26th December
Our meals have become very simple, frugal even, at the farm, as the lockdowns continue. But I cannot tell you how good every morsel tastes. Some times we cook masoor dal with slit green chillies and fresh turmeric root, don't even season it, but it tastes like heaven with hot rice. Sometimes, we toss in a hand full of drumstick leaves. I had cooked a ridge gourd a couple days ago and remembered to save the peel. This morning, thinking of my mum's chutney, I roasted a tablespoon of urad dal, with 6 dried red chillies, a pinch of hing and 3 little pieces of coconut. Then added the ridge gourd peel and roasted it all for a few minutes more. Ground all this with a little tamarind, jaggery and salt. Was really delicious with dosais. Do give it a shot.