Ultimate 5 Lentil Dal

I’ve said this before when making soup back in the Neolithic, but lentils do NOT get enough love. When prepared right, these earthy, creamy, protein-packed legumes are truly delicious, which is why lentils, or Dal, are consumed and beloved by all cultures across India.

There are uncountable ways to cook them, and all sorts of things to add to make a unique dish. But to honor that tasty tradition, of one of the only ingredients to unite all of Indian cuisine, I wanted to make something I could call the “ultimate” Dal, while mostly keeping it pure and simple, with no superfluous ingredients. Just onions, garlic, spices, and lentils. Five kinds of them in fact.

I know, it’s final form is not the most appetizing looking thing ever to be cooked on Anthrochef, but the flavor? I promise you it will blow your mind.

Note: This recipe is more of a guide than a specific set of instructions. Feel free to substitute any amount or combination of lentils, and the same goes for whatever spices you want to use!

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Persian Cucumber Salad

The cucumber used to be more than it is today.  Oh, there are still cucumber lovers out there (myself among them), but in the ancient world, this was more than just a favorite salad topping.  The cucumber was considered the pinnacle of refreshment, its crisp, crunchy, watery bite being the ultimate tasty oasis in the hot climates of the near east, the way we might think of a cold glass of lemonade today.  No wonder cucumbers were used to flavor water and combined with yogurt, two other pillars of refreshment

Here is an original recipe that celebrates the cucumber as its feature. I came up with it using ancient Persian ingredients and trying to imagine ancient Persian tastes. Quick and simple, the resulting dish is sweet and peppery, with its combination of pomegranates, dates, and black mustard seeds. And of course, it wouldn’t be right if this cucumber salad was not also packed with fresh herbs.  

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