This dal dish uses one of the most famous dishes to come out of the Indian subcontinent and ingredients that were available to the Indigenous populations of the Western Hemisphere.
Panna cotta, with it’s silky and lightly sweet qualities, and pairs with a sauce that brings the nice tartness and fragrance of a Montana treasure — huckleberries.
Panna cotta, with it’s silky and lightly sweet qualities, and pairs with a sauce that brings the nice tartness and fragrance of a Montana treasure — huckleberries.