Lentil Curry

Manoa Valley is one my favorite places on Oahu--green, cool, deep, and wide. At the back of the valley are the Lyon Arboretum and Manoa Falls; at the mouth is the tree-lined campus of the University of Hawaii at Manoa. While in graduate school, I volunteered at one of the campus literary journals. I xeroxed files, posted and collected mail, and helped proofread stories, essays, and poems. I enjoyed my time there and made several good friends. One of them gave me the recipe for lentil curry that is subject of this post. She brought the curry to a staff potluck held high up on the side of Saint Louis Heights overlooking Manoa Valley. I don’t recall many details from the party, but I remember the warm company, the beautiful view from the livingroom window, and my friend’s delicious curry. She recommends serving it with raita and rice. It is wonderfully easy to make, it just takes a little time. As usual, I’ve adapted the recipe, but I believe the spirit remains true to the original.

To serve 4 to 6 people you need: 1 cup French green lentils, about 3 1/2 cups water, 1 tablespoon minced ginger, 1 tablespoon minced garlic, 1 cup pureed Italian-style canned tomatoes, chili powder to taste, salt to taste, 2 tablespoons olive oil, and ½ cup heavy cream or coconut milk.

Cook the lentils in a pot of boiling water for 4 to 5 minutes, then drain and return them to the empty pot. Add fresh water to the lentils to cover them by two inches and bring to a boil. Lower the heat, add 1 tablespoon of the olive oil, put the lid on the pot, and simmer for one hour. Remove the lid to the pot. Add the ginger, garlic, tomatoes, salt and chili powder to taste, and remaining tablespoon of olive oil to the curry and simmer uncovered for 45 minutes. Lastly, add the cream or coconut milk and continue cooking another 10 minutes for the flavors to meld.

I like to serve this family-style over a bowl of rice. It’s also good with chapatis or tortillas and chutney.

Here are the curry ingredients:

The curry simmering in the pan:

And alongside rice, raita, and chutney:

Twilight and Tortillas

We love soft tacos, and sometimes take them for a picnic supper at Kapiolani Park in Waikiki. I make half-and-half tortillas with half masa marina (finely ground corn flour) and half wheat flour. They are wonderfully pliable and good with most any bean, meat, or vegetable filling. I got the recipe many years ago from a San Diego friend. I still have the printout she gave me. On one side are recipes for flour tortillas, corn tortillas, half-and-half tortillas, and a syrup (to go with “Bunelos”); on the other side is the cross-hatched score of a cribbage game that my friend and I played one long afternoon while waiting for a train.

The recipe couldn’t be simpler, though rolling out the tortillas takes a bit of work. I use a tortilla press, but a rolling pin will do, as will a smooth-sided drinking glass.

To make 16 to18 half-and-half tortillas use: 1½ cups masa harina, 1½ cups wheat flour,1 teaspoon dried yeast, a pinch sugar, 1½ teaspoons fine sea salt, 1½ cups warm water (or a little less), and 2 tablespoons olive oil.

Mix the yeast with 1 cup of the water and the pinch of sugar. Add the masa harina, wheat flour, olive oil, salt, and as much of the remaining water as needed to mix the dough. Knead the dough on a floured board until smooth. Let rest (covered with a damp cloth) 1 hour. Divide into 16 to 18 balls, flatten, and let rest 20 minutes (again covered with a damp cloth). With a tortilla press, rolling pin, or smooth-sided glass, roll out the balls, adding a little flour as needed to keep the dough from sticking. Heat a dry skillet to medium-high heat. Bake the tortillas a few minutes on each side. The sides will bubble up a bit and brown in places. Once baked, place the tortillas singly on a rack to cool. Reheat as desired in a dry skillet or wrapped in foil and placed in a 375 degree F oven for 15 minutes.

Here are the balls of tortilla dough resting:

The tortillas being cooked in the skillet:

 And alongside a bowl of guacamole: