Red Lentils Hyderabadi

Prepare lentils as follows:

• 1 c red lentils, picked over, washed & drained
• 4 c water
• 1/4 tsp turmeric
• 1 to 1 1/4 tsp salt

1. Put lentils & 4 c water in heavy bottomed pot. Bring to boil. Skim froth off top.
2. As water boils, add turmeric & stir.
3. Partially cover, leaving lid slightly ajar & turn heat down to low.
4. Cook gently until lentils are tender 35-45 minutes.
5. Add salt & stir to mix.
(If you prefer less soup-like lentils, simmer with the lid off.)

Now for the flavoring, which can be prepared during the last 15-20 minutes the lentils cook:

• 2 TBSP peanut/ canola oil (I use extra virgin olive oil)
• 1/2 tsp whole brown mustard seeds<>
• <>1-2 whole dried hot red chiles (substitute: 1/2 to 1 tsp red pepper flakes OR 1 seeded, diced jalapeno/other fresh green chili pepper)
• 8-10 fresh curry leaves (substitute: 2 bay leaves OR 4-5 fresh basil leaves)
• 3 garlic cloves, peeled ( I usually dice the cloves)
• 1-2 tsp fresh lime juice

1. Heat oil in small frying pan over med-high heat.
2. When hot, add mustard seeds. (I test for hotness w/ 1 mustard seed - it should pop after a few seconds in the oil. If the oil is too hot, it will burn the mustard seeds & everything else.)
3. When the seeds pop, a matter of seconds, add the chilis/red pepper flakes & stir once.
4. Quickly add the curry leaves. Stir once.
5. Quickly add garlic & turn heat to medium. Lightly brown garlic. (I generally stir the mixture a few times as garlic browns.)
6. Pour mixture over the pot of cooked lentils. Squeeze lime juice over the top, stir & serve.

You can serve this with bread or over rice.
Sometimes I'll toss in a few greens - spinach, kale, beet greens or serve with a side of greens.

GRATED BEETS W/ SHALLOTS

(from World Vegetarian by Madhur Jaffrey)

i tried some beets from our garden & discovered this DELICIOUS
beet recipe. i think this is quite good - i prefer to use a
little less than 1 lb beets though (about a 1-1/2 cups).

3 tbs olive oil
1/2 tsp whole brown/yellow mustard seeds
2 large shallots, peeled & cut into fine slivers
1 fresh hot green chile, cut crosswise on sharp
diagonal into thin slices
1 LB beets, peeled & coarsely grated (about 2 cups)
1 tsp salt
1/2 c water
1 tbsp fresh lemon juice

1. put oil in large frying pan over med-high heat.
2. when hot, put in mustard seeds.  as soon as seeds
begin to pop (a matter of seconds), put in shallots &
green chile.  stir fry for 30 seconds. shallots should
turn a little brown.
3. add beets & stir for a minute.  put in the salt &
1/2 c water. stir.
4. bring to boil. cover, turn heat to low & cook
gently for 10 minutes.
5. uncover, turn heat up to medium & add lemon juice.
6. stir to mix & turn off heat.

(If you're not saving the beet greens for another recipe,
you can chop them up, along w/ their stems, & toss them
in with the beets.)