Red Lentils and Eggs with Coconut Milk and Green Onions

Made this earlier this month, and it was pretty good.  I believe some saffron milk would go along very nicely, too, if you have it.

Also, I want a tagine.  And someone to show me how to sharpen my own knives.

Also: Korean food. Can’t get enough of it. Even though it’s not strictly Korean, I’m ready to take a trip to L.A. to get my hands on a bulgogi taco. Bulgogi tacos, surfing (or trying to, anyways), and visiting my dear old pal and her weird dogs sounds like a good way to spend the next out-of-town weekend I can afford.

Next up: Philosophical Mint Cookies, in honor of friend T. T.’s departure to the east.

NEEDED:
1 cup dried red lentils/masoor dal
1 bunch green onions, sliced thin
1 clove garlic
1 teaspoon turmeric
1 teaspoon salt
1/2 can coconut milk
1 cup water
3 eggs
Ghee

Heat about a tablespoon of ghee in a saucepan. Add the onions, garlic, salt, and turmeric and fry until translucent and tender. Stir in coconut milk and water and bring to a boil, then lower heat & let simmer. Stir occasionally so things don’t stick. Add water, if needed, so lentils are of a thinnish porridge-like consistency. Lower heat so the flame is very faint; crack eggs into the lentils and let sit, covered, about four minutes. Turn off the heat and allow the lentils to sit at least another five minutes before serving. Garnish with cilantro and cracked peanuts, if you have some handy.

Serves 2, or one hungry adult

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