Indian Spiced Okra

This is better than boiled okra with butter & salt, which is better than fried okra. Use the full amount of butter, but no more. It will cook down and be well coated even though it doesn't look like enough.

This goes well with tamales or fried corn and sliced tomatoes.

Serves 4 as side dish, 2 as main dish.

Ingredients

• 3 tablespoons butter
• 1 medium onion, chopped
• 1 pound fresh okra
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• salt to taste

Directions

1. Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Mesir W'et - Spicy Lentil Stew

This stew can be cooked until dry to be served on an Injera platter, or left wetter to be eaten with a spoon.

1 cup brown lentils
1 onion, diced
3 cloves garlic, minced
peanut or olive oil for frying
2 cups water
1 Rapunzel bouillon cube
1 16 oz can diced tomatoes (Muir Glen fire roasted)
1 Tbs paprika
1 tsp ground ginger
1 tsp turmeric
1 tsp Garam Masala
2 Tbs berbere
1 Tbs New Mexico chili powder (not smokey)
salt & pepper to taste

Optional: Soak cleaned lentils for up to an hour in water.

Rinse & drain cleaned lentils.
Saute onions & garlic in oil until golden.
Add water, spices & tomatoes & lentils. Bring to a gentle boil.
Simmer until lentils are tender, adding water if needed.
Add bouillon, salt & pepper to taste. Cook until stew has the desired thickness.

Maya's Red Lentil Soup

This is a wonderful soup. Easy to make and good enough for company. The inspiration for this soup came from Madhur Jaffrey's "World Vegetarian" cookbook.
Makes 4 bowls of soup.

3 Tbs peanut oil

1.5 inch piece of ginger, peeled

8 garlic cloves, minced - 4 if crushed

1 cup red lentils

4 cups water

1 Rapunzel bouillon cube (veggie w sea salt & herbs)

10 - 15 curry leaves (or bay leaves)

1 16 oz can Muir Glen fire roasted, diced tomatoes with roasted garlic 

1/4 tsp cayenne

1 tsp mustard seeds

salt & pepper to taste

Clean, wash well & drain lentils.

Mince ginger & garlic. 

Heat 2 Tbs oil in a pot, add ginger & garlic & cook for a minute. 

Add water, lentils, & curry leaves. Cover & simmer gently until the lentils are soft (20 - 40 minutes).

Add tomatoes, bouillon, cayenne and salt & pepper. Simmer gently another 10 - 20 minutes, until the tomatoes are soft.

Optional for family, required for company: Press the soup through a sieve & return to the pot.

Heat 1 Tbs oil in a small pan, When hot, put in the mustard seeds. They will sizzle & pop, turning gray.

Pour mustard & oil into the soup. Stir & serve.