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HomeChristmasCelebrate a delicious Epiphany with this Vatican Christmas Cookbook recipe

Celebrate a delicious Epiphany with this Vatican Christmas Cookbook recipe

Though it doesn’t feel like it, we’re still in the Christmas season; after all, Catholics ought to know the 12 Days of Christmas and the journey of the Magi better than anyone!

The Christmas season culminates on the Feast of the Epiphany, which falls on this coming Wednesday, Jan. 6. Of course, the Epiphany is when the Wise Men reached the newborn Savior in Bethlehem after a long journey and offered him gifts of gold, frankincense and myrrh in an act of humble worship.

For us in 2021, the Epiphany should be a cause for worship but also celebration – Jesus Christ has become man and is here to win back the world through a revolution of faith, hope and love!

Any good celebration deserves a delicious meal to go along with it, and for this occasion, Sophia Press’ Vatican Christmas Cookbook offers a variety of dishes to celebrate the Epiphany. Below you can find a recipe for a delectable Epiphany Dal, in case you feel like cooking something new and different on Wednesday.

For this recipe and others beginning at Advent and going through the whole Christmas season, be sure to order a copy of the Vatican Christmas Cookbook here.

Epiphany Dal

Dal is a dried, split legume dish served as a solid food or a thick soup. It is ubiquitous across the Indian subcontinent, available in myriad varieties. Dal is among the most important food staples in South Asian countries.

1 Tbsp Sesame oil
2 tsp Cumin
1 tsp Fennel seeds
1 Onion, diced
1 clove Garlic, diced
1 Chili pepper
3⁄4 cups Red lentils
3 cups Water
3 tsp Garam Masala spice
2 tsp Curry
Sea salt

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Peel and dice the onions and garlic. Heat the sesame oil and toast the cumin and fennel seeds. Add the onions and garlic and let them tighten briefly. Wash the chili pepper, halve, remove the core casing, and cut into thin strips. Add the lentils with the sliced chili pepper and top up with water. Add the spices and simmer for about an hour over low heat. Stir from time to time. Season with sea salt only after the cooking has ended.

Aaron Lambert
Aaron Lambert
Aaron is the Managing Editor for the Denver Catholic.

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