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RE: Lentil Dhal Curry With Aromatic Rice - Authentic Indian Vegan Cooking
Thanks so much for writing this down and sharing it. I'm exactly one of those people who've been trying to make a good authentic curry for years, but it's always lacking a certain something. This was very clearly explained and the timings are especially useful. There were a few ingredients there which I don’t use, such as mustard seeds, though I suspect the key is in the garam masala mix and the curry leaves which are difficult to find where I live. Do you know what's in the garam masala?
I like to add a load of coconut cream to my dhal while it's cooking.
well garam is mainly clove, cardamom, cinnamon and things like that.. its Very commonly available...
curry leave are optional also,, but do lift the flavour profile nicely.. u can probably find them somewhere in tel aviv i guess .. maybe here:
no need of coconut cream, i use coconut oil.. but i guess it makes it all that more creamy!
Yes indeed, the coconut cream makes it nice and creamy - also more fattening which is good for someone like me who is very thin. I haven't been to tel aviv for years. Just don't seem to get to the big city these days. Maybe there's a mail order service.
oh you know.. there/s this thing called the internet! ;-)
Never heard of it. How long does it need to cook for? Is it spicy? Can I get it where I live? I'll check it out. Thanks
Oh just google it! Oh wait a minute...!