Dal - Lentils with Spinach

1 cup of (Indian) red lentils
1 small onion
1 tomato
1 bag of baby spinach
1/2 tsp cumin seeds, whole
1-2 green thai chillies (optional)
1-2 pinches of turmeric powder (optional)

For seasoning:
1/2 tsp of black or brown mustard seeds, whole
1/2 tsp of cumin seeds, whole
1 red chilli (optional)
1 clove of garlic (chopped finely)
3 spoons of cooking oil

This dal can be made in a rice cooker. Add the washed lentils into the rice cooker, and cover with 3 cups of water. Let it soak as the other ingredients are prepared. Slice onions, chop tomato into eight pieces, and chop spinach roughly. Slit the chillies lengthwise or keep them whole. Add all these ingredients to the lentils soaking in the water. Turn the rice cooker on, add the half spoon of cumin, salt, turmeric powder, and a spoon of oil. Cover and cook till the lentils are done.

In a small pan, heat 2-3 spoons of cooking oil and add the mustard seeds, cumin seeds, chopped garlic and red chilli, if using. Once the mustard seeds splutter, turn the heat off, and add the seasoning to the cooked lentils. Add  cup of water if necessary, and boil the lentils for 5 minutes more.

Enjoy hot, with cooked quinoa or rice or rotis!

Chunky vegetable stew with kidney beans and quinoa.

One small onion (white or red)
One large tomato
One clove of garlic
One bay leaf (optional)
Nutmeg (optional)
Oregano (optional)
Ground Black pepper
Two carrots
Two white potatoes
Two handfuls of baby spinach or half a bunch of kale
One chayote squash
Half a can of kidney beans or other beans of choice
A small head of broccoli (cut into large florets)
Two spoonfuls of quinoa
A cup of milk

This stew is ideally made in a pressure cooker. If not available, a rice cooker or a slow cooker can be used.
Dice onions into small pieces, chop garlic finely. Peel and cut vegetables, except spinach, into large chunks. Heat two spoons of butter, two spoons of oil in the cooker or in a pan, with the bay leaf in it. Add diced onion and cook for a few minutes. Add chopped garlic and fry a little.
Add the rest of the cut vegetables except broccoli, spinach, beans, quinoa, salt and combine for a few minutes. Add water enough to immerse the vegetables completely. Cover and cook till the vegetables are tender. Open the lid, add cut broccoli and let the stew continue to simmer.
(If using a slow cooker, at this point, transfer the stew into a pan, heat and continue to simmer.)

Add a cup of milk, grind up to a quarter spoon of black pepper into the stew, as well as a pinch of nutmeg and oregano if available. After about 7-10 minutes of simmering turn the stew off.

Enjoy!

Avocado and Egg on English Muffin

Ingredients:

Two English muffins
Two eggs
Sprinkle of oil for cooking eggs
Black pepper
One avocado
Balsamic Vinaigrette
Tomato ketchup or fresh tomato slices

Break eggs into a pan, seasoned with a little oil. Let the eggs set, turn over if necessary. Add a dash of black pepper. Slice and toast muffins. Slice open the avocado, remove the pit, make long slits along the fruit, and scoop out slices. Lay the slices from one half of avocado on one half of the muffin. Sprinkle with vinaigrette. Lay one egg on the other half of the muffin. Add ketchup or lay a couple of slices of tomato. Press the muffin slices together. Make another muffin similarly.

Enjoy!