Episode 2: Aromas of Sindh
Monday, February 20, 2023
On this episode of, “Cooking through the Collection,” Melissa delves into a cuisine she’s never made before. She tries recipes from: “Aromas of Sindh: 100 Recipes from the Heart” by Geeta Gwalani from her local library: https://www.worldcat.org/title/1228848006
or support the author by purchasing your copy at on Amazon.com
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If you make the recipes, please let me know!
Music: Sweet Love by DayFox on Pixabay
Recipe Ingredients:
Bhuga Chanwar
- Rice – 1 cup
- Onions – 2 medium sized (finely sliced)
- Black Peppercorns – 3 to 4
- Bay Leaf – 1
(You can also add 3 to 4 cloves, a small piece of cinnamon stick and 1 or 2 geen cardamom. Optional per author.) - Salt – as per taste
- Oil – 2 Tablespoons
- Water – 2 cups
Moong Dal
- Moong Dal – 1/2 cup (washed and soaked for at least 30 minutes)
- Water – 1.5 cups
- Tomatoes – 1 medium finely chopped
- Dried Red Chili – 1 small
- Cumin Seeds – 1/2 teaspoon
- Curry Leaves – 5 to 6
- Hing (Asoefetida) – a pinch
- Turmeric Powder – 1/4 teaspoon
- Salt – as per taste
- Coriander Leaves [cilantro] – for garnish (finely chopped)
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