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mock tomato cream sauce DF SF EF NF WF
I was trying to make an Indian tomato chutney and the result reminded me of
a tomato cream sauce that would be good with pasta. Since we really miss
cream sauces after being dairy-free and soy free, I was real excited and
thought I would share it with you.
1/2 cup urad dal (found in Indian stores, tiny pale yellow lentil beans,
main ingredient in Pappadini pasta)
1 onion
2 tomatoes
pasta sauce seasonings
2-3 tbs oil
Rinse the urad dal in water and fry in oil until very light brown. Remove
from pan and cool. Grind in a blender into a powder (it does not work in my
KitchenAid food processor but the blender does the trick). Saute chopped
onions and cool. Add to blender with dal powder and blend to a paste. Cook
tomatoes with seasonings. Cool and add to blender and blend to make a
creamy sauce. You may need to add some water or other liquid to get the
right consistency for the sauce.
PS. I remember that someone had posted a Better Than Cheese Whiz recipe
here that used the red lentils. Maybe the red lentils will work in place of
the urad dal.
Devyani