That Other Kind of "Gharghata" - Done I'm still getting over the fact that Gharghata is an actual word. I was convinced Mangala was pulling a fast one on me🤦♀️I've become a rebel with a cause. What's my Cause? Today is Dal Divas/Lentils Day & I'm posting this in honour of that I pressure cooked skinless split mungbeans/moong dhuli in salted water along with asafoetida, turmeric powder & chopped lamb’s quarters (According to Wikipedia, it's also known as melde, goosefoot, fat-hen, white goosefoot, pigweed, bathuwa in Hindi, chakvat in Marathi, pappukura in Telugu, paruppukkirai in Tamil, kaduoma in Kannada & chakvit in Konkani) Once done, I churned well (Apparently, it's what gives the dish it's name) I tempered ghee with cumin seeds, mustard seeds, curry leaves, assorted dried red chillies, garlic & onions. Once they were brown, I added in red chilli powder & dal Tadka masala (Brand : @zaiqathespicestore) I poured this tempering into the simmering lentils along with fresh coriander, and a tiny lump of jaggery & a cup of warm milk I kid you not, it was such a comforting meal that I just ate in silence along with Mangala. Do you have a favourite dal ? . . . #lovemydal #dhal #dalbhaat #daal #lentilsoup #indianauthor #maharashtra #glutenfreefood #maharashtrianfood #punefoodie #indianmeal #indianfoodie #creativefood #incredibleindia #fortheloveoffood #indianfoodbloggers #Indianrecipe #indianinspired #dal #vogueindia #vegetarianmeal #ethnicfood #cookedathome #realindianfood #goodfoodindia #sugarfree #cookinglight #meatlessmeals #traditionalfood #foodofindia (at Pune, Maharashtra)