Learn how to make four different and delicious regional Indian dals, plus a lentil chutney. You’ll get to work with spices common in Indian cuisine such as asafoetida, Kashmiri chilli powder, curry leaves and mustard seeds, and learn the technique all Indian cooks use to amp up the taste of dal: briefly frying spices in hot coconut oil or ghee to make a tarka.
You will also learn why it is important to soak and sprout lentils, and how to use bone broth to make Indian dals even more nutrient-dense. You will get to sample a few lentil-based snacks from India and take home the recipes and the dals made in class.
Dal is the common term for the whole family of dried beans, peas and lentils used in Indian cooking. An inexpensive source of protein rich in fiber, folate and vitamin B1, nutrient-rich dals are game-changers for both human and environmental health since growing them requires no irrigation or chemical fertilizers and is restorative for the soil. Dals are an essential part of every Indian's food world. Eating dal is never boring because each has its own taste and texture and can be combined with different spices and vegetables for endless variety.
You will get to sample a few lentil-based snacks from India along with the dals made in class and take the recipes home.
Pankaj Kumar is a bread baker and cook from India, living in Oakland, California. He grew up in a family of Ayurvedic healers, in a culture that believed that food is sacred, a blessing and a gift, and that the simple acts of cutting, chopping and stirring are graces that can bring one peace and calm. Pankaj has pursued his passion for baking, cooking and serving good food in the kitchens of Cheese Board Pizza and Three Stone Hearth in Berkeley and at Arizmendi Bakery in San Francisco. In a previous life, he worked as an MIT–trained urban planner and environmental consultant. www.pankajcooks.com
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