Title:
We’ve always enjoyed asking about where the work comes from in conversations with friends and colleagues: what they’re watching, listening to, eating, reading... These things provide context to better understand their work. We hope this Log will be a way for us to explore that for ourselves — tracking our creative consumption (past and present) in no particular order, with no curatorial intent.
Recipe Snapshot
½ cup toor dal
½ tsp turmeric powder
2-3 pearl onions or shallots
½ tomato (optional)
2 garlic pods
1-2 red chilies
1 pinch cumin seeds (jeera)
Water, as needed
Salt, as needed
Tempering:
2 tsp ghee or oil
½ tsp mustard seeds
2 green chilies, finely chopped
1 red chili
3 pearl onions or shallots, thinly sliced
A few curry leaves
2 pinches asafoetida
Cook the Dal
Wash ½ cup of toor dal thoroughly and transfer to a pressure cooker. Add turmeric powder, pearl onions, garlic, red chilies, and a pinch of cumin seeds. You can add half a tomato for extra flavor, if desired. Add enough water to submerge the dal. Pressure cook for 3-4 whistles.Mash and Season
Once cooked, mash the dal until smooth. Add salt and a pinch of chili powder, adjusting the spice to your preference. Place the pot back on the stove, add water to achieve your desired consistency, and let it boil for a minute.Prepare the Tempering
In a small pan, heat ghee or oil. Add mustard seeds and let them splutter. Stir in green chilies, red chili, asafoetida, sliced pearl onions, and curry leaves. Sauté until the onions turn translucent and fragrant.Combine and Serve
Pour the tempered mixture over the dal and switch off the flame.Optional Twist
For a nutritional boost, sauté some spinach and mix it into the dal before serving.