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Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: toddk63 on June 05, 2014, 02:23 PM

Title: Dal Tadka
Post by: toddk63 on June 05, 2014, 02:23 PM

I have been tweaking the dal recipe for several years now and I am finally getting that taste I am after.  txt attached

Title: Re: Dal Tadka
Post by: George on June 05, 2014, 05:28 PM

Thanks for the recipes.

In the dal recipe, do you recommend including the optional items?

Are the spoon measures of spices level, rounded, heaped or what, please?

Title: Re: Dal Tadka
Post by: toddk63 on June 05, 2014, 08:41 PM

I generally use rounded spoonfuls as I find most recipes I start with are way under spiced.  For garlic and ginger I almost always use much more than the recipe calls for.  Once you get the hang of it, Indian cooking allows for a lot of improv.  I do try to keep accurate records from batch to batch so I can continually improve.

As far as the optional lime and coconut,  I do not use it.  I think the lime juice may have a place in this recipe, but the tiny amount it called for seems almost insignificant.  Maybe that's why I have never used it.