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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