Boil pasta as per package instructions. Wash and soak 1/2 cup red lentils - masoor daal. In a small pressure cooker, heat some olive oil and add 1/4 chopped onion, 1 celery, 1 carrot, 1/2 green pepper and 2 cloves of garlic. Sauté for a few minutes. Add salt, pepper, red chilli flakes, oregano, and a pinch of thyme and marjoram. Add big pieces of mushrooms and the lentils and sauté for another minute. Add half jar of basic tomato basil pasta sauce, about 1/2 cup water and cook on medium for two whistles. Once done, mix the pasta, lentil sauce, the remaining half jar of the tomato sauce and some reserved pasta water. Serve with olive oil and grated permesan.
This one is in memory of one of my best friends' mom....S. used to bring this in her lunchbox and I ate it all up....Today I wanted to make it for my daughter, so I called up S.'s older sister for the recipe..this one's for you, Masi! Chop Bhinda in slices. Heat oil (slightly more, cause it's bhindi). Add mustard seeds, a few methi seeds (rai:methi=4:1), a pinch of hing and turmeric. Add bhinda, stir and cook on a medium flame without covering. Once it's almost cooked, add red chilli powder, dhana-jeeru powder, salt and a bit of sugar to taste. Finish cooking. This recipe transports me right back to that corner house in Kharkar Ali...
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