I just made some food with ingredients I had sitting around my house!
Spicy split mung dal!
Mixed green salad with shredded cabbage, carrots, and apples!
The brown rice is self-explanatory, if you've ever successfully made rice.
The dal is simple. The explanation is kind of complex, but once you get the hang of it, it's easy.
Take 1 cup of split yellow mung dal and wash it, then put it in a pot with 3-1/2 cups of water and 1/4 teaspoon of turmeric. Bring it to a boil, then turn down the heat and let it simmer until the lentils are cooked. When they're cooked, you'll be able to blend them with a whisk--they'll dissolve into a creamy puree.
When they're almost ready, in a separate small frying pan, heat a little canola oil and add 1-1/2 teaspoons of whole cumin seeds. Fry them until they turn brown and fragrant, then add some minced fresh ginger and cayenne pepper. Stir and cook briefly, then pour into the freshly pureed mung dal and stir. Next, add some chopped cilantro (or another flavorful green--I used some mizuna, which is similar to arugula, and it was nice and peppery) and a little fresh lemon juice, stir, taste and adjust seasoning, then serve.
The salad was also easy, but it turned out well.
I had: some mixed salad greens from one of my favorite farmers' market vendors, and green cabbage, carrot, and apple from the CSA share. I made a dressing with some fresh ginger, ground coriander, olive oil, apple cider vinegar, and a hint of agave nectar, then tossed in the salad green. I shredded some of the cabbage (cutting super thin strips is bizarrely satisfying) and grated the carrots and apple. The result is refreshing and a tad spicy and sweet.
The result: this stuff is TASTY... if you are a fan of GINGER. Which I AM.