Monday, October 13, 2014


Phew I managed a gap in blogging once again.  I didnt mean to though.  Lots of reasons. I have been plainly too lazy and a little ill too.  A bout of cough and chest congestion brought me down and it look me long to just come out of the spell of lethargy.  I must confess I am still under it.

In all this, I am happy to share with you all that I have started writing the Food and Wine section of another magazine in Dar es Salaam, Tanzania "Incredible Dar".  So now its two magazines.  Makes me really happy and worthwhile.  If you wish you can check it out at

So far so good.  Its constructive use of my time sitting in a country from away from my own and having quite a lot of time to spare.

Life gives us so many opportunities here and there.  It is upto us to lookout for them and make the best use.  An opportunity once lost might not knock again, so dont let it waste.

Today I am sharing with you a recipe which is traditional in my mother-in-law's kitchen.  I really love the wholesome earthiness of the dish.  Its a simple channadahl pulao.  I have had another version of this in my mom's kitchen, and both are very different.  Mine is even more different.  What I am giving is my MILs recipe.  Anytime comfort food.

Ingredients -

1 cup basmati rice - washed and soaked
1/2 cup channa dahl - washed and soaked for about 1 hour
2 bay leaves
1 cinnamon stick
2 cardamom pods(crushed slightly)
1 tspn sugar
1 big onion - thinly sliced
1 tbspn jeera
1 tspn garam masala
1 tspn amchoor powder 
1 tbspn salt (more or less according to taste)

Recipe -

In a pan add a tbspn of ghee or oil, and let it heat.  Add the whole spices and after half a minute add the onions and sugar and saute till they are sweated and pinkish golden and caramalized
 Add the amchor, salt and the lentils.  Fry for about a minute.
 Add 1/2 cup water and and let the lentils cook till the water is consumed.
 Now add in 2 cups of water, i.e., double the quantity of rice and after one boil let it simmer and cook till done.
Add in the garam masala and a tspn of ghee (clarified butter) or butter and mix gently.
Leave to rest for 5 minutes.

Serve with pickles and any kind of raita

1 comment:

Julie said...

nutritious one pot meal,yummy!