I had a special request to write this recipe down right away so I don’t forget it. It is indeed delicious, but I think it is more the care put into finding good ingredients than the precise measurements described in the recipe given below. I’ve recently been reading about the Sikhs and their culinary traditions as well as the culinary traditions of the milk belt in general. In this process I found this wonderful blog describing a langar feast:

A langar is a Sikh ‘free kitchen’ and eating there (and working there to help prepare the communally produced food) is one of the Three Pillars of Sikhism.