Great for cocktail parties, casual get-togethers or anytime, these baked meatballs are especially easy to make . . . and the glaze is so good, it makes them hard to resist.
Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.
