Delicious Indian Recipes

I found these tasty Indian recipes at the library. They are made from ingredients that are relatively easy to find, yet combined in unusual ways. The lentil soup, for example, contains ginger and chickpea powder. Some of the traditional Indian recipes have been changed to use ingredients more easily found in the United States or for more rapid preparation time.
SEASONED POTATOES WITH PEAS AND RAISINS
This dish is flavored with turmeric, the spice that gives curry it's yellow color.
1.Boil 4 medium sized potatoes until warm but not mushy (14-17 minutes)
cool, peel and dice
2.Heat oil in skillet on medium high heat,
add mustard seed and cumin seeds. When seeds sizzle and splutter add 2 to 3 diced MILD chiles OR 1 to 2 medium or hot diced chiles. Remember: chile seeds=heat. Scraping seeds from chile skin will cool down dish, Decide what tastes good to you. Wear gloves and /or wash hands when touching hot chiles. Turn down heat to medium. Add 1/2 teaspoon turmeric. Cook 3 to 4 minutes.
3. Add potatoes, 2 to 4 tablespoons raisins, 2 cups peas, and 2 to 4 tablespoons chopped cashews. Add 1/2 teaspoon salt if you use unsalted nuts.
4. Just before serving sprinkle with 1 teaspoon lime juice and garnish with cilantro.

RAITA
Mix 1 tablespoon orange juice, 1/2 cup yogurt, 1/4 cup original or low fat sour cream, 1/4 tablespoon honey OR 1/2 tablespoon applesauce. This is a tasty dressing for a lettuce and/or cucumber salad.

Indian Style Lentil Soup
Heat 1and 1/2 tablespoon oil in a soup kettle on medium high heat
Add 1 inch piece of ginger root and 3 cloves of garlic
Stir in vegetables of your choice. I like chopped carrots, potatoes, and a small amount of cabbage or spinach.
Add 1/2 cup lentils and 2 inch cinnamon sticks, cilantro, and 2 tablespoons of chickpea flour. Gradually add 4 cups of water.

Creamy Corn and Bean Soup
The original recipe called for mung beans. I was in a hurry, and I couldn't find mung beans at the store. I substituted garbanzo beans, and receiveved no complaints from my guests.
1.Simmer 1/2 cup canned garbanzo OR mung beans, 1 cup corn and 2 cups water together for fifteen minutes. Remember, if you use dried beans rinse, sort and soak following package instructions. Dried beans will also take quite a bit longer to cook.
2.Add more cups water, 1 teaspoon salt, 3/4 teaspoon pepper, and 1 1/2 tablespoons lemon juice.
3. Serve in individual bowls and add a large dollop of original or low fat sour cream and garnish with watercress.