dhal: it’s what’s for dinner. the lentils are cooked in tamarind pulp & water, spiced with fennel, cumin, coriander, asafoetida, black pepper, turmeric, & cayenne pepper. I finished it off with peas and broad beans, coriander and chilli, and yogurt. I topped it with fried whole spices (cumin and mustard seeds).
best vegetable dhal ever.
dhal again. mixed in some dried apricots and pistachios this time. steamed runner beans dressed with toasted sesame oil on the side
Final stage of the curry! I cooked it for the final hour at 120 degrees, and mixed it with lime juice and coriander leaves. I also served it with a dhal (green lentils with garlic, and cumin and fennel seeds, cooked in chicken stock) and a fried egg. I really like fried egg with South-East Asian style curries. Eating the creamy yolk (and the crispy white) complements the spices really well.