Spinach Daal Tofu bites
Daal Palak on top of panfried tofu
A week ago or so I had lunch at Jay’s Indian Restaurant in Basel, I chose the Vegetarian lunch menu as I didn’t feel like eating meat that day. I really like their Kombi-Teller (Combi plate) idea of which the basmati rice, poppadoms, raitha (yogurt dip) is assembled together with the main dishes you have chosen.
The daal I had from Jay’s inspired me to try to make one myself. I don’t normally like lentils because of the texture but somehow the one at Jay’s got a very smooth texture. I had a pack of green lentils sitting in the cupboad for a long time and have been hoping to use it up. So I searched in the internet and most of them do not recommend it to cook too long as it would become mushy and none of them I saw was like Jay’s. When I was cooking, I was thinking that the daal would not be smooth no matter if you cook it longer. So I guess maybe he has blended it with a mixer, and so I did and like the results that become a smooth puree. So the trick is the extra step of BLENDING : ) From now on, I think I will eat lentils more often as lentils are very nutritious and low in calories, low in fat, no cholesterol, rich sources of protein, folic acid, dietary fibre, vitamins B & C…and high concentration of antioxidants. Great to learn lentils is a great fitness food.
A small pack of lentils ended into several portions and I read that they freeze well, so I kept some to eat for tonight and kept the remaining in portions in the freezer.
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