I was sure that this was already being discussed somewhere, but my forum search was inconclusive. Please excuse if there's already a thread about this and feel free to integrate this post - and sorry for the trouble.

Reading many recipes lately that ask for raw onions being blended. I never done this because I heard this makes onions taste bitter, although some people regard this as a myth. What's your experience with that?

I'm inclined to go safe and many traditional recipes call for them to be boiled first, to make boiled onion paste, which makes much sense.

Still wondering about this.

Thanks!

While you'll find many differing recipes for this particular dish on the web, this one comes out of Joyce Westrips "Moghul Cooking" and is tried and tested. I actually believe this to be a variation of the famous "Sultani"/"Shahi Dal"  Following Westrip, this dish comes ouf the courtly cuisines of Avadh - hence its name! Very, very mild but very tasty, like you would expect from a Moghul dish 

Great for guests and special occasions 

While the original recipe calls for split husked urid beans, it works very well with red lentils too! 

Here ya go:

1 1/2 cups urid dal
1/2 tsp turmeric
pinch of hing
3 cups water (always reserve some more)

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2 Tbsp Ghee or Oil
2 tsp fresh ginger, grated
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala*powder*
1/2 tsp chili powder
1 tsp salt
2-3 ripe, medium tomatoes, skinned and pureed
1/2 Tbsp finely chopped mint leaves
1 Tbsp finely chopped coriander leaves
1 cup lightly whisked yogurt
1/2 tsp saffron threads, steeped for 15 Minutes in 1 Tbsp hot milk or water (optional)

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1 Tbsp Ghee
1 Tbsp slivered blanched almonds
1 Tbsp blanched and chopped pistachio nuts
1 Tbsp seedless raisins, like Sultanas

(I like the crunchy texture and sweetness this tadka adds, so personally I like to add a little bit more - about 1,5-2 Tbsp)

Wash lentils and soak them for 30-60 minutes. Drain and discard. Combine with the water, turmeric and hing and bring to a boil. Let it simmer until the dal is soft and most of the liquid has evaporated. Remove from heat. In another saucepan heat the oil or ghee, add the ginger and stir-fry for 1 minute. add the coriander, cumin, garam masala, chili powder and salt and stir-fry for 1-2 minutes**: Then add the tomatoe puree, mint and coriander leaves and simmer gently for about 3 minutes. Stir the yoghurt and saffron with milk/water into the mixture and bring to the boil. Mix in the dal and simmer for about 3-5 minutes. Consistency should be quite thick. Check seasoning and remove from the heat.

Finally, heat up 1 Tbsp of Ghee - preferably in some tadka pan - and add the nuts and raisins. Or  tilt your normal pan a little bit and stir slightly but frequently. When the nuts change colour and all the raisins puffed up, you know it's time to add it to your dal mixture. Mix this into it very well and serve immediately with one or two other dishes and some rice or bread - enjoy!

Cheers! 

___

* While Westrip recommends using Shahi Garam Masala, it will work with your usual GM just fine. If you want to use the Shahi Garam Masala nonetheless, you'll find the recipe there -> http://www.curry-recipes.co.uk/curry/index.php?topic=14793.msg129276#msg129276

** Be safe and remove your pan from the heat when adding powders to hot oil. You can also add a little water afterwards or dilute the powders in some water before adding them. The spices are cooked through as soon as you can smell them.

Hey friends! 

Here comes another super easy but super tasty recipe (out of "Vij's at Home" this time).

The sweet-earthy flavour of methi really shines here! They serve this dip at Vij's Rangoli with their Spicy Pulled Poark Roast. But it's super versatile and really, really nice as sandwich spread or simply as is, together with raw vegetables as nibble/salad or even as kind of chutney with papads (tried it all). I like to serve it with Sweet potato Kebabs, arranged together with some red bell pepper juliennes and sprinkled with a few plain boondis. You'll need:

1 cup sour cream (preferably the full-fat kind, but low-fat works just fine too)
1/2 tsp finely minced garlic (approx. 1 small-medium clove)
1/2 tsp salt
1/2 tsp red chili powder
1 tsp crushed dried fenugreek leaves

Combine and mix everything in a bowl, cover it and refrigerate for at least 15 minutes.

Enjoy! 

I think it will work really great with BBQ and Tandoori in general, Hope you'll try it out sometime and let me know about your combos and variations. Thanks! 

Cheers!

Hi guys! (:

Anybody else here who loves raita? I tried out 'Boondi raita' and it was out of this world! I really liked the different flavours and, if you don't presoak the boondis (little fried gram flour balls, similiar to what germans know as "Backerbse" [baked pea]), the opposing textures of smooth and crunchy. You get these ready to serve in most asian grocery stores* (I use Haldiram's), which makes it easy-peasy to prepare. Great as a stand-alone snack, too (: Try this one, highly recommended (:

What are your favourite raitas? Which consistency do you prefer? Slightly thick, or a little more watery, or even sauce-like? Which ingredients? Mixed, cucumber, mint,  plain, etc.? Maybe some Chaat masala? (I really love that stuff, but some people dislike it)

Looking forward to the discussion (:

Greetings!

* or make your own (: