New Yorkers Foray into the Fields of Community Supported Agriculture
Sunday, July 3, 2011
P.S.
Zucchini, while I do feel similarly to Emily, chin up. A lot of people are having a good deal of success on match.com. A few words of advice, however: no shirtless photos, and leave the phallic jokes off of your profile.
I feel for you, man. The land of Bharat is here for you, to turn you into delightful Zucchini Daal.
Ingredients: Daal: I prefer moong dal for more tangy dishes (such as when combined with cucumber, spinach, or zucchini) and toor dal for sweeter dishes (such as when combined with mango or tomato), but its a matter of preference zucchini tamarind paste lemon juice salt cumin seeds mustard seeds
1. heat daal in a nice excess of water (like when making pasta - the daal soaks up the water) with some salt (the goal is to have a smooth/rolling boil). 2. once the water has boiled off/absorbed about 50%, add the zucchini, cut into cubes, then add about a spoon of tamarind paste and 1-2 tablespoons of lemon juice (to taste). 3. once the water has been almost completely boiled off/absorbed, add mustard and cumin seeds that you roasted in some vegetable oil while the daal was boiling.
Dear Zucchini,
ReplyDeleteI feel for you, man. The land of Bharat is here for you, to turn you into delightful Zucchini Daal.
Ingredients:
Daal: I prefer moong dal for more tangy dishes (such as when combined with cucumber, spinach, or zucchini) and toor dal for sweeter dishes (such as when combined with mango or tomato), but its a matter of preference
zucchini
tamarind paste
lemon juice
salt
cumin seeds
mustard seeds
1. heat daal in a nice excess of water (like when making pasta - the daal soaks up the water) with some salt (the goal is to have a smooth/rolling boil).
2. once the water has boiled off/absorbed about 50%, add the zucchini, cut into cubes, then add about a spoon of tamarind paste and 1-2 tablespoons of lemon juice (to taste).
3. once the water has been almost completely boiled off/absorbed, add mustard and cumin seeds that you roasted in some vegetable oil while the daal was boiling.
That's pretty much it!