Lentil “Kamande” curry, Garlic Naan & a simple refreshing, filling and healthy Lentil Salad.
If you love your Kamande, they do go well in salads, boil them with herbs I used thyme and rosemary till cooked with a bite to it, not mushy.
The beauty is that most of the…
While the lentil salad is filling and n it’s own, a good addition would be pasta to make it balanced with the carbs, however if you’re cutting down on carbs, then it’s perfect as it’s loaded with proteins & vitamins stores well and can be as packed lunch or post workout meal.
I do cook my naan in a hot fry pan without oil, that makes it possible for me to flip over the direct flames for a charred smoky flavor almost synonymous to bad cooked in a tandor.
Dhania stems adds depth of flavor when cooked alongside your onions, tomatoes & other veggies and is always a good addition in your ginger garlic paste.
Always remember to cook down your spices before going in with your proteins, especially in curries as you won’t achieve the same results let’s say by dumping spices in the soup & explains why you might be tasting raw spices in your food.
Also for the salad dressing you would achieve better results by mixing your lemon juice and olive oil before dressing as opposed to what I did. And next time I make it I will be adding in some honey and Dijon mustard.