If you are looking for curry in a hurry, then you simply must pick up a copy of 660 Curries by Raghavan Iyer. The elegance and sophistication of the offerings is an inspiration to the imagination and a treat to the palate. The book is not strictly vegetarian, including as it does recipes for meat and seafood curries, but the number of vegetarian and vegan offerings is astounding. In addition to recipes for legume, vegetable and paneer curries, the cook will find plenty of traditional, yet unique ideas for rice and flat breads in this fat cookbook. I'm finding this book is a good one to turn to when I don't feel like spending too much time figuring out the menu, especially considering many of the recipes include staples that I am likely to have on hand. The paragraph that proceeds each entry is instructive and pleasant to mull over, and the numerous tips scattered throughout much appreciated. Definitely a must for any cookbook collection.
My latest excursion between the covers inspired me to make this lentil korma. The original recipe suggested a combination of brown and green lentils, but I substituted some split mung for the green lentils, and made a few other minor modifications besides. Do double the recipe if you have more tummies surrounding you requiring good nourishment.
|Brown Lentils and Moong Dal in a Cashew-Almond Sauce|
|Recipe by Lisa Turner|
Adapted from 660 Curries
Published on December 17, 2008
Lentils and split mung beans simmered with aromatic spices and a rich, creamy and protein-packed yogurt, cashew and almond sauce
If this sounds tasty, they you will also be sure to enjoy:
Rice and Green Lentils in Coconut Milk
Marawadi Mixed Dal