Thursday, April 29, 2004

Masoor Dal with Chapatis

Chapati cooking on a cast-iron skillet


Red lentils


Red lentils being sorted for stones



Into the pot



Spices for the first pan-frying portion (hing/dried gum arabic, cumin, fennel, mustard seeds, urud beans)



Spices to be added after the first batch (clove, cayenne, black pepper, coriander/cumin powder mix)



Whole spices frying first, then the powders added near the end



The finished meal, complete with homemade apple-mango chutney. The apples came from my bf's grandparents, while the mangos were from our front yard.


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