Potol posto
- My last conversation of the day is usually with our morning cook #scootytai
It’s a one sided conversation as it’s a voice note but I spend a fair bit of time thinking about what to say. At times I ask K for suggestions.
I leave instructions on what to cook next morning through voice notes. I first check what’s there in the kitchen, then think of a dish that can be made with this, look up YouTube for a recipe video and then send it to her. I do any mise en place required – soaking pulses, transferring meat or fish from the deep fridge into the main fridge, and then go to sleep. She comes around ten and it’s easier this way given that I am not really awake, figuratively if not literally, by then. I don’t have her breathing down my neck. She didn’t have her mobile this morning as she had lent it to her husband. She sent me a voice note the day before night and asked me to tell her what to cook as she wouldn’t be able to play videos while she cooked.
I gave her the recipes for 2 dishes. I give recipes in bullet points, no ‘time pass’ as she calls it when recipe video hosts get chatty. I kept spices out, soaked dals, chopped a bit of the vegetable to show how it’s to be done. She said she had written down notes so that she would not forget. Sharing them here if you would like.
- Potol posto
Coarse grind posto and make a thick paste with water and a tablespoon of the ground posto.
Heat mustard oil
Add nigella seeds and green chillies
Once it splutters, add sliced partly skinned potol/ parwal, add salt & sauté it.
Add chilli and turmeric powder, salt and the posto paste (keep remaining ground pospo in fridge.
Toss the contents a bit and the it’s done.
Kali dal
Kaali dal ( I referred to the recipe on @hebbars.kitchen ‘s site)
Soak black arhar and rajma the previous night.
Wash this the next morning and boil in a pressure cooker with salt and set aside.
Heat a teaspoon of ghee, add tezpatta and dried red chilli.
Add 1 FinelyChopped onion and sauté till brown.
Add a teaspoon of ginger garlic paste.
Add FinelyChopped tomato, a bit of chilli, turmeric, coriander and cumin powder.
Sauté the masala till it’s paste like.
Add the dal back in and let it cook for a bit and top with FinelyChopped coriander leaves.
Worked well.
