SALAD IN AJAR RECIPES

Steps:

• Pick over the lentils for any grit. Place them in a bowl and wash in several changes of water. Drain the lentils and put them in a heavy-based pan with 1.2 litres (2 pints) water and the turmeric. Stir and bring to a simmer. Cover, leaving the lid slightly ajar. Cook the lentils over low heat for 35–40 minutes or until the lentils are tender, stirring occasionally

  Add the salt to the lentils, mix and leave, covered, over low heat. Heat the ghee or vegetable oil in a frying pan over fairly high heat and, when hot, add the asafoetida followed by the cumin seeds. Let the cumin seeds sizzle for a few seconds and then add the chillies. As soon as they turn dark red – this takes just a few seconds – pour the contents of the frying pan into the lentils and mix.

Steps:

• In a Dutch oven, brown beef, onion and pepper; drain if necessary. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10-15 minutes. , In a 10-in. cast-iron or other heavy skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Layer with half of the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan. , Cover and heat on medium for 3 minutes. Reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar. If desired, sprinkle with torn fresh basil leaves.