People all around the world cook and eat in a different way. But sometimes even in one country there can be a wide range of various techniques and recipes. ”Within India we come from different parts. I come from the West, she comes from the East. So I think it is interesting to see how different flavours come together”, Vartika says.
Eating the dishes from home can bring back pleasant memories.Anisha: ”I love eating Indian food when I am feeling homesick. I make it on regular basis but I also love Italian food!”
Vartika mixes the potatoes and the spices in a pan. ”This tastes really nice. I was worried about the spice but I think I t is okay.” After the lentil is cooked, it becomes a little mushy. “It’s good now.”
Recipe
Ingredients: lentils, fenugreek leaves, potatoes, tomatoes, rice, oil.
Spices: mustard seeds, cumin seeds, turmeric powder, salt, red chili powder, dried mango powder, garlic.
- Heat oil, add mustard seeds and cumin seeds. Add onions, turmeric powder and salt to taste. Followed by tomatoe and lentils. Lets your lentils boil with onions and tomatoes till they are soft and mushy.
- In a separate pan, add oil. Once the oil is heated, add cumin seeds, mustard seeds, red chili powder and loads of garlic. Let it cook for 1 minute or so and then add this tempering to the cooked lentil.
- Simmer for 6 to 7 minutes so that flavors blend. Bring it to the consistency you want at this stage by adding more water.
- Add oil in a pan. Once the oil is heated add 1 teaspoon of: turmeric powder, red chili powder, cumin seeds, fenugreek leaves, salt and dried mango powder. Add boiled potatoes and cook for a few minutes until the potatoes get a little golden brown.
- Serve the lentils and potato with some boiled rice.
PS: Some of the ingredients are not readily available and don’t worry you can skip some spices. Just remember to add lots of love and extra red chili!
