Saag and hulled moong dal, served with basmati rice.
We're a little shocked that we haven't made saag for an entire year, since it's a classic and one of our favorite comfort foods. It can take many forms: made with spinach (as we did here) or some other local greens; pureed or merely cooked down to a soft texture; studded with paneer, meat, or something more unconventional, like tofu. This spinach had a particularly deep, rich flavor - it seemed to be a different variety than the usual one you find in salad mixes, as it had slightly lance-shaped, angular leaves.
Dessert was this beautiful bowl of black raspberries (not the same as blackberries), which are so soft and easily ruined in transit that they are hard to find in grocery stores, but are widely available at the farmer's market during this season:
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