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LifeInMultipleChoice@lemmy.dbzer0.com 1 month agoSecond dhal mention I’ve seen. I need to learn how to make a good dhal it seems. Never had one I don’t think
I do a dhal in the slow cooker at least once a week. Once you mix yourself a decent garam masala, it doesn’t really matter what else you add beyond the lentils. I usually toss in a can of diced tomatoes and a can of tomato paste; then some chicken breasts or some ground beef, or sometimes keep it vegan.
Adjust to taste, and it’s a meal that takes 5 minutes to prep in the morning for a delicious dinner ready to serve in the evening.
Any particular recipe you use for the garam masala?
Not really; turns out a bit different every time.
But an easy cheat is Everest brand; it makes a good base you can add chili powders, turmeric, cardamom and cumin to taste to tweak it how you want it.
Drbreen@sh.itjust.works 1 month ago
Try this!
loveandotherspices.com/sri-lankan-red-lentil-dal/…
LifeInMultipleChoice@lemmy.dbzer0.com 1 month ago
Thanks, the tempering is meant to be mixed in or just drizzled across the top like a mustard dressing?
Drbreen@sh.itjust.works 1 month ago
Tempering is when you fry up the spices a little first, then pour into the dhal. A hidden secret is to pour a few laddle fulls of dhal onto that hot fry pan and pour back into the pot to increase flavour.