Combine lentils with 6 cups of water, turmeric, and salt. Bring to a boil, then simmer for 1/2 hour. Using a hand beater or a blender, slightly pulverize the lentils.
Heat oil until very hot, then fry the garlic slices until brown and fragrant. Just before serving, pour the hot oil with garlic onto the lentils. The lentils will sizzle slightly.
Heat vegetable oil until hot. Add greens, turmeric, cayenne pepper, and salt. If using mustard greens, add enough water to cover. Bring to a boil, then simmer for 1/2 hour for mustard greens (or 15 minutes for spinach).
Combine rice with 1 1/2 cups water. Bring to a boil, then simmer partially covered for 15 minutes. Turn the heat off and cover tightly for 15 minutes. Fluff before serving.
Heat oil until hot. Saute onion for a couple of minutes until slightly brown and fragrant. Add ginger and garlic and saute for a couple more minutes. Add curry powder and fry for a couple of minutes. If it gets too dry, add 1/2 tsp. water. Add soup and bring to a boil. Stir in the frozen peas and turn off the heat. Cover tightly until ready to serve.
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours