When the summer gets hot, as it has been this year, nothing is more satisfying than a cold and easy salad. There’s just something I love about a fresh cold salad on a hot day, not to mention a perfect dish for outdoor potlucks. While I love tabouli, hummus and caprese salads I have recently started making a really fresh and nutritious salad for these hot days that I thought I would share. This salad combines two of my favorites, lentils and quinoa, which together are a formidable nutritional combination with with more than 16 g of protein from both the lentils and quinoa. This salad is also packed with fiber thanks to quinoa, vitamins B, C and E and iron, selenium and copper. But the real reason I make it is that it tastes great and I can make it in one pot in about 45 minutes. This recipe gives you a generous amount of food, easily enough for 4 people, which just gets better over time in the refrigerator and is perfect for snacks and lunches over a week or more.
Korma or Khorma has its roots in the Mughlai cuisine of the Indian subcontinent. A characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the region. Kormas were often prepared in the Mughal court kitchens, such as the famous white korma, perhaps garnished with vark (edible leaves of silver or gold), said to have been served to Shah Jahan and his guests at the inauguration of the Taj Mahal. Classically, a korma is defined as a dish where meat or vegetables are braised with yogurt, cream or stock added. The technique covers many different styles of korma. The flavor of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Traditionally, this would have been carried out in a pot set over a very low fire, with charcoal on the lid to provide all-round heat. A korma can be mildly spiced or fiery and may use lamb, goat meat, chicken, beef or game; some kormas combine meat and vegetables such as spinach and turnip. The term Shahi (Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court.