I was asked to make one lentil dhal for a ‘poverty lunch’ at church tomorrow. It’s Micah Sunday, and so we are remembering the poor in the service and in the sermon, but also in the way we eat together over lunch. On the menu is rice and dahl, water and fruit. Pretty simple, but even more luxurious than some people eat most days.

Micah Challenge is a global movement of Christian agencies, churches, groups and individuals which aims to deepen people’s engagement with the poor and to help reduce poverty as an integral part of our Christian faith. Micah Challenge takes its name from the prophet Micah, who wrote, “What does the Lord require of you but to do justice, to love kindness, and to walk humbly with your God” Micah 6:8

Okay, so here’s the recipe, taken straight off the web: Lentil dhal at Taste. com.au

Lentil dhal

Preparation Time 10 minutes

Cooking Time 20 minutes

Ingredients (serves 4)
1 cup (300g) red lentils, rinsed well
3cm fresh ginger, sliced
2 bay leaves
1 cinnamon stick
2 tbs (40g) butter
1 large onion, finely chopped
2 cloves garlic, crushed
2 tsp turmeric
1 tsp cumin
1/2 tsp garam marsala
1/2 tsp chilli flakes
2 tbs lemon juice
1/2-1 tsp salt
1 tbs chopped coriander leaves
Naan bread or pappadums, to serve

Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.

Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.

Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in coriander and serve hot with naan bread or pappadums.

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