One of Rohini's favorite dishes to help with was the traditional Maharashtrian thali, a staple of Indian cuisine. Dadiji would begin by preparing the rice, carefully measuring out the right amount of water to achieve the perfect texture. Next, she would make the dal, a lentil-based stew flavored with turmeric, cumin, and coriander. The vegetables – usually a medley of locally sourced produce – would be cooked in a variety of spices, including the iconic Maharashtrian condiment, kokum.
One of Rohini's favorite dishes to help with was the traditional Maharashtrian thali, a staple of Indian cuisine. Dadiji would begin by preparing the rice, carefully measuring out the right amount of water to achieve the perfect texture. Next, she would make the dal, a lentil-based stew flavored with turmeric, cumin, and coriander. The vegetables – usually a medley of locally sourced produce – would be cooked in a variety of spices, including the iconic Maharashtrian condiment, kokum.
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