1/2 cup of split green gram (yellow in color) or your favorite lentils

2 cups rough chopped spinach leaves
1 medium tomato chopped
1/2 onion chopped fine
2 cloves of garlic minced
1/2″ ginger root peeled and grated
1 green chili chopped (optional)

2 Tsp turmeric powder
2 Tsp roasted cumin powder
Salt and pepper to taste

Pressure cook the washed and rinsed lentils in 2 cups of water and 1 tsp of turmeric powder for 10-12 minutes till almost mushy. If using a stock pot, use 4 cups of water and cook for 20-25 minutes covered on medium heat.

In a stockpot, heat up 2 Tbsp of Olive oil.
Add the garlic, ginger and onions and cook for 6-8 minutes till the onions turn pink. Add the tomatoes and green chillies if using. Cook for another 2-3 minutes.

Add the spinach and toss the mixture. Cook till the spinach starts to wilt.

Add the daal (lentils) and the spices. Add a cup of water and slowly fold the mixture removing any lumps. Add more water for desired consistency. Add the remaining turmeric powder and spices. Check for salt. Bring the mixture to a rolling boil.

Serve hot or warm with some fresh cilantro, squeeze of lemon or some roasted cumin seeds powder.

1 cup of shredded fresh or frozen unsweetened coconut
1-2 cloves of garlic cloves smashed
1 green chili
Salt and pepper to taste
1/4-1/2 cup of water

Blend all the above using half the water. Add water Tbsp by Tbsp till the blended paste is smooth. (It’ll have some texture just like hummus).

A refreshing twist to an already delicious dish. Traditional Tabouleh is made with cracked wheat or bulghar and a bunch of parsley and lemon juice which lends to that fresh taste which we all love. My version here just kicks up the volume just a bit on an old classic.

To serve 4-5;
2 cups of cooked Quinoa (cook according to package instructions)

2 Tbsp chopped mint leaves
2 Tbsp chopped cilantro leaves
2 Tbsp chopped basil leaves
1/2 Cup of seeded and chopped tomatoes
2 Tbsp of chopped scallions/ red onions
1 clove of garlic minced
2-3 Tbsp of fresh lime juice
3-4 Tbsp of good quality Olive oil

Salt and pepper to taste

Bring the quinoa to room temperature. Mix all the above gently. Let rest in the fridge for atleast 3 hrs before eating for all the flavors to marry. Enjoy!

Layer a buttered shallow baking/serving dish with slices of fresh peaches (about 4). I chose to keep the slices about 1/4 of an inch thick.
Sprinkle about 1/2 cup of roasted marcona almonds on top of the peaches. Sprinkle about 1/3 cup of brown sugar all over the peaches.
Couple of dashes of sea salt if the almonds are not salted already.
Drop 2-3 Tbsp of butter chopped up all over the peaches.
Bake in a preheated oven at 350 degrees for 20 minutes till the sugar and butter are bubbly around the corners and the almonds look nice and toasted.