Mastering Dal Masala during heartbreak & a world pandemic

At the end of February, I began to stockpile.

Not aggressively, but when I would go to the market, I’d grab two of everything.

Hamburgers? Let’s buy the 10-pack.

Canned black beans? Let’s just take 12, there’s always room for frijoles negroes.

Chocolate. Cake mix. Butter. Cheese. Frozen lasagnas. A 10-pound bag of coffee, yes.

I found myself heading to all my favorite places and packing my freezer, all while telling myself that I wasn’t panic buying. I was just … being careful.

But the newscasts grew scarier and scarier each day and truth be told, I tend to run on the anxious side of things in my everyday life. I jokingly refer to this as “white knuckling it through life.”

Sadly, this wasn’t one of those times. My greatest fear has become a surreal reality.

In fact, reality has superseded my anxious thoughts.

Our new reality is frightening and heartbreaking for a million different reasons.

I grieve for what was my normal.

I grieve for my 8-year-old son who wants to know why we aren’t going to his friend’s birthday party this weekend or if we are having our annual Easter Egg Hunt.

I grieve for the warm hugs that I would give my mom and sister’s every Sunday for family lunch.

I grieve for my boyfriend who I don’t know when I’ll see again. Turns out, in this day of COVID-19, seeing each other is not an essential.

It’s just a heartbreak. All of it. There’s no way out, but through, and so here we are.

I’m grateful that at the moment we are healthy and OK.

We are OK.

I keep my focus on the positive stories coming out from the world. Keeping an eye on the “helpers” who seem to make a difference. I’m here for it and ready.

In-between the anxiety, panic, heartbreak and hope, I cook.

I’m not the best cook, but I’m an eager one.

This week, I have been testing an Indian dish called Masala Dal.

A lentil curry that I serve in a bowl and feels like a warm hug with every bite.

It reminds me of childhood. It reminds me of my Dad and it reminds me of going to dinner at our family’s favorite Indian restaurant in Pasadena, where we’ve been going for about 20 years.

My son and I have been eating this for lunch, in-between games of Candy Land and handball tournaments in the backyard.

We go for walks. Watch movies. And when we feel scared or out-of-control we talk about it.

Or, we eat ice cream, which is always a cure-all.

I’m going to include my masala dal recipe below, it’s pretty loose, but if you follow it, something delicious will be made.

Everyone, be healthy, safe and stay home.

We can get through this. xoxoxox

Masala Dal

Masala Dal

(serving size 4)

2 Cups of Lentils ( I used Chana Dal, but you can use fresh lentils from Trader Joes, just adjust cooking time)

1 Fresh Tomato

1/2 Yellow Onion

2 Cloves of minced garlic

2 Tbsps of Garam Masala

Lemon Juice

2 Carrots

Cilantro (as needed)

2 Tbsp of Ghee (or butter/olive oil)

2 1/2 Cups of Chicken Broth

Water (as needed)

Salt as needed

Directions:

Add ghee to a preheated saute pan (or whatever you have in your cupboard. Ghee does lend itself to a different flavor, but it will be delicious either way)

Add diced onions, garlic, carrots and chunks of fresh tomato and a cilantro (based on how much you like.)

Saute the veggies for a few minutes

Add 1 tablespoon of Garam Masala

Squeeze lemon juice into mixture and stir for a few minutes, make sure to get the spices blended together

Add lentils and stir together

Add 2 Cups of Chicken Broth and boil. Once it boils, lower heat to low and simmer for an hour or so if you are making with fresh lentils.

I used dried lentils that I soaked overnight and I still had to cook them for three hours. But, man, it was worth it!

Serve over rice, because it’s bomb this way.