Welcome, reader, and thanks for stopping by! I have recently started my vegan journey and resumed writing about my food experiences after a real long lapse! The shift in my lifestyle and attitude will surely be reflected in my blog. I am glad that my pleasure won't cause pain to another sentient being, a non-human person. I regret that I did not understand speciesism earlier. Better late than never! By the way, I usually don't follow a recipe!
Add salt only after it
is thoroughly cooked and soft enough to eat.
Stir and mix the salt well.
Boil till very little
of the water is left. I suggest that don’t put too much water right at the
Add green chili.
Depending on your taste, you can also add the chili along with salt.
(I want the chili raw,
not partially cooked and softened.)
Add shredded onion.
Serve with plain
Traditionally, the lentil, put inside a watertight metal container or in a piece of cheese cloth, tied tightly, used
to be put inside the handi (the traditional rice cooker) while preparing rice
in it. This is how I have seen my mom and other senior ladies preparing it. When in cheese cloth, it can also be kept in boiling water till the lentil is cooked.
I find this dal preparation so tasty that I can make it my main course
and eat up all the rice on my plate with it. But usually we prepare some small
accompaniment, typically some fried vegetables, to go with it.
Here is an example: alu-bean-gajor-bhaja.
Preparation time: 10 minutes
Cooking time: about 15 minutes
Carrot – one, medium
Potato – one, small
Green beans – 50 gm
How to prepare:
Cut carrot, beans, and a small potato into very small cubes.
Heat the oil.
Add nigella and sliced green chili to it.
Add the vegetables.
Add turmeric. Stir well to mix well.
Stir well. Let it cook till all the vegetables are softened. Stir from
now and then.