September is a month of change. It’s that way every year, nonetheless we’re nearly always caught unawares. It’s understandable really—shell-shocked as we are by back-to-school and the implosion of family life as we’ve known it for nearly three months. Our happy existence has been replaced by an abyss filled with early start times, carpool spreadsheets, homework and school uniforms that no longer fit—crowned by a teetering stack of five-pound textbooks. Worse yet is the demise of free time. The grumpy teens. And parents. In short, we’re in need of rescue.
As if on cue, we wake one morning to something different in the air. Fresh, crisp and clear. Overnight the leaves have been brushed with strokes of red and yellow. Cool temperatures coax us into cozy sweaters and slippers—neglected these last months. And to cradle mugs of warm, life-giving caffeinated liquid. Yes, summer is over, but turns out its replacement is just what we’ve needed. Welcome fall.
Days like these have me stirring up soup. There’s a Zen quality to it—meditative and calming. Nutritious yellow lentils simmer in a heavy pot. We add leafy greens and tomatoes from the garden or whatever lingers on the withering stems of warmer weather. This is fall’s soothing comfort in a bowl. Dal—aka Indian lentil stew. There’s nearly half a day’s protein packed in a serving. A single dose will defuse our funk and fortify us.
There are all sorts of lentils to choose from—ordinary brown, red, French green. For authentic dal it’s worth a trip to the local Indian market where we stumble over enormous bags of more exotic options. Those who live in the Bay Area will easily find a store nearby, usually tucked unassumingly in a dingy strip mall (check on Yelp). We settle on mung dal—split yellow beans the size of carpet beetles, but with infinitely more promise. It’s impossible to resist other enticements as well: freshly fried samosas, gluten-free snacks made with chickpea flour, inexpensive bulk spices and fresh chickpeas, still in their pods. We wander the narrow aisles lined with colorful packages covered in words we don’t understand—like five year olds in a library.
Back home we get to work (click on words in blue to link to accompanying recipes). Dal is the main event, with a healthy dose of healing turmeric and digestive-aiding ginger stirred in. A cooling bowl of yogurt raita balances any heat. We toss in diced vegetables from the farm bag. Whatever we have. They needn’t be traditional, experimentation often leads to tasty combinations. Radish, carrot, corn, celery, even fennel will do.
Okra is the perfect addition to the menu—with its healthy, blood-sugar modulating properties. If you’re used to the southern way of cooking, this pan-fried Indian version will surprise with its caramelized flavor and crunch. A spicy carrot sauté might be nice too.
After the meal, we’re fortified—ready to move forward, reclaim our good spirits and tackle the homework. Even the early morning carpool schedule. At least we’ll try.
