Recipe for raw beet salad adapted from Ro passed on to her by Nicole Lobue (see my website suggestions for a link to her site.)
Eva's face and fingers are a fine work of pink art right now in the bath, she can not even use a fork for this tasty salad
- Take a beet, tonight mine was a standard red beet but I use the pink/white and the yellow variety mostly, grate the beet in to a bowl, squeeze an entire lemon, add a handful of Italian parsley and some salt.
Recipe for dahl adapted from many a fine pots of steaming goodness prepared by David! I'm waiting for Padma's (Neema's mom) recipe!!!! We discussed this on my last visit to Vancouver but if I do not have pen in hand or am actually watching the preparation, I'll never remember. Bring it down in November Neema.
- I began with onion sauteed in oil, when starting to soften I add a 1/2 a cinnemon stick, and three shakes of Turmeric, and pinch of salt/pepper, saute for a few minutes longer, until you smell all the spices release their flavor. Add a cup or a cup and 1/2 of dried chana (split garbanzo beans), cover with water, simmer with lid slightly open. Check now and again to see if you need to add more water. I like mine when the beans are soft but keep their shape, you can cook them until they are like a restaurant, more of a mushy consistancy - we'll eat them anyway. This is a family standard, I can not wait to try a variation. Eli has known to eat multiple bowls of this beautiful yellow dish.