There are recipes that you feel only one particular person can make it that good. For me, there are many such that I associate perfection of that recipe only if its made by that person. The Rajma recipe I shared few posts back is one such.
When I think of my mom and wonder which recipe of hers I love the best, I actually feel lost. For a child, his/her mother is always the best cook because that's the food we grow up with, that's the food we associate love and care with, that's the food we find comfort in. When I was away at hostel for 4 years, I missed mom's simplest of dishes. I would crave for a bowl of dal with a roti and a piece of mango pickle, just like how I would enjoy at home.
My mum's dal has been famous with my Bitty Mama too who would insist on this lavish meal of dal chawal chokha whenever we would visit them in Punjab. I remember how coyly we would all be seated with our plates relishing the simplest of meals with loads of lemon juice on top. Such simple lovely days.
I first attempted making Mom like dal after marriage and it was a complete disaster. It was awful and terrible, the dal was overcooked, the tadka wasn't cooked well and I tried cooking in very very less oil. Many attempts later I still do not make it as well as she does and love to relish that simple bowl of mum made dal with my roti and pickle and on some days with the chawal and chokha. I am blessed to be living in the same city as my parents do and often find myself getting pampered with food and love.
This Mother's day, I want to say a simple I love you to my mom who has always been by my side and, who has loved me for everything that I have done, who has been my partner in a whole lot of maniac things I keep doing. Love you Mummy.
Ingredients : For 2 servings
Dhuli Moong Masoor dal :
- 1/4 cup dhuli moong dal (Split Skinned Green Gram)
- 1/4 cup dhuli masoor dal (Split red lentils)
- 1 1/2 cups water
- 1 large onion, chopped
- 2 tomatoes, grated
- 5-6 cloves garlic, chopped
- 1/2 " ginger, chopped
- 1-2 green chillies, chopped
- 2 tbsp ghee
- 1/2 tsp jeera (cumin seeds)
- salt to taste
- 1/4 tsp turmeric powder
- coriander leaves for garnishing
Aloo Chokha :
- 4-5 medium sized potatoes, boiled and mashed
- 1 onion, chopped
- salt to taste
- 1/2 tsp amchur powder
- 2 tbsp refined oil
- lemon juice
- coriander leaves for garnishing
Procedure :
Dal :
Wash and drain the dals.
Take a pressure cooker and add water. Add the dals.
Add salt and close the lid. Allow to cook for 2 whistles.
Take ghee in a pan and add jeera, garlic, onions, green chillies and ginger one by one. Cook till the onions brown well.
Then add grated tomatoes and cook till the masala leaves oil.
Add haldi powder and cook for a minute.
Now add the boiled dal and stir.
Adjust salt and garnish with chopped coriander leaves.
Aloo Chokha :
Take oil in a pan and add onions. Cook till the onions brown well.
Add the boiled and mashed potatoes and stir well.
Add salt to taste and amchur powder.
Sprinkle lemon juice and adjust according to your taste.
Garnish with chopped coriander leaves.
Serve with boiled rice and lots of fresh lemon juice sprinkled on top.
This recipe is part of Kolkata Food Bloggers ongoing event Comfort Food where Sayantani Mahapatra of A Homemaker's diary is the featured blogger.
Happy Mum's recipe relishing
Amrita
