Vegetable and Chickpea Dhal
When the cat’s away the mouse will play. We’ve all heard that one right? We’ve all been both the cat and the mouse and when we’ve been the mouse, ‘play’ could mean many things.
This week I’ve been the mouse…again. For the entirety of my marriage my husband has travelled for his job. His travels have taken him far and wide both frequently and in frequently. For large chunks of time he’s all but been a fifo member of our family though more recently, thanks Covid, a far more regular member of team Frawley. While jaunts through Asia, Europe, USA and every corner of Australia sound glamorous it’s proven mostly exhausting and not as exciting as it sounds. Long days in oil refineries and meetings, difficult long travel journeys and no time to absorb the sites and sounds of his destinations have made those workdays just that. Normal long days like any other workday with no one to come home to, no home cooked meal and missing family.
Meanwhile at home the boys and I always just got on with things like millions of other parents in my position or indeed on their own full time. It’s just what we did and was always that way. The kids knew no different nor did I. As time marched on and the boys grew, it obviously became easier and indeed became special time to hang out with them just us. We’ve enjoyed many memories and adventures of our own during Mr F’s absences, these times proving a gift of sorts for the most part amongst the frustrations and bumps in the night that woke me.
When I reflect on these time one thing that invariably always come to mind is the food. For the most part my husband eats nearly anything with a few key exceptions, pumpkin and creamy things just don’t float his boat. There’s a few others but for the most part they’re not biggies. So when Dad was away our palettes would play. Mac and cheese frequently featured. A childhood favourite of mine and my kids my husband just doesn’t love it and don’t get me started on pumpkin. Bowls of fast comfort food was always my go to in his absence in those early days, both for ease of preparation on days that were busy and indulgence to enjoy those things not at the top of his list when he’s home. The kids could almost predict what would be on the menu, knowing those little food treats enjoyed while the ‘cat’ was away acting as a salve for two little lads who often missed their dad.
These days, with the boys gone, it’s just me at home when he travels. Home alone I often say. Whilst my shenanigans don’t reflect those of the movie by the same name, I do still enjoy meals I know he wouldn’t and enjoy streaming marathons of cooking shows and chick flicks. It’s almost like being in my twenties again…..almost.
This week, while he’s travelled, winter arrived early. Icy winds have swept through bringing days of rain and bone chilling temperatures. The kind of weather that makes you yearn for food that warms you from the inside out. After Mr F left early this week, tummy rumbling and teeth chattering I knew what had to be on the menu, Chickpea and Vegetable Dhal. A sturdy stew of pulses delicious spices and of course pumpkin is the best kind of warming comfort food. Maybe I’ll make it for him soon and call it Carrot and Chickpea Dhal (insert winking emoji).
Ingredients:
1 Tb extra virgin olive oil or neutral flavoured oil, it really doesn’t matter which
1 onion finely chopped
1 large carrot peeled and diced into cubes
1 c pumpkin peeled and similarly cubed
2 large garlic cloves crushed
1 Tb grated fresh ginger
¼ tsp ground fenugreek
¼ tsp ground cardamon
1 Tb Tandoori Masala spice mix ( remember the one we made for the lamb curry?)
½ tsp ground turmeric
½ c red lentils
1 c chickpeas drained
3 cups vegetable stock
1 tsp salt flakes
2 tsp tamarind puree
Method:
In a medium sized saucepan over a medium heat briefly warm the oil. Add the onion, carrot and pumpkin, reduce heat to low and cook gently for 5 minutes stirring frequently. Add garlic, ginger and spices and cook, still on low, a further 3-5 minutes until fragrant. Keep everything mobile at this stage to prevent catching. Tumble in the lentils and stir vigorously ensuring everything is well combined and the lentils coated in all the spices. You may need to drizzle a little extra oil in at this stage if the mixture is becoming too dry.
Increase to medium and pour in stock. Stir well and bring to the boil, reduce heat to medium low and simmer 20 minutes. Taste the lentils to make sure they’re nearly done. Stir through the drained chick peas, add the salt and tamarind past and simmer a further 10 minutes. If the mixture is reducing too quickly you can add a little water extra for this last part, do so ¼ c at a time, you shouldn’t need too much extra if at all.
Serve with a dollop of Greek yoghurt, your favourite chutney such as mango and a srinkle of any little extras like dried chilli flakes, herbs or nigella seed.