I made a couple of really tasty dishes last week, here is one of them:
(all of my veggie friends, pay attention, this one is for you!)
First, let me tell you about my favourite cookbook--ever! I mean, I do love my good old red and white chequered Better Homes and Gardens (everyone should have a copy I think)
but it can't compare to this book when it comes to tasty meals:
Years ago I was in a cheap book outlet (I can't resist) and they had a special on cookbooks. I bought this Indian one, a Chinese one, and a Polish one. By FAR this is a book I use once a week. The other two are headed to the car boot sale in a few weeks. The recipes are amazing, and not just Indian. There are several that are Thai (I have no idea why they are in an Indian book, but I LOVE Thai) and loads of vegetarian and rice dishes. What I'm saying is, I love this book!
Anyway, here is the recipe that I made. It is vegetarian, and full of lentil goodness. Lentils are amazing. I'm just saying.
1 cup red lentils
1/2 cup yellow split peas
5 cups water (or chicken broth, or vegetable broth)
2 tsp grated fresh ginger
2 cloves garlic, crushed
1/2 tsp ground turmeric
1 1/2 tsp salt (or to taste, depends on how salting your broth is)
either a fresh green pepper, chopped, or dried red chilies
For the Tarka
2 tbs oil
1 onion, sliced
1-2 tomatoes, chopped
handful of mushrooms, sliced
handful (or two) fresh spinach
1) Boil all the lentils and yellow split peas in the water/broth with the ginger, garlic, turmeric and chilies. Cook until soft. The book says 15-20 minutes but in my world/kitchen it is much longer, like 45 minutes.
2) Mash the mixture with a fork until it has the consistency of a creamy chicken soup. I don't really mash mine, probably because I cook it for so long. Also, my husband likes a coarser texture.
3) If the lentil mixture looks to dry, add a bit more water. Season with the salt. To prepare the tarka, heat the oil in a heavy pan and fry the onion. Then Add the tomatoes and spinach until the spinach is wilted.
4) Spoon the lentils into a serving dish and pour the tarka on top. Garnish with fresh coriander and mint (if you have it).
Serves about 4.