Dal Makhani is one of my favorite dish in North Indian
Restaurants. I love its nutty taste in tangy cream, flavored with pungent
garlic. I never bothered to try it at home. Didn't even know what type of
lentils is used to make this dish. Later on only when I checked it with one of
my Indian friend, I got to know the type of lentils used to make this awesome
dish.
I’m glad I like lentils and legumes, as it’s a good
source of low fat protein for vegetarians. Quinoa is the best protein source for
vegetarians and vegans. However I’m still not that fond of quinoa, even though
I’ve tried them on salads and soups I really didn’t like its taste. Second best
protein source is tofu, which is a very versatile product. You can use them in
fried rice, noodles, soups, salads and stir fries. Stir fried tofu in spicy
chili sauce would be a wonderful dish. You can apply the same method I used to
make stir- fried eggplant and cook tofu.
My preferred protein sources are lentils, legumes and
dairy instead of tofu or quinoa. But lentils are not a complete source of
protein, you always have to combine number of lentils or consume dairy to get
complete protein. Black lentils, red lentils and chickpeas are my favorites.
Black lentils are also used to make Dosa – Indian Crepes.
