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!
Here’s a song which is used to wonderful effect in the film, Eena Meena Deeka. The video is wonderful, too!
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