from: Donna Hay Magazine March/April 2005
Ingredients
6.5 oz butter, softened
1 c caster sugar (superfine)
4 eggs
2 1/2 c almond meal, sifted
1 c all-purpose flour, sifted
1 t baking powder, sifted
1/4 cup powdered sugar
2.5 c frozen raspberries
Directions
Heat oven to 320. Place the butter and sugar in the bowl of an electric mixer and beat for 8-10 min or until light and creamy. Gradually add the eggs and beat well. Fold mixture through the almond meal, flour and baking powder. Spoon the mixture into a 9×12 baking pan lined with parchment paper and greased with cooking spray. Top with raspberries and sifted powdered sugar. Cook for 1 hour, 15 minutes
This may be served with whipped cream but is just as good alone.
from: Savoring the Spice Coast of India
Ingredients
1 C thoor dhal, masoor dhal, or yellow split peas
2 T vegetable oil
1/2 t mustard seeds
1 dried red chili
10 fresh curry leaves (optional)
1/2 C chopped onion
1 t minced garlic
1/2 t ground cumin
1/4 t ground turmeric
1/8 t ground cayenne pepper
1 t salt
1 t fresh lemon juice
1 t ghee
Directions
In a large bowl, wash the dhal in several changes of water; drain. Place the dhal and 2.5 C water in a 2-qt saucepan and bring to a boil. Reduce to a simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas) or until the water is absorbed and the peas break up under pressure from the back of a spoon. Check to make sure it doesn't boil over.
When the dhal has finished cooking, heat the oil in a frying pan. Add the mustard seeds to the oil and heat until they pop. When the popping subsides, toss in the dried red chili and curry leaves . After a few seconds, add the onion and fr y until light brown. Put in the garlic and fry for one minute. Next, add the ground cumin, turmeric and cayenne and fry for a minute more. Stir this mixture into the dhal along with 1/2 cup water and the salt. Partially ocver and continue simmering another 10 minutes, adding more water if the mixture is too thick. It should be the consistency of thick pea soup. Remove from the heat.
Stir in the lemon juice and ghee to taste.