More delicious Indian food

I love this relish!  Kind of like a Indian pico de gallo.  Dice one medium tomato and put in nonmetallic bowl.  Add 1/2 small onion, diced finely, 4 tbsp chopped cilantro, 3/4 tsp salt, 2 tbsp lemon juice, 1/2 tsp cayenne pepper, and 1/2 tsp freshly roasted and ground cumin seed.  Mix.  (adapted from Madjur Jaffrey's Indian Cooking)

This picture looks greasier than it was.  ek handi ka murgh aur masoor (Chicken, red lentils, and green beans in one pot).  Put 3 tbsp oil in pot.  Add 3 bay leaves, 5 whole cloves, 1/4 tsp cardamon seeds, 1 cinnamon stick,  and 3 hot red dried chilis.  Stir once or twice.  Brown 2 pounds chicken thighs, skins removed.  Remove from pan.  Add 1 3/4 cup red lentils, washed and drained, 1/2 tsp tumeric and 5 cups water.  Bring to a boil, reduce to simmer.  Simmer partially covered 20 minutes.  (My lentils were almost mush by this point, next time I would check them after about 10 minutes.)  Meanwhile, sprinkle chicken with 1/2 tsp garam masala, 1/2 tsp salt, lots of black pepper and 2 tablespoons lemon juice.  Rub all over both sides of chicken.  Add chicken back to lentils, with accumulated juices, 1/2 pound trimmed green beans, and 1 1/2 tsp salt.    Cover, simmer 20 minutes.  SEE BELOW

When the chicken is almost done, heat 3 tbsp oil in pan.  Add 1 tsp cumin seeds.  When they are fragrant, add 1 thinly sliced onion.  When it starts to brown, add 2 minced garlic cloves.  Cook until onions brown.  Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp cayenne pepper, 1 tsp garam masala.  Stir to mix into onions.  Add 1 chopped tomato.  Cook about 1 minute.  Add to the pot of chicken.  Stir and serve.  (adapted from Quick and Easy Indian Cooking)

I love this rice.  Rinse and drain long grain rice (measured to 450ml mark in a glass measuring cup).  Soak in cold water 30 minutes, then drain.  Heat 3 tbsp oil.  Add 1 tsp cumin seeds.  When they become fragrant, add 1/2 finely diced onions.  Cook until soft.  Add 1 cup peas, rice (drained) and 1 tsp salt.  Add 600ml of water.  Bring to a boil.  Cover, reduce to a simmer and cook 25 minutes.  Turn heat off and let sit undisturbed 5 minutes.  Fluff and serve.

The final dish