Rich Indian spices create a complex, sweet-and-sour chutney with a fresh cranberry base. You can use this in place of cranberry sauce for Thanksgiving, or with other Indian dishes. My book will be available on February 14, 2017:
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.