As we roll into the last days of this precious month, it is a two fold feeling – the sadness that Ramadan is leaving us this time and the excitement that Eid is coming. Eid-ul-Fitr is Allah’s way of giving us relief from the tough days of Ramadan that we have had, at the same time, for some serious stock taking of how much we have learned from the month and how much of it can we move forward with during the rest of our life. It is a festival where we thank Him for giving us the strength, perseverence and willpower to submit to His Will. However, just like I stated, it is also a time for us to consider continuing the work that we carried out during Ramadan till the next Ramadan, InShaAllah… How easy it is to do, is totally upto us but with His help, nothing is difficult. This is a reminder to myself first and then to all my lovely readers… May He give us the strength to carry the humble work of this month into the rest of our lives without having to fail like we have done before… Aameen…
This time, also the beautiful hosts, Flour & Spice, My Ninja Naan and Chocolate & Chillies are having their event called “Eid Eats” this year as well. I have been participating in this event for the past two years, in 2014 with the Quick Semiya Payasam and in 2015, with the Pineapple Sago Kheer – which, by the way, got featured in this very recent Buzzfeed post of 30 delicious Eid treats. 🙂 This time too, I decided not to break the tradition, so it is again something sweet! 😀
I have a habit of buying cookbooks. How much ever I control myself, I just don’t seem to get my hands off. Whether it is off the shelf at local bookstores or online, I just seem to be hoarding them now, much more than I used to before. I don’t understand the craze nor am I able to control myself. 😕 It is an expensive hobby and I have to do something about it soon. 😀 Anyway, I had purchased this book called “Malabar Cuisine” sometime back. Being a Malabari, if you are wondering why I buy Malabar books, that’s because the area I come from doesn’t have much cooking expertise as the northern side of Kerala has. Moreover, there are so many forgotten recipes that my grandmother used to cook, which umma doesn’t even remember. We are thankful that we live in a digital age where some old tastes suddenly pop up, just like this Paal Vazhakka.
One day, while browsing through the book, I saw this recipe that I am sharing with you today. Very similar to the Paal Vazhakka, but with an added twist of some cooked chickpea lentils/ chana daal to it. I couldn’t hold myself from trying it for breakfast one morning. As I cooked it and the smell wafted, I was instantly transported into my grandmother’s kitchen. She was a person of few words but a lot of action. I have already written about her in this post. She used to make this for snack time occasionally, and it was something umma never made. The plantains stewed in coconut milk and then the bites of cooked chana dal in between, is literally a riot of flavors in the mouth. Adding to that the caramelized shallots fried in ghee just adds a lovely flavor. There was a time when I never loved fried shallots into my sweet stuff (we add them into tharikanji) but looks like now my tongue is changing. 🙂 This is an amazing recipe for a quick and filling breakfast for the Eid day before you go ahead with your daily plans. It is really good on its own, or even as the book suggested, topped off generously on a tower of nice pathiris! 😀 Off to the recipe…
- ½ cup split bengal gram (chana dal)
- 3 ripe plaintains, chopped into thick rounds
- ¼ cup sugar
- ¼ tsp cardamom powder
- 1 cup thick coconut milk
- 2 cups thin coconut milk
- 4 shallots, peeled and sliced
- 1 tsp ghee
- A pinch salt
- Cook the bengal gram and set aside. I used my pressure cooker. It must be cooked, yet holding its shape.
- In a saucepan, boil the thin coconut milk. Add the plantains and sugar and cook for 5 minutes.
- Add the cooked gram, cardamom and salt and mix well.
- Lower the flame and add the thick coconut milk. Just heat - do not boil. Swtich off and remove from fire.
- Heat ghee and fry the shallots till browned. Add over the curry and serve warm.