This was an interesting dish to cook as it used ingredients that I don't normally have in the pantry, such as toovar dal and curry leaves. The spices were roasted whole and then ground to a powder making the dish taste peppery and somewhat smokey. Sambar can be served with basmati rice, or a flatbread such as a dosa.
I made another dish from Mangoes and Curry Leaves - Mountain Dal. It uses mung dal, which is yellow and close to a split pea in texture. It's not a photogenic dish. Mine looked like the photo in the book except I don't have beautiful pottery to showcase it in.
Our last lentil dish is Fusili with Lentil Sauce from Vegan Italiano. The book doesn't state which kind of lentil, so I used brown. It seemed the most Italian to me. I omitted the rosemary because rosemary doesn't soften for me, ever. I don't like pine needles in my food. This dish was super fantastic, not a lot of trouble to make and is a lentil dish attractive enough to photograph, and even serve to guests. Princess liked it, I think because the lentils were hiding amongst the fusili, or "grubs" as she called them.
4 comments:
These both look amazing! I'm back bloggin' btw
http://harmonia.bloggoing.com
Happy Weekend!
Yummy, they both look delicious, especially the Shallot Sambar.
I had that same problem with rosemary. Then I decided one day to whiz it all up to a fine powder in my magic bullet (you could use a clean coffee or spice grinder as well - or maybe a blender?). Works great!!!! Same great taste but no twigs.
Lentils are gentle, aren't they? Grubs? Ew. ;) I like rotini much better!
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