Palak ki daal

Why not a recipe to go with the culture of one of my favorite goddesses?

Indian Spinach and Lentils

2/3 cup lentils, washed
1 large bag baby spinach, washed
1 small onion, diced
4 cloves garlic, minced
1 tsp. freshly grated ginger or ginger paste
1 tsp. cumin seeds
1 tsp. ground cumin
2 tsp. ground coriander
1 tsp. garam masala
1 small green chile, minced
2-3 tblsp. ghee or oil
salt and pepper to taste

In a saucepan with a lid, heat the oil over medium high heat.
Cook the onions 5-6 minutes, until softened.
Add the garlic, ginger, cumin seeds,and chile and cook 3-4 more minutes.
Add the lentils and toss to coat.
Cover with water, bring to a boil, then simmer until lentils are tender, about 30 minutes.
When lentils are almost tender, add the spinach.
Cover and cook until spinach is wilted, about 5 minutes.
Stir in the ground cumin and coriander, and season with salt and pepper to taste.

Thursday, January 14

January 14

On this day I Southern India, people gather to celebrate the January rice harvest, honor the sun god Surya, and give thanks to the spirits who bring in the rainy season. Called Pongal, this festival lasts for three days. To celebrate the rice harvest, whip up a batch of kheer for dessert. Kheer is a soupy rice pudding flavored with cardamom and usually served chilled.

Kheer

½ cup Basmati rice, washed
4-5 cups whole milk (or 2%, but nothing lower)
2-3 whole cardamom pods, crushed, or ¼ - ½ teaspoon ground cardamom
2 heaping tablespoons blanched slivered almonds
1 tablespoon chopped pistachios
3 tablespoons sugar, or more as desired
Tiny pinch of saffron strands, soaked in a spoon of hot milk (optional) saffron = $$$

In a pan combine the rice, milk and cardamom. Bring to a gentle boil, then simmer until the rice is completely soft. The rice should begin to break.

Add almonds and pistachios (and saffron, if using) and simmer for 5 minutes.

Sweeten with sugar to taste. Remove from heat. Chill before serving.