The 68th UN General Assembly declared 2016 the International Year of Pulses, officially recognizing their unparalleled value towards both nutrition and sustainable agricultural practises. While the West is starting to discover these amazing culinary treasures, the diverse and ancient culinary traditions of India have long embraced pulses and legumes as a central part of their diet. Chef, nutritionist and culinary historian Abeda Oturkar will introduce you to some of the incredible versatility of these healthy and affordable staples.
The workshop will cover an introduction to a variety of different kinds of legumes and pluses, and a brief discuss their role in a healthy, balanced diet. You will learn how to prepare a number of simple recipes that showcase the versatility of these ingredients, whether raw (sprouted), cooked or ground as flour.
You will be walked through the hows and whys of sprouting your own beans and peas, which can be used as the base for many dishes, such as a wholesome “Creamy Sprout Salad”, full of crunch, bite, and flavour. You’ll also learn how to use Besan flour to make high-protein, gluten-free, savoury crepes called “Cheela”, as well as a classic Indian Daal recipe with Mung beans and spinach (Palak Dal Bhaji)
The class will cover techniques for sprouting at legumes at home, and participants will take home all the recipes and a starter kit for own sprouted beans.
Abeda Oturkar is a veteran food entrepreneur who is equally passionate about preparing delectable recipes and providing foods that improve well-being. Over more than 11 years her Dubai-based food business, Spice & Aroma, grew to encompass a successful restaurant, catering business, cooking classes, consulting and culinary tours. All of Abeda’s endeavours are informed by a lifelong study of food, culinary history, spices and nutrition. She’s now looking to bring this culinary adventure to Ontario.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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