International Night: India

We headed to India tonight for our International Night.  I made Baji Dhal, a.k.a. Spinach and Lentils, along with Chapati.

Spinach and Lentils:

In large saucepan, heat 3 Tbsp. oil over med-high heat.  Brown 1 large onion, chopped.

Add and brown lightly:  4 cloves garlic, minced, 2 Tbsp. ginger root.

Stir in:  2 tsp. cumin seed, 2 tsp. curry, 2 tsp. salt.

Stir in: 2 cups red lentils, rinsed

Add:  6 cups water, 2 large potatoes, peeled and sliced, 1 bunch spinach, chopped (may use frozen).

Bring to a boil.  Reduce heat and simmer, partially covered, until lentils and potatoes are tender.  Place in serving dish and sprinkle cilantro on top.  Serve with hot rice, tomato and cucumber slices, and chapatis.

Chapatis:

2 cups whole wheat flour, 1 tsp. margarine, melted, pinch of salt.  Gradually add 1/2 cup (or more) lukewarm water.

Knead until dough is soft.  Cover with damp cloth and let rest 1 hour.  Divide dough into 10 pieces.  On floured surface, roll each piece into 4-inch circle, 1/4 inch thick.  Heat heavy ungreased frypan.  Cook each Chapati until it starts to bubble on bottom, turn, fry other side, and remove.  Stack in tea towel to keep warm.