tag:blogger.com,1999:blog-16712604.post113324754814269537..comments2023-10-23T13:33:54.024-07:00Comments on Mental Masala: December Dal - Part 1, Masoor DalMarchttp://www.blogger.com/profile/14108059997977496770noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-16712604.post-1133937126259499742005-12-06T22:32:00.000-08:002005-12-06T22:32:00.000-08:00indira - the whole urad dal are probably the least...indira - the whole urad dal are probably the least used of my dal collection. So far I have only used them in the Moghul classic <I>Kali Dal</I> (a.k.a. Dal Makhani?), where they are very slowly cooked with yogurt and tomatoes. Perhaps I will be inspired to create something new and exciting.<BR/><BR/>meena - I've been reading hookedonheat for a few weeks now, so I'm already thinking about what to submit to the "From my Rasoi" event. It will be fun (and warming)!Marchttps://www.blogger.com/profile/14108059997977496770noreply@blogger.comtag:blogger.com,1999:blog-16712604.post-1133739878557673412005-12-04T15:44:00.000-08:002005-12-04T15:44:00.000-08:00Looks very good, Marc. I often make sambhar/rasam ...Looks very good, Marc. I often make sambhar/rasam with red lentils. They taste somewhat different than the ones prepared with Toor dal.<BR/><BR/>I am curious, what do use the whole urad dal with skins?(The black round ones, in the bottom row.)May be I should wait to found out.Anonymousnoreply@blogger.com