Thursday, December 30, 2010


My additions:
1 tsp Garam Masala pwd
3/4 tsp extra tumeric (equalling 1 tsp)
3-4 cloves garlic, minced
1 carrot, peeled & shredded
1 tomato, diced
*Serve over Basmati or Jasmine rice
-When you cook the onions and spices in oil, add the extras I suggest, except the tomato. After you add the sauteed spices to the dal, then add the tomato and cilantro, and cook until the tomatoes are soft (appx 5 min).
-The picture on that site makes the dal look thick, but most of the time I make it, it stays a little soupy, which is nice when you're serving it over rice.

My additions:
2-4 carrots, diced
1-2 med potatoes
1 (15-oz ?) can chick peas
*Serve over Basmati or Jasmine rice or EXOTIC RICE:
-Cook the additions when cooking the onions, garlic, & ginger.
-Ghee is another name for clarified butter, which you can buy, or you can just use regular butter. If you make the ghee, the whole recipe takes about 2 hrs from start to finish. If not making ghee, takes maybe 1 hr total, including the exotic rice, if you plan it right.
-I have used several dashes of ginger pwd instead of fresh, which has worked fine; also used green onions as a substitute; also never used chiles, but instead, a few dashes cayenne pepper
-Instead of making his curry powder recipe, I use 1 Tbsp curry pwd + 1 Tbsp Garam Masala + s&p
-Pork works just as well as chicken

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