Dal with Puri
Garam Masala Potatoes
We smoked the chickpeas with alder wood, which added another layer of complexity to the channa masala. The potatoes were liberally seasoned with garam masala and baked for 40 minutes at 425F.
...and to complete our tour of beige food, what could be better than puffy deep-fried bread served with a creamy lentil soup topped with toasted coconut?
Nothing, that's what ;)