Dal Bhat for Dinner

Do you love Nepali, Bengali or Indian food but are intimidated by the idea of making it yourself? Do you need more vegetarian options to spice up the dinner routine? Perhaps you have a dal recipe in your rotation but want to learn variations, enhance your flavors, or work with the ingredients you currently have on hand. I first discovered the nourishing simplicity of Dal Bhat Tarkari while studying in Nepal during college. Since then, it has been a staple of my weekday cooking routine.

This class will teach you the fundamentals of working with legumes and split pulses, sourcing and utilizing vibrant Indian spices, developing layers of flavor and perfecting a "tadka". And what is dal without rice? You will also learn how to make perfectly fluffy and fragrant basmati rice.

Menu:

• A big Pot of Vegetarian Dal
• Spiced Basmati Rice
• Cumin Roasted Cauliflower

No special tools, equipment or ingredients needed (see below). 

Minimal Prep required. 

The recipes in this class are vegetarian and gluten free and can be made vegan with simple substitutions. 

Your entire household can join.

All ages welcome and encouraged.

What You Need:

• long grain rice, such as basmati
• legumes such as yellow split peas, yellow dal, red dal, brown lentils, mung beans, or chickpeas
• ghee, olive oil, canola oil or coconut oil
• salt
• aromatics such as onion, ginger, and garlic
• vegetables, like carrots, tomatoes, celery, peas, optional
• spices, whole and/or ground such as cumin, coriander, red chili peppers, mustard, turmeric, nigella/onion seeds, fenugreek, black pepper, cloves, cardamom, cinnamon, or curry blends
• cutting board
• knife
• sauté pan
• large pot
• medium pot 
• strainer