same method did add green chilies in the end too will taste in a short while to know how it tastes and will update the review accordingly
I often made this Tadka Dal but did not use curry leaves. In Bangladesh curry leaves are not available so we use coriander leaves.
Thank you so much for the feedback :) --DK
We are still in the process of revamping our site and hence this feature is taking time. Would appreciate your patience. Thank you so much --DK
Thank you so much :) And no, curry leaves isn't critical here. Would it enhance the taste? - yes. But you won't miss it without. --DK
Definitely yes. Though not traditional, I can vouch for the fact that coconut milk along with red lentils are a match made in food lover's heaven!--DK
I use black mustard seeds --DK
I am so glad to hear that Carol. Food is an universal language, isnt it? :)As for the queries - You can add the garam masala while adding tomatoes and then kalonji towards the end during tadka. I add lemon juice right at the end when I have switched off the flame (or just before serving). Strictly speaking, there is no specific recipe for Tadka dal. It varies from chef to chef, but believe you me, every single version stands proud. --DK
Kindly refer my Tips section --DK
What kind of lentils are you using? This one is Red Lentils (Indian name: Masoor Dal) and requires no soaking. It cooks pretty fast as well.--DK
I use the dry red lentils. They do not require soaking. You can see that I don't soak them in the step by step pictures. --DK
Nope, I am not aware of it. This is sad! --DK
Oh yes definitely you can --DK
Black. The one you get from Indian groceries/market. --DK
That was a mistake. Have rectified it. Thanks for bringing it to my notice. --DK
I am assuming it varies from the cooker brand? I can tell you for me (for 1 cup lentils), I usually let the steam come out in full force and then put the weight on. Then I wait for 2 (at times 3, no special reason!) and let the cooker cool down before I take the weight off
By David on Nov 6, 2018