Indian cooking can be quite daunting for the uninitiated. But Lajwanti Pershad Waghray says if you keep things simple, you can’t go wrong. Waghray suggests starting with a spice foundation: cumin, mustard seeds and turmeric. From there you can add ginger and garlic.
These spices are the foundation of her family recipe for khatti dal — an Indian dish of lentils cooked until soft and then simmered in a richly spiced sauce.
“Every family has their own version,” says Waghray. “My grandmother is the one who, I don’t know if she created it, but she’s the one who taught us all.”