Lunch. At an exciting angle!
I'm renowned for my optimism, and this week my optimism has led to an oversupply of onions in our house, due to my wildly inaccurate guess at how many hot sausages (with onions) we could sell to raise funds to set up an op shop. (The op shop will raise funds for animal causes so, yes, we were holding a fundraiser for a fundraiser!)
Anyway, back to the onion mountain. Those which were already sliced, I cooked down for about an hour with a little tamari and balsamic vinegar, and froze in meal-sized batches. But first, I used some of them in this very simple dahl. (If you don't happen to have pre-cooked onions, you could simply cook the dahl for longer, until the onions are as soft as you like them, or replace them with a quicker-cooking vegetable. Don't forget to change the name of the dish too!)
The fennel seeds come from Mack's herb garden. They're so delicious; they add a lovely mellow sweetness, which works well with the onions.
Sweet onion dahl
1 cup split red lentils
1 1/2 cups onions, peeled, sliced and cooked until soft
2 1/2 cups water
1 teaspoon fennel seeds
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon chilli powder
2 drops liquid smoke
1/4 teaspoon salt
Put all of the ingredients except the salt into a medium-sized pot.
Bring to the boil, then lower the heat and simmer for 30 minutes with the lid on.
Stir occasionally to check that it's not sticking to the bottom; add a little more water if necessary.
Add salt, if necessary, at the end of the cooking time.
I enjoyed this for lunch with a mixture of leafy greens from the garden (silverbeet, magenta spreen and a couple of dandelion leaves) and green peas.
Brigadeiros nestled in a lovely little
bowl made by my gorgeous young cousin Alex.
I've also been enjoying these, the second recipe from the NY Times article on condensed milk. They're not as knock-your-socks-off as the chocolate fudge from the same article, but they're good. And they have an exotic name. I love the way they look like eggs in a nest... gives me some Easter inspiration!