It’s a new month and my Google Reader is filled with 50 different challenges on making this new month the BEST EVER!
While I love the enthusiasm of welcoming the new month, with something to focus on for the next 30 days, I can’t but laugh.
Whatever happened to being/doing the same things you were doing for the past 30 days?
But who am I to talk? My own challenges for life are not waking up 30 minutes before I have to be at work and giving up using my credit card.
It’s day 2 of the month of May and I am only 50% successful, somethings will never change.
Just like the fact that once again I found myself sideways, yesterday I was just sitting at my desk at work and all of a sudden I tired to turn my neck and it felt like I pulled my muscle.
I spent the rest of the day looking at the world sideways.
It did not help that we had to do a slightly physical lab in my bio class.
A short hilly walk to the greenhouse to check up on some pant tumors that we were growing.
I made my lab partner do most of the cutting of the tumors as I figured out how to look around without moving my neck. Don’t worry, I helped him clean up the plants.
And one of my other lab partners gave me neck a massage, it felt awesome!!!
I am currently resting and working on some homework, I plan on seeing a doctor if I don’t feel better soon.
Moong Dal (lentil soup) Recipe
1 cup Moong Dal
2-3 cups of water
2-3 green chili peppers
½ tsp salt
½ tsp turmeric
2 tbs olive oil
2 to 3 thin slices of onions
½ tsp of garlic ginger paste
1. Roast Moong dal on a medium heat in a pan for 5-10 minutes. * Don’t walk away from the stove, the dal can quickly burn*
2. Lightly wash the dal 2X and add it to 2-3 cups of water in a pot.
3. Allow water+dal to boil into a smooth paste. (Total dal cooking time takes 45 mins)
4. ½ way into total cooking time add chilli peppers, salt, turmeric and some more water if you want a soup like consistency to the dal.
5. In a frying pan, warm up olive oil, fry onions until they are golden brown with garlic ginger paste.
6. After frying for a few minutes, add the onions, leftover oil and garlic ginger paste to the dal.
7. Cover the dal for about 5 minutes and serve with cilantro.
Enjoy with rice and naan! The hardest part about this recipe was making the pictures of dal look attractive and edible…
What challenges are you working on? Do you like blog challenges?