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ROASTED MOONG DAL WITH SPINACH

Ingredients Directions

1. 1 cup skinned moong dal 1. Pick over the dal. Put it on a clean tea towel. Rub it gently to remove as much

2. 1⁄2 tsp. ground turmeric surface dust as possible. Heat a cast-iron frying pan over a medium-low flame.
Allow it to get hot and then put the dal in it. Stir and roast until many of the
3. 1 bay leaf
grainsturn golden-red. (The colour will not be uniform, but that is all right.) Put the
4. 3⁄4 lb. spinach, washed and cut into 1⁄2 in roasted dal in a bowl and wash it in several changes of water. Drain.
wide shreds 2. Put the dal in a heavy-based pan. Add the turmeric, bay leaf and 1⁄4 cups of
water. Stir and bring to a simmer. Turn the heat to low, cover, leaving the lid
5. 1 tsp. salt
slightly ajar, and cook gently for about 1 hour until the grains are quite tender.
6. 1⁄2 tsp. red chili powder 3. Add the spinach, salt, red chilli powder and 2⁄3 cup of water. Stir and bring to a
7. 1 tbsp. vegetable oil simmer. Cover and simmer gently for 30 minutes, stirring once or twice during this cooking period.
8. 1⁄2 tsp. cumin seeds 4. Heat the vegetable oil in a small pan or frying pan. When hot, put in the cumin seeds. A few seconds later, when the seeds start to
pop and sizzle, put in the red or green chillies. Stir once and then pour the contents of the small pan or frying pan over the cooked dal.
9. 2 fresh, hot red or green chillies, cut into 1
Cover immediately.
in. pieces 5. Note: The whole chillies should only be eaten by those who know what they are doing.

KASHMIRI LAMB

Ingredients

1. 4. dried red chile peppers (such as cayenne)
2. 3 long, green fresh chile peppers (such as Indian
Jwala) Directions
3. 1 teaspoon cumin seeds
4. 1 teaspoon Kashmiri garam masala
5. 1 (1 inch) piece fresh ginger root, peeled and grated 1. Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender;
6. 5 cloves garlic, crushed pulse several times to chop, then blend into a smooth paste. in water for 2 hours.
7. 1/4 cup dried unsweetened coconut 2. Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has
8. 3 tomatoes, chopped softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the
9. 6 tablespoons vegetable oil onion is very tender and golden brown, 10 to 15 minutes more.
10. 2 pounds lamb meat, cut into 1 1/2-inch cubes 3. Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
11. salt to taste 4. Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all
12. 1/2 teaspoon ground turmeric
13. 1 cup plain yogurt sides, about 8 minutes.
14. 1/2 teaspoon saffron threads 5. Mix in yogurt, saffron, and blanched almonds until well combined.
15. 20 whole blanched almonds 6. Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
16. 1/4 cup chopped fresh cilantro 7. Garnish the curry with chopped cilantro before serving.

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