Lentil Soup with Coriander, Cumin and Peanuts Recipe
The flavors of Gujarati cuisine made a strong impression on me during my first visit. Until I started exploring the Western region of India, which consists of the states of Gujarat, Goa and Maharashtra, I had no idea what to expect. I suspected that the flavors would be very different from the Northern Indian fare one commonly finds in restaurants abroad, but I was unprepared for the diversity of tastes I was to encounter. It all started with a simple dish of dal, lentil soup, which is commonly served with rice towards the end of the meal. It looked unassuming—pale orange with green flecks of cilantro and black mustard seeds, but its sweet and tart flavors, with a delicate touch of toasted coriander and cumin, won me over immediately. It was simple, and yet elegant and memorable.
Mark in Cooking by the Nose: I like to cook anything but I enjoy creating candy. I use smell and sight and hearing to produce my little marvels. There I think that because of this, I’m… May 7, 2021 at 2:17am