The more you eat, the more you toot!

Two recipes, although the first is more of a suggestion.

Bean Stew. Delicious, and a good opportunity to use up all those partial bags of beans that are moldering in the back of your pantry. Optionally, saute some onions first. Chicken or vegetarian stock will make them better.

If you cook them for too long, and they mostly turn into mush, it will still be good:

Two is more of a recipe, “Lucknow Sour Lentils.” This is a variation on yer standard dhal recipe, with a souring ingredient, which won’t really make them taste sour, just a nice contrast against the richness of the dhal.

Cook 1-1/2 C. toovar or masoor dhal, or just plain old split yellow peas in 5 C. water. Nice additions are some chopped ginger and 1/2 tsp. turmeric.

Add the souring ingredient of your choice. I love tamarind, because it adds not only souring, but a nice fruitiness. Amchur (sour mango) needs to be ground before adding.

Now make the tadka, your choice of butter, ghee, or oil, with any spice of your choice. Sliced garlic is absolutely delicious, and my favorite. For this one I added kala jeera (black cumin), which has a nice flowery flavor. Cook the spices of your choice in the oil:

Then stir it all together.

I added a bit of fried ginger.

Yum!

-R