Here are the remainder of the recipes we prepared last weekend for our Indian cooking class. The dahl and chicken vindaloo would freeze well for another meal.

Spinach Dahl
Recipe Courtesy of Maya Kaimal

• 2 cups red split peas
• 5 cups water
• one-third 10-ounce package frozen chopped spinach, thawed and partially drained, or 4 cups finely chopped fresh spinach
• 1 cup grated unsweetened coconut
• 2 teaspoons minced garlic
• 4 teaspoons ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1 1/2 teaspoon salt
• 1 cup water, or as needed
• 1 teaspoon mustard seeds
• 4 dried red peppers
• 20 curry leaves or 4 bay leaves
• 2 tablespoons vegetable oil

In a 3-quart saucepan bring split peas and 5 cups water to a boil; turn heat down, cover, and let simmer for 45 minutes, watching for spilling. (Remove cover to let bubbles subside if spilling occurs.)

When peas are cooked and completely tender, mash with a potato masher or back of a spoon 6-8 times, to break up roughly. Add chopped spinach. As mixture begins to simmer again, add coconut, garlic, cumin, cayenne, and salt, and continue to simmer for another 20 minutes. Add 1 cup water or more if necessary to maintain consistency of moderately thick soup. Remove from heat.

In a small covered frying pan heat mustard seeds, dried peppers, and curry leaves (or bay leaves) in oil over medium-high heat until mustard seeds begin to pop. Pour contents of skillet over cooked peas and stir or add cooked peas to frying pan. Taste for salt.

Serves: 8-12

Chicken Vindaloo
Recipe Courtesy of Maya Kaimal

• 4 lbs. chicken thighs, skinned

Spice Mixture

• 8 teaspoons ground coriander
• 4 teaspoons ground cumin
• 1 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 ground cloves
• 1/2 cup white vinegar
• 2 cups diced onion
• 1/2 cup vegetable oil
• 4 teaspoons minced garlic
• 4 teaspoons minced ginger
• 4 medium boiling potatoes, peeled and cut into cubes
• 2 cups chopped tomatoes
• 1 cup canned unsweetened coconut milk
• 2 green chilies, split lengthwise
• 3 teaspoons salt

Trim skinless chicken thighs of fat and cut in each piece in half. Rub chicken pieces with mixture of ground spices and vinegar, and let stand for 30 minutes.

In a Dutch oven or flameproof casserole over medium-high heat, fry onions in oil until edges are nicely browned. Add garlic and ginger and stir for 2 minutes until the onion is medium brown in color.

Add potatoes, tomatoes, coconut milk, green chilies, and salt and stir for another 2 minutes. Add marinated chicken and 1 cup water and bring to a boil. Turn down heat and simmer, partially covered, for 30 minutes, or until chicken and potatoes are done. Sauce will not be thick. Taste for salt.

Serves: 8-12

Raita
This is a cooling yogurt-based salad that takes the edge off some of the spicy dishes from this meal.

• 4 tomatoes, diced
• 2 cucumbers, peeled, seeded and diced
• handful of cilantro, washed and finely chopped
• 1 1/2 cups Greek style yogurt
• salt to taste

Combine all ingredients and stir. Refrigerate until ready to serve.