It’s all messy,
Life – William Leal
Sigh it has been one of those days where everything seems to be a bit of a mess. While we remind ourselves every day to be grateful for small mercies, I think some days we must also just give in and whine. Especially when your state of mind gets over your feelings, and then the feelings get the better of your emotions, and there is very little that you can do to control the dullness. The mood becomes gloomy and dark, and just nothing makes you happy.
It becomes even worst when we are a bit under the weather. It’s like the ache in your soul has somehow manifested itself in your body, and now you are hurting physically. What do we do then? We end up looking for coziness everywhere. Coziness, in books, words, bodies, soul, blankets, and food. And we pray that one of these will cure us of whatever ails us.
So this bowl of Moong Dal with vegetables happened for dinner to make the world a better place tonight. Usually, when I am sick or running out of options, it is Khichdi that I make. But I wanted to skip Rice, so I made a Khichdi without Rice, or you can call it a “Lentil Soup with Vegetables.” I added whatever vegetables I had in the fridge and let everything cook together in a delicious mess which I don’t have to feel sorry about.
Now I could be terrible and give this Dal a tempering of Ghee and Red chili powder, but I couldn’t even be bothered with something as simple as that. So I just added some ghee on top and had the dal like soup with some homemade Curd and Ajwain (Bishops weed). I never encourage eating in Bed or reading/watching TV/browsing through your phone (Yes I take the picture before I hog) when eating. But today has just been so long that fuck it, after I took this picture I carried the bowl to bed, snuggled up in a blanket and started a new book while pretending to be sane. I hope I can finish the book tonight and sleep because it is a new day tomorrow and hopefully it will be a beautiful one.
Recipe (Cooking time 40 minutes – Serves 4 generous portions)
1 Cup Yellow Moong Dal
1 Carrot diced
1 Zucchini diced
Handful of Spinach washed and chopped
2 Tomatoes chopped
3 cloves of Garlic sliced
Salt to taste
1 ½ Tsp Tumeric powder
1 tsp Red chili powder
1 tsp Vegetable Oil
1 tsp Ghee for drizzling on top
1 tsp Cumin seeds
1 pinch Heeng (Asafoetida)
Boil the Dal with Salt and Turmeric in a pressure cooker for 1 whistle only. If boiling in a bowl, cook till almost done but not mushy.
Heat oil in a pan, add Cumin seeds, Heeng, Garlic cloves and Tomatoes and cook till mushy.
Put the Carrots and Zucchini, Salt, Turmeric & Red chili powder, mix and cover and cook for 5 minutes. Keep in mind you have already added Salt when boiling dal, so be gentle.
Add the Spinach and cook for 5 more minutes.
Pour the Dal in the pan and a little water, cover and cook for 10 minutes or till the Vegetables are cooked.
Serve with Ghee on top
Tips: You can add Prawns with the vegetables to have a Non -Vegetarian flavor.
You can also use Green Moong Dal instead of Yellow