Today American’s celebrate Thanksgiving. It was tough to escape this one because there were reminders all over fb, twitter and in my training room today as my client for the day is an american company with operations in India.
I have a lot to be thankful for. this year in particular….its been a very tough year for K and me workwise. We’ve had to navigate over some super volatile minefields. Am thankful for the light at the end of the tunnel, the strength of spirit and the courage and integrity of the man i share my life with. Could not have chosen better. Am thankful for closures, new beginnings and a childlike enthusiasm that can never be put down.
Today is one of those days when I would want nothing better than a bowl full of hot rice, palak dal and a dollop of ghee. comfort food at its best. I make this one pot dal as often as I can, because its ridiculously simple to make. I’ve had a 12 hour day today and am looking forward to sleeping early. Not before I finished posting here tho.
Palak dal tadka (serves 2 )
Tur dal – ½ cup (washed and soaked in water for 15 minutes)
Spinach/ Palak leaves – 1-1½ cups (washed and chopped)
Small onion (chopped – optional)
Green chilies – 2
A pinch each of asafetida and turmeric
Salt to taste
For the tadka/ seasoning
Ghee/ oil – 1 teaspoon
Whole cumin seeds/ jeera – 1 teaspoon
Dry red chilies – 2-3
Fresh curry leaves – 15
Garlic – 2-3 pods
- Take all the ingredients except the ones for tadka into a pressure cooker and cook for 3-4 whistles. The dal should be cooked and you should be able to mash it with the back of a ladle.
- When the pressure releases, add the salt and mash the dal with a spoon. Put the dal back on the heat and simmer for 5-6 minutes.
- In a small pan, heat the ghee/ oil and add the whole cumin. Let it splutter, add the red chilies and peeled garlic, fry it till the garlic is turning golden brown.
- Add the curry leaves, when they crackle, add it to the boiled, mashed dal. Serve hot with rotis or naan.