Indian Vegetarian Cooking - Night 1

I signed up for Indian Vegetarian Cooking with the Toronto District School Board. Our teacher, Neena, will be teaching us dishes from the Punjab region of India.
This is what we cooked the first night (but this is a picture of leftovers, next time photos of fresh food will be taken):

Aloo Gobi - Potatoes and Cauliflower 1 cauliflower cut into flowets 4 large potatoes cut into cubes 1/4 cup of oil 1 tsp cumin seed 2 medium tomatoes chopped 3 cloves of garlic finely chopped 2 inch pieces of ginger cut into tiny cubes 1 tsp of salt 1 tsp of red chili powder 3/4 tsp turmeric 1 tsp garam masala 2 tsp of coriander leaves chopped 2 tsp of water	Heat oil in a skillet and saute cumin seed for about a minute Add garlic and ginger, cook for about a minute Add salt, turmeric and chili powder Add tomatoes and cook for 5 minutes Add potatoes, cauliflower and cook on high heat for about a minute Lower heat, cover and let simmer for 15 minutes until the cauliflower and potatoes are ready. Stir frequently to avoid burning, and add water when needed. Add Garam Masala Garnish with chopped coriander leaves
Rice and Peas 1 cup basmati rice 2 cups of water 1 cup of peas 4 tbsp of oil 1 tsp of cumin seeds 1 tsp salt 1/4 tsp chili powder 2 onions chopped	Wash rice in several changes of water Soak rice for 15 minutes Heat oil in a pot with the lid Add cumin seeds, cook for 1 minute Add onions, cook for 5 minutes Add salt and chili powder Add peas, cook for 5 minutes Add rice, cook for 2 minutes Add water, cook on high, allow it to come to a boil before putting the lid on Cook on low heat for 10-15 minutes or until rice is cooked
Dalfry 1/2 cup red lentil 1/2 cup yellow lentil 4 cups of water 3 tbsp vegetable oil 1 tsp salt 1 tsp turmeric 1/2 tsp chili powder 1 small onion diced 1 large tomato diced 1/2 tsp cumin seed 2 tbsp of lime juice 3 tbsp of fresh coriander	Wash lentil in several changes of water Put lentil in the pot and add water, salt and turmeric and let it boil for 20 minutes on medium heat Heat oil in heavy saucepan, add cumin seed and chopped onion, cook until golden brown Add chili powder Add tomato and cook for 5-7 minutes Add fried masala to the lentil Add lime juice Add fresh coriander
Boodi Raita 1.5 cups yogurt 1/2 cup boondi 1 pinch red chili powder 1/2 tsp black pepper 1/2 tsp salt 1/4 cup of water 1 tbsp of fresh corainder finely chopped	Soak boondi in hot water for 5 minutes, then drain Run under tap water to cool boondi Press out excess water Beat the yogurt and water together until it is smooth Add all the other ingredients including boondi Mix well Serve cold