Green Peas, Lentils, Yummy Dessert

The Peripatetic Chef!

Ah for the joys of staying with peripatetic friends and rummaging through their cookbooks.  Here are some treasures.

SAMBAR (Lentil Stew)[1]

1 tablespoon mild curry

1 tablespoon mustard seeds

1 tablespoon cumin

1 teaspoon turmeric

Fry in a few tablespoons of oil.  Add two onions well chopped and ¼ cup lentils.  Stir well for a few minutes.  Add 2 well chopped carrots, a can of chopped tomatoes and a cup of water.  Cook slowly for 20 minutes until lentils are soft.  Add salt and pepper to taste.  The mixture should be like a thick soup.  Serve over rice.  Services 4.


MATTAR PANEER (Indian Cheese with Green Peas)[2]

1 lb. shelled green peas

½ lb. paneer

3 oz. butter

1 teaspoon turmeric

½ teaspoon cayenne

2 tablespoons chopped parsley

1/ teaspoon salt

Heat the butter and add the peas with turmeric and cayenne.  Stir and cook 3 minutes over medium heat.  Add the cheese (or cubed tofu).  Mix well and cook together for 2 minutes.  Add parsley and salt.  Cover and leave on low heat for 10 minutes.  Uncover and raise heat to dry off any remaining moisture.  Serves 6


NATIVE AMERICAN PUDDING[3]

1 quart cold milk

½ cup corn meal

¼ cup molasses

¼ teaspoon baking soda dissolved in molasses

½ cup sugar

1 egg

½ teaspoon ginger

pinch of salt

pat of butter

Mix and bake two or three hours at low heat (350˚F)


[1] Dharamjit Singh, Indian Cookery, (Middlesex: Penguin Books, 1970), back cover.

[2] Ibid., 178.

[3] Mrs. Harry E. Parker, Gathered Treasures, (Civics Department of the Winchendon Woman’s Club: Mass., 1920), 89.

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