Comfort food from the days when I toddled, lisped and generally made an ass of myself. Years later, I still seek solace in this meal when I toddle home a wreck, from one bar too many. The new lisp, from one tequila too many, is an inability to make cognizable sounds using the English alphabet, the Marathi (aur Hindi?) ‘barakhadi’ and my trusty Mongolian-Swahili-English phrase book. As for behaving like a donkey, you’ve been in dodgy bars, too; is there any other way to behave? Viva la revolución!
1 cup rice
1/2 cup tuvar dal (split red gram)
1/2 cup moong dal (split, yellow)
1 tbsp oil
1 medium onion (chopped fine)
1 medium tomato (chopped fine)
2 green chillies
1 tsp ginger-garlic paste
1/2 tsp tumeric powder
1 tsp chili powder
1 tsp garam masala (or any masala you favour)
1 Maggi cube (any flavour)
4 eggs (washed clean)
Salt to taste
Wash and soak the dal and rice.
Heat oil in a large pot.
Fry onions followed by tomatoes.
Add chillies, ginger-garlic paste.
Next, powders: tumeric, chilli, garam masala
When you can smell the spices, add the rice and dal.
Fry it in the mush.
Add 5 cups of water.
Bring to a boil.
Add Maggi cube.
Add salt to taste.
Put in eggs.
Cover the pot. Let it cook on a low flame till the rice and dal get all squishy and yummy.