Simple Lentil Stew 2 - Lal Masoor Daal

Wash 1 cup red lentils in several changes of water. Combine with 1 cup water and bring to boil over medium high heat. When boiling, add 2 medium peeled tomatoes, 1/2 tsp. turmeric and 1/4 tsp. cayenne pepper, reduce heat to low and cook covered for 20-30 minutes. Check to see if the lentils and tomatoes have softened. If so, mash well with a slotted spoon, add salt and cover to cook again. At this point, you can also add some more water (1/2 cup) to thin out if needed (end consistency should be between stew and soup but not runny). Keep mashing frequently to ensure all the ingredients are well blended. Once done, remove from heat and allow to cool slightly. In a separate heated pan, add 2 tbsp. oil, 1/2 tsp. cumin seeds and 1/2 tsp. mustard seeds and allow to sizzle for 10 seconds. Then add 2 thinly sliced garlic cloves, 3-4 curry leaves and 3 dried red chillies (split in half) and cook till then garlic starts to brown. Pour this oil mixture over the daal and cover quickly to let it smoke and flavor. Mix well and serve with steamed rice and achaar.

Karachi Food Diaries Day 30 - 31 (Sauteed greens, saag)

January 5 2011 Wednesday, Day 30- My sister left to go back to London today and I am also heading back in two days. Feeling a little gloomy and sad to be at the end of this lovely trip, my mother and I stepped out for lunch. Koel is an eatery tucked away in the leafy, luminous garden of an art gallery. Languid frangipani trees lead into an oasis of south Asian regional food.

           

Appetizer was dhokla; a Gujrati snack made from fermented chickpea flour. Delicate and fluffy topped with a piquant chutney, it hit the spot. For lunch, I ordered a kulcha sandwich. This is a modern take on an old Punjabi specialty. The bread dough is traditionally flavored with onions and potatoes and various herbs and spices and then baked. Mine had a hint of tarragon. For the filling, I went simple and chose tomato, paneer (mild desi cheese) and basil. It came with spicy tomato chutney. Being greedy, I also asked for a side spinach chutney. It was lovely!
I spent my last night in Karachi with some friends. It seemed that I was generating some good culinary karma, my friend had ordered Captain Saleem's crabs!

When in high school or on vacation from college, crabbing used to be a wildly popular Karachi pasttime. We would be rowed out in a rental boat by fishermen, away from the Kaemari harbor and into the moonlit sea, drop line, catch crabs and eat onboard. The food was cooked over an open fire. I have not had more delicious crabs anywhere else. The spice rub recipe was deeply guarded. One of the pioneers in the industry was Captain Saleem. His crabs were the most delectable. As his fame grew, it assumed mythical proportions. Every fisherman would answer to his name when called and no-one really knew what he looked like. The only way you could distinguish the man from the impostors was the higher price he charged, not a very good method. Saleem, ever the smart entrepreneur, decided to distinguish his business and make his mark directly in the homes of his customers. He started a catering business where his team would come and cook in your kitchen. So, that is how I found myself enjoying this treasured delicacy from my childhood in a wonderful and comfortable setting and I can truly attest that the Captain has not lost his magic touch!

January 6 2011 Thursday, Day 31- My last day in Karachi. I am going to miss this precious city and my friends and family immensely. As a befitting farewell meal, I had the loveliest home-cooked lunch. It was simple as can be; khichri, saag (a sauteed spinach and mustard greens dish) and lots of shaljam ka achaar. Heavenly. Eaten in the veranda in the company of my loved ones, I could not have asked for more. Farewell my beautiful, sad city. Till the next time.

Saag is a quintessential and rustic Punjabi dish. It makes the most divine combination with makki ki roti (indian cornbread). Chop up 1 bunch of spinach and 1 bunch mustard greens. Combine with 2 chopped green chillies, 1 tbsp. ground ginger and 1 tbsp. ground garlic. Heat some salted water in a pot (about a cup as the vegetables will also release water), add the greens and cook till wilted. Remove and cool. Roughly mash. In a separate pan, heat oil and add 1/2 tsp. fenugreek seeds. As they sizzle, add one medium chopped onion and fry till golden. To this add, 1 tsp. coriander powder, 1 tsp. cumin powder, 1 tsp. garam masala and 1 tbsp. chickpea flour. Keep frying till nicely mixed. When the oil starts to separate from the spices, add the greens and cook till all the liquid evaporates. Squeeze the juice on 1 lemon, mix and serve.

Karachi Food Diaries Day 21 - 24 (Potato-cauliflower medley, aloo gobi)

December 27, 2010 Monday- Day 21
I have accepted my defeat in the battle against the curry and the meat. There is no getting away from it. It is the way things roll here. I can prepare my own meals but that is not an option in this land of  domestic help. So, I submit and savor. Time enough to revisit the ideal in the new year. Four days left till the end of the year,  social life is whirling and swirling. Parties and dinners all round. Lunch at home is usually a curry, a dry vegetable dish, sometimes kababs, rice and bread with lots of raw vegetables and pickles on the side. Dinner is either out or, if home, then the same. Trying to keep it as simple as possible.

December 28 Tuesday- Day 22
Dinner was at Cafe Flo. It is the most popular French restaurant in the city. I have always enjoyed the food here. The meal started off well with complimentary vol-au-vent for the table. Yummy. Wish I could say the same for the rest of the meal. We ordered carpaccio, crab salad special and escargot as appetizers. The carpaccio was closer to the classic recipe than Okra's but still lacking for me. It was too thin, plastered flat to the plate while the parmesan was too thickly cut. The arugula or rocket as it is called here, was mixed with mushrooms and dressed a little heavily. The lemon wedge was much needed. Also, the plate was cold as if it had been preprepared and refrigerated. Escargot was delicious in their buttery, salty, and garlicky perfection; enjoyed sopping up the excess juice with my bread. The crab salad was not right; watery, not enough meat and actually tasting a little off. For the main entree, I ordered red snapper with shrimp and calamari. The seafood was fresh but overdressed again with too many ingredients. The saving grace in the meal my friend's entree, baked red snapper marinated in soya sauce, ginger and wasabi; delicate and delectable. Live and learn another day!
December 29 Wednesday- Day 23
The night was double-booked; two dinners and lots of drinks. Food was served again at the tail-end of the night at which point my taste buds were comfortably numb and not too discerning.
December 30 Thursday- Day 24
Had lunch at my aunt's place. It was a feast. On the menu was achari bhindi (okra cooked in pickling spices), saag gosht (spinach with meat), daal, khata murghi salan (hot and sour chicken curry), sauteed zucchini, alu gobi and shrimp biryani, beans and hot roti. Delicious. Tomorrow is New Year's Eve. I will be back with a final recap as soon as I can emerge from my indulgent haze. Wishing all an early safe and happy new year!

Alu Gobi

This is a colorful, nutritious vegetable delight. It a combination of potato and cauliflower with either peas or carrots. This recipe is with carrots. Add 1/2 cup oil to a preheated pan and then1 tsp. cumin, 1 tsp. black mustard seeds and 1/2 tsp. minced garlic. When they start to sizzle, add 1 cup cauliflower (florets separated and cut up), 1 cup carrots (diced) and 1 medium potato (cubed). Season well with salt and black, saute uncovered for a little while, add a little water and cover to cook in the steam. When vegetables are cooked half way, approx. 15-20 mins, I add 1/2 a cup of balsamic vinegar. This is unusual preparation but does add a delicious piquant flavor to the dish. At this point, add more water if necessary and cover to cook till vegetables are soft. Garnish with a handful of chopped cilantro. Enjoy with daal and rice or roti.

Karachi Food Diary Day 12-14 (Crispy okra, Kurkuri bhindi)

    

December 18, 2010 Saturday- Day 12

Lazy leisurely day. Lunch was normal; daal, salan and roti. Simple. In the evening, we were invited out for dinner to my Dad's friends place. They have a new cook who is great at Chinese food. I was looking forward to the meal all evening. Chinese food in Karachi is delicious. It is the right mix of flavor with a good amount of spice thrown in. Also, I suspect, the use of Ajinomoto or chinese salt (MSG) is quite common and keeping all the negative effects in mind, it does impart a particular something to the food. So, for dinner we had fried rice, fish in tamarind sauce, pineapple chicken and noodles. All were delicious and some wine was much savored.

Snake Charmer

December 19, 2010 Sunday- Day 13
Another Sunday tradition is the beach. I love, love Karachi beach. The journey through the traffic, the financial area and the truck stops eases up as soon as you start nearing the coastline. The air becomes balmy, the light softens and the mood mellows. The dirt road seem to be leading into nowhere but soon, from afar, you see the 'huts' (fully built houses) lining the coast. Many bumps and jumps later, we arrived at our hut. It was a lovely day. Soaked up the sun and breathed in deeply, chatted, went for a long walk and then a jeep ride. Snacked the whole day on Paradise sandwiches, chips, French Bakery patties, Sind Club cookies and, of course, a few cold ones. As it started getting dark, we built a bonfire, huddled around and let the magic of the night sky and sound of the waves  wash over us. These magical moments are what make Karachi.

Catfish

December 20, 2010 Monday- Day 14
Crazy, busy day. My sister arrived with her kids and the little monkeys ran all around the place, amusing everyone and generally creating a ruckus. The menu of the day was kumdah (pumpkin), kurkuri bhindi (crispy okra), shami kabab, aloo salan (meat and potato curry) and daal.

Kurkuri Bhindi

The name translates as crispy okra. The dish is served as a side and usually accompanies daal and rice. I avoid deep-fried foods mostly but melt when confronted with this delicious combination of crunchy, salty and spicy. It is an easy recipe and, when eaten in moderation, nourishing. Wash and pat dry 1 lb. okra. Cut into small pieces. In a bowl, toss the okra with 1 tbsp. chaat masala, 1 tsp. cayenne powder, 1 tsp. garam masala, juice of one lemon and salt to taste. Set aside.  Now, thinly slice a medium onion and fry in a hot wok till golden brown and crispy.  Remove the onion and drain on a kitchen towel. Keep the wok hot. Sprinkle the okra with chickpea flour till lightly dusted and add to the hot oil. Deep fry till crisp. Remove and drain on a kitchen towel. Once drained, move to a serving dish and mix with the crunchy onions. If desired, the final serving can be tossed with some more chaat masala and lemon juice. Serve immediately.

Karachi Food Diaries Day 6-9 (Fritters in Yogurt, Karhi)* honorable mention salon.com yogurt challenge

December 12 2010, Sunday- Day 6
Sunday is pulao day in our house. Since I can remember, we have had some variation of a rice casserole dish for lunch on this day. Today was yakhni pulao. Yakhni refers to stock, usually chicken but can also be beef and pulao is, ofcourse, another variation on pillaf. So, we had beef pulao with chicken kababs and raita (yogurt sauce). After my morning routine, we settled down to a leisurely lunch.

In the evening, we were driving down an open road with the lightly-hued Karachi skyline stretching in front of us when I noticed a flock of birds flying across our line of vision. Soon it was followed by another flock till we noticed that the whole sky was full of birds, some in V formations, some not but always with a definitive leader, flying in the same direction. They were migratory birds. It was an awesome sight. This city reveals flashes of nature when most unexpected. I called my father-in-law in the evening and he invited me out to bbq dinner at his friends. I happily accepted and had a great time. His group of friends are mostly ex-naval officers and have many tales to regale a new person. The food was very meat heavy; kababs, chicken tikka, sauteed spicy kidneys, at least 2 variations of yogurt sauce, potato dish and of course, lots of wine. I had a merry time and came home smiling.

December 13, 2010 Monday- Day 7
Had a light lunch of delicious bhindi (okra) and daal. In the evening, dropped by at my aunt's for dinner and ate karhi, again a variation on yogurt and fritters, this time delicately flavored with red chillies and turmeric.

White peacock (courtesy Maple Rose_stock)

December 14, 2010 Tuesday- Day 8
Again, the food is very similar to the past few days; lunch was chicken curry, medley of cauliflower, carrots and peas and sauteed squash and dinner was ground meat with bell peppers and turnip sabzi. It does sounds boring and repetitive but I am eating to my heart's content. An incredible thing happened today, we were driving on the same road as last time when I saw the birds and this time we came across two peacocks! One was white and the other was the more commonly seen emerald and blue color. They were just sauntering along on the side of the road! Really was the most random but joyous sight. Bizarre flashes of nature.. as I said, only in this crazy city!

december 15, 2010 Wednesday- Day 9
Today is the 8th of Muharram. The day today is dedicated to Abbas, the flag-bearer and defender of the group. Additionally, he was known for his towering physique and refined good looks and is held dear by many Shias. The activities from today build up and peak on the 10th. After that, the more strict Shias carry on mourning till another 30 days, while the moderates ease up. The day was filled with activity and visiting various majlises and homes. The biggest gathering for us is at my aunt's place. The highlight of the day is that the children of the family carry in the flags into the imambarah. They are the little flag-bearers. This is a generations old tradition; my mother remembers the days when she used to carry hers. So, lunch was a light helping of daal gosht (lentils with meat) but as the day went on, the list of hisas was neverending; sheermal, naan kabab, samosa, etc. Dinner was a niaz;  prayers are read on particular foods and then shared within a group. The food is considered blessed. The traditional foods are: paratha (pan-fried bread), kabab or pasandey, halwa and a salad of onion, white radish, ginger and mint. These offerings are accompanied by sherbet of some sort. Well, we were invited to two niazes and of course, I had to taste at both places. Delicious. Groan.

This is another variation on the yogurt and fritters combination although this dish is more elaborate (the yogurt is made into a gravy) and always eaten as a main dish. Whip 2 cup of yogurt until smooth and creamy. Add 1/2 cup chickpea flour, 1 medium onion chopped, 1/4 tsp. turmeric, 1/2 tsp. ground ginger, 1/2 tsp. ground garlic, 1/2 tsp. cayenne pepper, juice of one lemon, salt to taste. Combine the ingredients by gradually adding water (about 1 cup) and keep mixing into a smooth paste. Pour the mixture into a pan and cook covered on medium-low heat for about 2 hours. Add water as necessary over this period of time to ensure the right gravy consistency. Keep stirring. Separately, combine 11/2 cup chickpea flour with 3/4 cup water in a mixing bowl and whip thoroughly with a silicon spatula ensuring that no lumps remain. To this add, 1 medium chopped raw onion, 2-3 sliced green chillies, 1/2 tsp. cumin seeds, a pinch of baking powder and salt. Mix again and let sit to settle. When the gravy is almost cooked, it is time to make the fritters. Scoop up a spoonful and drop into a wok of hot oil. Cook till golden brown, remove from the oil  and directly drop into the yogurt mixture. Continue the process till all the batter is used up. Turn off heat and remove. For the tempering, add 2 tbsp. oil to a preheated pan. Throw in 1/2 tsp. cumin seeds, 1/2 tsp. fenugreek seeds, 1 tsp mustard seeds, 2 cloves garlic sliced, whole red chillies split in half and 5-6 curry leaves. Let the mixture sizzle and the garlic turn golden, then pour over the main dish and cover to smoke. Serve with white basmati rice.


http://www.salon.com/food/kitchen_challenge/index.html?story=/food/kitchen_challenge/2011/02/07/yogurt_desserts

Karachi Food Diaries Day 4 (dumplings in yogurt, dahi phulki)

December 10, 2010 Friday- Day 4
Wrestling with my jetlag, I took a full lexo last night (with half a tablet the night before which had led to only 4.5 hours of sleep). Lexo, as it is fondly called, is short for Lexotanil or Bromazepam, a muscle relaxant and sedative, and is the guilty pleasure of Karachi ladies. So, I arose from a hazy full night's sleep, feeling groggy yet oddly rested. Breakfast was the same as yesterday with the addition of an orange. I ate it sitting in the breezy, netted veranda with the chirp, chirp of sparrows and the muted sounds of the neighbors going about their business.

Okra rules; at least 3 regularly broken

Lunch was at the ever-popular Okra restaurant with some friends. As appetizers, we ordered beef carpaccio, chilli prawns with avocado and grilled halumi with asparagus and baby aubergine for the table.

Carpaccio

The carpaccio was tender and wafer thin. However, it was dressed with shredded sun-dried tomatoes, parsley, arugula and shaved parmesan; an unusual preparation, not wholly unpleasant but far from the traditional. It was a bit dry though and I did miss the lemony dressing, the bite of black pepper and the crunchy complexity of Parmesan cheese.

Prawns and Avocado

The prawns were overcooked and tough and the avocado unripe.

Partially consumed Halumi platter

The halumi was a pretty plate; the cheese was firm, if a little bit too salty and dry, and smeared with an aubergine puree. The aubergine and asparagus were nicely grilled and the pomegranate seeds were a nice garnish.

Seekh kabab

Apparently, I ordered the wrong entrée.  Instead of ordering fish or any of the other western dishes that they are known for, I went for the seekh kabab in my quest for a desi kick. Bad move. It came on a bed of haphazardly chopped tomatoes, onions and cucumbers with an accompaniment of watered down yogurt sauce. It looked like a dish bored with itself. The kababs were again dry, over-cooked and over-seasoned. My friend who ordered the other Pakistani dish, sarson saag (mustard greens) with makai roti (thick corn bread), a quintessential and rustic Punjabi dish, was also unimpressed. All the fish entrée, on the other hand, were well-received. However, the general consensus at the table was that the food that day was below par.

From there, I headed to my mother's aunt's place who was having a majlis also. It was a poignant and sad visit because she had recently lost her husband and was full of tears. I shed some with her. This month of Muharram is therapeutic. Since the expression of grief is so accepted and even encouraged, it can be a release for emotions that are unrelated to the intent of the gathering. Shias grieve openly and temporarily ease their emotional baggage. It is a cleansing, reflective month as it lifts the weight of the world to an extent and helps us go inwards. For me, the overwhelming feeling these days is that of gratitude. In the past few months, I have been very restless for certain reasons. This turmoil within has at times translated into moodiness and negativity. My thankfulness now is for being blessed with such strong, generous and wise people in my life. My family and my love emanate their particular strengths in my microcosm and challenge me to be better than myself. The hisa today was potato samosas. I accepted but didn't partake as I wanted to stick to 'mindful eating'. Also, I had sneaked a peak at the lunch menu at home from earlier in the day and wanted to save my appetite for leftovers at dinner.
Dinner... yum. The menu was tehri (spiced rice and potato pulao), sauteed carrot and cauliflower medley, dahi phulki (fritters in yogurt) and daal with roti. I ate contentedly, with full concentration and postponed my reformation program for another day.. seriously.

Dahi Phulki

Dahi Phulki is the centuries old remedy for parched, hot summer days. It is eaten as a snack or as a side dish to compliment other more fiery concoctions. Soak 1/2 cup urad dal in water for 2-3 hours. Remove and mix with 1/2 cup whole wheat flour, a generous pinch of black pepper and salt and some cayenne pepper and mash together. Keep mixing and add a litle water and some baking soda to achieve an even but thick consistency. Heat a small wok and add oil till it almost fills the wok. When the oil surface starts to glimmer, scoop up the mixture with a spoon and drop in the oil. Repeat till all the mixture is in the wok. Turn heat to medium and let the fritters cook (as the lentils are raw, they will need a little extra time). Separately, add 1 tbsp sugar to 3 cups of yogurt and whip till smooth and creamy. Also, fill another pan with cool water. Keep an eye on the fritters and when they start turning golden brown remove with a slotted spoon and immediately drop in the pan of water. Let them soak for 2-3 minutes. Remove from the cold water and gently squeeze between the palms till the excess liquid drains. Lay the fritters on the serving dish and starts layering with yogurt till completely covered. Drizzle with tamarind juice and sprinkle with chaat masala.

Chaat Masala: amchoor (dried mango powder), cumin, kala namak (black salt), coriander, dried ginger, salt, black pepper and cayenne pepper. 

Lentil stew from Hyderabad - Khatti Daal

A much loved, more elaborate preparation of lentils which is a specialty of Hyderabad. The heart of the tart dish is in the right combination of tamarind and tomatoes. This recipe is for Sana. Enjoy!

1 cup lal masoor daal (red lentils)
1 clove garlic, minced
1 tsp. turmeric powder
1/2 tsp. red chilli powder
2 medium tomatoes, de-skinned and pureed
1 sprig cilantro with stem, chopped
3 green chillies, slit down the middle
4-5 curry leaves
1 tbsp. tamarind


2 tbsp oil
1 tsp. cumin seeds
1 tsp. black mustard seeds
2 clove garlic, thinly sliced
2-3 dry red chilli


Salt to taste

Serves 4 people

Bring the daal to boil in 2 cups of water on high heat.
Reduce heat to low, add the turmeric and chilli powder and cook covered for 15-20 minutes or till the lentils are soft.


Add minced garlic, tomato pulp, tamarind, curry leaves, green chillies, cilantro and salt. Add more water if needed and mash thoroughly with a slotted spoon. Cover and let cook for another 30 minutes or so till the desired consistency is achieved and all the flavors are in harmony.


Separately, heat oil on med-hi heat.
Add cumin seeds, mustard seeds, sliced garlic and the red chillies, latter split in half.
When the garlic starts carmelizing (will take only a few moments), remove from heat and add to daal.
Cover the sizzling dish and smoke the daal for 10-15 seconds.
Uncover the dish and scoop two ladles of daal into the still hot pan and let it sizzle there for a few seconds before adding back to the main dish.

Serve hot with basmati rice.

Spicy Roasted Corn - Bhutta (* category winner of salon dot com Kitchen Challenge)

Glorious corn!

It is available to us in so many delicious forms. One of my favorite ways to eat it is roasted. It is fresh, hot and messy (for those who like to get their hands dirty while eating like me). Corn on the cob is a street food in most cultures where it is available. In my present home of New York city, 'Hot Corn Girls' of the early 19th century were the predecessors of the present day hot dog vendors.  

My earliest association of this food takes me back to the streets of South-East Asia. The spice rub used in this preparation was for me, by far, the most delicious version. The corn vendors appeared on the roadsides at the onset of the monsoon season. The bright, savory and tart taste was a perfect accompaniment to the overcast, ominous skies. Today, as these streets are being battered by incessant rains and floods, I share my spiced recipe as a tribute to these vendors in particular and the resilience of the human spirit in general, whether it is in the face of tsunamis, hurricanes or floods.


Ingredients:
4 corn on the cob
2 lemons
1 tbsp melted butter


Spice rub:
2 tbsp salt
1 tsp black pepper
1 tsp white pepper
1 tsp red chilli pepper
2 tsp paprika
2 tsp amchoor (mango powder- available at most Indian grocery stores), optional


Serves 4

Preheat oven to 425 degrees. Shuck the corn, removing the husk and corn silk. Lay the corn in the oven on foil and roast for 10 minutes each side.  Remove, lightly brush with butter and put back in the oven changing the setting to broil high. Broil each side for about 3 minutes.

Separately, mix all the spice mix ingredients and slice the lemon into two halves.

Remove the corn from the oven when nicely browning. Lightly squeeze the lemon and use the juice to absorb the spice mix and apply directly to the corn on the cob.

Serve piping hot. 

Note: For more information on the SA floods and to contribute in any way, please visit http://www.mercycorps.org/ or http://www.doctorswithoutborders.org/ 


http://www.salon.com/food/recipes/2010/08/16/asian_spiced_roasted_corn_on_the_cob

Crazy Pot - Deewani Handi

This is one whimsical, colorful, crazy dish that combines winter greens and root vegetables to deliver a hearty, extremely nutritious and delicious punch. To put it simply, it is choke full of everything that is good for the body. In the recipe, I have mentioned specific greens and root vegetables. Feel free to substitute and/or add other available vegetables that falls in these two categories, i.e., kale, collard greens, parsnip, etc. This dish was eaten on cool, lazy winter days with plain, fragrant basmati rice.


1 medium potatoes
2-3 medium carrots
2 japanese eggplant
1/2 cauliflower
2 turnips with leaves (if available)
1 bunch fenugreek leaves (if available)
1 bunch spinach
1 handful dill
1 handful coriander leaves
1 cup peas
4 green chillies
11/2 tsp. tumeric
1 tsp. red chilli powder
11/2 tsp. coriander powder
1 lemon


Baghar:
1/2 cup oil
1 tsp. cumin seeds
1 tsp. fenugreek seeds


salt to taste

Serves 4-6 people
Prep: 20 mins
Cooking time: 40 hr

Separate the turnips and the leaves. Put the leaves aside.
Dice the potatoes, carrots, turnip and eggplant.
Detach the flower heads of the cauliflower.
Combine the above in a baking dish, toss with some oil and half of the spice mixture.
Roast in 425 degree, preheated oven for about 30 minutes.


Chop all the greens (including the turnip leaves) finely.
Toss these in the remaining spice mixture and sit to marinate for the same amount of time.


Heat oil and add the cumin and fenugreek seeds.
Allow to sizzle and then add the marinated and roasted vegetables.
Cook on med-high heat till the greens condense and liquid rises. Add a splash of water if the vegetables are sticking.
Finally, add the peas, green chillies and herbs and salt to taste.
Reduce heat and cook till the liquid reduces.
Garnish with cilantro and lemon slices.