Lentils with Cumin

1 cup red and yellow lentils
1/2 t. turmeric
3/4 t. salt
3 T. olive oil
optional - 1/8 t. Indian asafetida (a spice)
1/2 t. cumin seeds
2-3 nice hot chile peppers

Lentils and turmeric and 2 1/2 c. water all go into a pot. Simmer them, but don't get to a rapid boil. Cover almost completely and reduce heat. Lets simmer for another 40 min., stirring occasionally. Add salt.

Heat oil in pan on high. Add asafetida, then cumin, then add the chiles to the hot oil. Wait a few seconds for the peppers to turn dark brown. As soon as the peppers are brown, remove the lid from the cooked lentils and add everything in the frying pan. All of it! Recover. When it is time to serve, remove the lid again, remove the red peppers and mix the lentils well. Full of protein and flavor!

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Eggplant Baked with Chutney

2 half-pound eggplants
6 T. olive oil
salt and pepper
3 T. tamarind or other spicy chutney
3 T. water

Cut the eggplants into 1/3 inch think oval slices and brush with olive oil. Sprinkle with salt and pepper. Place on baking sheet (cookie pan) and broil until golden. Flip and repeat on other side. When all slices are browned, place in layers in a casserole dish. Alternate layers of eggplant with layers of chutney, being sure to have a layer of chutney on the bottom and the top. Cover the dish and bake at 350 for 15-20 minutes.

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Cardamom Flavored Rice

1 1/2 c. Basmati rice
3 cardamom pods

Soak rice for 30 minutes. Drain. Add rice, cardamom pods and 2 c. water to big heavy pot and boil. When boiling, cover and reduce heat to low. Cook for 25 minutes without removing the lid EVEN ONCE! Fluff it when it's done.