Weekdays are busy times for many of us who come back from work late evening and then fix a meal. We want weeknight dinners to be easy to put together, taking little time to move from kitchen to plate. [Not counting the blessed few like Rohit’s boss with the gusto to whip up a fancy meal at that hour]
One could cook loads on Sunday and freeze for the week. But that’s not so exciting, is it? So how does one reach that elusive balance between easy+quick (pre-cooked) and tasty+interesting (freshly cooked)?
Here’s a middle ground.
Make-ahead food parts. Mix and match. Embellish.
Use the Pareto Principle to your advantage: identify the steps in cooking that consume a majority time and labor, and do them beforehand. The chopping of greens. The slow-frying of spices. The boiling of dal. When the time comes to make your weeknight dinner, all that remains to be done is the remaining 20% of cooking that produces 80% of the result.
My first taste of kosambari was at a friend’s wedding in Karnataka. One spoonful and I was sold. That soaked moong dal could be eaten uncooked – and that it could be delicious – was a revelation. Since then I’ve been experimenting with salad made of split pulses and an assortment of vegetables. (more…)