Since my head is blank with regards to ramblings, I thought I will share this very good article regarding stress management on an Islamic context. Everybody in this world, and that includes myself, go through various levels of stress and tension on a daily basis and most of this stress is directly linked to our mental health. SubhanAllah, after going through this, I realized how knowingly or unknowingly I was already following a few of the suggested methods, Alhamdulillah… More and more on a daily basis, I realize how the test has helped me change my attitude even without me knowing about it! I have started looking at matters on individual basis, keeping quite where I need to, suppressing pain knowing that the One up there will take care and divert my mind to better things. Alhamdulillah…
Being a working mother, I always want to spend minimum time in the kitchen once I am back home. Even though I love cooking, at times the mood is not there to cook, yet at the back of my mind, I want to give home made food as much as possible. Not that I don’t treat them with outside food, most of the time I crave to eat rather my hand cooked food… hehe… but most of the time, I prefer to cook at home. Daal is my favorite go-to food. Though I don’t have any takers for it at home, I still make them in small quantities and end up eating most of what I cook. Today, I am sharing with you a simple dal curry that keeps you away from the hassles of peeling onion and garlic and makes it really simple to cook it up. All you need are some rotis to mop it up, in case your family does not ask for any sides to go with it… 🙂
Carrot Dal ~ No Onion-No Garlic
- 1 tbsp oil
- 2 small carrots
- 1 to mato
- 1/2 cup masoor dal
- 2 green chillies slit
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp black pepper powder
- For tempering:
- 1 tsp oil
- 1 tsp mustard seeds
- One sprig curry leaves
- Peel the carrots, and cut them into thin roundrels. If you are really in a mood, then grate them! 😉 Chop the tomato.
- Heat oil in a saucepan. Add the carrots and tomato and saute till the carrots look slightly wilty. Add in the dal, green chilli, salt and enough water and cook till the dal is done.
- Roast the powders lightly till fragrant and add into the dal. Mix well and cook on simmer for five minutes. Switch off.
- Heat oil for tempering, splutter the mustard. Briefly fry the curry leaves and dump into the dal. Dig in with some chapathis or plain rice!