Indian food: fresh and pre-packaged

We may not have a good Indian restaurant here, but we have a good Asian market and fresh veggies. Pappadoms (the big peppery cracker-like things) came from the Asian market. Jalfrezi sauce came from a jar bought at Harris Teeter. Channa Masala is from a package from Tidal Creek Co-Op. Samosas--lovely samosas--made at Tidal Creek. Lettuce from our friends Matt & Alison's yard. Lentils from our stash...can't remember where we bought 'em. Kale also from Tidal Creek--and it's locally grown, too. Everything turned out pretty good & we have tons of leftovers for lunches. Rode bikes to a movie after eating all of this...

Sag Dal

Or Dal Sag? This was inspired by the recipe here
using Toor Dal and spinach instead of amaranth. Didn't have any chili peppers around so threw in some tomatoes and curried cashews.

Everything in the Fridge Lentil Soup

We make this a lot. Tonight we had friends over so it tasted even better than usual. The recipe varies, according to what's laying around in the 'fridge, but the split red lentils (masoordal) and coconut milk are constants. Sometimes a sweet potato makes it in. Sometimes whole cherry tomatoes. Red lentils cook quickly and are extra-good. The trick is to "toast" the lentils in a wee bit of olive oil alone in the pan for a few minutes before adding any liquid. Then add everything and simmer away...
Squeeze lime juice on top just before serving.

2 cups of lentils
1 can of coconut milk
1 can of water
1 can of tomato paste
1 onion, chopped
1 bulb of garlic
1 carrot, chopped
a bunch of baby bok choy
1 whole green pepper, chopped
1/2 of a jalapeno
white pepper
black pepper
paprika
tumeric
nutmeg
cardamom
1 bulb of lemongrass, peeled and chopped
1 lime