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I made a batch of Colin's Massur Dhal a couple of days ago and some of used it in preparing tonight's dinner - CA's Chicken Dhansak (minus the pineapple chunks and juice).First of all, it tastes great in it's own right, and is superb hot with a few poppadums on the side to scoop it up.I've been using Abdul Mohed's Dhansak recipe up till now, but I have to say that I prefer CA's version of the dish, and it is made even better with Colin's Massur Dhal. The Mohed version calls for the lentils to be boiled with a little turmeric and then smashed, but I definitely prefer the texture and added flavour of Colin's Dhal.The combination of both recipes make this dish a keeper for me and I'm looking forward to eating the second portion tomorrow night!
Looks great, SB!