Is Your Finger on the Pulse? Healthy Recipes for the Month of January
The Anjula Devi cookery school uses over 30 different lentils and pulses - from chickpeas to aduki beans, a range of lentils and chana daal. Anjula grew up eating lentils every Sunday. Anjula's Dad cooked at what is known as the 'langar' at the mandhar (temple). Every temple has a langar where all people are welcome to a free meal regardless of their sex, colour or religion. There are no rituals observed in the langar and everyone eats together. All the food is vegetarian, so that no religious group is offended. Black lentils is one of the most popular dishes served in the langar. Anjula's Dad used to say that the best food is very often the simplest food. This really is Anjula's soul and comfort food. Anjula's Dad would often say, "Anjula, these lentils are very good for the heart, they help to circulate the blood around the body. Your great grandfather ate these twice a week and he lived until he was 102." There are so many incre...