Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
3 minutes ago, Chris Hennes said:Whole Moong and Masoor Cooked with Meat Seasonings (p. 149)
The dal here are cooked with cinnamon, bay, and cardamom. Then a sauce of onion, ginger, garlic, tomato puree, coriander, cumin, turmeric, chili powder, and garam masala is added before serving.
I love Dahl. Looks delicious.
2 minutes ago, Chris Hennes said:Whole Moong and Masoor Cooked with Meat Seasonings (p. 149)
The dal here are cooked with cinnamon, bay, and cardamom. Then a sauce of onion, ginger, garlic, tomato puree, coriander, cumin, turmeric, chili powder, and garam masala is added before serving.
I love Dahl. What is the kind of lentil are used?
By vyas,
