Last week there was a documentary on CNN – “Locked and forgotten” about the mentally challenged in Kenya and how they are treated and handled by the society and government. Specially touching was this story of a mother who has a 14 year old boy with cerebral palsy who was in so much pain and discomfort because of his condition. She was advised to go for a test which would cost her $12 and based on the tests appropriate medicines would be prescribed to reduce the discomfort of that poor child. My son wanted a cap yesterday and it cost €22. We go out and have dinners and spend on clothes on shoes on trivial things that we do not really need. And this poor helpless mother could not afford $12 for a check up for that disabled child of hers. I know she is not the only one suffering and there are hundreds and thousands of such people who are in so desperate need of help – help that so many of us could give – but we choose to ignore. But I did not cry when I saw this documentary – I actually cried when I switched channels and went to the E! Channel and watched celebrities spend thousands of dollars on their dogs – that is when I cried.
Preparation Time: 30 minutes
1 medium sized tomato, finely chopped
2 tablespoon sunflower oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon ginger, finely chopped
2 green chillies, slit
4 cups water
4 sprig curry leaves
1/2 teaspoon asafetida
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon lemon juice
2 cups water
- Wash and soak the split pigeon pea in water for about an hour.
- Now put this in a thick bottomed vessel or pressure cooker along with 2 cups water and add the turmeric and salt and a drop of oil to the gram.
- Cook on medium flame and bring to a boil. Then heat on low flame till the gram is fully cooked. Keep aside.
- In another vessel heat oil and drop the mustard seeds when hot.
- Add the cumin seeds and asafetida.
- Fry on medium flame for about 2 minutes till the seeds splutter.
- Add the curry leaves, ginger, chillies and tomatoes and fry for a further minute.
- Add the cooked pigeon peas to this and let it simmer on low flame for about 10 minutes. Serve hot with steamed rice.