Kale yogurt raita from Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (page 75) by Chitra Agrawal
- turmeric
- black mustard seeds
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Steamed lentil and herb dumplings (Nuchinunde); Potato stir-fry with onion and ginger (Alugedde palya); Cabbage stir-fry with lemon and curry leaves (Yalekosu palya); Green bean and coconut stir-fry (Huralikayi palya); Stir-fried corn with basil and leeks (Jolada palya); Scallions in spicy, sour, and sweet sauce (Eerulli karu gojju); Lemon peanut rice (Nimbehannu chitranna); Lime dill rice with pistachios (Nimbehannu sabseege soppu baath); Fragrant eggplant and green pepper rice (Vangi baath); Yellow lentil and rice "risotto" (Huggi or pongal); Lemony lentil soup (Nimbe saaru or rasam); Roasted kabocha squash and coconut milk soup; Mixed vegetable and lentil stew (Tharakaari huli or sambar); Roasted butternut squash and lentil stew (Kumbalakayi huli or sambar); Black-eyed peas, greens, and lentil stew (Alasande harive huli or sambar); Creamy yellow lentils with tomato and ginger (Hesaru bele thovvay)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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