Baked Dahi Vada Lentil Dumplings in Yoghurt & Tamarind

The Baked dahi vada
 Lentil Dumplings in yoghurt & tamarind

Serves 6–8

Underneath a beautiful blanket of yoghurt, chutney, coriander (cilantro) leaves and pomegranate seeds, lie little sponge dumplings made of two types of lentils, baked, then soaked in water and squeezed, making them moist and ready to absorb all that goodness from the pool of creamy yoghurt poured over them. Traditionally, these dumplings are fried, but Pratibha auntie, my sister’s mother-in-law, from whom I get a lot of my healthy Indian inspiration, taught me this seemingly simple (albeit with a few steps!) but a genius recipe. These will last for a few days, so make a large plate or two and leave in the fridge to snack on. Gloriously colourful for dinner parties!

 Mira Manek

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Pear & Walnut Carpaccio – Guest Recipe

Pear & Walnut Carpaccio

By Irena Macri, from the Cookbook Eat Drink Paleo

Serves 2 as a starter

Following on from my recent interview with Irena Macri and her guest recipe Asian Chicken Cakes, here is another recipe from the wonderful Eat Drink Paleo cookbook. 


*You can read my full interview with Irena here


‘Walnut and pear go beautifully together, even when served as a semi-savoury dish. Pecorino is a cheese made with sheep’s milk and is often a good option for those sensitive to cow’s milk dairy. It is completely optional but it does add a nice touch of saltiness to balance out the sweetness of the pear.’

Irena Macri

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