Tuesday, November 21, 2006

Red Lentil Dosa, Black Pepper Tofu Curry, Spicy Chickpeas, Basmati Rice

Dinner 11/21

Red Lentil Dosa

Black Pepper Tofu Curry

Red Lentil Cauliflower Curry

Spicy Chickpeas

Basmati Rice

This was our first attempt at making dosa -- a kind of southern Indian sourdough crepe. Despite the 36 hour lead time needed to allow the batter to ferment, it was surprisingly easy to make and turned out even better than we expected.

We stuffed them separately with both the Black Pepper Tofu Curry (adapted from Maya Kaimel) as well as some leftover Red Lentil Cauliflower Curry from Sunday.

It's really fun to learn a new technique like the dosa -- it's the kind of thing we love -- trying different foods that open up a whole new (tasty) vegan world to explore...

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