My Diwali meal

For masala paste: • 4 tablespoons oil • 1 x 3-inch piece cinnamon stick, broken into small pieces 2 heaped teaspoons geera/cumin seeds 6 whole cloves 1 teaspoon fennel seeds 2 cups finely chopped onions 2 tablespoons chopped fresh ginger 2 tablespoons chopped garlic Minced hot pepper to taste •

• • • •

• • whole

DIRECTIONS 1. Rinse and drain the rehydrated beans and add to pressure cooker along with 4 – 5 cups of water and 1 teaspoon salt. Cover, place on medium heat and bring to a pressure; pressure for 6 – 8 minutes (the time would vary depending on your pressure). The beans should be cooked through and soft but not completely broken down. Strain and reserve the cooking liquid.

2. While the beans are cooking, make the masala paste – heat the oil in a pan and add the whole spices (cinnamon, cloves, geera and fennel seeds); fry in oil until they just start to change colour. Add the onions, ginger, garlic and pepper; reduce heat to low and cook until the onions are soft. Remove the entire mixture, including residual oil and grind to a paste. Set aside.

3. Heat 2 tablespoons of oil on medium heat. Add the masala paste and cook for 1 minute then chili powder, turmeric, and amchar or garam masala and cook for another minute.

4. Stir in the pureed tomatoes and mix well, bring to boil and then reduce heat and simmer for 4 – 6 minutes with the pot uncovered.

5. Raise heat to medium high and add peas and reserved cooking liquid, stir well and bring to a boil. Season with salt and cook for 12 – 15 minutes or until the gravy has thickened and reduced; if you like, mash some of the beans in the pan to help thicken the gravy. For added richness, stir in 2 tablespoons of butter or ghee to melt in the curry. 6. Garnish with fresh coriander/ cilantro and serve with rice or roti.

NOTES • You can try making this curry with canned kidney beans but it will not taste the same; the texture and flavour would be different. For added flavour, you can cook the kidney beans with a bay leaf and 2 crushed green cardamom pods – discard the bay leaf and cardamom after cooking. While you can use canned pureed tomatoes, I would not recommend it; the canned puree will contain a certain degree of acidity that can disturb the flavour of the curry, the best • •

It looks like something from 2050. Perhaps it is the transparent bubble sole. It has a cushion fit and allows of plenty traction. In comparison to the rest of sneakers I think this one strikes a good balance between functionality and style because of the clear bottom

I quite like this one because you can wear them with or without socks. It looks like if your feet are wrapped in a blanket. I am not quite sure it can deliver on sturdiness but it makes for a good stylish buy to pair with just about everything. Better this than standing for five hours in stilettos.

These are probably the poorest type you can buy in terms of functionality and in many cases the ugliest. These are the ones brands created with the soul intention of just having a slice of the sneaker pie. The designs and weight of these footwear are what take away from them being great. Some of them make you question if you are even buying sneakers anyway.

This type is worth the investment because of how standard it is, easy to pair and fuss free. No laces make it a good choice for people who cycle and are always on the go.

There is beauty in simplicity and in being comfortable. Even though I am only now fully warming up to the idea of sneakers, let me remind you what it is that makes sneakers so great. It’s their ability to make our life easier.

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