BM #106: Week 1, Day 1
Theme : Packed Lunchboxes

My husband’s lunchbox and my son’s lunchbox are completely different. My husband prefers rice and my son doesn’t like rice. I serve rice to my son when he is back from school and pack something light for his lunchbox. Pasta is the only thing they agree on.

Here is a sample of my husband’s lunch. I usually pack a salad or a cooked vegetable on the side, but I was out of time to do so. Dal with dill leaves is a recipe I learnt from my friend and I love it.

Read on for the recipe.

Recipe source: My friend Devi

Ingredients:

• 1 cup moong dal
• 1 tomato, diced
• 1 onion, diced
• 2-3 green chilies, roughly chopped
• 1″ piece ginger, grated or minced
• 2 cloves garlic, minced
• 1/2 teaspoon turmeric powder
• Salt as needed
• 1 cup chopped dill leaves
• 1 teaspoon ghee
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala

Method:

1. Wash the dal and pressure cook with the diced tomatoes, onions, chilies , ginger, garlic and turmeric powder. Add about 2.5 cups of water or until the dal is completely submerged and water floats about an inch on top. Pressure cook for 6 whistles (6 minutes in Manual setting in Instant Pot) or until the dal is cooked completely. I use pot in pot method. Let the pressure release naturally.
2. Heat ghee in a pan and add cumin seeds. Once the seeds splutter, add the cooked dal. Add salt as needed and garam Masala. Roughly chop the dill leaves and add it to the dal. Let everything cook together for a couple of minutes. You can add more water if the dal is dry. Taste test, adjust seasonings. Take off the heat and serve with rice, pickle and chips.

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