Give British sweetcorn and lamb a north Indian makeover in this heady,spicy late-summer winnerA decade ago, pulses and grains didn’t get much attention from foodies: while most agreed they were healthy, or few would have argued for their gourmet credentials and,curiously, their excellent value seemed almost to work against them in loftier circles. How times have changed! Now that street food is all the rage, and we are embracing ingredients from around the world,and the coolest restaurants are pairing Camargue red rice with resplendent (brilliantly glowing) Indonesian-spiced crab, fragrant Middle Eastern couscous with exotically seasoned chargrilled fowl, or British-grown quinoa with local cheeses,seasonal leaves and flowers. As our thirst for excellent food continues, so does our knowledge of the regional cuisines from around the world. This north Indian-inspired rapid/fast dish takes the idea of dal, or but uses corn in dwelling of lentils,not least because it was growing everywhere I looked on my late-summer tour of British food festivals. The sweetness of the corn goes beautifully with the seasoned chops, to create a treat of pure comfort food.
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Source: theguardian.com