COOKING INDIAN FOOD IN INDIA.
i arrived in jaipur on wednesday evening.
it was very hot in delhi, sitting in the a/c car, i thought i was in heaven.
the further we drove from delhi, it became a few degrees cooler.
along the way, it RAINED...
the water back logged very quickly.
i needed to go to the markets to stock the fridge, and the cupboards of basic necessities.
it took 3 visits to the local market, to get make my initial purchases.
i went to SHOPPERS PARADISE first, to get cheese cracker biscuits, spaghetti, hair colour, butter.
then stopped into F 32 a cafe, for a much needed SKINNY MOCHA.
then home, climb the 47 stairs, unpack. rest. it is hot here as well.
then out to the local market, to get, dustpan brush, stacking shelves to put fruit and vegetables in, on the kitchen bench, coat hangers, washing powder, liquid detergent, rice, lentils, container for the milk.
i really struggled back with this weight.
but a COLD shower, revived me.
put on some music. i choose THE SAPPHIRES. the beat got me going.
all this is leading to tell you i made my FIRST INDIAN MEAL IN INDIA.
i have been practising prior, but now i need to cook.
i like to cook.
the reason i chose to cook
'RED LENTILS WITH SPINACH'
is, because, it only needs 2 cooking pots.
you guessed it ! i only have 2.
an indian saucepan and a frypan.
it is also easy, and delicious.
i hope you try this recipe.
i added peas & some mushrooms.
add whatever you have in the refrigerator.
garnished with yoghurt and coriander.
i have enough for 2 nights.
RED LENTILS WITH SPINACH.
1 1/2 cups (125 gm) chopped spinach,
1 cup red lentils (dhuli masoor ki dal)
1'' piece of ginger, grated,
1/2 tea turmeric ( haldi)
1 1/2 tsp salt or to taste.
3 tab oil,
1 onion, chopped, ( 1/2 cup )
1 tomato, chopped ( 1/2 cup)
1/2 teas cumin seeds (jeera)
1/2 tea garam masala,
1/2 tea red chilli powder,
1/2 tea ground coriander (dhanua powder )
1/8 tea dried mango powder ( amchoor)
1. pick, clean and wash dal in 2 - 3 changes of water.
wash the chopped spinach in plenty of water.
mix lentils, spinach, garlic, ginger, turmeric powder and salt in a deep saucepan.
add 3 cups of water to the saucepan.
bring to the boil, then reduce heat and cook till lentils are soft, but not mushy.
remove from heat. keep aside.
2. to temper the dal, hat oil in small pan.
reduce the heat and add the cumin seeds.
let the seeds turn golden.
add the onions and stir till onions are well browned.
add the tomato and cook 2 -3 mn.
add the garam masala, ground coriander and dried mango powder.
3. remove from the heat and add the red chilli powder.
pour the hot oil over the lentils.
serve hot with nana or any other flat bread.
i encourage to try this, and it may become a favourite, the NIGHT BEFORE SHOPPING.
using any excess vegetables up.