Training: Upper body weights / Elliptical 30mins
So yesterday I shared with you the first two dishes served at our Indian Feast.
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.
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 :)