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This is one of my favourite go-to recipes when I haven’t cooked and I need a substantial meal for the seven of us. The most difficult thing is getting the children used to it as a main meal. I do this by serving it with paratha- buttery fried chappati- and also offering scrambled eggs as a side…seems to work!
You will need:
4-5 cloves of crushed garlic 1 tablespoon of basaar (Kashmiri curry powder)
1 heaped teaspoon of salt. 1 tablespoon dried Fenugreek
A handful of freshly chopped coriander
2 cups of dhaal/ I’ve used a mixture of mung dhaal yellow and red split peas
Sidra Ansari is a freelance writer for hire and a teacher. Although she was born in Manchester, she has lived in many places in the U.K including London, North Wales, Birmingham and Leicester. She now lives in the Black Country and dreams of living by the sea once again- a seagull being her preferred muse. She has been shortlisted for the AsianWriter Short Story Prize and was selected for WriteNow Live, the Penguin Mentoring Program for underrepresented writers. She works for the Mud Season Review as a Creative Non Fiction Reader and has work published in the inaugural Desert Rose Lit Magazine. Her self development book ‘Finding Peace Through Prayer and Love’ published by Beacon Books is out in 2020. She lives in the West Midlands with her husband of over fifteen years and five children. You can reach her at @sidra_writes on Twitter, sidra.7.ansari on Instagram and follow her blog at the7ofus.blog.
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