I have learned what deadlines means in IT development. They mean long days, sometimes nights, not sleeping well, not eating properly and giving up from free time. Today I noticed that I get irritated by the smallest things while browsing on Internet, all I see is usability errors and bad UX-choices. But the good thing is, deadlines doesn’t come so often. This is our projects first release, and of course we want to make sure that it’s good before releasing. And I don’t want to complain, because the nature of the business is that we work when there is work to do. And when not, we can take it easy and relax a bit.

Anyway, that is the reason I haven’t cooked so much recently, only eating outside food. But last weekend I tried making sambar and idlis. The idli batter came up well, but I think I would get better results if I used a real idli cooker than microwave. Sambar was a success though, and I will try to make that again in future.
As I worked yesterday, today is my day to take a rest. I’m planning to sleep, eat, watch Dr. Gray-anime, eat Lays potato-chips and drink Coca-Cola and sleep more.P1050361_1024x768

  • tamarind, ball size of half lime
  • 2,5 dl toor dal or red lentils
  • ½ tsp turmeric powder
  • 2 tsp oil
  • salt to taste
  • 5 small dry red chilies (I used green fresh ones)
  • 8 curry leaves
  • 1 medium onion (or sambar onions if available)
  • ½ tsp mustard seeds
  • ¼ tsp asafoetida
  • ½ tsp fenugreek seeds
  • 1 large tomato
  • 2 tbsp sambar powder
  • ½ dl coriander leaves
  • 2,5 dl vegetables, chopped (I used okra and carrots)
  1. Soak the tamarind in 2,5dl water for 20 minutes
  2. Wash and clean the dal
  3. Boil half a liter of water and add dal, turmeric powder and 1 tsp of oil
  4. Skim of the foam and discard, as the dal boils
  5. Boil until dal is soft, and then mash it coarsely
  6. In separate frying pan, heat to medium and add remaining oil
  7. Add chilies, mustard seeds, fenugreek seeds and curry leaves and saute for 2 minutes
  8. Add onions and brown lightly
  9. Add tamarind and boil lightly, until vegetables are cooked
  10. Add mixture to dal, add asafoetida, tomato, vegetables and sambar powder
  11. Add water as much is needed and allow to boil 5 to 10 minutes
  12. Garnish with coriander


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