Kashmiri Dal

Kashmir is India's coldest, northernmost state and the centuries-old cuisine has developed around meals and dishes warming and hardy. Subtle spice variations separate the regional foods of Kashmir from the rest of the subcontinent. Why not find out more and join us for an upcoming class we'll conduct at Brooklyn Brainery? The Kashmiri dal seen above is rich with ghee and sweet top notes from fennel and fenugreek seeds and we'll show you how to make it from scratch in class. Meanwhile watch below how we stretch out a pot of dal for days and days!

Kashmiri dal was initially paired with rice, pappadums, green chutney, yogurt and a wintery salad of escarole and lentil sprouts.

And many variations on the meal followed; above, combined again with rice and yogurt and new additions of braised kale and spicy tomato soup.