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Toor Dal Recipe
Jan. 30th, 2023 11:54 pmI made this with some naan recently, and greatly enjoyed it.
I used a jalapeño for the green pepper, which may not have been what was intended, but the flavor turned out fine. I also used ground cumin instead of cumin seeds since I don't have the seeds and I left out the bay leaf and fenugreek. I also left out the salt. Other than that, I used the same ingredients.
NOTE: For a gluten-free version, make sure that the asfoetida is gluten-free (some contain an anti-caking agent with gluten). You can also leave the asfoetida out. It's not essential, but it does add a nice flavor.
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.
