Indian Feast – Part 2

Training: Upper body weights / Elliptical 30mins

So yesterday I shared with you the first two dishes served at our Indian Feast.

Paneer with mushrooms and peas.

 

And a refreshing tomato, cucumber and onion salad.

But the real star of the show – actually came care of a free magazine I picked up at our local health food shop.

Lentil Potato Dahl with Cashew Almond Sauce.

I doubled the recipe, and it ended up being quite the generous dish. So much so that Mr BBB and I had leftovers for 2 nights afterwards.

That’s a lot of dahl.

Like so many wonderful Indian dishes, the magic came with time.

Once the ingredients were measured, into a pot they went, then it was all a matter of  time.

Time to simmer.

And time to let the flavours develop. And, as is often the case with dishes like these – it was even better over the next few days.

Finished with a nutty yoghurt sauce..

Almonds, cashews, yoghurt and cayenne pepper.

Blended, then stirred through the dahl…

Topped with a generous amount of fresh parsley and coriander, and a sprinkle of flaked almonds.

The result?

A spicy, hearty and fragrant vegetarian dish.

Packed with flavour and nutrition,

 

And a perfect addition to our Indian Feast!

But, of course, our feast did not stop there. For what feast would be complete without a little sweet treat to end the meal? Particularly one that involves oranges and almonds….

Part 3 to follow….

What about you? Do you have a favourite Indian dish?

Happy Baking :)