Cook anything—but cook it with love and a quiet prayer:
“Dear Lord, bless my hands, the food I prepare, and everyone who partakes in it.”
Once that intention is set, simply follow the recipe—taste and nourishment will be taken care of.
Moong Dal Chilla
- Ingredients:
* 1 katori yellow moong dal (or green/red moong dal)
* Small piece of ginger
* A pinch of black pepper powder
* Salt to taste
* Finely chopped onion
* Finely chopped green chilli (as per taste)
* Chopped fresh coriander (dhaniya)
* Oil for cooking
2. Method:
1. Rinse the moong dal thoroughly and soak it for 2–3 hours.
2. Drain and grind it with ginger, salt, and black pepper into a slightly coarse batter (avoid making it too smooth).
3. Adjust consistency with a little water—the batter should be pourable but not runny.
4. Mix in chopped onion and green chilli.
5. Heat a tawa, lightly grease it, and pour a ladle of batter.
6. Spread into a small or medium round chilla, sprinkle coriander, and cook until golden on both sides.
Fresh Green Chutney
- Ingredients:
* Fresh coriander leaves
* Mint leaves (pudina)
* 1 slice garlic
* Small piece of ginger
* Green chilli (to taste)
* 1/4 onion
* 1 tomato
* Juice of 1 lemon
* Salt to taste
2. Method:
Blend everything into a smooth chutney. Keep it simple—no extra spices needed.
Beetroot Sabzi (Tempered & Lightly Spiced)
- Ingredients:
* Grated beetroot
* 1 tablespoon oil
* 1 teaspoon mustard seeds
* 1 tablespoon chana dal
* 5–6 curry leaves
* 1 small chopped onion
* 1 green chilli (finely chopped, adjust to taste)
* Salt to taste
* A little water
2. Method:
1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add chana dal and sauté until lightly golden.
3. Add curry leaves, chopped onion, and green chilli; cook until the onion turns soft.
4. Add grated beetroot and salt as per taste.
5. Sprinkle a little water, mix well, and cover with a lid.
6. Cook for 2–3 minutes until the beetroot is fully tender.
7. Serve warm.
Serving Suggestion-
Serve warm moong dal chillas with fresh green chutney and a comforting side of beetroot sabzi—a wholesome plate made richer with intention and care.