HAPPY NEW YEAR!!! Wishing you all a very wonderful 2017!!
I woke up on NYE, reflecting on how it was a wonderful 2016.
When I say wonderful, it was, with some complexity. It had its ups and downs. And when I say wonderful, I meant that I chose to focus on the wonderful things. I tried to focus on the positive things. I learnt how to heal myself and look at what I had in front of me. I learnt that there’s no right way of life, no right way of living, or a perfect life. Perfection is a perception. It’s what we make of it.
There were unanswered situations, uncontrollable chaos and all sorts of emotions when least expected. There were numerous amounts of time when I wanted to go into my own little melancholic cocoon. Instead, I built an armor around that strengthened me. The craziness of this year has taught me to understand, live, and accept life and its situations. Not quitting halfway, nothing ever given up. Small victories, small successes celebrated. Finding the extraordinary in the ordinary. Taking pride in what we do, what we are, and who we are. Life is an ongoing lesson that has taught me to be resilient.
So, it has been a bloody wonderful 2016. Let’s not wait for some magic to happen in 2017, because LIFE itself is magical. Let’s make things happen.
Let’s love ourselves more, respect ourselves and others. Stay humble. May we gather strength to deal with challenging situations. May we open our arms to love, happiness and change, and believe that it will all stay. Welcome 2017!
And here’s to a healthy start to the year with one of my favorite daal dishes that I make often. A friend of my hubby gave a beautiful bunch of fresh home grown kale, and the only thing she asked was to come up with a dish that her kids would love. Something other than kale chips or smoothie. This is one of the dishes that came to mind immediately. It’s healthy, easy and the best thing. The kids love it. It’s quite a flavorful basic daal which can be had as a soup, and it works well as a side with roti, and I love it with rice.
- 1 cup toor daal
- ⅓ cup channa daal
- 2 tbsp olive oil
- 1 tbsp cumin seeds
- 2 pinches of asafoetiday/hing
- 6-8 garlic crushed and chopped
- ½ red onion thinly sliced
- 20 cherry tomatoes or 1 large juicy tomato
- 1 tsp chili powder or more
- ¼ tsp turmeric powder
- 3 cups packed washed and chopped kale
- 1 tsp salt
- toasted pinenuts, cilantro for garnish
- Wash and cook toor daal 2ith 3 cups of water in a pressure cooker or pot until completely cooked and mushy.
- Wash and cook channa daal in a separate pot with 2 cups of water until it is al dente or just cooked through but still retains it's shape.
- In a non stick pan, add oil and keep it on medium high heat. Add cumin seeds asafoetida and the garlic. Reduce the heat and fry for 30 seconds before adding the red onion. Fry the onion, add the tomatoes and increase the heat. Add the chili powder, turmeric powder and salt. Fry for 2 minutes until you see the oil ooze out. Add the kale and fry again for 2 minutes. Add the cooked daal, 1 cup of water and boil for 5 minutes. To get a creamier daal, grind ½ cup of cooked daal and add it to the cooked kale. Turn off the heat and serve with rice or roti.
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