I do not know what to make of it, considering I have been blogging for such a long time ... but I did take numerous long breaks too ... and whether the number is good enough or not.
So many people from so many countries visit, searching for recipes, that I often wonder at how far the Indian culture and Indians have spread all over the world.
The searches are always genuine.
Many land here searching for direct recipes but there are others who land here searching for 'Sharmila food blog', or 'Sharmila Kichu Khonn' or even a recipe's name along with my name and Kichu Khonn.
I feel good. And honoured.
I just hope they find what they have been wanting and looking for.
I often wonder too, if at all they tried my recipe. And how did they find it.
I wish I knew.
But most people do not leave a line ... whether liked it or not. Or if at all they tried it.
I wish they did.
Unfortunately, could not.
After one batch of family left, I am now preparing for the next batch.
This time from the man's side.
So my kitchen and fridge gets an overhaul.
My freezer has to empty of fish and chicken. No eggs in the fridge too.
Which has been leading to an overdose of the same in my diet ... after all I cannot just throw them away.
Does irk me to some extent.
I am contemplating actually washing the freezer and sprinkling it with Ganga jal too, while I stabilise myself for the onslaught of hing and veggies and dal overdose for the next few weeks.
But since the good folks have never complained about my food habits, I guess I should be more gracious.
On one of these past days, I made this Mag ni Turai or Moog dal diye Jhinge.
I kept it dryish but you can make it slightly soupy too.
Many people add some masalas to it, but I kept mine simple, as usual. No tomatoes too.
Of course you can add them if you like.
Moong dal - ½ cup, washed well and soaked for at least an hour
Turai / Jhinge / Ridge gourd - 2 big sized ones, chopped into medium pieces
Jeera / Cumin seeds - 1 tsp
Hing - ¼ tsp
Haldi / Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Dhania / Coriander powder - 1 tbsp
Amchur / Dried mango powder - ½ tsp
Salt - to taste
Cooking oil - 1 tsp
Water - as needed
How to :
Heat oil in a kadahi.
Add the jeera and hing.
Then add the chopped turai and the soaked moong dal.
Stir well for a while.
Add the haldi powder and salt.
Add a little water, cover and cook till both the turai and the dal is done.
Do check water from time to time and add if necessary.
If you want a gravy kind of dish , then add more water at one go and cover.
When the desired consistency is reached, add the dhania powder , the red chilli powder and the amchur powder.
Give a good mix, cover and cook for around 5 more minutes.
This goes great with rotis, parathas or even as a side with rice.
If you like the flavour of roasted moong dal, do try that version too.
Gives a completely different flavour to it.