Thursday, September 16, 2010
Indian mung beans with cauliflower
kindergarten takes its toll
As much as Meredith is loving her first few weeks of school, I’m pretty sure I’m not the only parent with an exhausted kindergartner this week. Even though she has an early bedtime and gets a lot of sleep, she is still completely worn out and on the edge when she climbs off the bus in the afternoon. And as tired as her little brain is, her body hasn’t burned off all its steam, so she’s winging all over the place, bouncing and leaping and sizzling with energy. Her emotions are on a knife’s edge; any little thing can set her off. One of this afternoon’s tragedies: writing an “R” instead of a “P” on her friend Leo’s Happy Birthday card. We pasted over it with several layers of colored paper—he’ll be none the wiser, I assured her.
Meredith’s mental exhaustion reminds me of the three months I spent in Japan with a host family when I was seventeen. Without a solid Japanese language background, I was over my head most days, whether at school with my host sister or home with my lovely but non-English-speaking host parents. Every afternoon around three o’clock, I would stagger up the stairs to my futon on the floor, lie face-down on my stomach, and fall instantly asleep for a couple of hours. I’d wake up and watch or help my host mother prepare dinner, and then be ready for bed again a few hours later.
Learning a new language and a new culture is a grueling task, and that’s just what Meredith’s been doing, along with her classmates in the estimable Ms. Rakos’ kindergarten class. I’m working hard to be ready for her when she gets home from school—both practically (dinner mostly ready to go, so I have time to play outside) and emotionally (practicing a kind and patient mindset).
We’ve now moved bedtime up even earlier. Tonight she ate dinner at five-thirty, and after the aforementioned birthday card project and a nice long book, she was in bed and asleep by seven. Hopefully tomorrow (Friday) she’ll feel more rested and it will be a little smoother. I figure in a few months she’ll have adjusted to the routine, and will have learned the culture of school, so it won’t be quite so wearing. But in the meantime, I’m liking this new bedtime.
Because of the rain this summer, Valley broccoli has not been as plentiful as it usually is this time of year. This is sad news indeed, since Alaskan broccoli is so sweet and delicious. However, the cauliflower seems to be doing fine—which means that we’ve been getting lots in the CSA boxes. Faced with a gigantic head of cauliflower, and having just barely polished off last week’s head, I knew I needed to get on this baby, and fast.
Indian mung beans with cauliflower
Since cauliflower doesn’t have much flavor of its own, I like it with big, strong flavors. I tend toward either salty, briny flavors like capers, mustard, and olives, or else I go the Indian route, adding lots of spices, ginger, and chiles to give the mild-mannered vegetable some personality. I never seem to tire of the flavorful, spicy, creamy dals that Indian cooks make in such endless variety—they are easy to cook (no deep-frying or fritter-making for me, thanks), a perfect vehicle for all kinds of different vegetables, and you can make big batches and freeze some for later! A bowl of creamy dal with cauliflower is soothing without being boring—it’s comfort food!
Here’s a recipe based on a recipe from Neelam Batra’s 1,000 Indian Recipes. She doesn’t call for cauliflower, but tomatoes. I suppose you could add tomatoes as well, or some green peas at the end to brighten up the color—but I had so much cauliflower in there that I thought my vegetable quota had been reached. It’s really more like cauliflower with dal, now.
2 cups green mung beans, rinsed and soaked overnight in water
2 tablespoons olive oil
2 teaspoons cumin seeds
2 large onions, minced
2 teaspoons kosher or sea salt, plus more to taste
3 tablespoons peeled and minced fresh ginger
2 jalepeno peppers, seeded and minced
1/2 teaspoon red pepper flakes (or less, if you want it milder)
2 tablespoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon paprika
1 large head cauliflower, cut into small florets
1/2 teaspoon garam masala (Indian spice mixture)
1. Drain the mung beans, place them in a large pot, and cover them with two inches of water. Bring them to a boil over high heat, and then simmer, covered, until the beans are soft and creamy. This might take 30 to 45 minutes—just keep checking them and adding water as needed to keep them soupy as the beans absorb water.
2. Heat the oil over high heat in a large skillet and add the cumin seeds. Let them sizzle for a couple of seconds until fragrant, and then toss in the onions and ginger and salt. Cook them, stirring often, until they are golden. Add the coriander, cumin, turmeric and paprika, and fry over high heat a couple more minutes, stirring often. Transfer the onion-spice mixture to the mung beans and stir well.
3. Add the cauliflower to the pot and stir them around to combine. Decide whether you want a thick stew or a soupier consistency, and add more water if you like. Taste the beans for salt and add a little at a time until soup tastes nice and flavorful. Keeping the heat fairly low, simmer the soup, stirring often so the beans don’t burn on the bottom of the pot, until the cauliflower is tender. Sprinkle the garam masala on top when you are ready to serve it.
4. This soup tastes great right away, but it’s even yummier when it’s had a day to let the flavors develop. Make a big batch and freeze some of it for later—you won’t regret it!