Dalma (Lentil Stew with Coconut)

(recipe from Saveur magazine)

1 cup toor dal (yellow pigeon peas), rinsed, soaked (I used split yellow peas)
1 tsp. ground turmeric
1 carrot, cut into 1"pieces
1 plum tomato, minced
1 small Japanese eggplant, peeled and cut into 1" pieces
1 small sweet potato, peeled and cut into 1" pieces
1 small Yukon Gold potato, peeled and cut into 1" pieces
2 1/2" piece ginger, peeled and mashed into a paste (I minced it)
1/2 small daikon radish, peeled and cut into 1" pieces (I used a watermelon radish)
salt, to taste
1 cup fresh or frozen grated coconut (I used dried unsweetened coconut)
3 Tbsp. sugar (I used less honey)
1 tsp. asafoetida (I used 1/2 tsp. minced garlic, 1/2 tsp. onion powder)
1/4 cup ghee (I used coconut oil)
1 1/2 tsp. cumin seeds
1 small green Thai chile or a Serrano, halved (I chopped finely)

Bring dal and 8 cups water to a boil in a 6-qt. saucepan.  Reduce heat to medium; stir in turmeric, carrot, tomato, eggplant, potatoes, ginger, daikon, and salt; cook until dal is mushy, about 45 minutes.  Stir in coconut, sugar, asafoetida; cook 15 minutes.  Melt ghee in a small skillet; cook cumin seeds and chile until seeds pop, 1-2 minutes; stir into stew.

White Bean and Tomato Salad

(recipe from Real Simple magazine)

Two 15-oz. cans cannellini beans, rinsed and drained (I used navy beans)
1 small tomato, diced
1/4 cup finely diced red onion
2 Tbsp. fresh lemon juice
1 tsp. minced fresh thyme (or 1/2 tsp. dried thyme)
1/2 tsp. salt
olive oil

Combine all ingredients and drizzle with the olive oil.

(It does not get much more simple than this!  Easy summer salad recipe, good for parties.  Nice served with salad greens.)