Save this recipe for a rainy day

It’s a common misconception that summer is a nonstop merry-go-round of gazpacho, barbecues, and cracking open some cold ones with the boys. Summer is also a time for summertime sadness. The July Dread. Being Lonely, Anxious, and Ashamed. Boring Girl Summer. And every now and then: un-summery recipes. If you’re craving a hot soup in July, lean into it (but if you’re whipping up a cheeseburger soup in August… are you OK?

Today’s recipe is for everyone who has been personally victimised by “spring” and “summer” 2024!!! From living it myself to hearing from lots of you… it has been wet. If you live in the US, you probably can’t relate - so I suggest saving this recipe for a rainy day. And if it’s winter in your hemisphere, you’ve come to the right place.

Mung Bean Daal

I normally use red lentils to make daal (and yes I’m aware that saying “red lentil daal” is probably saying “lentil lentil” in the same way that “chai tea” corresponds to “tea tea”, forgive me please). I had a pack of mung beans lying around, and I wanted to try making a more substantial daal, since red lentils tend to get very soft. Also, to avoid offending anyone, this is my personal take on daal.

Ingredients

• 1 large shallot / onion, peeled and sliced
• 2 tb coconut oil
• 3 garlic cloves
• 1 knob ginger
• 2 tb panch poron / Bengali five-spice (this is equal parts cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and black mustard seeds)
• 2 tb curry powder (whichever you like!) + 1 tb turmeric powder
• 400g (2 cups) mung beans 
• 6 cups vegetable broth (or 6 cups water + 2 stock cubes) 
• 250ml coconut milk 

Instructions

1. Add the mung beans and vegetable broth (or water + stock cubes) to a large pot. Bring to a boil, then reduce to a simmer and cook for about 30 minutes, or until the beans are tender.
2. In a separate saucepan, sauté the shallot in the oil until translucent, ca. 3-5min
3. Add the ginger and garlic, and cook for 2 minutes, stirring often
4. Stir in the Bengali five spice mix, cook and stir for 2 further minutes
5. Add the curry powder and turmeric, cooking for a further 2 or so minutes.
6. Add in the cooked mung beans plus a cup or so of the cooking liquid. Add the coconut milk, stir everything well, and simmer gently for another 10 minutes to let the flavours get to know each other.
7. Serve warm, garnish as you please, and enjoy!

Serving suggestions: a dollop of yoghurt, a squeeze of lime, a sprinkling of furikake, a few slices of pickled red onion, a cup of rice