Topic: Hing: That Garlicky nutty wonderful stuff.

[PaulP]

Thanks COR, I'll get the Top-Op one soon as I'm planning a big order from Spices Of India. I currently have the 55 pence one from the same supplier.

[Mikka1]

Very Interesting COR.
Thanks for this very much indeed. Thanks CA too. I had no idea it was in a tub that's perhaps why I missed it when looking?

All very interesting indeed this week isn't it.
Muchlee to all.  ;D

Hi PaulP

I use hing in dahl and think it is a vital ingredient, if used properly. You need the hard resin, the powdered stuff is as you say adulterated and frankly useless. The hing should be melted gradually in some ghee or butter and added to the dahl at the end of cooking, tarka style, the resulting aroma is amazing and yes this is BIR style, at least it's as done in the better establishments, IME.

Cheers
CoR