Name: Dhal
Ingredients: 1 c Toovar dhal; washed and soaked in water for 1/2 to 1 hour; 2 Tomatoes; chopped; 10 Green chillies (to 12); chopped; 1 ts Asafoetida; Salt; to taste; 2 tb Oil; 1 ts Mustard seeds; 1 Sprig curry leaves; 2 Red chillies; broken

CATEGORY	CUISINE	TAG	YIELD
Grains	Indian	Indian	4	Servings

INGREDIENTS

1	c	Toovar dhal; washed and soaked in water for 1/2 to 1 hour
2		Tomatoes; chopped
10		Green chillies (to 12); chopped
1	ts	Asafoetida
		Salt; to taste
2	tb	Oil
1	ts	Mustard seeds
1		Sprig curry leaves
2		Red chillies; broken

INSTRUCTIONS

FOR SEASONING
Cook the dhal in 3 to 4 cups water until soft. Mix it well and add chopped
tomatoes, green chillies, asafoetida, salt to taste and boil until cooked.
Season with oil, mustard seeds, curry leaves and red chillies.
Recipe by: Mangalorean Cuisine by Saranya S. Hegde
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 22, 1998

A Message from our Provider:

“Just when you thought it was safe to ignore God . . .”

I ask the children of religious parents to mark well what I am saying. It is the highest privilege to be the child of a godly father and mother, and to be brought up in the midst of many prayers. It is a blessed thing indeed to be taught the gospel from our earliest infancy, and to hear of sin, and Jesus, and the Holy Spirit, and holiness, and heaven, from the first moment we can remember anything. But, oh, take heed that you do not remain barren and unfruitful in the sunshine of all these privileges: beware lest your heart remains hard, impenitent, and worldly, notwithstanding the many advantages you enjoy. You cannot enter the kingdom of God on the credit of your parents’ religion. You must eat the bread of life for yourself, and have the witness of the Spirit in your own heart. You must have repentance of your own, faith of your own, and sanctification of your own.

J.C. Ryle