Monday, October 09, 2006

Curry Leaf Moong Dal

This is one of my favorite dishes! Please refer to the previous entry for the recipe. You might see different spices, as I change things up according to my mood. Don't be afraid to improvise!

I forgot to get tamarind extract! I always forget that!

A touch of sesame oil helps keep the foam under control.

The 1st half of the tarka/tempering/chaunk

The second half, with plenty of red chili flakes. I prefer red chili flakes to cayenne powder because you get little bursts of flavor here and there. That's also the reason I often use whole peppercorns instead of ground black pepper.

A little messy, but oh so good!

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