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The Guardian - UK
The Guardian - UK
Lifestyle
Tamal Ray

YOU WONT BELIEVE: Tamal ray s recipe for lentil dumpling wraps with rhubarb pickle | Mind Blowing Facts

Tamal Ray's lentil dumpling wraps with rhubarb pickle.
Tamal Ray’s lentil dumpling wraps with rhubarb pickle. Photograph: Ola O Smit/The Guardian. Food styling: Esther Clark. Prop styling: Anna Wilkins. Food assistant: Caitlin Macdonald.

I love rhubarb in all its myriad pudding forms: tarts, crumbles, roasted and served with lashings of vanilla custard. But there is only so much dessert a person can handle, so this year I decided to try using it in a savoury recipe. The natural tartness of rhubarb is a natural fit for an Indian-style pickle, but the flavour takes on an almost meaty deliciousness. Paired with lentil dumplings, or bora, and cool yoghurt, this makes a perfect midweek dinner.

Lentil dumpling wraps with rhubarb pickle

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