I could let the dal cook and not give it a look,
Let it stick to the base of the pot.
Then skim off the top, throw the burned part out,
And not worry about the waste, if what’s left suits my taste.
But the bottom of the pot holds the flavour,
That makes the dal taste divine.
And looking away is more labour,
Because scrubbing away the burn takes time.
Sometimes we have to stir the pot a little to let the flavours merge,
Taking care that the bottom doesn’t burn.
Stirring while it bubbles even though we might get splattered.
Cos all parts make the whole and every small bit does matter.
Cos the bottom of the pot holds the flavour,
That makes the dal taste divine.
Because looking away is more labour,
And scrubbing away the burn takes time.
‘Dal’ is a gravy made with split pulses.
