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RED BELL PEPPER DHAL
I made this dhal just to use up one lonely red bell pepper, which had been lying in the fridge for more than week but this dhal tasted so good that I made the same dhal the very next week. These days I keep alternating between sambar and red bell pepper dhal. I have not added onions or tomatoes here. They can also be added along with the peppers.

INGREDIENTS:
1. Moong dhal or masoor dhal or toor dhal, ½ to 1 cup.
2. Re bell pepper, 1.
3. Green chilies, 2.
4. Garlic, 3 cloves.
5. Mustard seeds, 1 teaspoon.
6. Cumin seeds, 1 teaspoon.
7. Asafetida, 1 pinch.
8. Salt as per taste.
9. Vadakam ½ teaspoon, (optional).
10. Turmeric powder, ½ teaspoon.

PREPARATION:
Wash the dhal well. Dice the pepper into small pieces and slit the green chilies into 2. Crush the garlic coarsely. Take a pressure cooker or a pressure pan and put the washed dhal, chilies, crushed garlic, turmeric powder, salt as per taste along with 1-1/2 cups of water. Pressure cook for about 10-15 minutes for up to 3 whistles. Transfer the cooked dhal to a vessel when the pressure is released. Meanwhile heat a small pan with some oil. When the oil is hot enough, add the mustard seeds. When the mustard seeds start to splutter, add the cumin seeds, and vadakam, and let them fry for 30 seconds. Then add the diced peppers and sauté them for a few minutes until they turn soft. Add the cooked dhal along with a pinch of asafetida, mix everything well, and let it simmer for a few minutes until the desired consistency is reached. Garnish with curry leaves and cilantro and serve hot with idlis, dosas, rotis, or rice.

This side dish is good with many kinds of roasted and broiled meats. For many it is a necessity with the Christmas ham or steak. I dont particularly like vinegar pickled cabbage so I havent tried this recipe myself, but Im told it is good.

2-3 tbs butter
1 kg red cabbage, shredded
1/2 cup white vinegar OR red wine vinegar
1/2 cup sugar
2-3 tsp salt

Melt the butter at medium temperature. Add finely shredded red cabbage and stir to coat with the hot butter. When the buttered cabbage begins to sizzle, add vinegar, sugar and salt. Simmer until the cabbage is limp and boiled through (about 45 mins. to 1 hour).
Serve with ham, pork roast, roast lamb, duck, goose or turkey.

Some people will eat this with hot dogs as well.

My healthy flan recipe contains no eggs,cheese, dairy,wheat or gluten. But if desired you could use a wholewheat gluten based pastry instead - it will still taste great.

You could eat this red lentil flan recipe anytime of the day as it is so very tasty.

I use my gluten free buckwheat pastry recipe for the base with vegetables and red lentils for the filling, this flan tastes absolutely delicious, every single ingredient I use works a treat, it is so filling, tasty and so very nutritious which is good for you.

My red lentil vegetarian flan recipe is also very easy to cook and I am sure you too will find this recipe very tasty.

So lets get started and get cooking my wonderful healthy flan recipe.












In a large pan gently fry your shallots or onions in some olive oil for a few minutes.































Why not also try my Red Lentil and Pea Flan...

Simply add some fresh green peas for a delicious red lentil and pea flan.

Just warm up 1/2 to 2/3 cup of fresh peas in a small pan of water, drain then add to your red lentil flan mixture instead of the grated carrots.

Flans are so easy to make and are a wonderful tasty dish.