Sri Lankan Lentil Curry

 Ingredients:

3/4 cup red lentils
1/4 teaspoon fenugreek seeds
1/3 teaspoon black pepper
1/3 teaspoon chili powder
1/4 teaspoon turmeric
1 teaspoon coconut oil
1 teaspoon mustard seeds
6 curry leaves
1 small red onion, chopped
2 inch cinnamon stick
1-1/2 cup water
salt, to taste
1/4 cup coconut milk
1 tomato, finely chopped
juice of 1/2 small lemon
1 tablespoon desiccated coconut

Rinse the lentils and set aside.

Cook the spices in the oil and add water and lentils. Cover and bring to a simmer and add the salt, coconut milk, and tomato. Cover until thoroughly cooked and stir in the lemon juice.

Garnish with coconut and red pepper flakes and serve with rice or indian bread.

Sri Lankan Love Cake

Ingredients:

3/4 cup sugar
2 tablespoons honey
1/3 cup butter
3 eggs
1 tablespoon rosewater
1/4 teaspoon salt
a pinch of ginger powder (optional)
zest of 1 lime
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon (optional)
a pinch of clove (optional)
1 teaspoon vanilla
1/2 teaspoon cardamom
1/2 cup raw cashews, chopped
2/3 cup semolina
1/2 cup pineapple, finely diced (optional)

Cream butter, sugar, and honey together. Add the eggs one at a time and stir in rosewater, salt, ginger, lime zest, nutmeg, cinnamon, clove, vanilla, and cardamom. Fold in cashews, semolina, and pineapple.

Bake at 300 for 1 hour. Cut into one inch squares.