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:
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