As promised, I’m going to start posting recipes inspired by my travels, and I’m interrupting the L.A. series to bring you a recipe inspired by my visit to London.
You might ask what does Indian have to do with London, but rumor has it London is home to some of the best Indian food in the world, even better than (gasp!) India itself. My theory behind this is similar to why I believe America has better pho than Vietnam: quite simply, the quality of ingredients are superior in the est.
Now before all of you Asia-philes jump on me, remember that I never fail to point out that everyone’s palates are unique: what a world renowned chef thinks is great may be downright repugnant to your grandma. Who’s to say one’s right and the other wrong?
Regardless, there’s no denying India has a large influence on British cuisine, so much so that chicken tikka masala was declared Britain’s national dish. I won’t go into the history of things, but it had something to do with a little colonization back in the day. But that’s a story for another blogger to tell.
Back to my recipe.
I love Indian food, at least the ones whose spice level I can handle. Dal is made by splitting legumes. In this instance, I use red lentils, which are high in folate and vitamin A. Perfectly comforting for theese cold winter months, not only is dal tasty and good for you, it’s pretty too. Who can resist that pop of color on the plate? Well, I guess the Blind could. Nyuk nyuk.
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