a yummy vegetarian meal

this is such a tasty and nourishing meal. i made it the other day. the recipes require indian spices, but once you have them in your house you can make a lot of different indian dishes.
i hope you enjoy this meal as much as i did.
bon appetite!

QUICK & EASY RED MASOOR DAL
(serves 3-4, i always double and freeze the rest)

1 cup dried red lentils (no need to be soaked)
3 cups water
1 tsp salt
A pinch of hing (optional)
3 slices ginger
1 fresh green chili, slit at end
1/2 cup tomatoes, diced
1 tsp tomato puree (optional, i leave it out)
1/2 cup onions, minced
1/4 tsp turmeric
juice of 1/2 a lemon (i leave this out as well)
1/2 tsp gur (or maple syrup) (optional, i leave it out)
1/4 cup fresh cilantro leaves (for garnish)

in a large pot, combine all ingredients except turmeric, lemon juice, gur, and cilantro.
Bring to a boil, then reduce heat and simmer. Skim off the froth with a slotted spoon.
Add turmeric, stir, and cook until done, about 20 minutes. You may add more water if
dal seems too dry. Add lemon and gur (if using), and stir to dissolve. Garnish with cilantro.

[recipe: The Modern Ayurvedic Cookbook by Amrita Sondhi]

SOFT & SPICY EGGPLANT CURRY

(serves 4-6)
1 tbsp olive oil or canola oil
1 1/2 tsp black mustard seeds
1 1/2 cups onions, chopped
1 tsp salt, or to taste
1/2 tsp turmeric
1/4 tsp cayenne pepper, or to taste
1/8 tsp hing (optional)
1 cup tomatoes, chopped
6 cups eggplant, cubed
1 1/2 cups fresh green peas (frozen are fine!)
3/4 cup water
1 tbsp fresh cilantro leaves, chopped (for garnish)

In a large pot on medium-high, heat oil. Add mustard seeds, cover with lid, and let pop for 30 seconds. Add onions, salt, turmeric, cayenne, and hing and saute until onions are golden, about 4-5 minutes. Add tomatoes and eggplant, mix well, cover with lid and cook for 10 minutes. Add the peas and water and cook for another 5 minutes (until the eggplant is nice and soft). Check for seasoning. Garnish with cilantro.

Variation: add 1 cup potatoes, cubed and 1/2 cup water along with tomatoes and eggplant.

[cookbook: also The Modern Ayurvedic Cookbook by Amrita Sondhi]

serve with basmati rice!
i have an amazing tamarind rice recipe that i will post a bit later.