Let us be together,

Let us eat together,

Let us be vital together,

Let us be radiating truth, radiating the light of life,

Never shall we denounce anyone, never entertain negativity.

-The Upanishad

Indian cuisine is As Diverse as Its Civilization.

The finest of India's cuisines is as rich and diverse as its civilization. It is an art form that has been passed on through generations purely by word of mouth, from guru (teacher) to vidhyarthi (pupil) or from mother to daughter. The range assumes astonishing proportions when one takes into account regional variations. Very often the taste, color, texture and appearance of the same delicacy changes from state to state.

The hospitality of the Indians is legendary. In Sanskrit Literature the three famous words 'Atithi Devo Bhava' or 'the guest is truly your god' are a dictum of hospitality in India. Indians believe that they are honored if they share their mealtimes with guests. Even the poorest look forward to guests and are willing to share their meager food with guest. And of particular importance is the Indian woman's pride that she will not let a guest go away unfed or unhappy from her home. Indians are known for their incredible ability to serve food to their guests - invited or uninvited. Food customarily forms the crowning part of most festivities and celebrations. Whatever the occasion Indians eat with great gusto and are adept at finding reasons to feast and make merry. At traditional and festive meals, the thali (plate) or banana leaf is decorated with rangoli (a design drawn with white and colored powders around the edges).

One can eat a different Indian dish everyday, but still not repeat it for an entire year! The food of India offers a staggering range of dishes to the gourmet with an adventurous palate. Essentially spicy, the cuisine is, however, not always hot. It is the different combination of a handful of spices that produce the most delectable dishes in the world. In India, preparation of food is an art, perfected over time and passed through generation by just word of mouth.

The fall season is here and the days are cold and will be colder as day’s progress. We will be craving for warm and comfort food to enjoy in this weather. Here's an simple, satisfying, adaptable recipe with the use of small red lentils, also known in India as Masoor Dahl, available in many natural food stores, or Indian groceries. They are light, easily digested, and cook very quickly. This dhal has many possible variations. The yam complements the red lentils very well, but add or substitute whatever vegetables you wish. Other kinds of lentils will work too, but they'll take longer to cook, and should be soaked. You may want to leave them whole instead of pureeing, and reduce the water. Enjoy this warm comforting delicious ‘Masoor ki Dhal’!

Masoor ki Dal

Ingredients:

1 Cup - Red lentils (Masoor Dal)

6 Cups - Water

1 - Medium Yam

1 Cup - Sliced fresh green or yellow beans

½ Cup - Red or Yellow pepper, diced

½ Cup - Green pepper, diced

1/2 Tsp - Ground Fennel

1/2 Tsp - Ground Jeera

1 tsp turmeric

2 - 3 Tbsp olive oil or ghee

Salt per taste

For Tadka:

1 Tsp - cinnamon, cloves

1 - Jalapeno pepper, sliced in half lengthwise and seeded

1 - Cinnamon and Cloves

2 tsp - Ground Coriander

A pinch of hing

Few Bay leaves

¼ inches - Ginger crushed

Cilantro for garnish

Method:

· Clean, wash, rinse and drain the red lentils

· If you soaked for an hour, they'll cook softer faster, but it's not required

· Bring the water and lentils to a boil, and skim the foam

· Prep the veggies and keep

· Cover and simmer 1/2 hour - 15 minutes if soaked

· Heat the oil, & add the tadka

· Add the veggies, and sauté 5 minutes on med/high heat

· Add the spices and salt ( Ground Fennel, Ground Jeera and turmeric), sauté briefly, remove from heat

· Add the cooked dhal to sautéed veggies

· Bring back to a boil, cover and simmer another 15-20 minutes

· Switch off gas and add minced cilantro

Dal is ready to serve with Rice/Chapattis

Enjoy the recipes! Keep it simple! Keep it Authentic! Keep it Indian!

Kitchen Tip – Add a few drops of oil while cooking dals to reduce the cooking time and frothing.

A pinch of turmeric powder and a teaspoon of oil added to dal before cooking will give it a better flavor.

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