Avial With Tarka Chana Dhal

If you are a true child of God, you will receive the blessings of the heavenly Father’s discipline in this life. So the disciplinary methods that Christian parents use should be the same as God’s. They must use nurture and admonition (or discipline and instruction). That is the kind of discipline that God Himself uses. In Deuteronomy 11:1 (Berkeley), we are urged, “Be mindful of the Lord’s discipline.” Study it, understand it, use it.

Jay Adams

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Polish	Ew, Food9	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), To 4
2		Garlic cloves
1		Sour mango, skinned stoned
		and
		chopped
50	g	Natural yoghurt, 2oz
4	T	Coconut oil
2	t	Mustard seeds
1/2	t	Cumin seeds
1	t	Turmeric
10		Curry leaves
		Salt to taste
225	g	Red lentils, polished and
		split
		8oz
4	T	Vegetable ghee
1	t	Cumin seeds
1/2	t	Turmeric
6		Garlic cloves, finely
		chopped
175	g	Onion tarka, 6oz
1 1/2	T	Curry masala paste
2	t	Garam masala
		Aromatic salt to taste

INSTRUCTIONS

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:

“If we can think and feel and love, our Maker can do all that and more”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 788 Calories From Fat: 570 Total Fat: 64.7g Cholesterol: 40.5mg Sodium: 1773.6mg Potassium: 1779.9mg Carbohydrates: 36.1g Fiber: 19.1g Sugar: 3.7g Protein: 29.3g