My culinary exploration of the common pulse begins with Shallot Sambar from Mangoes and Curry Leaves.
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.