LCBO Food & Drink Early Summer 2018

ENTERTAINING  PASSAGE TO INDIA

Smooth Golden Dahl WITH CUCUMBER & RADISH Mellow ginger and turmeric are classic fla- vourings in red lentil dahl. Raw garlic adds brightness to this dish. This spread is delicious warm but if making ahead, refrigerate up to 1 day then add warm water to loosen. Season again with salt and pepper to taste. ¾ cup (175 mL) red lentils Cilantro 4 Persian cucumbers, quartered lengthwise 8 radishes, halved lengthwise 1 Rinse lentils and place in heavy pot with 1 cup (250 mL) water, ginger and turmeric. Bring to a boil then reduce heat to low, cover and cook until tender, about 15 minutes.

3 Garnish with cilantro and serve warm or at room temperature with cucumbers and radishes. Makes about 2 cups (500 mL); serves 4

WHAT TO SERVE Amsterdam 3 Speed Lager LCBO 575357, 568 mL, $3.25 Bougrier Vouvray Chenin Blanc LCBO 253229, $15.75

1¼ cups (310 mL) water, divided 1 tbsp (15 mL) chopped ginger ½ tsp (2 mL) turmeric ½ tsp (2 mL) chopped garlic Salt and freshly ground pepper

2 Transfer lentil mixture, remaining ¼ cup (60 mL) water and garlic to a food processor or blender. Blend until very smooth. Season to taste with salt and pepper. Transfer smooth dahl to a serving dish.

106  FOOD & DRI NK EARLY SUMMER 2018