Lentils and Beans in the Indian Kitchen
A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.
Lentils and beans deserve the spotlight! These power pulses should be part of your pantry: rich in protein and fiber, budget-friendly, sustainable, and delicious. Maybe you've been intimidated by the rainbow of beans and lentils at the store, or maybe you're already a fan looking for some inspiration and practice? All are welcome! In this class, we will provide a fun and interactive experience with beans and lentils while creating a myriad of dishes, from curries to stews to fritters and crepes. A multi-faceted meal that can cover breakfast, lunch, and dinner!
During the class, we will guide you through each step of the cooking process and share tips on how to achieve the perfect flavors and textures. You will learn how to soak and cook a variety of lentils and beans (moong dal, chana dal, and kidney beans), as well as how to prepare a variety of spices and flavorings.
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Rajma—Hearty Kidney Bean Curry with Tomatoes and Spices. A classic North Indian dish that pairs well with steamed rice.
Moong Dal Chilla—Savory Lentil Crepes with Cumin, Turmeric, and Green Chilies. These protein-packed crepes are often served with chutney or yogurt, making for a nutritious meal or snack that is light yet satisfying.
Green Gram Pakoras—Crispy Lentil Fritters with Cumin, Coriander, and Green Chilies. Deep-fried until golden and crunchy and served with chutney, they are a popular tea-time treat.
Aloo Chana—Potato and Split Yellow Lentil Curry with Spices, Tomatoes, and Fresh Coriander. Delicious any time of day, it pairs well with roti or rice.
Cilantro Mint Chutney with Green Chilies
Spiced Rice
This menu does not contain major allergens. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Through her company, Crimson Kitchen, Meghna Agarwal teaches Indian cooking classes, caters parties, runs her private chef business, and occasionally feeds the hungry souls of San Francisco’s numerous startups. When asked about her culinary background, Meghna notes with a smile that she comes from a culture that has been focused on food for the past five thousand years! With a heritage of food as the epicenter of most occasions, she is driven to find and replicate the countless traditional tastes of India – from Mumbai’s modern restaurants to the street food of tiny villages.
Meghna regularly visits India, where she works with Indian restaurateurs and chefs to keep abreast of their evolving cuisine. Upon return to her San Francisco kitchen, she infuses the latest trends with ancient traditions and techniques to pass along to her students. Meghna can now be found teaching cooking classes in collaboration with 18 Reasons, San Francisco Cooking School, The Civic Kitchen and her own company Crimson Kitchen. You can find more information on her at www.crimsonkitchen.com or follow her food journey on instagram @crimsonkitchen.
