Right after graduating from St. Andrews, I spent a bit of time at home before kickstarting my career. During this time, I spent my days developing professionally by reading, studying for a license, trying to pinpoint my specialization and of course relaxing a bit. Though my weekends consisted of more leisurely activities, those that included time in the kitchen with my mother of course. As you probably can tell, at home we don’t really cook too much non-Indian food. Sure over the weekend we spend it at restaurants and various pubs and during the week one day is dedicated to a “western” dish. We eat traditional Indian food, not like the stuff you’re thinking of. In the time I was home, I wanted to learn some of the main dishes that I missed whilst at St. Andrews and a few that we frequently make. One dish that my mom is often keen to make and a personal favorite was this lentil stew. We serve it over rice and I usually finish it as a soup the next day. It has the most glorious ginger taste and just a subtle heat. And of course, it’s one that I often make on my own now.
* * *
Click on the image to enlarge the recipe.
Print on a 3 x 5 index card setting and store with the rest of your recipes.
For more recipe, visit the recipe index here!