There is something with the weather these days. The mornings are quite dark, sometimes with dark clouds. The sun slowly pushes it out, as though it is feeling lazy to wake up. The initial orange light that slowly permeates into the black skies is a lovely sight to see. By the time it gets really sunny, it is past 7:30 am. When we expect that the day would be as cloudy and cozy as it was in the morning, past 10 am we see the clear skies with the sun all out nice and bright. As the day moves towards the end, it comes back to the mode of the morning – dark with shades of orange. We even had a rainy start to the week and I coaxed B to take me and the kids out for a drive to Fujeirah and back, which we truly enjoyed. Needless to say, I am in love with this weather. It makes me feel really nice about things all around – I guess I find more positivity in the surroundings during this time of the year. 🙂 Just the beauty of the sky makes me feel really good, how much ever the heart may feel restless… I found a beautiful article that equates how we need to see life in the context of seasonal change – whatever is happening in the world, be it the seasonal change or something as daily as the movements of the sun and the moon is more than enough to appreciate that there is a Higher Force behind everything that is happening on this earth, Alhamdulillah…
I must really admit that blogging has made me discover lot of types of food that I would have otherwise never known. One among them is sundal, which is basically Tamil style salad, with cooked whole beans tossed up in a tempering of a few condiments plus generous amount of coconut. Anything with coconut will make me flat, so that explains why I love sundal. This is one easy sundal made with kidney beans and fortified with a bit of flax seeds to give a crunch. The folks at home, including the kids who are not really fond of whole beans ate whatever was made without any questions. This is simply the easiest salad that you can make when you don’t have any vegetables in the house, or even best had with tea as evening snack! Off to the recipe…
- 2 cups rajma/ kidney beans, cooked (I used canned)
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tbsp urad dal
- 2 sprigs curry leaves
- A pinch hing (asafoetida)
- 3 dried red chillies, broken
- 3 tbsp grated coconut
- Salt to taste
- Heat the oil and splutter mustard seeds.
- Add in the ingredients from urad dal to coconut and briefly fry. Do not toast the coconut.
- Quickly add into the cooked rajma and toss well to combine.
- Add salt to taste and serve immediately.