The Colors of Fall

a small list of current favorite things -
and a find or two ...

( with a definite East Indian bent )


I love when i can share a 'secret' or something that gives me a moment of pleasure in an otherwise hectic life . I want to regularly list a few of my favorite things in the hope that it does just that - Spreads the Joy.

I have been trying to live an Epicurean lifestyle but also a way of life that is infused with a healthier outlook. Anyone that is familiar with my philosophy knows i do not believe in denial and that i think a bit of decadence now and then is good for the soul.
I also think if you take the care to use whole, humane, organic and/or local grown seasonal foods when possible that it goes a long way to insuring good health and good karma.

Taking the time to use good ingredients , a loving preparation and a leisurely amount of time to enjoy them also ensures that one will not 'over indulge' but will leave the table satisfied and happy. At least that is what i aim for ! ; )

With that all said i can now get to the good stuff...

First and foremost - a sweet indulgence
My current FAVORITE chocolate of all time .

Dagoba Chai !


TO DIE FOR- really!
I just ordered a case . Really.
You can , too... Dagoba Chocolate

My secret cooking weapon !

Ghee - or for the uninitiated, Indian clarified butter
I use this almost exclusively in place of butter these days for health and for insurance against burning whatever it is i decide to throw into a pan . It is perfect for cooking at high temperatures , fills the kitchen with a hot buttered popcorn smell ( yum! ) and tastes wonderful.
I include a link to Rebecca Wood's lovely & helpful site the Kitchen Dakini for an interesting and informative column on the ins & outs of Ghee which includes an easy home recipe for those so inclined . I buy an organic brand at Whole Foods but one day i just may make my own ( mostly so i can say i did it ! ) Try it , you will like it .

Now a timely recipe , given the Autumnal season .
Take all of those gorgeous fall colors and add them to a pan and what do you have ?
Why , Spicy Curried Dal with Pumpkin*, that's what !
Perfect for Halloween- serve in a hollowed out pumpkin for more glorious Fall fun.
Boo !


Ingredients
Split Orange Lentils (Masoor Dal) - 1 cup
Pumpkin ( sugar pumpkin does well in this dish)- 1 cup (cubed)
Onions - 2 (thinly sliced)
Tomato - 1 ( finely chopped)
Ginger - 1" (peeled and julienned)
Garlic - 3 cloves (Finely diced)
Turmeric - 1/4 tsp
Red Chili Powder - 2 tsp (Kashmiri chili powder)
Jeera (Cumin Seeds )- 1 tsp
Sea Salt - to taste
Water( or homemade chicken stock if desired for richer dal) - 3 cups
Ghee - 3 Tbsp

Method 1) Wash and soak the dal for 1/2 hour.
2) Pressure cook the dal along with salt, red chili powder and turmeric until done
( or use rice steamer )
3) Heat Ghee in a cast iron pan , add the cumin seeds ( jeera ) and allow to roast seeds without burning.
4) Then add the onions and tomatoes and cook until translucent.
5) Add the ginger and garlic and saute until you can smell them cooking.
6) Add the cubed pumpkin and saute until carmelized slightly.
7) Add water, cover and allow the pumpkin to cook until softened
8) Mix in the cooked dal and blend over heat until well incorporated.
9) Garnish it with coriander leaves (cilantro)

Serve with rice.

*based on a memorized dal recipe from Madhur Jaffery with my humble addition of pumpkin