Indian Feast

Friday evening, Sam made dinner for Bo and I. She leafed through my copy of Madhur Jaffrey's World Vegetarian searching for inspiration. Since I'd purchased some red lentils last week, she knew she wanted to make a lentil dish. She found some great recipes to try out!

Here is a picture of Red Lentils Hyderabadi and Gujarati Cucumber Raita. Both were so tasty, and I was so impressed that Sam whipped up raita, a dish I've never made. She even toasted the spices, so it was the real deal. I didn't realize this, but the lentils turn yellow when you cook them. Since I'd been sick all day, this dish really hit the spot.

Bo brought a dish, as well, her glass noodles with vegetables were oh so tasty. I liked the fried tofu this dish included--and I loved all the beautiful vegetables Bo threw in, as well. Sam's other dish, Saag, was made of fresh spinach and tomato. This dish was also really delicious--and I felt quite virtuous eating the spinach. I really love saag and am glad to know it's so easy to make.

So nice to have a home cooked dinner that was so satisfying. Thanks Sam and Bo for sharing your culinary skills!

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Recipes (all from Jaffrey)

Masoor Dal Hyderabadi (Red Lentils Hyderabadi)

1 c. red lentils (masoor dal) cooked (in 4 c. water, with 1/4 t. ground turmeric and 1 to 1 1/4 t. salt for 40-50 minutes)
2 T. canola oil
1/2 t. whole brown mustard seeds
1 to 2 whole dried hot red chiles
8 to 10 fresh curry leaves
3 garlic cloves, peeled
a few squeezes of fresh lime juice.

Heat the red lentils and keep over a low flame.

Put the oil in a small frying pan and set over medium-high heat. When hot, put in the mustard seeds. As soon as they pop, a matter of seconds, put in the red chiles. Stir them once and quickly put in the curry leaves. Stir once and put in the garlic cloves. Turn the heat to medium and lightly brown the garlic on all sides. Now pour the contents of the pot, oil and seasonings, over the cooked lentils. Squeeze lime juice over the top, stir, and serve.

Saag (Spinach with Tomato)

1/4 c. canola oil
1 to 2 hot fresh green chiles, very finely chopped
2 medium onions, peeled and very finely chopped
3 garlic cloves, peeled and very finely chopped
1 ripe tomato (4 ounces), peeled after dropping into boiling water for 15 seconds, and then peeled and finely chopped
3 pounds spinach, cut crosswise into very fine strips
1 t. salt
1 t. garam masala

Put the oil in a large, wide pot and set over medium-high heat. When very hot, put in the chile, onions, and garlic. Stir and fry until the onions turn medium brown. Add the tomato. Stir and fry for 2 minutes. Now put in the spinach and salt. Cover, allowing the spinach to wilt. Stir, turn the heat to medium, cover again and cook for 25 minutes. Uncover, add the garam masala, and stir. Cook, uncovered, another 5 to 6 minutes, or until almost no liquid is left at the bottom of the pan. Turn up the heat during this period, if necessary.

Kheera Raita (Gujarati Cucumber Raita)

1 c. plain yogurt
1/2 t. salt
1/2 t. sugar
1/8 t. cayenne
1 medium cucumber (about 5 inches), peeled and grated
1 T. canola oil
1/2 t. whole brown mustard seeds
1/4 t. whole cumin seeds

Put the yogurt in a bowl and beat lightly with a fork. Add the salt, sugar, and cayenne and mix. Add the cucumber and mix again.

Put the oil in a small frying pan and set over medium-high heat. When hot, put in the mustard and cumin seeds. As soon as the mustard seeds begin to pop, a matter of seconds, pour the contents of the frying pan over the yogurt. Stir to mix. Serve chilled.