Brown and green lentils with a cashew-almond sauce (Dal korma) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 376) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Ridged luffa squash with onion and cilantro (Toori nu shaak)

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.

Notes about this recipe

  • jenburkholder on November 04, 2020

    Notes say: excellent, try grinding the nuts first.

  • ashallen on July 18, 2019

    I'd describe the flavor of this dish as somewhat "elegant" - despite the strong-flavored ingredients in the list, they melded together and no one flavor dominated. I did leave out the chili peppers, however. I liked it best as a side vs. the main focus of the meal. Colors are interesting - olive green with brown and purple flecks!

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