1 C Moong Dhal (lentils)
2 C water
1 C Tomatoes
1 med. Onion, finely chopped
Cilantro leaves, chopped (optional)
1 tsp Cummin powder
2 tsp Coriander powder
1 tsp ginger, freshly grated
1 tsp minced Garlic
1/2 tsp Chili powder (optional)
1/2 tsp. Turmeric powder
1 tsp Black mustard seeds
1 tsp Cummin seeds
1 TBS Vegetable oil
Salt to taste

Place the lentils in a pan with the water, bring to a boil, and simmer for 30 minutes till the lentils are soft.

Add the salt to the lentils and continue to cook on simmer.

In a separate saucepan, roast the cummin seeds and the black mustard seeds in a tablespoon of oil, till they make a popping sound. Next, add the onions, ginger and garlic and fry till the onions become golden brown in color. Add the cummin, coriander, turmeric and chili powders to the onions and roast on low heat for one minute. Add the tomatoes to the pan and let the whole mix cook on a low heat for a few minutes, stirring frequently till the oil separates.

Add the onion paste to the lentils and mix. Garnish with the chopped cilantro leaves before serving.

Basmati Rice

Stovetop method:
1 C Basmati rice
1 1/2 C water

In a pan, wash the rice with water five times till the drained water is clear.

Add 1 1/2 cups water to the rice. Bring it to a boil. Stir the rice, cover the pan with a lid, and lower the heat to a simmer. Set the timer for 12 minutes.

Take the pan off the heat after 12 minutes. Do not open the lid for 5 minutes after taking the pan off the heat.

Lift off the lid after 5 minutes and the rice is ready to serve.

Microwave method:
1 C Basmati rice
2 C water

In the microwave rice cooker, wash the rice 5 times till the drained water is clear.

Add 1 3/4 cups of water to the rice. Stir the rice. Place the cooker in the microwave oven and use settings as instructed in the microwave rice cooker manual or the microwave oven manual. Settings may vary depending on the make and model of the microwave oven.

Serve rice once it's cooked.

Mixed Vegetables

4 large carrots, cubed
8 oz. beans, cut into pieces
2 large potatoes, cubed
1 med. onion, chopped
Cilantro for garnish (optional)
1 1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1/4 tsp Chili powder (optional)
3 or 4 cloves, powdered or whole
1-inch Cinnamon stick, in pieces or powdered
1 tsp Black mustard seeds
1 tsp Cummin seeds
Salt to taste
1/4 C water
2 TBS oil

In a large pan, add 1 TBS oil. To this add the mustard and cummin seeds. When the mustard begins to splutter, add the onions and fry till golden brown.

Then add the powders and the rest of the oil. Roast for an additonal minute.

Add the vegetables. Stir until all the pieces are coated with the spice mix. Add 1/4 cup of water and salt to taste.

Cover with a tight fitting lid and cook for 10-15 minutes until done. Garnish with Cilantro (optional) and serve hot with rice or tortillas.

Tomato Rasam

4 large Tomatoes, finely chopped
3 TBS Red gram dhal (tuvar dhal)
1 Green Chili, slit sideways
1-inch piece of Ginger, finely chopped
1/2 tsp Turmeric powder
5 C water
Salt to taste
Cilantro leaves, chopped for garnish
2 tsp oil
1 tsp Mustard seeds
1 tsp Cummin seeds
1 Red Chili, halved
1 tsp powdered black pepper
1/2 tsp Asafoetida powder
Few curry leaves (optional)

Cook the red gram dhal with 2 1/2 cups of water till it reaches a boil. Then set the heat at low and cook for 35-40 minutes till soft and easily mashed. You may use a crockpot to cook the lentil if you have one.

Heat 2 tsp oil and add the mustard and cummin seeds. When the mustard seeds splutter, add the red chili, black pepper powder, asafoetida powder and the curry leaves. Then add the ginger and tomatoes.

Add 1 cup of water, salt and the turmeric powder. Allow it to simmer for 5 minutes. Add the cooked dhal and the remaining 1 1/2 cups of water and bring it to a boil. Garnish with the chopped coriander leaves. Serve hot.

Raita (Yogurt with spices)      

4 C plain Yogurt
1 med. onion, thinly sliced
1 large tomato, chopped
1 Green Chili, chopped (optional)
10-12 stalks chopped Cilantro
Salt to taste
1/2 tsp Black mustard seeds (optional)
1/2 tsp oil

Add the yogurt, salt and the onions. Mash well with your hands. Let it stand for 5 to 10 minutes.

Add the tomates, green chili and the cilantro.

In a small pan, add 1/2 tsp oil and the mustard seeds (this step is optional). Add to the yogurt. Serve fresh.

Papad

Available in many flavors in Indian Grocery stores or through Asian Grocers online.

Preparation:

Deep fry in oil on medium heat. (They can also be prepared in the microwave on high heat, one minute per papad).