Buy the bookLamb Kebabs and Dal
september 18, 2013

I've said it before and I'll say it again - I am really lucky that my kids love dal! Usually we make chana dal, which uses split chickpeas, but today we will make Madhur Jaffrey's Red Lentils With Five Spices recipe, simply  because I happen to have some red lentils. The recipe for ground lamb kebabs in on p.212, the dal is on p.212.

I'll come clean right now and tell you that I don't usually like red lentils: to me they taste somewhere between just rancid and slightly too sweet. That said, this dal was ok (I added some vinegar to brighten the flavor). My daughter and husband ate it up and my son finished his, with some reservations. He  likes the "regular" variety better (that means the kind made with split chickpeas) and I have to agree.

The ground lamb kebabs, on the other hand, were a great success. That might have something to do with the fact that I fried them in peanut oil. Usually I would order out for nan or serve this with rice, but today I just happened to have a big beautiful loaf of Tartine bread, so we sopped up the dal with that. It's hard to go wrong with such delicious bread!

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