Perhaps a little experimentation. Something simple to start followed by a mix of sweet and sour, some fire and smoothed out with a little silkiness escorted by the refreshing touch of Kachumber Salsa.
|For sweetcorn daal:|
|Sweetcorn kernels/4 sweetcorn cobs||500 Gram|
|Garlic||3 Clove (15 gm) , finely chopped|
|Ginger||2 Inch , finely chopped|
|White onion||1 Small , sliced|
|Black mustard seeds||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
|Whole green chiles||2|
|Corn oil||3 Tablespoon|
Boil corn kernels in water for 15 minutes.
In a blender, process the corn kernels and transfer to the pan again.
Cook for 15 more minutes until the consistency thickens.
For tadka, heat a saucepan with oil and sauté onions in it.
Add mustard and once it crackles, add cumin seeds, garlic, ginger and fry the mixture.
Add chiles and cook until skin bloats.
Top the tadka mixture over sweet corn mixture.
Serve with favorite chutney (Date and Tamarind chutney is my choice) and enjoy!