Yellow mung dal/lentils are roasted till aromatic and then cooked with spinach and tempered with spices. A comfort food which brings on warm fuzzy feelings.

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A lot of my recent posts have been bookmarked recipes, or the posts I have been using from the draft. With this heat, I have to reduce my time in front of the stove, doing a lot of salads, fresh fruits & quick grilling of fish or chicken. This is one nice recipe to use the seasonal veggies or may be to clean up the refrigerator, before you make your next grocery trip.

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I still haven’t got used to this crazy Texas weather. It was 65 degrees yesterday, and today its freezing 25 degrees. The kids have started the winter holidays. During these chilly winter evenings all I want to do is curl up at the corner of the couch with my cozy slipper socks, a throw and a good book.  The dinner can wait, but can it really? Well this is what happened…. Some parathas, some really hot stuffed jalapenos on the side & a bowl of yogurt. Quick & Simple.

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Asafoetida

Asafoetida (Hing): This is sap from stem and root of a plant, dried into a hard resin. It has a very very strong aroma.
I personally use it in preparation of Lentils and Dry Fries.

Bay Leaves

Bay Leaves (Tej Patta): Dried bay leaves. They are browned in oil first increase the aroma.

Carom Seeds

Carom Seeds (Ajwain): These are pungent ( like Thyme), but looks like celery seeds. Very strong flavored. It also has good digestive properties.
I mostly use it when I make Parathas.

Cinnamon

Cinnamon (Darchini) This is actually dried bark of a tree. It’s an ingredient of Garam Masala.

Clove

Cloves (Laung): Cloves are dried up flower buds. Used as a part of Garam Masala in the ground form, or in the stick form in meats and vegetables.

Coriander Seeds

Coriander Seeds (Dhania): These seeds are actually dry seeds of the regularly used fresh cilantro. These seeds are usually used in the ground form to be a part of various spice mixes, like Garam Masala, Sambar Powder.

Cumin Seeds

Cumin Seeds (Jeera): Very commonly used and in various dishes. Its used both whole and dry roasted and ground.

Fenugreek seeds

Fenugreek Seeds (Methi) : Angular buff colored seeds having a slightly bitter taste. One of the mixtures of Panch Foron. The unripe, raw seeds are cooked as side dishes in certain parts of India and they are not bitter!!
I use these seeds quite frequently, especially in the Makhani masala.

Fennel Seeds

Fennel Seeds (Saunf or Mouri): These look like Cumin Seeds, but when looked closely they are actually greener and wider. Fennel is another ingredient of the Panch Foron.These are also dry roasted and used with tiny sugar candies to make mouth freshnersafter meals. Fennel is known for its digestive qualities.

Green Cardamom

Green Cardamon (Choti Elaichi) : These pods holds tiny little balck seeds inside. The seeds are taken out and used whole in cooking or in the from of powder. Its used in a LOT of Indian cooking whether it be vegetables, meat, rice or even desserts. Cardamom is also an important part of Garam Masala.

Cardamon Black(Badi Elaichi) : These are bigger than the small green cardamoms and black in color. Has a much stronger aroma.

Mustard Seeds

Mustard Seeds (Sarso or Rai): These are usually added to hot oil to season vegetables, lentils, rice and pickles. Mustard is also ground and used in cooking fish and vegetables in the Eastern part of India.

Nigella/Kalonji

Nigella (Kalonji/Kalo Jeera) : These are tiny black seeds mostly forming a part of the Panch Foron. They are also used in breads (tandoori rotis), parathas, and to season some vegetables. In the Eastern India this is extensively used to season fish.These are tiny black seeds mostly forming a part of the Panch Foron. They are also used in breads (tandoori rotis), parathas, and to season some vegetables. In the Eastern India this is extensively used to season fish.

Nutmeg

Nutmeg (Jaiphal): These are seeds of a fruit. The part that is actually used is the inner part of this seed. Its used in ground form, mostly in biriyanis. Unlike in western countries, its almost never used in desserts in Indian cooking.

Panch Foron

Panch Foron: This is a five mix spice. “Panch” means “five”. The following are used in equal amounts:
Cumin Seeds
Mustard Seeds
Nigella Seeds
Fenugreek Seeds
Fennel Seeds
This is extensively used in East Indian cooking.

Red Chilli Powder

Red Chilli Powder: This is ground up red chili powder.

Red Dry Chilli

Red Dry Chilli: This is the hot peppers dried up, esp. the cayenne pepper type. They have different flavor then the green hot peppers are are usually sizzled in oil and cooked up with the vegetables or meat.

Saffron

Saffron (Kesar): This is probably the most expensive spice. Looks like tiny orange threads, these are actually the stigmas of a flower called crocus.
Adds beautiful flavor and color to rice dishes, gravies and desserts.

Turmeric

Turmeric: Turmeric is actually a ginger like rhizome in the raw state. The inside is orangish yelllow in color. The rhizome is dried and ground for the purpose of cooking. It gives the food a yellowish color. Turmeric is also known for its antiseptic qualities. Raw turmeric is often times ground into a paste and used to improve skin and complexion.