Monday nights are always the lousiest nights of all the weekdays. After a lazy-dizzy weekend, I’m always reluctant to get into the kitchen after a whole day’s work. Anyways, nothing to do I have to get going and prepare something. So, whatever it be, the preparation shouldn’t take much time, but should be wholesome and of course good to taste.
Now, I started cutting down my options and ended up with jeera-rice, mugh dal and potato fry. This seemed to be a good option with less work to do, and I’ll get back a good output. The recipe for Monday night’s platter is here for you.
Rice (Chal): 200gms
Pulses (Mugh dal): 50gms
Potato (Aalu): 4 medium sizes
Green chili (Kacha Lanka): 1 or 2
Turmeric powder (Halud guro): 1 ½ teaspoons
Cumin (Jeera): 2 teaspoons
Ghee: ½ teaspoon
Sunflower oil (Saada Tel): 2 tablespoons
Mustard Oil (Sarser Tel): ½ tablespoons
Ginger (Aada): 1” size
Salt to t
For making Jeera rice
- Boil the rice, and let it cook properly.
- Drain the excess water out of it.
- Heat ghee in a wok, as it gets heated add 1 teaspoon of cumin to it.
- Thrown in the cooked rice and toss for ½ a minute.
- Keep aside.
For making the Dal
- Boil the pulses in plain water until it softens.
- Grind the ginger to make a paste.
- As the dal gets cooked, add turmeric powder, chili, salt and ginger.
- Heat mustard oil in a frying pan; add the cumin as the oil gets heated.
- Drop in the cooked pulses in it.
- Cook for a minute more.
- Keep aside.
For making the potato fry
- Chop the potatoes to 1 inch size slender pieces.
- Add turmeric powder and salt to it.
- Heat the sunflower oil in a frying pan.
- Throw in the potatoes and fry.
You can prepare any other type of pulses of your choice. Serve the hot rice, potato fry and dal; and enjoy your week night dinner. Catch you soon, till then happy cooking and happy eating.