“Okay, let’s see what this recipe says.”
“Well, we’re gonna need the cauliflower in florets, right? I’ll do that. Hey, we don’t have ghee. Oh, you’re using butter.”
“Right! And in the butter goes – guess.”
“Let’s see. Cumin seeds!”
“Right! And?”
“Uh. Turmeric!”
“Yes! Aaaand?”
Ginger and chilis. How could I have forgotten.
…
“It’s fizzly.”
“It says the rice and mung beans need seven cups of water, but I think it’s on crack.”
Discussion ensues as to whether the water should be cold or hot. Warm wins, and the rest is eyeballed. Rice and tiny yellow half-moon moong bean halves are cooked in more butter and spices, pre-browned cauliflower and some frozen peas thrown in and the heat cranked. The fragrant result, created between readings about an equine Roland (who also, as it turns out, dies), is tasty.
And what do you call it? — the rice, dal, vegetable dish? and the title of the equine Roland text?
Curious as ever
f.
Rice and mung dal khichari with cauliflower and peas. We got it from The Art of Indian Vegetarian Cooking by Yamuna Devi. We eat meat and fish too, but this book is pretty great for good Indian. Just, whatever you do, if you ever follow her directions, take both the amount of water added and the cooking time with a large grain of salt. If either seems wildly excessive, it probably is.
Oh, silly me! Equine Roland: Robert Leighton’s “Sir Peter’s Cure.” It’s a creeeepy and vaguely amusing poem.