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cooking.nytimes.com
"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.
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How to make sweet sliced cucumber bread and butter pickles, perfect for sandwiches.
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The haunting blend of spices in this dish will have you reaching for seconds.
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This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A fragrantly spiced vegetarian recipe adapted from Canal House Cooking.