Pregnancy, Parenting and Beyond

1tsp Ghee/clarified butter (available at any Indian Grocery) 1 tsp Oil 1 cup Dal (masoor/red split lentils, tuvar dal/yellow pigeon peas) 1 tbsp finely chopped garlic/ 3-5 garlic cloves (mashed ) 1 tbsp finely chopped fresh coriander leaves/ cilantro 5-7 curry leaves 1-2 finely chopped hot green chilies - optional 1/2 tsp turmeric salt to taste 1 tsp cumin seeds 1/2 tsp mustard seeds 2 pinches of Asafoetida 1tsp - garam masala (optional variation) 1/2 red onion (optional) 1 medium tomato chopped in cubes. Wash the dhal 2-3 times. Let it soak for 20-30 mins. Using a pressure cooker for this preparation since it cooks the dhal until its a good mash. Take Ghee+Oil, add the cumin seeds, mustard seeds, curry leaves, asafoetida. Then add the green chilies and garlic and fry. Add the onion and saute until it softens. Next add the tomatoes and cook until soft. In goes the Dhal, salt, turmeric and garam masala. Let the dal cook for 5 mins. Then pour in 4-6 cups of warm water.

14May2015 It was from a time before we had children that my husband and I indulged in listening to CD recordings of Books. A completely different experience from actually having to read the book. No additional concentration towards keeping up with the lines, the print, the pronunciation...rather sitting back, listening, understanding, relating and reliving the book. Getting transported within the story or connecting the scenes to our own lives. Many years have passed and we'd almost forgotten what it meant to just Listen. A dear friend, suggested The Lowland by Jhumpa Lahiri. Its a book she's read as part of her Book Club and is hosting their meeting. In search of wanting to cook an Indian Meal she turned to me for Menu options. The book though not set in my hometown, reminds me so much of home. The setting, the family traditions, the rituals, similar to what most Indian families grow up with. The older child - seemingly the one responsible for the family; obedient and

2 cups Rice. (long grain basmati) 4 cups water/broth 1/4 tsp Cumin seeds 5-7 peppercorns 1in stick of Cinnamon 2 green cardamoms 1 bay leaf 1 large pinch of Turmeric powder for color 2 tbsp of butter or olive oil Let the spices fry in the oil for a little bit. Add the Washed Rice to the pan and keep stirring adding 1 cup of water/ broth at a time. Once all the water is added, and is boiling. Cover with lid and lower the heat and cook for 13-14 mins. Garnish with dried mint or cilantro. Optional Garnish of Fried Onion/Cashew nuts/ Raisins. Serve as side dish with meat/fish or with Dal/lentil soup.