Meera Sodha The new ve­gan

The Guardian - Feast - - Feast -

Cook­ery writer of the year There are dals to com­fort and dals to re­vive. Rasam is a re­viver, the kind of thing I want to eat when I’m feel­ing slug­gish. It’s thin­ner than your av­er­age dal, brothy and buzzing with spices, with a de­fined, sour edge. Here, I serve it with my cur­rent ad­dic­tion, roast red cab­bage, whose leaves sweeten, soften and char in the heat of the oven. It’s per­fect on its own for a light meal, or with rice for some­thing more sub­stan­tial.

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