Dal Kanda Or Dry Chana Dal Fry

Dal kanda or dry chana dal/Bengal gram fry from Maharashtrian cuisine.
A delicious dal with a twist. Yes you can serve this delicious dal instead of vegetable curry. Best accompany with roti, paratha, puri, naan or any bread. Taste is spicy and lip-smacking.

You can make it in open pot but I have used pressure cooker for quick cooking. Generally we make dal or lentil a semi thick consistency. But this dal is dry. You will love the taste and flavour.

You may like some different kinds of dal recipes on this blog.
Whole Masoor dal

Dal palak

Egg dal tadka

Beetroot dal or lentil curry

Sending this post to Facebook group Recipe swap challenge, created by Jolly and Vidya. This month my partner is Ashima Goyal who blog at My Weekend Kitchen.
I have selected her delicious dal kanda or dry chana dal fry. And I am very happy with the taste and flavour.
Thanks Ashima for this wonderful recipe.
According to Ashima she learned this as a Bohri cuisine in her in laws home.

Recipe

Chana dal or Bengal gram – 1 cup

Ghee/clarified butter or oil – 2 tablespoon

Cumin seeds – 1 teaspoon

Hing or asafoetida – a pinch

Dry red chilli – 2

Green chilli – 1-2, chopped

Garlic – 3 – 4 minced

Ginger – 1 inch piece, grated

Onion – 2, chopped

Tomato – 2, chopped

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Cilantro or coriander leaves – 2 tablespoon, chopped

Lemon juice – 1 tablespoon

Kasuri methi or dried fenugreek leaves – 1 – 2 teaspoon

Method

1. Dry roast kasuri methi or dry fenugreek leaves till crisp and keep aside.

2. Wash the dal or lentil and soak in water for 30 minutes.

3. Pressure cook with 1 & 1/2 cup water for 5 – 6 whistle or till the lentils becomes soft. Dal should be soft not mushy.

4. Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add hing and dry red chilli.

5. Add chopped onions, green chilli, minced garlic and grated ginger.

6. Fry till onions becomes translucent.
Add chopped tomatoes, salt, cumin powder, coriander powder, turmeric powder, red chilli powder and garam masala powder.

7. Saute till the tomatoes becomes mushy. Add chopped cilantro or coriander leaves.

8. Now add boiled Bengal gram or chana dal with its water. Mix well.
Cook on low flame till dried up. Switch off the flame.

9. Crush the dry roasted kasuri methi between your palm and sprinkle over the dal.
Add lemon juice and mix well.

10. Taste and adjust the seasoning.
Garnish with onion rings, lemon wedges and cilantro.

11. Serve hot with puri, paratha, naan or any bread.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Whole Masoor Dal Or Red Lentils

Whole Masoor dal or brown or red lentils. You can call it powerhouse of nutrients.
A protein rich very delicious, flavourful and spicy dal. Best accompany with your steamed rice or any bread.

Whole Masoor (Red Lentils) is one of the small and good source of cholesterol-lowering fiber from a list of Indian dals. Masoor dal is a very important part of vegetarian diet in Indian cuisine. They are a powerhouse of protein and rich in vitamin B1 and folic acid. Ayurveda states that red lentils help in balancing the vata. Here are 7 amazing health benefits of Masoor Dal.
1. Prevents Rapid Aging
2. Helps Weight Loss
3. Boosts Immunity
4. Improves Digestion
5. Protects Your Heart
6. Reduces Inflammation
7. Healthy for Eyes
Source

One nice evening my neighbor Anju Arora came to my house. We were talking about some different types of dal or lentil. And I remember this whole masoor dal that I didn’t cook at all this year. Thanks Anju for reminding me of this nutritious dal.
Sending this post to 160 #Foodiemonday bloghop #DalsOfIndia theme.

If you don’t like onion garlic then you can skip these. Dal will be delicious without onion garlic too. Follow rest of the recipe, just omit onion and garlic.
You can add 1 teaspoon dry roasted and crushed kasoori methi at the end. I didn’t. I have made it in pressure cooker. You don’t need to boil it and then add tempering. Just fry all the spices in pressure cooker and add the dal. This dal takes longer time to cook than other dal.

Recipe

Whole masoor dal – 1 cup

Onion – 1 medium, finely chopped

Tomato – 2 large chopped

Green chilli – 1-2 finely chopped

Ginger – 1 inch piece, grated

Garlic – 3 – 4 cloves, minced

Cumin seeds – 1 teaspoon

Dry red chilli – 2

Bay leaf – 1

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Cumin powder – 1 teaspoon

Turmeric – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Salt to taste

Water – 4 cup or as require

Oil or ghee – 2 – 3 tablespoon

Method

1. Wash the whole masoor dal or brown lentils well and soak in water for 15 – 20 minutes.

2. Crush green cardamom, cinnamon and cloves in a mortar pestle.

3. Heat oil or ghee/clarified butter in a pressure cooker. I have used half oil half ghee.

4. Add cumin seeds, bay leaf, crushed cardamom, cinnamon and cloves and dry red chilli.

5. When cumin starts to splutter add chopped onion and green chilli.

6. Fry til the onions becomes translucent. Add minced garlic and fry until onion and garlic becomes brown.

7. Add chopped tomatoes and grated ginger. Add cumin powder, turmeric powder garam masala powder and salt. You can also add red chilli powder if you want your dal more spicy.

8. Stir continuously and cook until tomatoes becomes mushy and oil leaves the sides.

9. Drain the water from soaked whole masoor dal or red lentils and add in the pressure cooker.

10. Mix well and fry till it dried up completely.
Add 4 cup water. Mix and close the lid.

11.Whole lentils take time to cook. So let it cook for 7 – 8 whistle or after 1 whistle cook on simmer for 30 minutes.

12. Let the pressure cooker cool down.
Check the dal by pressing between your finger tips. If its not soft enough cook for 2 – 3 whistles more.

13. Your dal is ready. If you are not on a restricted diet, add a dollop of ghee or clarified butter.

14. Garnish with chopped cilantro or coriander leaves, sliced ginger and tomato.
You can garnish with chopped onions or fried onion slices. Or you can sprinkle 1 teaspoon dry roasted and crushed kasoori methi if you like.
Serve hot with steamed rice, roti naan or any bread.

Notes

1. Add chilli according to your taste.

2. Add water as you like the consistency thin or thick. Best keep the consistency semi thick.

3. You can mash 2 – 3 tablespoon dal to get creamy texture.

4. If you don’t like onion garlic then you can skip these. Follow the rest of the recipe and just omit onion and garlic.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Mochar Chop Or Banana Blossom Croquettes

Mochar chop or banana blossom croquettes. A deep fried delicious snack.
Vitamin and mineral rich banana blossom or flower called mocha in Bengal. Its not only nutritious but also delicious.
I have already shared a traditional Bengali recipe mochar ghono or banana blossom dry curry. Get the recipe here.

The banana tree is the ideal to look up to when it comes to a ‘no wastage’ policy! Almost all parts of the banana tree can be used. The most obvious is the fruit—bananas that we eat almost daily. But, other parts of the tree also offer many health benefits!

Both the South Asians and Southeast Asians use banana flowers as a vegetable. They use it either raw or steamed with dips. They also use those in soups, curries and fried foods. The flavor resembles that of artichoke. Like artichokes, both the fleshy part of the bracts and the heart are edible.
Banana flowers are called banana hearts for a reason! These flowers are pretty, but you should not dismiss them as merely decorative elements. They have a host of health benefits too!

Some of the health benefits of banana flowers are:

Wards Off Infections: …
Reduces Free Radical Activity: …
Reduces Menstrual Bleeding: …
Manages Diabetes And Anemia: …
Rich Source Of Vitamins And Minerals: …
Boosts Mood And Reduces Anxiety: …
Helps Nursing Mothers:
Source

Now here is a delicious deep fried snack banana blossom croquettes or mochar chop.
You have to oil your hands before cleaning and chopping to avoid stain on your hands due to high iron content.

Recipe

Mocha or banana blossom – 1 small

Turmeric powder – 1 teaspoon

Boiled potatoes – 3 large

Green chilli – 2 – 3 chopped

Ginger – 1 inch piece, grated

Mustard oil – 2 teaspoon

Cumin seeds – 1/2 teaspoon

Cumin powder – 1 teaspoon

Bhaja moshla or roasted spice powder – 1 & 1/2 teaspoon, get the recipe of bhaja moshla here

Chaat masala powder – 1 teaspoon

Sugar – 1 teaspoon or to taste

Peanut – handful, roasted

Breadcrumb – 2 tablespoon

For batter

Cornflour – 2 tablespoon

Water – 1/3 cup

Breadcrumb and refined flour or maida for coating

Oil for deep fry

Water – 1 & 1/2 cup

Method

1. Get the method of cleansing and chopping banana blossom here

2. Soak the chopped florets in the water with 1/2 teaspoon salt and 1 teaspoon turmeric powder overnight.

3. Next day boil the chopped florets in pressure cooker with 1 & 1/2 cup water for 3 – 4 whistle or cook on high flame for 1 whistle then cook on simmer for 10 – 15 minutes.

4. Let it cool down. Drain the water and wash again in running tap water.
Squeeze all the water.

5. Peel and mash or grate the potatoes.

6. Dry roast and peel the peanuts. Break the peanut into half.

7. Heat 2 teaspoon mustard oil in a pan. Add cumin seeds and let them splutter.

8. Add grated ginger and chopped green chili. Fry till the raw smell goes out.

9. Add squeezed banana blossom or mocha. Saute until dried up completely.

10. Add boiled and mashed potatoes salt, sugar, bhaja moshla or dry roasted and ground spices, chaat masala and cumin powder.

11. Mix well and saute till everything mixed nicely.

12. Add dry roasted peanut, mix and remove from heat and let it cool down.

13. In a bowl mix refined flour or maida and water. Mix water gradually and make a lump free batter.

14. In a plate spread breadcrumb and in another plate spread maida or refined flour.

15. Add 2 tablespoon breadcrumb in the banana blossom and potato mixture. Mix well with hand.

16. Make 7 – 8 balls. Make them round patties or give cylindrical shape.

17. Roll them on refined flour or maida then dip into the cornflour batter.

18. Roll on the breadcrumbs.

19. Make all the chop or croquettes like this.

20. Fry immediately or you can keep these in refrigerator and fry later.

21. Heat sufficient oil in a pan or wok.
Fry all the chop or croquettes. Stir gently with a slotted spatula. Fry evenly from all the sides.

22. Remove from oil and place on pepper towel.

Serve hot with kasundi or Bengali mustard sauce, tomato sauce or any sauce.
Enjoy…..

Notes

1. If you want you can add fried sliced onion in the croquettes. Or fry the onion slices with ginger and green chilli.

2. You can add raisins or chopped cashew nuts with peanut.

3. Add green chilli according to your taste. You can increase or decrease the amount of chillies.

4. You can add chopped and fried coconut pieces in the banana blossom potato mixture.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Chutney Idli

Chutney idli.
A delicious soft steamed breakfast dish made with semolina or suji and coriander or cilantro chutney ingredients. You can serve it with any chutney or dip. But its taste great without anything. So it can be serve as snack.

Normally idli batter need to be fermented.
According to Wikipedia Idli or idly are a type of savoury rice cake, popular as breakfast foods throughout India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
But you don’t have to soak, grind and ferment to make these idli.

A quick and easy to make idli. Just mix roasted semolina and chutney ingredients. Wait for only 10 – 15 minutes and steam. Delicious, soft and fluffy idli will be ready in few minutes.
And because of semolina its healthy too. Have a look on the health benefits of semolina or suji.
Helps Diabetics: …
Helps In Weight Loss: …
Provides Energy: …
Provides Balance To Diets: …
Boosts Body Functions: …
Prevents Iron Deficiency: …
Provides Antioxidants: …
Prevents High Cholesterol.
Source

Now coming to the recipe. I don’t like garlic much so I didn’t use it. But if you love garlic flavour then you can add 1 – 2 cloves garlic while grinding the cilantro and mint leaves.
You can use more lemon juice if you want your idli tangy.

Recipe

Semolina or suji – 1 cup

Curd – 1/2 cup

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 2 teaspoon

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cilantro or coriander leaves – 1 cup

Mint leaves – 1/2 cup

Rai or mustard seeds – 1 teaspoon

Curry leaves – 10 – 12, chopped

Oil – 1 tablespoon

Eno – 1 teaspoon

Method

1. Heat oil in a pan. Add rai or mustard seeds and let it splutter. Add curry leaves, stir and add semolina or suji. Fry for 2 – 3 minutes. Don’t make the semolina brown. Semolina shouldn’t change it’s colour.

2. Remove from heat and let it cool down.

3. Whisk the curd and keep aside.

4. Grind cilantro or coriander leaves, mint leaves, ginger and green chilli altogether. Make a smooth paste with little water.

5. In a large bowl mix roasted semolina, curd, salt, cumin powder, chaat masala powder and ground mixture. Add water as require to make a semi thick mixture. Make a pouring consistency. Cover and keep aside for 10 – 15 minutes.

6. After 10 – 15 minutes check the consistency if it too thick add little more water to get the required consistency.

7. Grease the idli mould.
Heat water in a steamer.

8. Just before steam add eno and give a good stir.

9. Pour the batter in greased idli moulds.

10. Steam for 12 – 15 minutes or until the toothpick comes out clean.

11. I have made these in microwave. If you are using microwave steam it on full power for 6 minutes.

12. Serve hot idli with peanut chutney, onion tomato chutney or dip.
You can get the recipe of peanut chutney here.

And get the recipe of onion tomato chutney here.

Notes

1. You can add 1 – 2 garlic cloves while grinding coriander mint leaves if you want.

2. You can use more lemon juice if you like your idli tangy.

3. Use chillies according to your taste. You can add 1 – 2 chilli more if you like your idli spicy. Or you can omit chilli if you are making it for kids.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Falafel

Falafel.
Falafel or felafel is a deep-fried ball made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt.
Usually served with hummus and pita bread.

I made it with chickpeas but you can use fava beans too. Recipe is very easy and simple yet delicious. You have to make a course paste of overnight soaked chickpeas with onions, garlic, ginger and some spices. Add flour for binding, make balls and fry, easy isn’t it 😊

Jolly invited me to this wonderful group ‘Recipe swap challenge group,’ where members paired and try a recipe from each other’s blog. And share with due credit. Thanks Jolly.

Its my first post for the group. I have paired with a very talented blogger Aruna Panangipally who blog at Aahaaramonline.com
A blog full of delicious recipes. It was very difficult to choose only one recipe. I wanted to make falafel in breakfast so decided to make falafel this time from her blog
Aahaaramonline.com Falafel

I have used 1 teaspoon roasted spice powder in it to make it little spicy. Get the recipe of roasted spice powder in method.
I have used green chilli but you can use red chilli powder instead if you want. I like the taste of green chilli.

Recipe

Chickpea /kabuli chana or Garbanzo Beans – 1 cup

Onion – 1 medium, chopped

Garlic – 3 – 4 cloves

Green chilli – 1 – 2, chopped

Ginger – 1/2 inch piece, optional

Cumin powder – 1 teaspoon

Chopped Parsley – 2 tablespoon

Chopped cilantro – 2 tablespoon

Roasted spices powder – 1 teaspoon, optional

Salt – 1 teaspoon or to taste

Black pepper powder – 1/2 teaspoon

Wheat flour – 2 tablespoon

Lemon juice – 1 teaspoon, optional

Oil for Frying

Method

1. Wash and soak the chickpeas overnight.

2. Drain the water completely. And spread the chickpeas on a kitchen towel for 15 – 30 minutes.

3. Grind the chickpeas with onion, garlic, ginger, green chilli, parsley, cilantro, salt, lemon juice, black pepper powder and cumin powder. Make a course paste. Add very little water if require. I didn’t.

4. In a large bowl mix ground chickpea mixture, flour and roasted spices powder. Get the roasted spices powder recipe here.

5. Mix well. Make round balls with 1 & 1/2 tablespoon mixture. If you feel difficulty to bind then keep the mixture in refrigerator for 15 minutes and then make balls.

6. Heat sufficient oil in a wok or pan.
Fry the balls evenly from all the sides.
Transfer the fried falafel on a paper towel.

7. Serve hot with hummus or tahini sauce.

Notes

1. I have used whole wheat flour for binding but you can use all purpose flour if you want.

2. I have fried the falafel in a pan with less oil but better to use a wok or kadhahi and sufficient oil to fry the falafel evenly.

3. If you don’t like tangy taste you can omit lemon juice.

4. Use chilli according to your taste. If you don’t like spicy or hot you can omit green chilli. Or you can use red chilli powder.

I would love to hear from you. Please share your thoughts and suggestions in comment.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Chana Madra

Chana madra.
A very popular dish of Himachal Pradesh. No onion garlic rich chickpea curry cooked in yoghurt sauce. Easy to cook yet very flavourful and lip-smacking curry.

Yes after Hariyana we landed at Himachal Pradesh.
This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Himachal pradesh cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients. This month my partner is lovely Priya Ayer. Who blog at https://thephotowali.wordpress.com
Priya gave me two interesting ingredients salt and curd And I made this lip smackingly delicious chana madra. Thanks Priya.

And I gave her cumin and tamarind.
Check out her blog for the amazing recipes she shared.

Himachal Pradesh ( literally “snow-laden province”) is a state of India located in North India. Situated in the Western Himalayas, it is bordered by states of Jammu and Kashmir on the north, Punjab on the west, Haryana on the southwest, Uttarakhand on the southeast, and the Tibet Autonomous Region on the east. At its southernmost point, it also touches the state of Uttar Pradesh. The state’s name was coined from the Sanskrit—Him means ‘snow’ and achal means ‘land’ or ‘abode’—by acharya Diwakar Datt Sharma, one of the state’s eminent Sanskrit scholars.
Himachal is well known for its handicrafts. The carpets, leather works, shawls, paintings, metalware, woodwork and paintings are worth appreciating. Pashmina shawl is one of the products which is highly in demand not only in Himachal but all over the country. Himachali caps are also famous art work of the people.
The day to day food of Himachalis is very similar to the rest of the north India. They too have lentil, broth, rice, vegetables and bread. As compared to other states in north India non-vegetarian cuisine is more preferred. Some of the specialities of Himachal include Manee, Madeera, Pateer, Chouck, Bhagjery and chutney of Til.
Wikipedia

You can get some more chickpea recipes here. Click on the name below to get the recipe.

Tomato coconut chickpea curry

Chickpea potato dry curry

Peas chickpea low calorie salad

This recipe is completely different. Yoghurt based curry flavoured with cardamom, cinnamon, cumin, cloves and bay leaf. I am sure you will love the taste. You can serve it with steamed rice or any bread.

Recipe

Chickpea – 1 cup

Curd – 1 cup

Cumin powder – 1 teaspoon

Coriander powder – 1 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Turmeric powder – 1/2 teaspoon

Black pepper powder – 1 /4 teaspoon

Bay leaf – 1

Black Cardamom – 1

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3 – 4

Cumin seeds – 1 teaspoon

Asafetida or hing – a pinch

Rice flour – 1 tablespoon

Chopped coriander or cilantro leaves – 2 tablespoon

Mustard oil – 2 tablespoon

Salt to taste

Water – 2 cup +1/4 cup

Method

1. Wash and soak the chickpeas overnight with 4 cup water.

2. Boil the chickpeas with 1 teaspoon salt and 2 cup water in a pressure cooker.

3. Mix cumin powder, coriander powder, kashmiri red chilli powder, turmeric powder, black pepper powder and curd. Whisk the curd well.

4. Remove the seeds of black cardamom.
Crush Black cardamon seeds, green cardamom, cloves and cinnamon.

5. Mix 1 tablespoon rice flour with 1/4 cup water. Stir and keep aside.

6. Heat oil in a pan.
Add cumin seeds, crushed cardamom, cloves and cinnamon and bay leaf.

7. When cumin seeds starts to splutter add asafoetida or hing.

8. Now add boiled chickpeas with water.
Let it cook for 3-4 minutes.

9. Reduce the flame to simmer and add spices mixed curd and salt. Add salt carefully. One teaspoon salt already added while boiling chickpeas.

10. Stir continuously to avoid curdling the curd.
Add chopped cilantro or coriander leaves.

11. Cook on medium heat for 4 – 5 minutes. Keep stirring.

12. Add rice flour mixed water and mix well.

13. Cook for another 5 minutes or until you get desired consistency.
It will become thick when cool.
Switch off the heat.

14. Garnish with cilantro or coriander leaves.
Serve hot with steamed rice or any bread.

Notes

1. You can add 1 tablespoon ghee or clarified butter before removing from heat if you like.

2. If you like your curry hot you can add few slit green chilli.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Kasundi / Guest Post By Rita Ghosh

Kasundi
One more recipe from Bengal.
You can call it mustard sauce. I love it’s tangy zingy taste and lovely aroma of mustard.
You can serve it with any Bengali snack, cutlets, chop, fritters, croquettes or anything as a dip or sauce.

You can make fish or any vegetables with it. I often make eggs, ladyfingers, eggplant etc with kasundi. You have to add kasundi with salt, turmeric powder and chilli only. You don’t need much spices with it.

Kasundi is the Asian or Indian variety of mustard sauce. It is a pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives, popular as a dipping sauce in Bengali cuisine.
Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restriction and rituals. With modern household appliances becoming commonplace, its making no more remains a complex ritual.
Wikipedia

Some of my readers requested for kasundi recipe. I never tried it. Always bought readymade bottles from Kolkata. So I have requested my friend Rita Ghosh for a guest post. Rita Ghosh is an avid cook and a very humble person. We never met physically but she is really a good friend. We met in a food group. Our interests are same. We chat every day and our topic is food. So when I requested her for kasundi post she gave me the recipe immediately. Thanks a lot dear for this awesome recipe.
Sharing her authentic method to make kasundi. Try it and please give your feedback 😊

Recipe

Black mustard seeds – 3 & 1/2 cup

Ginger paste – 2 tablespoon

Red chilli powder – 1 & 1/2 teaspoon

Salt to taste

Turmeric powder – 2 teaspoon

Coriander seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Black pepper – 8 – 10

Green cardamom – 2

Cinnamon – 2 sticks

Raw mango – 2 medium, chopped

Hot water – 1 litre

Method

1. Wash black mustard seeds and ginger and let them dry under sunlight.

2. When dried completely blend them well.

3. Dry roast black pepper, green cardamom and cinnamon. Grind them altogether. Make fine powder.

4. Take a deep bottom pan. Mix blended mustard seeds, turmeric powder, salt and water in it.

5. Add mango pieces and mix well.
Cover the pan and keep it overnight.

6. Next day, take out the mango pieces and blend. Now add blended mango pieces and all the spices in this fermented mixture.
Add more cold ( room temperature) water as require.

7. Keep under sunlight for 7 – 8 days.
Your kasundi is ready.
Relish throughout the year.

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