(Photo shamelessly filched from howardisms.org)
I’ve known Howard for a hundred years or so. (I guess today makes it a hundred & one.)
He’s a karmic conundrum. He’s intelligent, very well read, & kind-hearted – he’s given the proverbial shirt off his back on more than a few occasions. So why should such a nice boy be allergic to food, one of life’s only pleasures? Is it karma? Kismet? Crap-tacular genes? It’s actually easier to name the things he can eat, than what he can’t. But it gets worse - he’s chosen not to eat meat. I implore you, why would someone who can’t consume dairy, wheat, gluten, shellfish, and many fruits & vegetables, voluntarily exclude an entire gastronomic category? But Howard has taken the moral high road & decided not to eat things with a face.
(Like this delicious gingered dhal on crispy pappadums.)
It does seem, however, that veganism is sweeping the nation – just walk down any high school hall. To some it may be the new trend, but for many, veganism is a moral assertion, a lifestyle choice. I can attest to the growing number of vegans that come for dinner at the chateau. And it’s the differences that make life interesting. But while I respect all rights to democratically stuff your gob; I do however, reserve the right to roll my eyes about banning honey because it exploits bees.
So raise a glass to Howard’s birthday, to the clever differences that make up the human race, the conundrums in us all – aye, the Howardness of society. And to properly celebrate this fine occasion, we Seattleites (who couldn’t attend the party) will be dining on gingered dhal with pappadums, reading Howard’s favorite post, and lingering over vegan poetry (it may come across a tad whiny & judgemental, but it's not your day, now is it?). The evening will then continue in the spirit of amiable contradiction with Howard’s favorite activity – scotch & cigars. I know, I know, bless his pea-pickin’ heart - he’s a mystery, wrapped in a riddle... enigma... Cheers!
Side note: No animals were hurt in the posting of this blog.
Spicy Gingered Dhal
Adapted from Laxi Hiremath
Makes 1-1/2 cups
Legumes cooked with ginger & turmeric are easier to digest.
1 cup massur dhal lentils
1/4 teaspoon turmeric
1”-piece fresh ginger, grated
1 shallot, chopped
1/4 teaspoon kosher salt
1 tablespoon garam masala
1/4-1/2 teaspoon tamarind dissolved in 1/4-1/2 cup water
Raw or brown sugar, to taste
1 tablespoon canola oil
1/2 teaspoon mustard seeds
1 clove garlic, thinly sliced
2 small red chili peppers, fresh or dried
Sift through lentils for debris & stones. Rinse in several changes of water. Place lentils, turmeric, ginger, shallot & 2 cups water in small saucepot. Cover & bring to boil. Reduce heat to low & simmer, partially covered, until liquid is absorbed, about 20 minutes. (For a smooth dhal, put it through a food mill fitted with medium disk or pulse in food processor. For a more rustic presentation, leave it as is.) Season to taste with salt, spice mixture, tamarind & sugar.
To serve: Heat oil in small saucepan over medium heat; add mustard seeds, garlic & chili; slowly sauté for a minute, until garlic is golden. (Tip: mustard seeds pop everywhere as they get hot, a spatter screen keeps them in the pan.) Spoon mixture over warm dhal & serve with pappadums.
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