Here is another food story inspired my the memories of many winters in spent in Lucknow, India in my grandfather’s house and the houses of my uncles and aunts throughout the state of UP.
Somehow the archives of food snapshots in your mind brings a nostalgia filled smile and some strangeness. The simplicity of meals prepared in my grandparents house still seems so pure to me. There was a large family to feed so little ingredients went a long way. The laughter and the joy of togetherness at the lunch table in Hussaingunj with a simple meal of Dal and Vegetables is instilled in my memory to this day. There was always the abundance of “romali” (paper thin) roti that our “bua” ( god bless her) cooked in bulk over on a sawdust stove in a dark kitchen.
Bringing one of those vegetables to life in this blog is homage to the lady who cooked our meals, “bua” and my grandparents who also inspired us to be creative, smart, simple and good humans.
The house was defining and built character in every child, teenager and adult that spent time within its walls. The picture is recent but a fossil of an amazing before.
It is an honor to be to hosting the Fiesta Friday this week where I can showcase the beautiful memories of food. Looking forward to the dishes that you all will bring to the party so please join us!!
Gajar Matar with Dill
Vegetables with Dill - Lucknow Inspired
Ingredients
- Mustard Oil ( or any preferred oil) – 2 tbsp
- Carrots – 2 cups chopped small
- Potato – 1 cup chopped fine
- Dill – 1 1/2 cup Fresh chopped fine
- Green peas – 1 cup frozen
- Cumin seeds – 1tsp
- Mustard seeds – 1 tsp
- Turmeric powder – 1 tsp
- Chili Powder – 1tsp ( or manage the heat to taste)
- 1/2 lemon
- Salt to taste
Directions
- Heat the oil in a pan on medium heat. If using mustard oil, it need to be smoking before you add the next ingredients
- Add the cumin and mustard seeds and let them pop of a few seconds.
- Add the carrots and potatoes and sauté for about 5 mins
- Add the spices and cover an cook until the carrots and potatoes are almost done ( probably 15 mins)
- Taste and adjust the salt if needed
- Add peas and then add dill leaves.
- Mix well and cook covered for another 5 mins until all the vegetables are tender.
- Squeeze the lemon juice and serve with fresh rotis or rice. I have served with rice and beans with a side of pickle
Food For The Soul 
These veggies look wonderful!
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Thanks 🙏
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Perfect for #MeatlessMonday, Zeba. This is a must-try recipe – sounds so flavorful. Thanks for co-hosting Fiesta Friday & for sharing!
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Thanks so much Jhuls!
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I loved hearing the story behind the recipe and getting a small glimpse into your past life. What an amazing house, still vibrant and quite the “old Dame.” You can see the history and dignity in it, even if it has seen better days! You know here in the States someone would pay an absolute fortune for those doors!!!
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Thanks for the comment Mollie- I have not seen that house in 25 years but had a nephew go take some pictures before it was sold. I wish I could get those doors shipped here- besides being beautiful and over a 100 years old they carry behind then the mysteries and and souls of many generations 🙏
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What a lovely way to put it!!
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Love reading about your winters with your grandfather and uncles and aunts. The photos are amazing! That blue door must hold so many precious memories for you. Great recipe too. What a beautiful tribute to your bua!
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Thanks so much Sandhya!
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I adore carrots and peas though instead of Dill we punjabis add methi. I do use Dill as well and would love to try it out with carrots.
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Methi sounds awesome, do you use fresh or dried? I am definitely going to make it with methi next time
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