Post-disaster cooking

This dinner got onto the table after a series of disasters. The fridge stopped working (but started immediately after I called the guy we bought it off to complain); we had an ant invasion; my battles with the electric stove continued, as evidenced by my ability to burn something with the element turned to the lowest setting.

These are both from 660 Curries: on the left is Cumin-scented Split Green Lentils and on the right is a very adapted version of Cabbage and Peas with Roasted Mustard Seeds and Lentils. (My first attempt involved burnt mustard seeds. I tried to cool the pan by throwing in almost all of the cabbage, which resulted, as you might expect, in burnt-mustard-tasting cabbage. My second attempt bolstered the small amount of remaining cabbage with potatoes and cauliflower.)

Two firsts tonight: my first use of asafetida powder (in the dal) and toasted urad dal (in the cabbage and peas).

Latkes and guacamole

So good.

(Inspired by this Mexican Hanukkah menu from Bon Appetit.)