Good comfort food can transform you straight into heaven. That inner peace, that satisfaction, that happiness in your heart - it's just a lovely feeling.
Everyone has their own special comfort food - food, that at the end of a long day has the ability to relax and calm. Maybe, some special food item that you long for on a cold winter's night in front of the fire. On a cold night, a rich, gorgeous Sticky Toffee Pudding is just the best food I can get to make myself happy and transport me into a peaceful world. Though, mind you, its got to be covered in hot custard. I have tried so many different kinds of sticky toffee puddings, but the one from Heinz (straight our of a can) is to die for - and its gets even better when it is not shared - just me and the pudding with hot custard. Hmmmmmmmmmmmmm!
Having grown up in the 70s in India, there wasnt any Sticky Toffee Pudding - atleast, my parents didn't know about its existence - so, I kind of missed out on this gorgeous creation of man.
However, to make up for it (and to me comes a close second in my list of comfort food) is Steamed white rice served with Daal (Lentils cooked with ginger, tomatoes etc) and gobhi - aaloo sabhi (which is a spicy cauliflower and potato dry curry). So, I leave you with the recipe of my favourite daal below (I am of course assuming that steamed rice is pretty simple to make). Try this combination (just plain simple steamed rice with hot daal) - it's to die for. My Scottish friends will vouch for this. I have cooked them this combo umpteen times and they find it totally awesome!!! So, don't miss out, please, do try it:
Tarka Daal (serves 4)
You need:
- 4 handful (or 2 small size cups) yellow lentils (red lentils can be used too)
- 1 medium red Onion, finely chopped
- 2 Tomatoes, finely chopped
- 1” ginger, grated finely
- 2 cloves of garlic – crushed
- Handful of coriander – finely chopped (stalks and all)
- Pinch of Asafoetida
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsps dry coriander powder
- 2 tsps dry mango powder (amchoor)
- 1 green chilli, finely chopped
- Salt to taste
- 1 tsp vegetable oil
Method:
- Soak the lentils in water for around 20 – 30 minutes. Wash well and drain.
- Heat a pan on medium heat and add oil
- To the oil add Asafoetida, turmeric, cumin seeds and mustard seeds
- Add onion, ginger and garlic, chilli and coriander
- When the onions go transparent then add the tomatoes
- Add the drained lentils
- Saut̩ for about 2 Р3 minutes
- Add water – just enough to cover the lentils
- Cover and cook on high heat for until the first boil – then simmer until the lentils are cooked (they should disintegrate completely). This should take about 20 – 25 minutes
- (If using a pressure cooker instead of a pan, then please follow the manufacturer’s instruction for cooking time for lentils)
- Uncover the pan / pressure cooker and add salt, dry coriander and dry mango powder
- Cook on low heat for another 10 – 15 minutes until the lentils are totally mashed up – this will allow the flavours of the spices to go through the lentils
- Garnish with some more coriander (if desired)
- Serve hot with either chapattis or rice (I prefer it with rice).
- 4 handful (or 2 small size cups) yellow lentils (red lentils can be used too)
- 1 medium red Onion, finely chopped
- 2 Tomatoes, finely chopped
- 1” ginger, grated finely
- 2 cloves of garlic – crushed
- Handful of coriander – finely chopped (stalks and all)
- Pinch of Asafoetida
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsps dry coriander powder
- 2 tsps dry mango powder (amchoor)
- 1 green chilli, finely chopped
- Salt to taste
- 1 tsp vegetable oil
Method:
- Soak the lentils in water for around 20 – 30 minutes. Wash well and drain.
- Heat a pan on medium heat and add oil
- To the oil add Asafoetida, turmeric, cumin seeds and mustard seeds
- Add onion, ginger and garlic, chilli and coriander
- When the onions go transparent then add the tomatoes
- Add the drained lentils
- Saut̩ for about 2 Р3 minutes
- Add water – just enough to cover the lentils
- Cover and cook on high heat for until the first boil – then simmer until the lentils are cooked (they should disintegrate completely). This should take about 20 – 25 minutes
- (If using a pressure cooker instead of a pan, then please follow the manufacturer’s instruction for cooking time for lentils)
- Uncover the pan / pressure cooker and add salt, dry coriander and dry mango powder
- Cook on low heat for another 10 – 15 minutes until the lentils are totally mashed up – this will allow the flavours of the spices to go through the lentils
- Garnish with some more coriander (if desired)
- Serve hot with either chapattis or rice (I prefer it with rice).
Make extra - it certainly tastes better the next day. Just have it with tortilla wraps or just plain bread - or make some rice again - you just can't go wrong with it.
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