The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Tamil	Salads, Dried beans	6	servings

INGREDIENTS

1	tb	Split mung dal
1	lg	European cucumber
1		Granny Smith apple
1		Green cayenne pepper; or two jalapeno chilies, seeded and minced
3/4	c	Fresh cilantro leaves; loosely packed
2	tb	Fresh lime juice
1/2	ts	Salt; or to taste
		* Tempering *
1	tb	Vegetable oil
1	ts	Black mustard seed
1	ts	Cumin seed
1	tb	Dried curry leaves; or substitute cilantro leaves

INSTRUCTIONS

KOSUMBARA
At the very bottom tip of India is a town called Kanyakumari. It is
in the state of Tamil Nadu and nearby Andra Pradesh. This salad,
called, kosumbara is a vegetable dish that comes in many guises, all
of them delicious. The distinguishing feature about the salad is the
use of black mustard seeds for flavor and split mung (moong) dal for
color and texture. In this version, the combination of crunchy apples
and cucumber is very refreshing alone or when served with a
"big-flavor curry" and rice.
1. Place the dal in a small bowl with 1 cup water and soak for 1 hour.
2. Cut the cucumber lengthwise into 4 or 6 wedges. discard the seeds,
then cut crosswise into 3/4 inch or 1/2 inch chunks. Place in a large
bowl. Core the apple, but do no peel, then cut into small chunks and
add to the cucumber. Add the chile. coriander, soaked dal, and lime
juice and toss to blend well.
3. Heat a small heavy skillet over medium heat. Add the oil and when
it is hot, toss in the remaining tempering ingredients. Give a quick
stir, then cover to prevent the mustard seeds from popping out. When
most of the seeds have popped, about 30 seconds, remove from the heat
and pour over the salad. Sprinkled on the salt and toss well. Served
in a shallow bowl.
Serves 6 as part of a rice-based meal.
MUNG DAL -- a strong golden yellow all over, this quick-cooking dal
is from mung beans that have been hulled and split. It turns slightly
duller yellow when cooked.
WHOLE MUNG are small, dull green and almost round beans. Also called
green gram. Whole beans need to be soaked overnight. When skinned and
split, they are yellow.
CURRY LEAVES originate in south India. Also called Kari Patta. Dark
green, fresh leaves are preferred and often grown in one's kitchen
window. They must be used within a few days of picking. Dried leaves
are available at most Indian markets and may be kept for weeks.
Cilantro may be substituted; or omit.
NOTES : SEDUCTIONS OF RICE is more than a cookbook and a guide to the
rice of the world. It's also a personal diary of the couple's travels
and adventures. 1998 Jeffrey Alford and Naomi Duguid (Artisan:
1579651135)
Recipe by: SEDUCTIONS OF RICE by Jeffrey Alford & Naomi Duguid 1998
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on
Jan 04, 1999, converted by MM_Buster v2.0l.

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