All things being equal
Baraabar Dahl: Black Urad dahl, Curried lentils, and Basmati rice with Spinach and blistered Green Beans with seared Paneer.
As a species, we look for order and symbolism in all things. Today is one of those days. Every year, the Earth we live on circles the sun. This affects the length of each day. There are 4 points during this cycle where our days reach a peak. We call them equinox and solstice. Solstices provide the maximum or minimum amount of day light. During Equinox, the amount of sunlight we receive is approximately equal to the amount of darkness. Today is the Spring or Vernal Equinox. It marks a return to stasis, as well as a rebirth. After several months of cold and isolation, it’s time to go back outside. All living things on this planet rejoice at this time of year. So, All things being equal, this is the best holiday of the year.
When speaking of Equinoxes and Solstices, most people think of pagan, druid, and wiccan rituals. This usually comes with negative connotations: These people are whacked, weirdos, or heretical. While there are some flaky people who subscribe to Sun God worship in the bunch, the celebration of astronomical and natural occurrences is far from “wacky.” It makes more sense than ascribing meaning to a day based on folklore or an action taken by an individual person or people. Equinox and solstice celebrations recognize, and show deference to scientifically measurable and provable phenomenon that actually affect the lives of all living things. The return of spring stimulates every physical, and most emotional, senses we have.
And, it’s not just humans. Animals, insects, and plants all react to the return of the sun. And, yes, Even George Harrison (RIP)…
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All things being equal, why not celebrate equinox?
Whether it’s Easter, Passover, Holi, Nowruz, Songkran, or Ostara, the arrival of spring has a deep religious meaning to people. All of these holidays center around a deity. But, the common thread is the timing. And, the theme of each is what is going on right outside your door: rebirth. Jesus rose from the dead. The Jewish peoples escaped slavery. Indian, Thai and Persian people celebrate the New year. So, you see, it’s not just some stoned hippies waving scarves around a maypole. All things being equal, we are all in favor of the return of spring. Some just put the emphasis on different deities, people, and symbols. But, its all about the sun. If you want to celebrate something else, move to another planet or part of the galaxy where there are different day lengths and even suns.
For those of us on this planet, Spring is the time to plant, grow, and expand. And, for culinarians, it’s time to think local. And, it’s time to clean out our winter stores, and make room for the spring bounty. Seedlings can move from greenhouse to ground. And, our dishes can take on fresh colorful, and lighter hues. In past years, we focused on plant based foods. And, this year will be no different. If we are celebrating the Earth, it makes sense to try and preserve it.
Ethics aside, a plant based diet makes more sense from a use of space perspective. You can raise 10,000 pounds of vegetables on an acre of land. Or you can raise a 2,000 pound cow, that yields less than 1,000 pounds of meat on 2 acres of crops. And, once the cow is gone, it’s gone. But, plants can be replanted (see our earth day post for more).
The Celebration
The Indian celebration of Holi is called the festival of colors. Colorful powders are splashed and painted on anyone in or around the festival. But, it’s not just about paints, powders, and people. Food is integral to the celebration. And, Indian Food is some of the most colorful in the world. With a plethora of grains, legumes, vegetables, and spices, it is the perfect way to celebrate the coming of spring. If you aren’t in India, you can still bring the taste of Rhada Krishna to your table. Think lentils, chana, Urad, Curry, Cumin, and chili. While the plant and animal kingdoms are coming alive, why not bring your taste buds to life? You can go strictly plant based or work in some no vegan elements.
For this year’s equinox, we are going to incorporate Indian and eastern flavors into our local produce. We will use dried grains and legumes to clean out our winter stores; and, mix them with fresh local produce for a colorful explosion of color and flavor. Consider it a Holi/equinox celebration.
Equilibrium through Food:
The Solar system is calling for stasis. And, that means a time to re-calibrate and equalize your body, mind, and soul. A proper diet will bring everything in line. So, here is today’s menu:
Baraabar Dahl: Black Urad dahl, Curried lentils, and Basmati rice with Spinach and blistered Green Beans with seared Paneer.
badhai ho!
Baraabar Dhal
Ingredients
- To be used in all dishes:
- Coconut oil for cooking
- Kosher salt and fresh ground pepper
- 1/4 Cup Chopped Fresh Cilantro
- 1/4 Cup Chopped Fresh garlic and ginger mixed
- For Black Urad Dhal
- 2 Cup Black Urad beans
- 1 Cup Diced Sweet Onion
- 1 Cup Diced Fresh tomato
- 2 Cup 1/2 inch cubes Peeled sweet potato
- 6 Cups water or vegetable stock
- 2 Tbsp Garam masala Seasoning
- 2 Tbsp Chopped Fresh Scallion
- For lentils:
- 2 Cups Red Lentils
- 4 Cup Water or vegetable stock
- 1 Cup Diced Carrot
- 1 Cup Fresh Clementines
- 2 Tbsp Chopped Fresh Mint
- 1 Cup Julienne Spring onion, white part. Plus, 1/2 cup Green parts cut like scallions
- 2 Tbsp Curry Powder
- For Rice:
- 1 Cup basmati Rice
- 2 Cups water or vegetable stock
- 1 each cinnamon stick
- 3 each Whole Cloves
- For Vegetables:
- 2 Cup Fresh Green beans Cut in thirds
- 1 Cup Fresh Bell peppers
- 1/2 Lb Fresh Baby Spinach
- Vegan paneer or tofu seasoned with garam masala
Instructions
- Soak the Black Urad in water for at least an hour. You can soak overnight. Then drain them well.
- Make the Urad: Heat coconut oil in a pan over medium high heat. Add in the onion and half of the ginger and garlic mix. Saute until translucent, stirring as needed. Then add in the sweet potatoes. Allow them to get some color and begin to soften. Then add the seasoning. Stir. Add in the Urad Dhal, stir and allow the seasoning to evenly coat. Then add the water or stock. Simmer the mix until most of the liquid evaporates. Check that they are cooked. they should be soft, but maintain their shape. Add in the tomato, salt, and pepper. Stir well. Cook for 1 minute. Then remove from heat. Add cilantro and scallion right before serving.
- Make the re lentils: Heat Coconut oil over medium high heat. Add the whites of the spring onion and the remaining garlic and ginger. Saute for 1 minute. Then add the carrots. Saute until they begin to soften. Add in the curry. Then add the lentils. Stir to coat evenly. Then add the water or stock. Simmer until most of the liquid is gone. The lentils should be soft, but, retain their shape. Add in the clementines. Season with salt and pepper. Then add in the green herbs at service time.
- Make the Rice: Boil the water or stock with the cinnamon and cloves. It will take on a slightly brown tinge. Add the rice and a little salt and pepper. Simmer for a couple minutes. When most of the liquid is gone, turn off the heat and cover. Let the rice absorb the remaining liquid.
- Cook the vegetables: Julienne the peppers and cut the beans. heat oil in 2 separate pans. For the spinach use a large pan. Drop the spinach in the hot oil, sprinkle with salt and pepper. Use tongs to move the spinach around. let it wilt so it remains green. The whole process takes about a minute or less. Add the beans and peppers to oil at high heat in the other pan. Cook until they almost pop. Season and remove from the heat. You want them to maintain color and crispness. At this time, you can also sear the paneer. There are vegan versions available or you can season tofu. Heat a light coating of oil over high heat and cook the paneer one side at a time until golden brown.
- Assemble the plate. To stay in tune with nature, we start with rice in thge middle, then build concentric circles outward. you could stack the layers or do lines or even serve buffet or family style.