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Food and preference

I made toor daal by pressure cooking it in our new pressure cooker which somehow left the lentils still in their form instead of totally mashing it. At home, before pressure cookers, pappu gutti did the job of mashing.
I let the lentils pass to the next stage of more boiling and a sizzle of seasoning. Endless boiling didnt seem to change the daal's mind. My guest said that he liked the daal to have its form and well, that just might be how we start the tradition of this kind of daal in the house now.
My favorite daal story happens to be from m elementary school time when I stayed in a  hostel. It must have been a holiday i.e a sunday thing as we didnt have 5 day weekends then. We had  plain daal for breakfast. Its a liquified version of plain boiled daal and salt. I slipped a word about how I love this daal. The high school students around needed just such a person to finish of the food on their plates. You cant waste the food without facing warden's wrath. In different cultures, food wastage comes with different warnings, you have to face the mound of waste in your after life.
You can imagine my plight between a senior's mood and the limited elementary stomach.

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