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Rita is my good friend's mom. She's Armenian, but she grew up in Iran. Every time I visit her, she cooks the most amazing food like this Indian Red Lentil Dal. On one visit, I begged her to teach me how to make this dish. She was delighted I had asked - but she didn't actually have a recipe to give me. She makes everything from memory and seasons according to taste. Rita showed me how to cook this red lentil dal while I took furious notes. I later worked out the quantities and perfected my own take on her recipe. This Armenian-Persian-Indian dish is one of my family's favorites. Serve with saffron basmati rice (with tadig if you can manage) and a generous dollop of plain yogurt.
Super Food Entry
Lentils are rich in iron and folate and an excellent source of protein. Fermented red cabbage contains powerful compounds called anthocyanins. Tahini is rich in omega-3 fatty acids and has high amounts of magnesium and phosphorus.
But guess what? This is SUPER DELICIOUS! Enjoy!
(from Cooking Light)
A family favourite recipe I grew up with, which incorporates all those child-favourite flavours such as grated cheese and some peanut butter, coated in yummy crispy breadcrumbs! (Things to endear them to if they're 'unsure' about those lentils!) A hearty, healthy, veggie alternative to sausages.
Sambhar is a tangy, lentil based stew eaten primarily in the south of India. It is had with rice and clarified butter (ghee), with dosas(rice flour crepes) or just by itself. My version has a lot of earthy, sweet vegetables and a hint of jaggery to balance out the tangyness of tamarind- it is a bit of all my favourite sambhar variations :)
Food as in any other culture, plays a big role in South Sudanese identity, prepared daily by hard working women. During my time as an aid worker, one of my favorites, red lentil soup, was served on Tuesdays each week with chapati, a type of bread. Red lentil soup has many variations across the Middle East and North Africa, but this is the one I knew and enjoyed best. - @AmandinettePaperie
This recipe originated in South India where it was called "Milagu Thanni" or "Pepper Water" in Tamil. The British liked its spicy quality but wanted it to be heartier, so Indian cooks began to add chicken, or lamb to it. I am presenting the vegetarian version, since I don't cook meat.