You need: 1.5 cups yellow moong dal (lentils); 1/2 cup onion, finely chopped; 1 cup mixed bell peppers, finely chopped; 2 cups breadcrumbs; 2 tsp vinegar; 2 tsp soy sauce; 1 tbsp oil; to taste: salt, pepper, red chili flakes, basil, thyme, rosemary
- Cook the lentils in just enough water so they are not runny when they are done (start with about about 3 cups of water and see if you need to add any more as it cooks).
- Drain any remaining water. Do not throw it away – it is very healthy and can be used as a base for rasam or soup.
- Sautee the onions and peppers.
- In a bowl, mix the cooked dal with all the other ingredients except the bread. Mix well and refrigerate, preferably overnight, but at least a couple of hours. This will allow the dal to thicken further, and the flavors to set in.
- Preheat oven to 350F. Mix in enough breadcrumbs in the dal to dry out the dal mixture without making it dense. It should still be moist. Like a sticky dough.
- Place it in a loaf pan, or shape it into a loaf (if you can’t shape it, you need more breadcrumbs). Cover with foil. Bake in a hot oven at 350 F for 30 minutes.
- Remove the foil and then bake for 10 minutes more.
Serve warm. Tastes delicious with Cranberry Apple Sauce.