Home Garden Swiss Chard and Zucchini Dal

Dal ('dhaal') in India stands not just for the dry split pulses/grams but also for the dishes cooked using these pulses. Moong dal ("mung beans" in Asian stores) cooked with spices and veggies is a favorite accompaniment to rotis and rice.

The first home garden zucchini was ready to be harvested one weekend.

Home-garden rainbow Swiss chard leaves were crisp and sprightly as well.

The two naturally came together to make an amazingly simple yet satisfyingly sumptuous dal.


Ingredients
1 cup dry moong dal
1 medium zucchini, cut into bite-sized chunks
10-12 rainbow chard leaves, stem included, chopped
½ tsp turmeric powder
1 medium yellow onion, diced finely
1 Tbsp freshly grated ginger
1 jalapeño, diced
1 Tbsp curry powder
salt to taste
1 lime
1 Tbsp ghee (or coconut oil)
cilantro and scallions for garnish

Preparation

1. Pressure cook the moong dal to mush; if pressure cooker is not handy, cook in a saucepan till moong dal is soft and squishy
2. Heat oil in a pan, add the onions, ginger, jalapeño, turmeric powder and a pinch of salt, sauté
3. Add the zucchini and chard and sauté some more till zucchini is cooked 
4. Stir in the cooked mush dal, taste and adjust flavors, cover and simmer adding a splash of water as needed 
5. Off heat, squeeze the juice of half a lime, stir well, taste and add more lime juice as needed

Kohlrabi Greens with Home-garden Chard Coconut Cumin Kalonji Mung Bean Koottu

The kohlrabi greens along with fleshy, juicy kohlrabi bulbs came together with some home garden chard and mung beans for this simple koottu with cumin, Nigella sativa seeds, coconut and chilies as the primary flavoring.

Although it looks pretty involved with a lot of ingredients, it is actually a very simple, earthy dish. As always, flavors and spices can be adjusted to taste. Since the greens and kohlrabi are fairly bland, the layering of flavors helps develop this dish. The starter flavor of garlic, chilies and mint brings an appetizing aroma, and the finish with the flavoring coconut+cumin+nigella paste rounds out the dish.


Ingredients
1 kohlrabi plus a small bunch of kohlrabi greens with stems
6 to 8 large chard leaves with stems
1 medium vine tomato, diced
½ cup split yellow mung beans
1 tsp turmeric powder
1 Tablespoon coconut oil

1 whole lemon
salt to taste

Flavoring Paste:
1 Tablespoon Nigella sativa (aka kalonji) seeds
1 Tablespoon cumin seeds
4 Tablespoons dry grated coconut

Starter flavor to be crushed in mortar/pestle:
3 green chilies
12 mint leaves
3 garlic cloves

Tempering:
1 teaspoon coconut oil
½ teaspoon urad dal
½ teaspoon mustard seeds

Preparation

1. Heat the oil in a pan, add the Starter flavors crushed, a pinch of salt and turmeric, and saute till aromatic
2. Add the mung beans, 4 cups of water, chopped kohlrabi, tomatoes plus the greens
3. Sprinkle salt, stir well, cover and simmer till kohlrabi and mung beans are cooked
4. Meanwhile, combine the Flavoring Paste ingredients and grind into a fine powdery mixture
5. Optional Tempering: heat the oil in a small pan, add the urad dal, when it turns golden brown, add the mustard seeds, when mustard seeds pop remove from heat
6. When kohlrabi and mung beans are cooked, stir in the Flavoring paste, stir in freshly squeezed lemon juice, top with tempering, and serve warm with basmati rice or naan

Ridge Gourd and Lentil Soup

Ridge gourd was one of my least favorites when I was growing up. But, over the last few years, since it is available at the local Asian stores, I've come to rediscover and enjoy this strange vegetable.

Ridge gourd is usually spongy inside with not much flesh/meat, so, I use 2 or 3 large ones to make a reasonable quantity of this dish that showcases the vegetable. Much like chayote squash or opo squash and some of the summer squashes, ridge gourd doesn't have much of its own strong personality/flavor. It turns translucent when cooked even though it starts out spongy and white.





The best part about ridge gourd for me is its peel, its ridged almost thorny skin: I use it for making Ridge Gourd Peel Chutney (Peerkangai Tholi Thogayal), which is a family favorite - goes well with dosai, roti and even rice.


Ingredients:
1-2 long tender ridge gourd
1-2 medium tomatoes, diced
1 medium yellow onion, diced
2 cups cooked, mushy Toor (Tuvar) Dal
1 Tbsp canola oil
2 Tbsp Madras Curry Powder
1 tsp turmeric powder
1 Tbsp brown sugar
2 Tbsp lemon juice
1 Tbsp fresh grated ginger
4-6 cloves of garlic (optional)gin
salt to taste
water as needed
some curry leaves, cilantro, spring onions for garnish

Preparation:

1. Skin the ridge gourd and save the skin for Ridge Gourd Peel Chutney; dice the ridge gourd, set aside
2. heat oil in a pan, add the onions, ginger, a pinch of salt, turmeric and sauté till onions turn translucent
3. add the tomatoes, spices, brown sugar, ridge gourd, cooked toor dal, a cup of water (adjust as needed)
4. cover and allow to cook till ridge gourd is done - usually doesn't take very long, it cooks up fast
5. adjust salt to taste; increase water for a runny soup (I prefer thick stew that can be scooped up in the spoon)
6. garnish with curry leaves and serve warm as-is or with rice or indian flat breads

Home-garden Radish Tops Dal

We harvested the white radishes from our garden. I didn't have the heart to throw away the radish tops/greens, so, decided to make a soupy dal out of it.

These are fairly bitter greens, so, adjust flavors to taste - I added lemon juice and brown sugar to balance and round out the bitterness, and some tomatoes. Plus, Ras al Hanout was handy, so, I added a generous amount of it to give this dal a unique flavor.

The dal recipe is not very different from my Kohlrabi dal recipe, except, I was low on moong dal, so, I used just a cup of dal for about 6 cups of chopped radish greens.

Plantain Squash Koottu

Green Plantain, with its potato-like meaty starchy texture, along with watery squash like opo squash or chayote squash is an interesting combination for me.

This koottu is like most other koottus I make usually, only, I used a combination of toor dal and chana dal in this one. Toor dal cooked well and mashed gives some body and the chana dal cooked just enough gives the nutty texture in every bite.

Serve with rice or roti, or enjoy it as-is - a nutritious bowlful to counter the cold winter blues :)

Koottu ingredients that I usually use are pictured here:

grated coconut
urad dal
par-boiled rice (optional)
dry red chilies
cumin seeds

Dry roast them and grind them with just enough water to form a smooth paste, and add to the dals and veggies that make up the koottu.

Ingredients:
Koottu paste
1 plaintain
1 chayote squash
1-2 Tbsp canola oil
2 Tbsp fresh grated ginger
1 tsp turmeric powder (optional)
salt to taste
curry leaves or cilantro, slit green chilies - for garnish

Tempering: 1 Tbsp canola oil, 1 tsp urad dal, 1 tsp mustard seeds
Preparation:

1. Dry roast and grind the koottu ingredients, keep handy
2. Dice the plantain and chayote squash (peel them first, of course) to bite size chunks
3. Cook the toor dal in a pressure cooker or saucepan till mushy, mush it a bit and keep handy
4. Heat the oil in a pan and add the turmeric powder, sauté a bit, then add the vegetables and chana dal, some salt and just enough water, allow to cook
5. add the koottu paste and fresh grated ginger, simmer for a few minutes more till flavors meld
6. Tempering: heat oil in a small pan, when it shimmers, add the urad dal, when it turns golden brown add the mustard seeds, and when they pop, turn off heat and add the tempering to the finished dal; stir well before serving
7. Garnish with curry leaves or cilantro and slit green chilies

dal and cream of wheat porridge (kichadi)

This humble kichadi/porridge of sorts is one of my comfort foods. It is easy to make, is wholesome, and can be enhanced with flavors and veggies and even meat if desired.

I like to add ginger and garlic to simple foods not only to enhance flavor but to take advantage of the health benefits of ginger and garlic.

A hot bowl of this kichadi/porridge is a wonderful winter night meal.

In its plain and mild form, this was one of Ana's favorite foods as an infant when her digestive system was getting stable and she started relishing solids that are still mushy but have some discernible texture and flavor.

Ingredients
¼ cup split yellow moong dal
2 cups cream of wheat OR cream of rice
salt to taste
1 Tbsp ghee or canola oil
2 cups vegetable or chicken stock/broth
2-4 cups water (depending on how runny you would like the porridge)
¼ cup finely minced onions
2 Tbsp freshly grated ginger
1 garlic clove minced finely (optional)
favorite veggies - peas, carrots, cabbage, green beans

Preparation

1. heat the water in a pot and add the moong dal and allow it to cook partially
2. add the rest of the ingredients, adjust water, turn heat to low, cover and let it simmer till flavors meld and it acquires the gooey porridge consistency
3. stir on and off, adjust water to desired consistency

Kohlrabi dal

Kohlrabi gets used about 6-8 times a year in my kitchen, when I feel the urge to have some, which is rare... My mom used to make sambar, koottu, even a dry poduthuval with it when I was little.

The name comes from the German Kohl ("cabbage") plus Rabi ("turnip"), because the swollen stem resembles the latter. Kohlrabi has been created by artificial selection for lateral meristem growth; its origin in nature is the same as that of cabbage, broccoli, cauliflower, and brussels sprouts: They are all bred from, and are the same species as, the wild cabbage plant (Brassica oleracea).
-- Wikipedia (http://en.wikipedia.org/wiki/Kohlrabi)

There are quite a few ways to cook it - I've tried them in soups with turnips and parsnips and other winter vegetables, grated and added to parathas (just like stuffed mooli paratha), steamed, sautéed and so on. I happen to like them best in sambar and dal.

They don't have a strong flavor of their own, but, just like cabbage or broccoli, they do have a subtle smell and taste that takes well to other spices and flavorings.

Dal ('dhaal') is a staple Indian dish made with lentils or grams. It is usually mild, served as a side with rice or Indian flatbreads like roti/naan/paratha. My preferred gram for making dal dishes is yellow skinned and split moong beans. They cook up fast and have a full-bodied flavor, plus are quite nutritious.

This kohlrabi dal can be served as a soup - simply adjust water to get desired soup consistency. Also, any other herbs handy can be added - like fresh fennel leaves, or even mint.

This Kohlrabi Dal recipe goes out to Kalyn's Weekend Herb Blogging, hosted this week by the gracious and resourceful Kalyn herself.

Ingredients
1-2 medium kohlrabi
1½ cups yellow split moong dal
1 medium onion, diced
2-3 Serrano chilies, chopped finely
4-5 cloves of garlic, crushed
1 Tbsp fresh grated ginger
water as needed
salt to taste
1 tsp canola oil
some cilantro for garnish (optional)

Tempering: 1 tsp canola oil, 4-5 curry leaves (optional), 1 tsp urad dal, 1 tsp mustard seeds

Preparation

1. skin and chop the kohlrabi to bite-size chunks
2. heat 1 tsp canola oil in a pan, add the onions, ginger and garlic and sauté a bit till onion turns translucent
3. add the chilies, kohlrabi and dry moong dal, about 3 cups of water, some salt, cover and simmer on medium low heat till kohrabi and moong dal are cooked through
4. Tempering: heat oil in a pan, when it shimmers, add the urad dal, when it turns golden brown, add the mustard seeds, and when thye pop, add the curry leaves and remove from heat
5. Garnish the dal with the tempering; stir well before serving

Dalma: Oriya Cuisine

The only Oriyan dish I learnt to make (and that too am not sure is very authentic) is this Dalma. What attracted me to this dish was its simplicity, nutritive value, but most of all the combination of spices.

The spices here are standard in most Indian kitchen, but, the combination was new to me - I had never combined cumin and fennel until I saw it in this dish.

And, after making this a few times over the years, I started dry roasting the Pancha Phoron spices (Cumin, Mustard, Fennel, Fenugreek, Nigella sativa) in larger batches and grinding them to fine powder and using them to spice many dals and curries and even use as rub on chicken and turkey.

Also, instead of just regular cumin seeds, I use a mix of cumin and black cumin (kala jeera/ shahi jeera) seeds which is a good carminative, and complements the dals well - as dals do tend to cause gas if one is not used to it:-)

The recommended ratio of pancha phoron as tempering and garnish is 4:4:2:2:1. But to make the spice powder, I use equal measures of cumin (jeera), black cumin (kala jeera), mustard (brown or black) and fennel(saunf), half a measure of nigella (kalonji) seeds, quarter measure of fenugreek (methi) seeds, and leave out the chilli seeds as I can add chilli powder and adjust to taste as desired when cooking...

Ingredients
1 cup each of diced green plantain, pumpkin or squash, potatoes
1 cup toor dal
½ cup chana dal
2 Tbsp grated ginger
1 Tbsp minced garlic
1 Tbsp brown sugar (optional)
½ tsp turmeric powder
1 tsp dry roasted and ground ground cumin seeds (i use a combination of black cumin + regular cumin seeds)
Tempering: 1 Tbsp canola oil (or ghee), 2 Tbsp Pancha Phoron spices

Preparation

Cook the dal in a saucepan; meanwhile, also cook the vegetables in another saucepan with a pinch of salt

When the dal and vegetables are mostly cooked, combine them and add the spices - turmeric, ginger, garlic, brown sugar and adjust salt to taste and let it simmer gently

Tempering: In a small pan, heat the oil and add the Pancha Phoron spices, allow the mustard seeds to pop and the rest of the ingredients to crackle and brown, but not burn

Add the tempering to the dal, sprinkle the dry roasted cumin powder and serve warm with hot rice and ghee. (It is probably wonderful with hot rotis as well...)

And this is my post for the RCI: Regional Cuisine of India event started by Lakshmi at Veggie Cuisine, with RCI:Orissa hosted this month by Swapna at Swad

snake gourd and brown lentils

Snake gourd (Trichosanthes cucumerina) intrigued me as a child - its shape and color, its soft spongy core, its hollow inside, its resemblance to bitter gourd... the only other vegetable that intrigued me equally when I was growing up was the Moringa (aka drumstick, murungakai).

My mom usually made koottu, molagoottal, or poduthuval out of snake gourd. It struck me as bland and tasteless, almost watery. And if not picked tender and cooked right away, they tend to become woody/chewy and rather unpalatable. The seeds and pulp inside are bitter. And, many a times, the flesh also happens to be bitter.

If buying fresh snake gourd, I usually try to taste a tiny bit before cooking and serving. They are also available frozen. So far, the frozen ones have turned out better tasting than the fresh ones I have used. Possibly because they are picked tender and frozen right away whereas the fresh ones travel a long way to reach my local produce market...

My preferred way to cook snake gourd so far has been to sauté it with some salt and turmeric powder, add some tempering and some grated coconut, and serve it light and simple with some rice and rasam or sambar. Every once in a while, I like to throw in some lentils to up the nutritional value, as in this recipe.

Ingredients
1 pkt frozen, sliced snake gourd
1 cup brown lentils, soaked overnight
¼ cup grated coconut
1-2 green chilies
½ tsp turmeric powder
1 tsp Madras curry powder
salt to taste
Tempering: 1 Tbsp canola oil, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tsp urad dal, 3-4 curry leaves

Preparation

cook the brown lentils till soft and tender but not mushy

coarsely blend the coconut and green chilies and keep handy

tempering: heat oil in a pan, when shimmering add the urad dal, when it turns golden brown, add the mustard seeds and when they pop add the cumin seeds and curry leaves, then add the turmeric powder and curry powder, stir a little to let the spices bloom

add the frozen snake gourd, cooked brown lentils, salt to taste, sauté a bit, cover and let the snake gourd cook till tender but not mushy; stir in the coconut-green-chili mixture

This Snake Gourd & Brown Lentils is my 'S' dish for lovely Nupur's A to Z of Indian Vegetables event.

Heart of palm Molagoottal

Molagoottal (milagu kootal, milagoottal) is a south indian dish which my mom usually makes with bland vegetables like chayote squash or cabbage or spinach.It is pretty mild, with just a few dry red chilies bringing in some heat. Typically it is accompanied by a sweet-and-sour dish called Pachadi, usually made with pumpkin or eggplant or okra.

Vaazha Thandu is a specialty item (not sure if it classifies as a "vegetable") - a thing i haven't had in decades - roughly translates to "banana plant stem": That is really what it is :-)

After peeling away the outer fibrous layers, the inner part of the stem - the "cylindrical core" is softer and has a wonderful texture when cooked into koottu or even milagoottal or pachadi.

The main objection my mom has to making this often is the labor involved in "cleaning" it up for consumption - removing the fibers and chopping them finely.

I was craving for some vaazha thandu, but, i haven't been able to find any around here. So, i decided to try Heart of Palm, as a substitute:

When harvesting the cultivated young palm, the tree is cut down and the bark is removed leaving layers of white fibers around a center core. During processing the fibers are removed leaving the center core or heart of palm. The center core is attached to a slightly more fibrous cylindrical base with a larger diameter. The entire cylindrical center core and the attached base are edible. The center core is considered more of a delicacy because of its lower fiber content.

I found some heart of palm at the asian supermarket nearby. It comes canned, usually in water, with some citric acid for preserving. I was curious about how good a substitute it will be for vaazha thandu, and decided to find out.

Molagoottal is a simple dish with a spice paste using coconut, and some cooked toor (tuvar, split red gram/lentil) dal and a suitable vegetable. I get excited about fusion cooking and experimenting, so, instead of traditional dry red chilies, I decided to use ancho-pasilla dry red chilies - just soaked them in some hot water to reconstitute them a little before making the paste.

Ingredients:
1 can heart of palm, drained, diced
1 cup cooked toor dal (split red gram/lentil), mashed
water as needed
salt to taste
2 Tbsp canola oil

for the molagoottal paste:
½ cup dry grated coconut
1-2 ancho pasilla chilies, reconstituted in hot water
2 Tbsp urad dal
1 Tbsp par-boiled rice (or jasmine rice)
1 Tbsp cumin seeds

tempering: ½ tsp mustard seeds, 1-2 curry leaves, chopped, ¼ tsp asafoetida powder, 1 tsp canola oil

Preparation

heat 1 tsp oil in a pan, add urad dal, rice and cumin seeds and toast till urad dal is fragrant and light brown; remove from heat; allow to cool; combine with the rest of the molagoottal paste ingredients and grind to a fine paste

heat 1 Tbsp oil in a pan, add the heart of palm and sauté a bit; then add the molagoottal paste, cooked toor dal, some salt, some water, and let it simmer gently on medium low heat till the flavors have come together, stir on and off

meanwhile, get the tempering ready:in a separate pan, heat the oil, add the mustard seeds, when it pops, add the curry leaves and asafoetida and turn off heat

when molagoottal is ready, garnish with the tempering, serve warm with rice

optionally, serve with smoked eggplant pachadi

Heart of Palm is fairly new to me and this is the first time I am using it in this sort of experimental fusion cooking, instead of in tried-tested recipes. It is clearly not the same as vaazha thandu, but, it is quite interesting in this recipe nonetheless. Will I use it again? Of course! I am already searching for some Costa Rican recipes to use it in...

And, the ancho-pasilla chilies gave a beautiful smoky flavor, plus a rich deep color to the molagoottal. Not the traditional molagoottal my mom makes, but, I am sure she will like it nonetheless when i make it for her next time :-)

Nupur at OneHotStove is hosting an A to Z Indian vegetables event, which is pretty exciting and this is my experiment with 'H' for this week :-)

chayote squash koottu

Chayote squash is generally bland and watery and doesn't seem to have much of a strong flavor of its own. So, to me, it is ideal for using in several different dishes combined with different spices. I like its texture when cooked.

I grew up calling it chou-chou and loved the various dishes my mom made with it - like chou-chou more-kozhambu(aka more-kali), more-koottaan, chou-chou koottu, even chou-chou sambar.

The koottu recipe here is adapted from one of my favorite cook books for south indian foods: Dakshin by Chandra Padmanaban. This book is a gift from my husband and I treasure it because when the recipes are followed closely, they come out pretty tasty - sort of like how my mom makes them.



Koottu, to me, sort of refers to the gravy in the dish which is made with specific ingredients: if it has lentils and certain ingredients which i list below, then it is a Koottu :-) The vegetable in the koottu can be substituted for other seasonal vegetables - for instance, chayote squash in this recipe can be substituted with say, ridge gourd or ash gourd or yam or snake gourd and still have a delicious koottu.

Ingredients
for the spice paste:
2/3 cup dry(or fresh) grated coconut
7-8 dry red chilies (less, if you prefer)
1 Tbsp urad dal
1 Tbsp cumin seeds
2 Tbsp par-boiled rice (puzhungal arisi)

2 cups cooked toor dal
3-4 cups diced chayote squash (or any other vegetable in season)
1 tsp turmeric powder
1 tsp brown sugar (optional)
salt to taste
2 Tbsp canola oil
some water
6-8 curry leaves*

tempering:
1 tsp urad dal
1 tsp chana dal
1 tsp mustard seeds

Preparation

1. dry roast the spice paste ingredients and when cool enough to handle grind them to a fine paste with just a tad bit of water to get them all together; set aside
2. heat oil in a pan, add the tempering: chana dal first, when it turns golden brown, urad dal and when it is golden brown, add mustard seeds; keep a screen lid handy as mustard seeds will try to jump out of the pan
   
3. when mustard seeds splutter and die down, add the diced chayote squash, turmeric powder, curry leaves, some salt and some water; cover and let the chayote squash cook till soft
4. add the spice paste from step 1, and the cooked toor dal, brown sugar; stir well and let it simmer for about 5-8 mins till the flavors meld; add a little water if the gravy seems too thick; adjust salt to taste
   
5. off heat garnish with curry leaves; serve warm with rice or roti or naan.

* Curry Leaves are sort of special and I love to incorporate them into my cooking. When I was growing up in India, I noticed many of my friends and family sort of pick it out of their food and throw it away. What a waste. I have not found any substitute for the wonderful flavor they impart, and they are certainly not equivalent to bay leaves. Curry leaf chutney or thohayal is one of my favorite ways of getting all its goodness.

Green Tomato Dal (Koottu)

With the cold setting in, our vegetable garden is withering, so, we had to harvest all the green tomatoes. I have not found green tomatoes sold in stores (tomatillos aplenty, of course), but, maybe I haven't been looking in the right stores...

"Dal" (dhaal) in general is a wonderful side or main dish, served with rotis or rice, or eaten as a soup by itself. Dal dishes can be made with either moong dal or toor dal, although moong is my favorite. I love the versatility and heartiness of moong dal.

"Koottu" is a south indian term referring to a certain style of making sides - while this recipe is strictly not a traditional koottu, I use the terms dal and koottu interchangeably as my method of preparation of each sort of overlap.

Instead of green tomato, any suitable vegetable can be used to make this koottu/dal: i like opo squash, chayote squash, red ripe tomatoes, ash gourd, bottle gourd, ridge gourd, or even tomatillos as alternatives.


Ingredients
2 cups dry split yellow moong dal (not the whole green moong)
2-3 medium green tomatoes,cut into chunks
1 medium yellow onion,diced
3-4 green chilies, finely chopped
2 Tbsp fresh grated ginger
1 Tbsp chopped fresh mint leaves

2 Tbsp cilantro/coriander leaves for garnish
2 Tbsp fresh or bottled lemon juice
3 Tbsp grated coconut (dry or fresh)*

1 tsp turmeric powder
1/4 tsp asafoetida powder (optional)
2 Tbsp oil
salt to taste
water as needed

for tempering
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp split (dehusked) urad dal - optional
*can be omitted without seriously compromising the outcome

Preparation

1. pressure cook the moong dal, or just boil 6 cups of water and add the moong dal and let it cook till it gets mushy; set aside
2. heat oil in cooking pot, when oil starts shimmering, add the tempering - urad dal first, and when it starts turning light brown, add the mustard seeds, then cumin seeds; mustard seeds will spatter, keep a screen lid handy and cover the pot, turn the heat down if needed so as not to burn the tempering
3. when spattering dies down, add the chilies, ginger and onions, a little salt, turmeric, asafoetida and sautee; the smell of ginger and onion sauteeing after the tempering is very appetizing
4. then add the green tomato chunks, a little water, cover and let it cook till green tomatoes are a little soft
5. add the cooked moong dal, coconut, more water if it is too thick or dry, adjust salt to taste and cover and simmer till green tomatoes are well done, but not mushy, and the dal has the consistency of a thick soup
6. off heat stir in lemon juice and garnish with cilantro leaves
7. serve warm with basmati rice, or roti, assorted indian achar (pickle) or pappadam
8. alternately, cook the dal with more water so it has a hearty soup consistency and just have it as a soup - makes a great filling, healthy dinner on cold winter nights