In step

Our heaters are on now. There’s one right below our living-room window, behind the brown buttoned sofa. As the heat rises up the radiator and against the glass, it makes the bare branches outside wobble like trees through tears. Hot air, cold glass: and the world dances. It always takes opposites to be in step.

D and I had our first mulled wine of the season yesterday; Chotto-ma had a hot chocolate topped with a mountain of cream and marshmallows. It was in the same old café, only it had twinkly lights hanging from its windows; it’s officially winter. I’m not opposed to the cold this year as I was the last. The grey light, cold wind and the shush somehow seems full of possibilities. In the way that silence has the possibility of song and conversation, or the ttup-ttup-ttup of a hammer. We had new windows fitted yesterday to keep the cold out, and now I can’t even hear the wind. The outside is playing out like a silent film, and inside, the three of us – she’s drawing a fish, D is playing his guitar, I’m writing to you.


We just finished lunch; on Sundays we always have a Bengali lunch. It’s my attempt at giving Chotto-ma a taste of our old Sunday afternoons in Calcutta. And we eat with our fingers, because there are some things that can be eaten no other way. You need to feel the texture, mix it with your fingers and bring it to your mouth like a prayer. Eating a Bengali meal with forks is like playing the piano in washing-up gloves. Chotto-ma now has The Art Of Eating By Hand down pat; she leaves her plate scraped spotless.

Today, we had a dal that Ma used to cook whenever she was in a hurry – a quick boil, a chop-chop, a sprinkle, and done. It’s perfect for the winter, and simple like most good things are. A combination of soft and crunchy, sharp and buttery, to bring out a flavour that dances just right.

Like I said, it takes opposites to be in step.

Ma’s Hurried Dal
A lemony, buttery lentil soup with raw red onions & tomato
 

Ingredients

1 cup red lentils
1 small red onion, chopped into little cubes
1 tomato, also chopped into little cubes
A generous dollop of butter
A generous squeeze of lemon
1 green chilli, chopped
Salt

Boil the lentils in one-and-a-half cups of water till cooked. Add a little more water if needed, but the consistency, when done, should not be too watery.
Take the boiled dal off the heat and throw in the rest of the ingredients.
Done.