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18 Reasons: Lentils and Beans in the Indian Kitchen

April 9 @ 6:00 pm - 9:30 pm
A bowl of rice topped with lentil and bean curry, garnished with cilantro; event details about an Indian cooking class with Meghna Agarwal on April 9 from 6 to 9:30 PM.

Lentils and beans deserve the spotlight! These power pulses should be part of your pantry, and we’ll tell you (and your taste buds) why! We’ll explore the versatility of lentils and beans through a menu bursting with flavor. We’ll discuss why lentils are a cornerstone of Indian home cooking: they are protein-packed, affordable, and one of the most sustainable pantry staples available. You’ll learn essential Indian cooking skills, including soaking and cooking legumes, balancing spices, working with batters, and mastering lentil curries. Students will gain confidence creating deeply satisfying, plant-forward meals that are nourishing, budget-friendly, and environmentally conscious—skills they can easily bring into everyday cooking at home.

MENU

Rajma – Kidney Bean Curry

Moong Dal Chilla – Lentil Crepes

Alloo Chana – Potato And Lentil Curry

Green Gram Pakoras – Lentil Fritters

Pulao – Spiced Rice

Cilantro Chutney

Details

  • Date: April 9
  • Time:
    6:00 pm - 9:30 pm

Venue

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