Mango Moong Dal

With the Federal shutdown out of the way we can move on to other important things. Living in the shadow of the Nation's capital like we do a shutdown would paralyze a large portion of life around here. Memory of the last one not a distant memory and what it could do the personal life of a president still lingering another one was not very welcome.

If you live in the NE US and are starting a backyard garden, now is the time to start the seeds indoors. They will be ready to be transplanted outside end of May. If you are lucking to be living in the South (US) you are probably already well into your growing season.

Now to the recipe,
I had bought a raw mango hoping to make some mango pickle but it was not meant to be. So the next best thing was making dal out of it before it became completely unusable. I usually make sambhar with mango and drumstick but with the Andhra influence big I decided to make mango pappu (or mango dal). Toor dal can be used but I like the taste of moong dal and I was making a side dish for idli. Combined the method my mom uses to make breakfast sambhar for idli.

Mango Moong Dal Recipe
Ingredients
1. 1 cup of split moong dal (preferably without skin)
2. 1 cup of raw mangoes cut into small cubes (peel the skin if it is tough)
3 1 medium sized ripe tomato
4. 1/4 cup chopped onions
5. 4 slit green chilies or 1/2 tbsp sambhar powder
6. 1 tsp turmeric powder
7. seasonings: mustards seeds, cumin seeds and curry leaves
8. 1 tsp of oil and salt to taste
9. handful of chopped coriander leaves

Method
1. Pressure cook the moong, onion, tomato and mango with 2 cups of water, turmeric powder, sambhar powder(or green chilies) and few drops of sesame oil for 2 whistles, cool and mash it with a back of a spoon.
2. If the cooked dal is too thick add a cup more of water if required (or as much water as you'd like) and let it come to a boil (3-5 minutes)
3. Add salt and coriander leaves
4. In a small pan heat the oil add the cumin and mustard seeds followed by the curry leaves. Pour over the dal

Tastes good idlis or dosais but I bet it tastes good with rice as well.

Swiss Chard Stir Fry

The Sunday edition of 'The Washington Post' - my hometown newspaper had two articles about India in two different sections of the paper, one in the business section and another in the sports section. News about India in the business section of the paper is not new but news in the sports section is definitely new. Americans don't much care for cricket other than to ask if it is like baseball.

Euphoria in the sports pages after India's spectacular win in the World Cup and frustration in the business section with the seemingly unending and far reaching corruption and voices of who's who in business caught on tape making shady deals. This is what India is all about isn't?

Gujarat and TamilNadu two states are supposed to be the best run in the country. Former run by the incorruptible Narendra Modi and the other by the most corrupt man and family in the history of the country perhaps.

Corruption, Money Laundering and Crime in business and politics is not something new but juxtaposed with an amazing achievement does not make you feel any better only worse.

That is India in a nutshell. Make you feel happy one moment and down in the dumps the other.

Alright now on to my favorite green the humble but very tasty Swiss Chard. Available in a multitude of colors and hues it lends itself to various dishes. Swiss Chard sambhar is by far my favorite way to cook it. A stir fry with just the minimum ingredients is another tasty way to enjoy these greens. Even the kids absolutely loved it.

Swiss Chard stir fry
1. 1 bunch of Swiss Chard washed and chopped including the stems - 3 cups
2. 1/2 cup onions
3. 4 red chilies split
4. seasonings: 1/3 tsp mustard seeds, 1 tsp urad dal, a few cumin seeds and curry leaves
5. 1 tsp oil
6. salt to taste
7. 1 tbsp coconut grated

Method
1. In a pan heat oil, add the urad dal first, when it starts to brown add the mustard seeds and cumin and when the mustard seeds start to pop add the curry leaves followed by the red chilies
2. Add the onions and saute till they are slightly brown
3. Add the greens and let them cook till they are soft. Do not cover but cook in low medium heat
4. Add salt, sprinkle the coconut