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| Valley of the dals https://cookaholics.org/viewtopic.php?f=12&t=3955 |
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| Author: | TheFuzzy [ Wed Jan 07, 2015 12:30 pm ] |
| Post subject: | Valley of the dals |
Many dal recipes, especially South Indian ones, include a teaspoon of dried dal with the whole spices (mustard seed, fenugreek, ginger) in oil or ghee at the beginning of cooking. What purpose does this serve? I'm not clear that I can taste them, but it's a very common technique. |
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| Author: | JesBelle [ Wed Jan 07, 2015 3:29 pm ] |
| Post subject: | Re: Valley of the dals |
Huh. Thickening? |
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| Author: | pepperhead212 [ Wed Jan 07, 2015 3:33 pm ] |
| Post subject: | Re: Valley of the dals |
It seems to give the dishes a sort or nutty flavor, though sometimes so little is used that I wonder how it could be noticeable. Something I really notice it in are some masalas, in which a large amount of dal are toasted (often coated with oil first, to give that fried flavor), then ground up with the spices. |
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