A Series of Three Classes:
Lentils are protein rich and contain a good source of cholesterol lowering fiber that prevents sugar levels rising rapidly after consumption of a meal. In India lentils (dals) are the mainstay of a diet that is mainly vegetarian. Cooking with lentils is anything but boring, they are versatile, quick to prepare and easy on the wallet.
In this series of 3 classes you will be introduced to a variety of lentils and spices that are used to prepare tasty and healthy dishes from around India.
Class 1: Introduction to Legumes. A good primer for those wanting to expand their understanding of legumes. In this class you will learn the nutritional benefits, a description along with visual identification of the vast array of different legumes which include lentils, peas and beans. You will then learn to prepare a number of easy-to-follow tasty dishes using the legumes you have just learnt about.
Class 2: Lentils – Dals. In this second class we will focus on two of the most commonly used lentils and prepare a selection of tasty, flavorful vegetarian ‘dals’ from different regions in India such as Sambhar from the south and Bhaja Moong Dal from the east. You will also be introduced to spices that go to making dals tasty and healthy along with the technique of ‘Tarka’, which adds an intense burst of flavor.
Class 3: Lentils – other than ‘Dals’. The third in a series of 3 classes. Ground lentils and lentil flours are used to prepare savory treats such as pakoras (vegetable fritters), vadas (ground lentil patties) and adai (savory crepes). In this class you will learn how to make these delicious dishes along with fresh chutneys that typically accompany these dishes.
The classes are hands-on and limited to 6 participants each class. Each class is held from 6:00 to 9:00pm and includes 3 hours of instruction, printed recipes, refreshments on arrival, and all the dishes that we have prepared together.
Cost for the series of 3 classes is $130 or individually each class is $50 per person.
All three classes are vegetarian and gluten free.
Dates for this class are:
June 7, 2012 – Class 1
July 17, 2012 – Class 2
September 6, 2012 – Class 3
To reserve your space, click on class calendar, click on the date. Fill and submit RSVP form.
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