Dahl (red lentils)
2 cups dried red lentils
2 garlic cloves, minced or 1/2 cup thinly sliced scallions
pinch of curry powder, turmeric, cumin, and coriander
salt and cayenne pepper to taste
1/2 cup milk
Place lentils in a pan and add enough water to cover. Cook on medium heat until tender; drain if necessary. Stir in remaining ingredients and simmer 15 minutes.
Roasted Brussels Sprouts
1 T olive oil
3 cups fresh Brussels sprouts (or broccoli) , quartered
1 red onion, diced
salt and pepper to taste
Preheat oven to 425. Grease baking dish with olive oil; spread vegetables evenly. Roast 25 minutes, or until crisply cooked. Sprinkle with salt and pepper.
1 t oil
1 t mustard seeds
1 t diced hot pepper or pepper flakes to taste
2 cups of rice, prepared
1 cup plain yogurt (not fat-free)
salt to taste
3/4 cup fresh cilantro, finely diced
Heat oil in large frying pan. Toast mustard seeds and pepper briefly; fold in rice and coat evenly. Mix in yogurt and heat through; taste for salt. Fold in fresh cilantro.