Dal Makhani

Those of you who know dal makhani probably won't recognize it here- it's normally dark brown.  That's because it uses the whole urad dal - I only had the peeled kind in my pantry so I get yellow.   And you can see that the cumin seeds are a bit overdone.  But my, my is it tasty.  Manjula's recipe is here.

Sabudana Khichdi (Spicy Tapioca)

Manjula helped me find a recipe for these dried tapioca balls that I found.  Think small versions of the balls found in pearl tea.  These were not as rubbery as the large kind - but toothsome.  They get soaked to soften them, then stir-fried with typical indian spices, peas, and peanuts for crunch.  I like it as a quick tasty snack.

Palak Tofu

Okay, palak means spinach, but this is usually palak paneer - which is that yummy indian cheese. Where is this tofu coming in? Well, I had tofu in the fridge, and I fried it up just the same as the paneer, so it works even if it's not quite as satisfying. Probably a bit healthier too, but don't get me wrong - if Shopper's carried paneer that would've been in here. This is comfort food and I could eat it nonstop for a long time. Use canned diced tomatoes for better flavor. The recipe is here.

Moong Dal with Spinach

This is step two in building a freezer full of re-heatable Indian dishes that I make from scratch. Some sort of tasty dal usually goes with every meal - this one happens to be a green split moong dal with spinach. I make a large quantity, then freeze multiple servings in Gladware tubs for later. I've got this and a great coconut curry sauce for fish saved up. When I've got enough, we'll have a proper meal with 5 or 6 dishes. Find the recipe at Manjula's Kitchen.