I have some sad news, I knew it was inevitable that this day would eventually come, I am all alone, Martin is gone. Okay not really, he’s just traveling and will be back Sunday, but still, I’m sad. You should be sad too because he reads, edits, and critiques all posts before they get to you. I apologize for the rough, unedited posts that are to come!
The slightly, oh so small good news is that I get to cook things that Martin doesn’t like to eat. However, depending on who you are, this could also be bad news. Be warned, I enjoy soups, vegetables and things without meat. Which means, I will begin with daal (lentils). This is perhaps Martins most loathed food. Honestly, I think he likes it more than he would want me to believe, but daal has come to represent all things soupy, vegetably and generally in the realm of “Kiran food.” Good thing I have a few days to enjoy it.
1 cup masoor daal (red split lentils)
1 tsp chili powder
½ tsp turmeric
1 tsp salt
½ tsp cumin
1 tomato roughly chopped
1. Thoroughly rinse lentils, and add to a medium sized saucepan. Add water to the saucepan until the lentils are covered with roughly 1 inch of water.
2. Add remaining ingredients and cover and cook over medium heat.
3. Once the lentils begin to gently boil, reduce heat to simmer. Stir occasionally and skim off any foam that may form.
4. Continue to simmer for 10-15 minutes, or until the lentils are soft.
Recipe notes: I found the chili powder at a South Asian grocery store and I realize it is different form the chili powder you would find at most grocery stores. I believe cayenne pepper can be substituted for the chili powder, however, I would recommend ½ tsp cayenne pepper to begin with, adding more as desired.