When cooking, the emotions and love you put into making the soup will influence the taste and atmosphere of the food. Similarly, when playing sound instruments, as in my example of the gong, the intention and emotional energy I put into the sound will have a special effect on those who hear it.
My vizualisation, the gong is the audience itself. "Imagine stepping into a space of serene anticipation. The atmosphere is charged with a gentle hum, like the murmur of an audience awaiting the magic to unfold. In the center of this ethereal theater stands a majestic gong, a symbol of collective energy and presence.
As you approach, each strike upon the gong resonates like the collective heartbeat of an audience entranced. The vibrations ripple through the air, weaving a silent dialogue between the gong and the souls it embodies. The gong becomes the audience itself, a harmonious congregation of energies, echoing in unity.
With every nuanced tone, the gong reveals the unspoken emotions of its invisible spectators. It whispers secrets shared in the language of vibrations, a silent applause that transcends the boundaries of the seen and the unseen.
Close your eyes, and let the gong be your audience. Feel the waves of connection, the unspoken appreciation, and the unity in the shared experience. In this magical moment, you are both the performer and the enraptured observer, intertwined in the dance of sound and spirit."
This visualization aims to evoke a sense of unity and shared experience, where the gong serves as a metaphorical audience, responding and resonating with the energy of the moment.
"Enter my culinary world", inspired by Nadeeka,
a wonderful Sri Lankan woman who accompanied our family in Dubai for several years. Her magic and love are reflected in the delicious recipes she prepared - simple yet profound in taste. Savor the culinary treasures infused with Nadeeka's influence and discover the love and passion that went into this meal."
Ayurvedisches Dhal à la Nadeeka
You should be able to find all the ingredients in an Asian store.
1 cup split yellow mung dal (lentils)
4 cups water
1 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 pinch of asafoetida (hing)
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon grated fresh ginger
1 cup chopped tomatoes
1 onion, chopped
Salt to taste
Fresh cilantro for garnish
Fresh lemon wedges (optional)
How to prepare my favorite Dhal
"Rinse the mung dal under cold water until the water runs clear. In a large pot, combine the washed lentils with water. Bring to a boil and then reduce the heat to simmer. Cook until the lentils are soft and fully cooked.
Prepare the Spice Mix: In a separate pan, heat ghee over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Allow them to splutter. Stir in turmeric powder, ground coriander, ground cumin, and grated ginger. Sauté the spices for a minute until fragrant.
Add the chopped onions and tomatoes to the spice mix and sauté for a few minutes until they begin to soften.
Add a pinch of salt to enhance the flavors.
Mix the ingredients well, adding about a quarter cup of water, and bring the mixture to a boil. Once the lentils are cooked, introduce coconut milk to the pot. Allow the combination to simmer, bringing out rich and aromatic flavors. Your dish is now ready to be enjoyed – a delightful fusion of mung beans and coconut milk, prepared with care and simplicity."