Dal has always been the classic comfort food.
This is my everyday Dal. A warm fragrant bowl with a drizzle of lemon juice soothes and coddles like old socks when I am sick in bed. The hissing of the pressure cooker speaks of homecoming and the emitting aroma welcomes us back after a long vacation. [...]
Wasabi reminds me of the so familiar freshly ground mustard paste.
Of all the infinite ways that Dal is cooked in India, this happens to be just another one; hearty and laden with the warm, distinct aroma of garlic. Quite popular, mostly in the northern regions of India, the flavors here are deep and rich.
It was gratifying to soak up a wine infused sauce with a loaf of crusty bread.
The flavors of fresh fenugreek leaves/methi are quite unusual; a bit pungent, slightly bitter in taste, but they will add some Oooomp! to a dish right away.