion tarka; (6oz)
1 1/2	tb	Curry masala paste
2	ts	Garam masala
		Aromatic salt to taste

INSTRUCTIONS

AVIAL
TARKA DHAL
Avial: Strain the drumsticks and the lotus, reserving the liquid. Put
the coconut flesh and water, the chillies, garlic, mango flesh and
yoghurt in a blender and process to a paste. Add a little of the
drumstick/lotus liquid if the paste is too dry.
Heat the oil in a karahi or wok. Add the seeds and turmeric and stir
fry for about 30 seconds. Add the curry leaves and almost at once,
the paste. Stir fry for about 3 minutes, then add just enough
drumstick liquid to keep things mobile. You can make the dish runnier
by adding water as required. Add salt to taste.
For the Tarka dhal: Pick through the lentils to remove any grit. Rinse
several times and strain, then soak them in ample water for 4 hours.
Drain and rinse the lentils, then measure an amount of water twice the
volume of the drained lentils into a 2.25 litre (4 pint) saucepan.
Bring to the boil, put in the lentils amd simmer for 30 minutes,
stirring as the water is absorbed. The texture should be pourable,
not too thick, and not too thin.
Meanwhile, heat the ghee in a karhi or wok, and stir fry the seeds and
turmeric for about 30 seconds. Add the garlic and continue to stir
fry for a further minute. Add most of the tarka and the masala paste,
and, when simmering, turn off the heat.
When the lentils are cooked, add the stir fry garam masala, and salt
to taste, Serve garnished with the remaining tarka and the avial.
Converted by MC_Buster.
Per serving: 1220 Calories (kcal); 121g Total Fat; (84% calories from
fat); 8g Protein; 40g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fruit; 24
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”