Sometime last week Faye was inspired (that’s when I knew she was feeling better) to make a curry using Egyptian lentils, also known as whole masoor dal. She used a recipe from an old cookbook my dad had purchased many years ago from a bookstore at a railway station in India somewhere between Katpadi and New Delhi.
I don’t remember which railway station it was but I distinctly remember the occasion. It was late in the evening and my dad was exuberant to find a bookstore and almost missed the train as it was leaving the station. It wasn’t the type of reading material he was hoping for but thought it might interest my mom. The cookbook was copyrighted in 1956. I am quite certain that the author’s name was E. P. Veeraswamy and not Veerasawmy.
It was typical of my dad to hop on the train at the very last minute. There were always interesting people and animals on the railway station platforms for him to sketch on the ever present pad of paper in his shirt pocket. Fortunately the old coal and steam powered engines were slow to pick up speed and one could easily run and climb aboard before the train left the station. I did that many times myself. I guess I should mention that this was back in the late 1950s and early 1960s.
I have obviously veered far off topic, but since I am deep in the weeds I might as well show a few examples of my dad’s sketches. Well, maybe I shouldn’t but I will anyway.
Faye’s Dhal & Spinach Curry was delicious. She asked me to fix something appropriate to accompany it. What I came up with was a combination of raita, salsa verde and guacamole. The ingredients were:
- nonfat Greek yogurt thinned with water
- diced avocado
- sweet onion
- orange bell pepper
- store-bought salsa verde