Once in a while, a simple meal is more sumptuous than a gourmet dish. One of my favorites is rice and lentils with a side of a vegetable dish, it could be any vegetable and usually dry, devoid of curry. This is also what is cooked and enjoyed in majority of homes in India, in the state of Maharashtra everyday. It can be made to be healthy or indulgent like how I do it for my family, depends how heavy your hand is with the ladle of Ghee.
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| Boil pigeon peas with half teaspoon turmeric and a teaspoon of salt. You can add tamarind or tomatoes. Here added is 'cockum', a sour fruit found in the tropical region on Konkan, India |
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| Boil white rice |
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| Chopped onions and crushed garlic cloves |
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| Saute onions and garlic with fresh Bay leaf |
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| Coarsely chopped Spinach |
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| Add Spinach to the fried onions and garlic. Sprinkle turmeric, red chilli powder and salt |
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| Tadka - Curry leaves, mustard seeds and cumin |
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| Heat tadka with Ghee until mustard seeds crackle |
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| Add tadka to the cooked Daal (pigeon peas soup) |
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| Serve Rice, Daal with fried Spinach |
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