Red lentils, you say? Why is it green? Why? It’s a funny thing about red lentils. They’re such a pretty salmon color before you cook them, but they turn yellowish after. Still pretty, though, I think! And this is green because it has zucchini and spinach and cilantro. I like to make a red lentil dal that you cook for a very long time, until it separates into cooked lentils, and a delicate, flavorful broth. This isn’t like that! It’s more substantial and thick. It reminded me of oatmeal, a bit, as I was making it. The ground cashews add a sweet nutty creaminess that I find quite pleasant. This would be nice with basmati rice and naan or paratha, but we ate it with grit cakes, which was very good, too!
Today’s Special was about learning to cook (and live) with your head, your heart, and your belly. It had many inspiring scenes in the kitchen. Including one in which the characters mix a masala, or spice mix. I’ve said it before, I love this idea! I wasn’t thinking very clearly about the spices I put in here, but I like the mix I came up with. Mustard seed, sesame seed, a touch of cumin, coriander and cardamom. Lordy, I love the very names of spices!We saw a movie last night that was such a good surprise. I didn’t know anything about it beforehand. Guess what? Madhur Jaffrey was in it! She was amazing! And Aasif Mandvi was in it, too. He wrote it! He was wonderful, too. The movie,