No Indian meal is complete without a serving of «Daal». There are as many ways of making Daals as there are people who make them. Every household has their own way/s of making Daal. Not to mention, Daal can be made from a plethora of different lentils. They are nutritious (a good source of protein) and are quite delicious and comforting.
At this class we will demonstrate three kinds of Daal using three types of lentils:
Masoor ki daal: A red lentil that is used for your everyday daal mostly eaten with rice or rotis
Rajma: A popular breakfast daal made with red kidney beans served with rotis or parathas
Dhaaba daal: Indian highways are dotted with a unique roadside eatery called «dhaaba». These dhaabas have their own unique way of making daal. We will demonstrate a typical dhaaba daal which is enjoyed with rice or rotis.
At the end of the class you will be able to relish the daals we cook.
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