The foundation of many Indian recipes begins with lentils (dal). This grain is an essential source of inexpensive protein throughout the country for people on a vegetarian diet. They are relatively easy to prepare and they absorb many other flavors which makes them incredibly versatile and useful even in non-vegetarian dishes. Indian food served in restaurants can sometimes be thick and heavy, but in this class, Palak’s Indian Kitchen: The Indian Lentil, chef Palak Patel will introduce you to light and fresh tasting recipes with lots of spices and aromatics. Using organic and sustainably produced ingredients, you’ll see a number of uses for this amazing grain in dishes can be used as a sides or main courses. The beauty of these dishes lies in the simplicity of creating them, contrasted by the complexity of the flavor. Vegetarians and meat eaters alike will walk away from this class with the benefits of knowing how to make hearty nutritious dishes using this amazing ingredient.
Recipes: Curried Yellow Lentils and Sweet Potato Soup; Warm Lentil Salad with Coconut and Tomato; Spiced Lentils with Chicken
Class Type: Series: Palak’s Indian Kitchen
Class Notes: Learn to prepare lentils with all the complex flavors and tastes of great Indian cuisine.
Chef Palak Patel moved to NY from San Francisco where she served as personal chef to the well to do crowd of the Silicon Valley. She competed on the Sears Chef Challenge, one of only 12 chefs selected to compete in a national cooking competition for charity and featured on CBS series about outsourcing your life. As a teenager, she learned everything she could from her mother about traditional Indian cuisine. Palak’s main goal is to integrate fresh produce and flavors of Indian cooking with French techniques. Palak is currently enrolled in the French Culinary Institute, a premier member of United States Personal Chef Association (USPCA), Women Chef Restaurateurs and Slow Food USA. Contact Palak