Toor Dal

Ingredients:
1 cup toor dal

3 cups water

2 tablespoon ghee or clarified butter or substitute with oil

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon grated ginger

2 chopped green chilies or to taste

1/2 teaspoon turmeric powder

1 teaspoon salt

a few chopped cilantro leaves(hara dhania)

Preparation: Wash and cook the dal in a pressure cooker with 2 1/2 cups of water and keep aside for seasoning.

For seasoning:  To a pan on medium heat with the ghee or clarified butter add the mustard seeds and cumin seeds and wait for the mustard seeds to pop.

When the mustard seeds pop add the chopped green chillies and grated ginger saute for a few seconds, add turmeric powder turn the heat off and add the seasoning to the cooked dal.  Add salt and water as needed to the cooked dal and bring it to a boil.  Turn the heat off add the chopped cilantro leaves and serve.

Serves 4.

Methi Bhaji

Ingredients:
2 bunch Methi leaves (275 gms or 9.65 oz)  or 9 cups of leaves after the stalks removed
2 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 cup chopped onion
2 green chilies or to taste
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon lemon juice

Preparation: Wash the methi leaves by dumping it in water and shaking it to remove any dirt.  Remove the leaves from the stem.
Discard the stem and chop the leaves.

Heat oil add mustard seeds and cumin seeds.  When mustard seeds pop add the chopped onions and saute it until it brown.  Add green chilies and turmeric powder, asafoetida and methi leaves.  Cook until the methi leaves have turned soft.  Takes about 5 minutes Add salt, sugar mix add lemon juice.  Turn the heat off and serve.
Serves 2

Kale and Sweet Potato Curry

Ingredients:
1 bunch Kale 1.2 lbs or 550 gms

2 1/2 cup sweet potato ( with skin 14 oz or 374 gm)

3 tablespoon oil

1 teaspoon curry powder

1/2 teaspoon salt

Preparation:  Wash the kale by dumping it in a sink full of water and rinsing it out.  Pass a knife through the stalk to remove the leaf form the stalk.  Chop the leaves into smaller bits.

Wash and remove the skin from the sweet potato and chop it into cubes.

Heat a pan on medium heat with oil.  Add the chopped kale and sweet potato, mix cover and cook covered.  While it is cooking occasionally remove the cover and stir the contents so that it does not stick to the bottom and burn.  After it has been cooking to 10 minutes check to see if the sweet potato is cooked.  Add salt and curry powder, mix turn the heat off and it is ready to serve.
Serves 4.

Brussel Sprouts

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Ingredients:
7 cups brussel sprouts (960 gms or 30.50 oz)
3 tablespoons oil
1 1/2 teaspoon black pepper
1 teaspoon salt or to taste
1 tablespoon lemon juice

Preparation: To prepare the brussel sprouts remove a couple of the outer leaves that come off easily and discard them.  Place the brussel sprouts in a baking dish.  Add salt, black pepper and oil.  Mix thoroughly so that all all the brussel sprouts are evenly coated.  Bake at 400 degrees fahrenheit or 205 celsius for 30 minutes, in between after 15 minute interval remove it from the oven stir the contents and put it back to roast for the balance of 15 minutes.  After it has finished baking add the lemon juice mix and serve.  Serves 4.