• 1/2 cup red split lentils
• 1 broccoli
• 3 cup water
• 1 teaspoon level salt
• 1 small onion chopped
• 3 cloves garlic finely chopped
• 4 tablespoon melted ghee
• 1 pinch turmeric
• 1/2 teaspoon garam masala
• 1 small tomato
• 2 teaspoon chopped coriander

Directions: How to Cook Tarka Gloop
Check the lentils for stones and wash them in several changes of water or until the water starts to run clear. (If you buy the orange ones in a sealed bag they don’t usually need to be washed)

Put the lentils into a saucepan with the water and salt and bring to the boil.

Add the broccoli. Turn the heat down and simmer uncovered for 20 minutes skimming off the froth that collects at the top. Now partly cover the pan.

Cook for a total of an hour stirring now and again. At the end of the hour, liquidize with a whisk or liquidizer.

While the dal is cooking fry the onion and garlic in the ghee until the onions are pale brown. Be careful not to burn the garlic as this will add a bad flavour to the dish.

Add the turmeric and garam masala to the onions and cook for a few more seconds.

Stir the onion mixture into the cooked lentils. Serve hot sprinkled with chopped tomato and green coriander.

• 300 g stale white sandwich bread or equivalent
• 1 cup milk
• 800 g spinach
• 30 g butter
• 1 garlic clove
• 1 medium onion
• 2 eggs
• salt, pepper, nutmeg {to taste)
• 1 tablespoon white flour
• 80 g butter
• 4 tablespoons freshly grated Parmesan cheese
• 1 small wedge of mild cheese

Procedure
Cut off the crusts of the stale bread, place it in a bowl and soak it in the milk.

Wash the spinach carefully to remove any sand or grit. Boil the spinach in salted water. Drain thoroughly, squeezing out as much liquid as possible, and then mash it or finely chop it up.

Melt the butter in a pan, add the onions and fry until they start to turn golden brown.

Stir in the finely chopped garlic and fry until softened (but not brown or it will produce a bitter taste) and then add quickly the spinach to the same pan and steam for about 5 minutes.

Season with salt, freshly ground black pepper and nutmeg.

Stir the eggs and the spinach into the bread and blend thoroughly. If the mass seems a little too loose, add a spoon of flour or breadcrumbs.

Cut the mild cheese in four parts and then form the dumplings from the spinach mixture.

Make a small incision, put a small piece of cheese inside each ball and carefully press to seal so the filling cannot escape.

Cook for about 15 minutes in salted water and regulate the heat so that the water remains at simmer.

Sprinkle with Parmesan cheese and drizzle over a little melted butter.

• 1 cucumber
• 1 medium onion
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil
• 2 tablespoons white vinegar
• 1/3 cup sour cream
• Paprika
• Parsley, fresh

Procedure
Peel cucumber; onion using PARING KNIFE; cut in thin slices using TRIMMER.

In small bowl combine cucumber, onion slices; sprinkle with salt.

Combine oil, vinegar; mix until blended; pour over cucumber, onion slices; cover; marinate 2 hours; drain well.

 Add sour cream to cucumbers, onions; blend well; cover; chill 2 hours.

Serve on lettuce; sprinkle with paprika; garnish with chopped parsley.