Clay pot cooking has something different about it which fascinates me and winters being very special part in my growing years, the two together makes it a perfect match. Sitting in sun for hours with mom and neighborhood aunts, popping in peanuts, helping mom with the greens…these little pleasures have a special section of memories which I live every single year as the chill sets in the atmosphere. We always were fed on some exciting food and sweets though the summer. Jaggery, Laddoos, Peanuts, Rewari..filled the table all winters. Meals were are a special affair, and so are the strong memories.
My mom used to cook this very special daal with an enchanting aroma of hing (asafetida) , served with some phulka topped with ghee. This used to be our Sunday routine lunch through winters, and I had been missing this all these years as I am married into a Punjabi household, and this is very typical meal in Uttar Pradesh belt of the country.
In my household the major stress is on having greens in the bread that we eat with the curry..so another favourite that I developed over years are the greens mixed in the dough and had as chapati or paranthas for meals through the winters…be it bathua( chenopodium), methi(fenugreek leaves), or spinach..
It’s a very simple meal but it’s the one which satisfies soul in every single bite, and very close to my heart..
Urad Daal( husked split black gram) cooked in an open pot and tempered with asafetida served with bathua paranthas.
With the winters passing by,and a long travel schedule with post travel work schedules, just felt like making what my mom would make and something that just makes me sink in the passing by winter chills, a simple bowl of slow cooked daal from mumma’s recipe book and felt like a baby looking for some comfort.
Clay Pot slow cooked Urad Daal