I've always been a big rangoli fan..making huge and elaborate festive designs on the floor using colored sawdust, flowers and grains at the time of Diwali.
This year, we celebrated Diwali in the US; a much simpler affair. I was almost depressed, but could not resist doing Something in the name of rangoli. It took all of two minutes, simple circles of adzuki beans, basmati rice, rosematta rice, and urad daal. ( I did not have the colorful masoor, moong, or even whole black gram. ) Even this version of the rangoli cheered me up.
The next day, hubby took The Rangoli Tiffin to work.
1. Wash, wash, wash, then soak all the rangoli ingredients together.
2. Chop a bunch of kale and a couple of tomatoes.
3. Heat oil in a pressure cooker, add cumin, mustard seeds, dhania powder, turmeric, chopped green chillies, julienned ginger.
4. Add the kale, the tomatoes, and the soaked mixture. Add salt to taste.
5. Cook for two whistles.
6. Serve with yogurt and garlic pickle.
He liked it so much he wanted me to 'put it on the blog.'