breakie broo broo bree broo

soooo i love me sum homemade granola + soy yogz + nuts + frootz in the mornin, buuuut i am one of those people who can eat dinner for breakfast, breakfast for dinner, brunch, linner, brinner, wtf ever you want to call it! this morn i randz (randomly) woke up inspired to cook me up sum indian-spiced goodness. it is AMAZING how cooking a meal from scratch can lift up your spirits!

jenna= ._.
jenna after eatin her indian meal masterpiece= :D!!!!!!!

i made mung bean dal and some indian spiced delicata squash. whoever said diamonds are a girl's bffl is WRONG. black mustard seeds are the answer to life!!! i wish i had some tuh-maw-toes, but i don't think tomatoes in the wintertime are the most delish and they come from a land far, far a-way.

granddaughter: "granddaddy, why are we alive?"
grandfather: "black mustard seeds, honey...black mustard seeds." HAHA i should be a playwright (no.)

Mung Bean Dal
1 1/2 cup mung beans
3 cups water (add more if it gets too dry while cookin, they absorb so much liquid!)
1/2 onion
1 tsp ginger, diced
3 large cloves garlic
2 T canola oil
1 T black mustard seeds
1 tsp turmeric
1/2 tsp cumin seeds
salt

1. Temper cumin seeds and black mustard seeds in 1 T canola oil until seeds begin to pop (like pcorn but not!) I use a separate little thing for tempering spices which makes it easy to just pour them into the big pot once they begin poppin up a storm. It's also smaller, so the seeds really fry up to perfection (photo posted below).
2. While you are tempering the seeds, sautee the onion in remaining oil. Once translucent, add the ginger, garlic, and spiiiices. Add the seeds when they begin to pop!
3. Stir it up and wait a few mins, PACIENTE!
4. Add the mung beans and water. Increase to a boil, then let simmer for about 25-30 mins.
5. Add salt to taste (I add about 1 tsp-- I like my Indian food on the salty side!)
6. Yum. The longer you can refrain from eatin it, the betttaaaaa! aka use your common sense people, i dont mean 2 weeks when it is all blue and fuzzy, I mean maybe an hour or two or the next day!

Indian-Spiced Delicata

3 delicata squashes, cut into slices
1/2 onion
3 big hunker cloves garlic
1 1/2 cups water
2 T canola oil
1 tsp ginger, diced
1/2 tsp turmeric
1 T black mustard seeds
1/2 tsp garam masala
a couple grinds of pepper
salt

1. Temper seeds with oil like in above recipe and sautee onions/garlic/ging in the same way.
2. Add seeds when they get ta poppin!
3. Add delicata squash and water (add more water if it starts to dry out during cookin!)
3. Cook until delicata is sweet, delish, and soft (maybe 20 mins?) YUUUUUM!

4. Salt it uuuuuup!
5. Serve over BROWN BASMATI RICE!!

Kale-- ALWAYS!
1.Cut.
2. Steam.
3. Yum.

the photo does not convey this delish dish in an appealing way at all. lo siento for this, but a) i already warned ye' that my photos shall not be magnificent b) i use my cell phone camera c) indian food is NOT PHOTOGENIC d) that is all :)