Mehr in Winnipeg

Dal is one my favorite things to cook. In Pakistan, dal is a main dish and the sides for this hearty dish include steaming hot basmati rice, fresh off the stove phulka (light roti), tandoori naan and paapar (crispy crackers). The condiments include achaar, chutney and pickled onion salad. Pakistani way of cooking this daal makes it creamy and goes very well with spicy BBQ meat. Note: I soak my dry lentils for minimum of 2 hours. Ingredients: 1.5 cups of Brown Dal then soak it 1/3 cup chopped red onions 1 tsp garlic/ginger paste 1 tsp cayenne powder 2 tsp of salt 0.5 tsp turmeric powder Tempering ingredients: 1/4 cup butter 1 tbsp cumin seeds 10 black peppercorns 3 garlic cloves Method: I used my instapot to cook the daal. I added daal, onions, cayenne, salt, turmeric, ginger/garlic paste and 3.5 cups of water. I used the pressure cook option for 15 mins and then let it rest for 5-7 mins before I pressurized the pot. In  a different pot I added butter and melt

 I made this just on a whim, using one of my mom's recipe that was the first recipe I tried. It tasted like a chocolate muffin, with a gentle whiff of a banana. I made it gluten free. Here is what you need. 1 mushed banana 2 eggs 1/3 cup sugar 1 tsp vanilla 3 tbsp oil 1/2 cup coco powder 1/3 cup gluten free flour 1 tbsp xanthum gum 1 tsp baking powder 1/2 cup of semi-sweet chocolate chips. Preheat the Oven to 350 F I used an egg beater to beat the two eggs and mushed banana until they are frothy. Then added sugar, vanilla and beat for another minute. Then I added 3 tbsp of oil and beat that again until all of it became beautifully emulsified. Then I added the coco powder, flour, baking powder, xanthum gum through a sieve on top of the liquid concoction and folded everything with slow movements with spatula. I used my favorite one from "The Bay." :) We do that to add air to the batter so it fluffs up and is not dense. Add chocolate chips, mix in