Masterclasses offer in-depth explorations of food topics, presented by experts and accompanied by demonstrations and tastings.

We talk a lot about spices in Indian food, but lentils are where the real story lives. This educational, hands-on workshop by Shilpa Kotamarthi is about slowing down and paying attention to these too-often overlooked legumes.

We’ll learn about the many varieties of lentils — Mung, Toor, Pigeon, Green Gram, Bengal Gram, Urads — and how the cooking of South India has evolved to incorporate them into a dizzying array of preparations that move between humble daily meals and layered, complex dishes. This class is especially valuable for those interested learning more about high-protein, plant-based, and environmentally sustainable diets.

This in-depth class focuses on the many uses of this broad category of ingredients. You will explore the origins, processes, techniques and nuances surrounding nutritious and versatile pulses, and map out some of the bewildering variety and nomenclature: the same lentil may have several different names depending on whether is it whole, hulled, split or ground, as well as different names in English and regional dialects. 

We will then apply what we've learned by making fresh Dosas together, delving into the art and science behind fermenting the perfect batter. We will enjoy the fresh dosas along with Kosambari lentil salad - hearty, herbaceous and a staple dish during festivals and special meals in the southern state of Karnataka - as well as Paruppu Payasam, a sweet lentil-based dessert.

Dosa
Dosas are thin, crispy, and savoury crepes popular throughout South India, made from a nutritious, fermented batter of black gram (urad dal) and rice. It will be served with homemade sambar (a tangy soup of lentils, vegetables and spices, in a tamarind broth) and a bengal gram chutney. You will learn all the steps in the fermentation process, and discuss other uses of this versatile batter, such as thick uttapam pancakes or tender, steamed idli. 

Kosambari Salad
A fresh salad with a range of satisfying textures. Moong dal, when rehydrated but not cooked, becomes a toothsome, grain-like ingredient, which is tossed with shredded carrots, chilies, lime and topped with a temper or tadka of urad dal, chana dal, mustard seeds and curry leaves fried in oil or ghee until nutty, crunchy and fragrant. 

Paruppu Payasam
Also known as Moong Dal Kheer, it is a traditional and popular South Indian sweet dish prepared during festivals, weddings, and special occasions. It is a creamy, nutritious pudding made primarily from split yellow moong lentils (green gram), jaggery, and coconut milk, often tempered with ghee-roasted cashews, raisins, and cardamom.
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