Thursday, September 21, 2006

My Yummy Lunch

Today, I have the very humble but versatile chana dal, but just the way I like it. It’s pressure-cooked until there is very little water remaining. Then salt and chilli powder (I recommend lots of it, 7-8 spoons or so) is added and it’s cooked over slow flame some more. A tadka of mustard seeds or jeera completes the dish.

I love the way it sets like a savory pudding when it cools down a little and I can scoop up spoons of soft, spicy, pulses.

For variation, roasted garlic goes very well with most dals, especially moong. And the tadka could be in ghee, which makes everything a few notches tastier.

I strongly recommend biting into a nice, pungent green chilly rubbed with a little salt.

Oof! Lunch time already!

7 comments:

doubtinggaurav said...

Seven spoons of chilli power.

Oh dear !

Keep a fire extinguisher nearby :-)

Mukta said...

hey gaurav...

:-D

the taste is worth it tho!

Anonymous said...

so much chilli powder sweetie, muhh kya, bahot kuch jalegaa :)

-pk

Harjee Kapur said...

why do i always come read your posts when i am hungry... and not to mention your vivid descriptions that make the steam rising out almost visible...

Anonymous said...

"www.nytimes.com" & "www.salon.com" :-)

-RS

PS: Long time lurker and big fan.

Mukta said...

hello pk...

trust you to come up with something like that. By the way, send pics na...

hi harjee,

hmm..i wonder why...

Hi RS,

:-) Well, I am a superficial person. And welcome, by the way.
:-D

Anonymous said...

Brings back old memories of Raajma Chaawal at South Campus, Delhi Univ...

Tough on the stomach, but great for the soul!

Jay Sun

(http://moirealitybites.blogspot.com/)