Last night's dinner: baigan bharta, paratha, cranberry dal, saag.The baigan bharta used up the last of my freezer stash of roasted eggplant from the summer.
The cranberry dal is based on this recipe from Mahanandi. It was amazing! (I used red lentils because I didn't have the toor dal that the recipe calls for.)
The saag is curly kale, rather than the usual spinach. I sauteed some onion in the pressure cooker, added a bit of crushed tomato, a little bit of water, and then the kale. It cooked on high pressure for 4 minutes (basically twice as long as it would normally take for kale) so that the kale was very soft. Then I added some mimiccreme, cumin, cayenne, cinnamon, ginger and salt, and pulsed it with a stick-blender. Yum.
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