This site has a wonderful recipe for Chickpea Dahl in Coconut Broth. Click below on the link to continue reading the article and for the recipe.
The flavors in Dahlia Abraham-Klein’s newest (and first) cookbook Silk Road Vegetarian: Vegan, Vegetarian and Gluten Free Recipes for the Mindful Cook are as exotic and storied as her family’s background, which incorporates Iraqi, Persian, Afghani, Indian, and Bukharian traditions. Her family’s journey followed the path of the Silk Road, historic trade routes connecting East Asia to the Middle East, and picked up on all of the spices, traditions, and flavors along the way. Despite my own Hungarian ancestral background, the flavors in Dahlia’s book fit my taste bud’s flavor profile perfectly, my mouth was watering at the opportunity to go home and try out the recipes.
If the thought of trying your hand with a blend of spices, like curry, cardamom, and cumin, makes you cringe – then Silk Road Vegetarian might actually be the right place to start. After the storied journey of her family, Dahlia spends twenty pages introducing the reader to dozens of different spices, with enough detail and context to bring the blandest food consumers up to speed. The next section goes through other basic preparation techniques focusing on pressing tofu, cooking legumes and grains, and tips on food preservation. In just 20 minutes of your time, Dahlia can take away the fears of a timid or intimidated kitchen cook.
The first recipe from Silk Road Vegetarian that I tried was the Chickpea Dal in Coconut Broth, and after it received such positive feedback at a Shabbat lunch meal, I made 3 more recipes the following week. First was the Bengali Potato and Zucchini curry, which was super flavorful and developed a bright yellow color from the turmeric. The proof that this recipe is easy to make is that I assigned my boyfriend to make the dish. He is an amazing, and also very by-the-book cook. This recipe passed his test, and came out deliciously.
In short order followed the red lentil curry and roasted carrot salad with feta and parsley. The red lentils were hearty and smoky, almost like the vegetarian Indian cousin of the Sloppy Joe. For the roasted carrot salad I used an array of rainbow carrots, which were easy to find in the grocery store, and added an extra layer of beauty to this already delightful dish (roast carrots, sprinkle feta cheese and chopped parsley).
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