Melty spinach <3 On the winding road toward the perfect Indian lentil recipe, I'm not willing to say that this is "the one," but it's a good one. I intend to make this one for at least a while, until I'm inspired to find a new one. This recipe comes from the lovely Aarti Sequeira , and I followed it exactly except: I doubled the spices upon recommendation from reviews on the foodnetwork site, I used powdered cumin instead of cumin seeds because that's what I had, I used chili-garlic sauce instead of serrano chile, and I added spinach. This recipe does take a few steps to make, but they're all fairly easy and the timing between them is flexible. Nothing gets ruined if the lentils soak too long or cook too long. I recommend eating it over rice with plain yogurt and Indian pickle. The Recipe: 1c red lentils 2c water 1 onion, diced 4 cloves garlic, minced 1 tb ginger root, grated 1 pint crushed tomatoes 1 tb chili-garlic sauce s
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.