More produce from my backyard. A few showers last month rejuvenated the plants & they are happy. It is Methi/Fenugreek & Tomatoes this time.

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Yes, another Roasted Bell Pepper recipe, but a “Chilled” one this time. Those of you who regularly visit me must have already realized that I am fascinated with bell peppers.
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Another of my Mom’s recipe, which I have  always loved & will always hold close to my heart. It is my comfort food – a simple spinach soup, with all in a bowl & one dominant flavor of fried garlic, & this had always been all of our favorite.

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Having been not feeling so good for the past few days, I was yearning for some change of taste for my tasteless sensation in my mouth. That’s what flu does to you – steals your energy, enthusiam & the sensation of the taste buds too. I did not want to even look at anything overcooked, or too spicy. Something different (as if some else cooked for me, you know how everything tastes better when you don’t cook), light & warm yet healthy is exactly what I needed & exactly what I got. 

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This dal is one of my comfort foods. Every time I make it, the sound of the sizzling spice & the aroma reminds me of home, of my childhood…. Masoor dal used to be a staple food for me – for I rarely would want to try any other dal. Why? Because I love the flavor these special spices cooked in Mustard Oil- yes that is what is used to season this dal. If you are not aware, traditionally most of the recipes in Bengal use mustard oil for cooking. It cannot be denied that the flavor that mustard oil adds can not be replaced with any other subsitute. To season this recipe, you would need a very little of the oil- & I would warn that this would not taste the same without this particular combination of  Mustard Oil & the Panch Foron (very commonly used spice mix in Bengal to temper lentils & vegetables….I have explained that later in the post).

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