Summer's wave goodbye

Don't you just love this sentiment? I fear we are definitely waving goodbye to to summer here...brrrr, it's getitng chilly and our leaves are changing color.

Image stamps from this set at FirecrackerDesigns by Pamela, sentiment from this set.

We went to a once yearly gathering at our organic CSA farm yesterday. It was potluck, which I just adore. Especially with like-minded individuals! *grin*  Not everything was vegetarian, but there was plenty of yummy things to eat. I made Moong Dal with Spinach (and Zucchini and Tomatoes), one of our favorite weeknight Indian meals. It was a huge hit and I came home with just a spoonful left in this giant soup tureen. (if you want my recipe, email me see below.)

And for ease of labeling, I use a dry erase marker to write on everything! I use it on all my glass canisters, mason jars, the fridge, etc. It just wipes off, so it's very handy! 

The boys had a blast with the other children running around, all of them wearing their galoshes I might add! Love these action shots from the Hay bale run/jump.

Doesn't it look like he's going to fall right on his face? *chuckle*

Thanks for stopping by today folks, and listening to my rambling,

Moong Dal with Spinach (serves ~6 as a meal, ~10 as a side dish)

Prep: rinse 2 c. split yellow mung beans (moong dal) and soak for 30 minutes in boiling water.

1. Heat a large pot and add some oil. (2-3 T.) 

2. When it's hot, toss in 1 1/2 t. cumin seeds, and 1/2 t. mustard seeds. Move them around until they pop and sizzle (about 20 seconds)

3. Add in about 1+ c. diced onions and cook a minute, stirring constantly.

4. Add in 1 1/2 T. ginger paste (or minced fresh ginger), and 1 T. garlic paste (or 4 cloves minced), and 1/2 t.chili paste (or one green chili seeded and diced-OPTIONAL). Cook until onions are soft.

5. Stir in 1 t. turmeric, 1 1/2 t. coriander, 1/2 t. paprika, 1 t. garam masala, and 1 T. salt ( if you use real chicken broth later on, don't add this much salt)

6. Cook until spices release aroma, about 45 seconds.

7. Toss in 4 diced tomatoes, and cook until oil begins to separate. (3 minutes)

8. Add in your soaked DRAINED mung beans, and about 6 cups of water or broth.

9. Bring to a boil, toss in many handfuls of diced zucchini, lower heat and simmer with lid on for about 20 minutes.

10. Check and stir occasionally, making sure there is enough water/broth. The dal will expand and absorb a lot of the liquid which is what we want, but you want there to be enough liquid too, We want a thick, soupy consistency, not a runny watery one.

11. When moong dal are soft and beginning to break down, 

12. Toss in a LOT of coarsly chopped spinach or a LOT of baby spinach (no chopping needed). Keep adding it beyond what you think you need. Stir and cook a few minutes until it wilts.

13. Here's where you can turn it off and let it sit for many hours if you want. The flavors will only get better.

14. When ready to serve, stir in 2-4 T. butter, 2 T. fresh lemon juice, 1 cup chopped cilantro, and serve over rice. Garnish with extra diced tomatoes and chopped cilantro.