Only One Way Forward? - Pink Masoor Dal

I am a physician. It is almost a cliché. Medicine was the only profession I could choose. My parents were Indian immigrants, this was part of their American dream - for their children to become doctors.

Growing up, my parents emphasized math and science. They would always say if we did not study and do well in school, we would end up selling salt. In other words, there is so much salt in the ocean that you will go nowhere fast. My parents believed strongly that a college education and higher learning was the only path to financial success and, more importantly, stability. They had emigrated from India with very little. My father is the son of a farmer and studied by candlelight as a child. My mother was the daughter of a judge and was told that becoming a doctor was only for boys. They both had their own struggles and came to the same conclusion about the surest path to success.

I briefly rebelled in medical school when I threatened to quit and go to culinary school. But, for me, it was only a vague idea, and the idea of starting over was just too daunting. My parents' words of selling salt were always in the back of my mind. I continued to cook for friends and family, but it was just a hobby.

My brother and I both became physicians. My parents were endlessly proud, and for them, there was no other ultimate success. I ultimately enjoy medicine and love what I do. I channeled my interests as best as I could into a sub-specialty of medicine that suits me. As a surgeon, I use my hands, and it is a constant challenge to make right what nature has made awry. I love the challenge and the satisfaction that comes from that ability. Patients tell me they live a more normal life and can do so many things they enjoy. The joy this brings is incalculable.

My mom sent me this recipe when I was in college, knowing I was always on the lookout for quick recipes. I spent most of my training eating dal. Dal or Indian lentils are a staple and helped me get through days and nights of being mentally and physically exhausted. Pink masoor dal is quick and easy. Pink or red masoor dal is skinned, and the whole masoor is also delicious. (That is G's favorite.) Flavor the dal with curry leaves, mustard seeds, and cumin. You can easily serve it with rice or roti. We grew up eating different dals, typically toor dal or moong dal. You can find recipes for each of those as well.

My path to where I am today has been winding. At the end of a frustrating journey with many compromises, I'm content with medicine. But it's lovely to make my mother's dal and wonder what could have been.

Pink Masoor Dal

Pink masoor dal is quick and easy. A bhagar, or temper of curry leaves, mustard seeds and cumin gives this dal its intense, smoky flavor.

Serves 4

• 1 cup pink masoor dal
• 6 cloves garlic
• 1/2 teaspoon turmeric
• 2 teaspoons salt
• 2 cups of water

For the bhagar

• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 stems curry leaves
• 1/2 teaspoon red chili flakes
• 2 medium tomatoes chopped
• 1/2 teaspoon asofoetida or hing

1. In a medium saucepan, add the masoor dal, garlic, turmeric, salt and water. Bring to a boil then gently simmer for 10-12 minutes. The dal will be soft, but should not be a smush.
2. In another saucepan, make the bhagar. heat the oil, add the mustard seeds, cumin seeds and curry leaves. Saute for 30 seconds until fragrant and sizzling. Then add the red chili flakes, asofoetida and tomatoes. Saute until the tomatoes are soft, about 5 minutes
3. Gently tilt the dal into the bhagar. Quickly cover with the lid and let the bhagar infuse into the dal. Be careful here, as the bhagar and dal will really sputter and splatter everywhere. But, it is worth it, the flavors infuse into the dal and its delicious.
4. Simmer dal for 5 minutes, then check for seasoning and serve warm with rice or naan.