Silent scream | Mumbai Diaries
The silent crack between my teeth after I had just bitten into a peanut that was inside a Punjabi Samosa, was sounding louder in my head than to anyone else. I knew what was wrong. The apparently nut-free samosa had deadly peanuts inside of them. I was sitting by the palm trees along the beach near Marine Drive at a café. So far away from any hospital and so far away from knowing what I would do if anything severe happened. Million thoughts always run through my head in these moments, and it might sound like a cliche but it’s very true. I believe I am not the only nut allergic person who have these near-death aha moments.
– What if this is it? This is the moment when I die.
– Do the people I love know that I love them? Near, far and everyone in between. I’m not even close to being good at expressing my love for certain people in my life and what they mean to me.
After such an experience I become very emotional and mellow, as if I don’t know anymore what really matters. The core values and the core most important life ingredients are being questioned and once again reevaluated. These short moments of fear become eye-openers and make me wake up.
To be continued…
Peace and Love,
Chana Dal | Vegetarian Indian Soup | Recipe
2-3 Small Onions
6-7 Garlic Cloves
2 cm / 1 inch of Ginger
3 ½ – 4dl of dry Chana Dal
1 Package of Crushed Tomatoes (390g)
1 tbsp Tomato Paste
1 can of Coconut Milk
1 Organic Vegetable Stock (equivalent of 0.5l liquid stock)
2 tbsp Olive Oil
1 tsp Turmeric
1 tsp jeera
1 tbsp Coriander Powder
Chili powder (as much as you’d prefer)
½ tsp hing or asafoetida powder
1 tsp fenugreek seeds
salt to taste
These are all the ingredients for the chana dal. Start off by putting the dry chana dal in water to soak for 1 to 1½ hour.
Meanwhile the chana dal are soaking in water, I chop up the onions, garlic and ginger together in a mixer.
I use this method because I find it easier and quicker, but you can of course chop them up by hand and also add them one by one in the frying pan.
After the chana dal have soaked in water I bring 2 litres of water to a boil with 1 tsp of turmeric,
1 piece of vegetable stock and salt, in which I add the lentils to boil for around 35-40 minutes on medium heat.
While the lentils are boiling we’re going to create the masala which will later go into the boiling lentils.
To make the masala, you start by adding your choice of vegetable oil (I use olive oil). When the oil is warm enough
you can pour in the jeera seeds so they start splutter.
Then you add the onion mixture to the oil and fry it on medium heat for about 5 minutes before adding spices.
The spices we add are visible in the image below. I use this Indian tray of spices to store my spices,
and it’s a very convenient way to keep them fresh and to only fill them up when they’re finished.
If you’re interested in buying a similar, I’ve found great ones over at Ebay.
So we’ll add the coriander powder, turmeric, chili and jeera powder. Mix it together with the onion mixture
and let it fry for another two-three minutes.
Afterwards, you’ll add the hing powder. This is optional, if you don’t have hing at home, you can skip this step.
Continue with adding the tomato paste to the masala mixture, and blend well.
Also, we have added the crushed tomatoes to the masala and we’ll let it cook for another 5 minutes before
it’s ready to be poured into the chana dal.
When the 35-40 minutes of boiling the chana dal have passed and the lentils feel a bit more soft, you can go ahead
and add the masala to the boiling chana dal. Keep the heat at medium-low and let it simmer so that it blends well.
In addition, we add the kasori methi, also called as fenugreek seeds in English. If you don’t have this at home,
you may skip this step.
Optional: I added a piece of butter to my chana dal at this stage. If you want to keep it vegan, you don’t have
to add the butter.
To make the chana Dal a bit more creamier, I add one can of coconut milk and you can see the colour change
to a more creamy yellow (image below).
The final step is to add some freshly chopped coriander/cilantro and turn off the heat.
Voilá! Here we have the final result (below). I like to serve it with a small click of butter in my bowl and
eat a nice home baked bread or chapati/roti to go with the dal.
Hope you enjoy this recipe and let me know if you’ve tried it out yourself. If you have any of your own suggestions,
please leave them in the comments so others can benefit from your tips and tricks. Check out my Youtube channel to see more recipes in the future and be sure to hit the subscribe button if you want to stay in touch.
I post images of all kinds of food related things on my Instagram, either out in restaurants or homemade food – be sure to check it out if you’re interested in giving me a follow.
Peace and Love,
India Trip 2016: Food Pictures
I have gathered some pictures of different types of food we had in India throughout our trip. Everything, everywhere we went, was absolutely amazing and delicious. I don’t think I ate anything not worth it ever during the whole trip. Of course I have loads of more pictures of food, but I didn’t want it to take over the whole post so here’s a bunch of my favourites. Hope you enjoy and that you’ll be interested in making a food trip to India sometime soon!