Tiny black lentils (also called black urid dal) are cooked with tomato paste and Indian spices to create a creamy dal that’s rich and flavorful. A cream substitute makes the dish much lighter and vegan.
In October 2010 I had the great pleasure of eating at Junnoon Restaurant in Palo Alto, California. It’s a gorgeous, upscale South Indian eatery featuring foods from the Goa region. The food was incredible and they were happy to provide me many vegetarian and gluten-free options. In general, Indian restaurants are good choices for gluten-free dining, as most dishes are naturally gluten-free.
Executive Chef Kirti Pant has been kind enough to provide me with three recipes to share, which I have tested in the Recipe Renovator kitchen and modified slightly to make them vegan. These recipes sent me on a fun trip to our local Indian grocery store, Ker Fresh. Check out the recipes for vegetarian keema and cranberry chutney as well.
vegan, gluten-free, low-sodium, reduced-sugar diets