I emphasize on the Organic for a reason.
As an agrarian nation, we are probably more connected to what we put on our plates than many other countries. Or at least we used to be.
Do we know what is in season anymore? Do we know where our vegetables and fruits are sourced from? What about the hybridization of our food? Do you know our food is in the danger of being genetically modified?
Lately I have been buying more organic food than ever. Yes, it is only slightly more expensive than the poisoned food (thanks to inflation). We have many choices in Bombay now with a multitude of organic stores cropping up and the Farmers Market. While the stores source the organic produce and send it to you, at the farmers market you can buy directly from the farmer. Many stores claim to be selling 100% organic produce, but it is up to you to find out and decide whom to trust. Dry grains, pulses, oils, etc are easy to find organic since everyone is riding the 'Green Wave'. But be careful and compare prices. In the guise of it being organic there is no excuse for it to be exorbitant. I have a few links on a FAQs at the end of this post in case you are wondering.
I recently signed up for a very interesting initiative, something I have been wanting to do for a while. This group of volunteers (MOFCA - Hari Bhari Tokri) are aiming to connect the consumers with the organic farmers and have them grow seasonal, local veggies and supply on a weekly basis. I cannot wait for my first basket of the winter vegetables!
I'm quite the lazy cook in the morning and thinking up new and exciting ideas for breakfast is a task. My cooking tube light only shines towards the evening. I never used to be a morning person, but these days I'm all bright and chirpy in the mornings and unfortunately not creative enough to come up with breakfast ideas. So that usually means I have to think it up the previous night, or dig into the fridge for the dosai batter or serve up some cereal! K never complains, but sometimes I wish he would.
The good thing about this Chilla or crepe is that it doesn't require the whole previous night planning bit. If you have the ingredients you can make it in half an hour. The mung daal is what takes about half hour to soak, you could soak it longer, but if you forget worry not because half an hour is fine.
2 cups Organic Yellow Mung Daal (you could use the green ones with the skins too) Soaked for at least half an hour
1 cup Organic Bottle Gourd (Dudhi) grated with the skin
2-3 Organic Green Chillies
1 inch piece of Organic Ginger
1 teaspoon Organic Cumin (Jeera)
1 teaspoon Organic Turmeric Powder
1/2 teaspoon Rock Salt (kala namak)
Grind the mung daal little bit at a time till it is a nice smooth paste. Add in the green chillies and ginger while grinding or chop them fine and add them to the batter. To the grated bottle gourd, add the cumin, turmeric and both the salts. Add the ground mung daal and mix well.
On a hot iron pan or tawa spread out the batter evenly and flip over to cook the other side.
You don't need to use oil if you have a well seasoned tawa.
Serve with coriander chutney or ketchup or as we like to have it with some French's Mustard. Mustard is the new ketchup.