Yellow Dal
Apr. 28th, 2021 02:36 amI made myself a big pot of yellow dal a while back, and have been enjoying that with rice and naan. I think the asfoetida especially really gives it extra depth, especially after its been refrigerated a while. Also the refrigeration seems to have mediated all the turmeric I added to it. Originally I'd noticed the turmeric a lot and worried I'd overdone it. Turmeric is not a particularly strong flavor but it just has a slightly...powdery feel to me when there's too much of it. But for whatever reason, that issue went away after some refrigeration time.
I kind of wonder what's going on with foods when they get more depth of flavor after being refrigerated. Are all the ingredients just kind of marinating into each other, and that's why the flavor deepens? Some sort of chemical reactions as the ingredients interact with each other? Whatever it is, it's delicious.
I don't have any more yellow dal, but I do have a fair amount of red lentils, so my next dal will probably be a red dal.
I kind of wonder what's going on with foods when they get more depth of flavor after being refrigerated. Are all the ingredients just kind of marinating into each other, and that's why the flavor deepens? Some sort of chemical reactions as the ingredients interact with each other? Whatever it is, it's delicious.
I don't have any more yellow dal, but I do have a fair amount of red lentils, so my next dal will probably be a red dal.