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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 in-depth Masterclass focuses on the many uses of this broad category of ingredients. We will explore the origins, processes, techniques and nuances surrounding nutritious and versatile pulses. This class will be especially valuable for those interested in high-protein, plant-based, environmentally sustainable ingredients.
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 Kothimbir 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 popular South Indian, thin, crispy, and savory crepes made from a nutritious, fermented batter of black gram (urad dal) and rice. Usually served for breakfast or as a snack with sambar and chutney, it is often filled with spiced potatoes (masala dosa). It will be served with a peanut chutney made with peanuts, tamarind, chana dal and urad dal.
Kothimbir Salad
Soaked moong dal tossed with a carrot slaw, chilies, lime and topped with tempered lentils.
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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Shilpa Kotamarthi is a brand strategist and a consultant in the food and beverage space. She’s built a coffee startup over the past five years and Mystery Eats to curate dining experiences & is currently studying wine at George brown. Learn more at www.shilpakotamarthi.com
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The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity by hosting unique food events. @thedepanneur
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