Authentic Thoovar Ji Dal Cooked in Sindhi Homes.

Thoovar ji Dal is regularly cooked in Sindhi homes and is very delicious. Thoovar ji dal is a meal by itself. We don’t have just one small bowl placed as accompaniment like in Thali combo of different regions to be relished with other vegetables, curd, pickles. Nah! We need bigger bowl to relish it, savour each sip, it is spicy, sour, sweet with strong flavours of spices.

It pairs well with boiled rice, spicy fried potatoes and fried brinjals. Dal is nutritious but still, to make it even more healthy we add drum sticks. It tastes so good.

We don't just make a small pot, it is always made in large quantity so, even after all family is fed, there is always leftovers that we normally add to the flour and make flavourful masala Puris for breakfast the next day..which is truly relished with curds and Papad. Nothing is wasted in Sindhi cuisine.

It is very easy to cook.

1. 2 cups of Toor dal is soaked for thirty minutes before cooking and then pressure cook it with 1tsp turmeric upto 3 whistles.

2. The boiled dal is churned and strained it. 

3. Add 1tsp salt, 1tsp sugar, 5-6 Kokum rind and 1tbsp tamarind paste, keep this flavoured dal aside.

4. In the separate pan, heat 2tbsp oil, add 1tsp cumin seeds, 1tsp fenugreek seeds, small pinch of Hing and 1tbsp of ginger.  

5. Fry for few seconds then add 2 chopped tomatoes. 

6. Add 100 grams drumsticks and mix it. 

7. Add chilies and Curry leaves. 

8. Add 1tsp turmeric powder and 1tsp red chili powder.

9. Let it cook on medium flame, stirring it regularly till the drumsticks are tender.

10. Add the flavoured dal. (as prepared in step 3).

11. Mix it well and add water if it is too thick.

12. Let it cook for 30 minutes on low flame.

13. Finally garnish with coriander leaves and lime.

For video recipe you can watch here

British Picnic At Wild Asparagus Table

Okay, let me tell you the truth. Parties are fun only when we actually meet our friends, eat the food together and click memories of our friends and the food. 

The last memorable potluck we had was on upper deck of AB Celestial in January 2020. We had loved that Episode 6 of our Wild Asparagus Table on Albanian Cuisine. The open space, the breeze and the sunset, how much more exotic can it get?

Our next plan was to have a meeting in some resort, out of Mumbai. We had begun to love our monthly meets where we explored international cuisine. Wild Asparagus Table was initiated by Saloni Malkani and Ananya Banerjee and we really enjoyed our monthly meets of exploring food culture of international cuisine. 

And Boom! Pandemic happened and we were locked behind closed doors. We didn’t lose touch, seriously! In fact we have got closer, we were in touch with each other on social media (thank God for that)  and as the Corona virus weakened its tentacles, we met. 

This time with a theme of #BritishPicnic.

So, we were back on our research trail understanding the custom, culture and the food.

Shilpa Seth Bhambri graciously offered to host the potluck at her beautiful cozy home at Wadala and even bent backward to create an appropriate set-up of London ambience with post cards, books and colourful bicycle decked with full bloom flowers. Although there are more than eighty members in our Watsapp group, but due to Pandemic only ten members could attend.

Exotic menu was planned that wouldn't be available in any restaurant in Mumbai

And, the food that appeared on the table was mind blowing. Every dish was home-cooked with love and interest, every bite was soul satisfying.

Me, I prepared Summer Potato Salad

After a long time, with shopping bag tucked under my elbow and a mask covering my face, I ventured out to shop for ingredients at the food mall. I was excited and I wanted it to be perfect.

I loved my own creation and my friends enjoyed it too. Here is the recipe, if you wish to make:

1. Boil 6 eggs for 20 minutes. Cool and slice them.

2. Place ½ kg red potatoes in a pressure cooker with enough water to cover upto 2 inches and pressure cook upto 3 whistles. Cool, peel and chop the boiled potatoes into bite size squares.

3. Blanch Green Peas, chopped carrots and chopped beans separately.

4. Add the potatoes to a large bowl and add the blanched Peas, carrots and beans. Add salt, black pepper, honey and refrigerate for 30 minutes.

5. In a medium bowl, combine regular Mayonnaise, BBQ Mayonnaise, Cream Cheese, dijon Mustard. Add refrigerated potatoes and vegetables prepared earlier and mix it gently.

6. Transfer the mixture to Salad bowl, in layers, alternating with sliced boiled eggs.

7. Carefully place Cranberries, boiled Eggs and Chives to style an outdoor picnic theme.

8. Garnish with black pepper, mixed herbs and finely chopped chives.

Summer Potato Salad Recipe is also cross- posted on Vikhroli Cuisine website

It truly felt like we were out there, in some picnic spot in London. I am so eagerly waiting for this pandemic to end so that we can freely enjoy the parties again.

Enjoy the flavours of the afternoon on my youtube