Red split lentils (lentil soup)
 
Ingredients
 
11/2   cup red split lentils (masoor dal)
2 medium sized tomatoes
1 teaspoon ground turmeric
1¾ tsp salt
2 tablespoon vegetable oil/ghee
½ tsp whole cumin seeds or five spice mixture ( Panchporan)
2 cloves garlic, peeled and finely chopped
¼ tsp red chili powder (cayenne pepper) or 1 green chili
 
Method
 
Put the red lentil dal in a bowl and wash them in several changes of water. Drain and put in a small heavy pan with 6 cups of water and the turmeric. Bring to a boil. Cover partially; turn the heat to low and simmer gently for 45 minutes or longer until soft. Add the salt and stir it in. Chop two tomatoes and add to the dal.
Heat the oil/ghee in a small frying pan over a medium flame. When hot put in the cumin/5 spice mixture seeds and then add the garlic and green chili/chillie powder. Stir once and add the contents of the frying pan to the cooked dal. Stir to mix. Garnish with cilantro and lemon juice

Eggplant Bharta
Ingredients
2 large egg plants
2 big onion finally chopped
1 green chilli/
2 tablespoon fine cut ginger or grated
2 big tomatoes finally chopped/ 2 tbsp lemon juice (option)
1/2 tsp red chilli powder/cayenne
2 tsp coriander powder
salt to taste
1 tsp cumin seeds
2 tablespoons fresh cilantro to garnish
1 tsp Garam Masala
3 tbsp olive or canola oil

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