I adapted this recipe from 1,000 Indian Recipes by Neelam Batra. I have written about this book in the past and often find myself pulling it off the shelf when I am not quite sure what to make for dinner. Though not strictly vegetarian, those who don't eat meat will be sure to find lots of dishes to please their palates and vegans won't be disappointed either. How could you be when you have so many recipes included between the covers?
The book features tried and true recipes from various regions of India including not only main dishes, but spice blends, sides (including rice dishes and vegetable dishes), chutneys and pickles, appetizers and snacks, salads, breads, desserts and beverages. This is one book you will not want to be without, whether you are a seasoned Indian cook or just learning about the unique and varied dishes that originate from and are inspired by Indian cuisine. The suggested menu selections, introductions to the recipes, description of kitchen basics and glossary are very helpful and informative.
I am sending this off to Rosh who is hosting a Gimme Green event celebrating the goodness of greens.
|Urad Dal with Toor Dal and Spinach and Parsley|
|Recipe by Lisa Turner|
Adapted from 1,000 Indian Recipes
Published on March 6, 2012
A simple, creamy and spicy Indian dal curry great for serving as a light dinner with rice or naan bread
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More Indian split bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Urad Dal with Tomatoes, Spices and Coconut
Urad Dal with Fresh Fenugreek
Spicy Vegetable Korma with Chana Dal in a Cashew Coconut Tomato Sauce
On the top of the reading stack: "The Law" by Frédéric Bastiat
Audio Accompaniment: Kasper Bjørke