I added spinach and peas. With store bought breads, because I’m rubbish at bread.
Yoooo YOU KNOW HOW TO TAKE GOOD PICS
Thanks. I think I’m just lucky with where my counter and ceiling light are positioned
I wish I could truly enjoy a meal covered in cilantro like this one. I envy anyone who percieves the taste as nice. I’m one of those unlucky bastards with the wrong allele, so it’s a detergent-like flavour for me.
It doesnt taste like detergent for me I just don’t like it. It’s one of a very short list of tastes that just aren’t for me. On the other hand I love coriander.
Speaking of, does coriander taste like detergent as well?
Do you mean that you like the fruit but don’t like the leaves? I’m getting lost in the terminology, I’m afraid. The fruit tastes ok to me, while just a little bit of the leaves makes me think someone forgot to rince the dishes. It’s terrible.
Yes exactly that. Thank you! I was always curious of the seeds/fruit tasted the same way to people who tasted the detergent in the leaves!
Weird genetic quirks are like getting shafted by the mutant X gene. I have a photic sneeze reflex, which is the worst super power. Bright lights (Inc. the sun) make me sneeze… I’m still waiting for that acceptance letter Xavier
No need to wait for Xavier, let’s make our own club… the Y-men! (That’s what we say everytime our powers are used, right?)
I always have consistency issues with my curry. My ratios are off or something. It doesn’t end up tasting authentic. My last batch of Dal Tadka tasted too fruity for some reason, and I can never get that savory umami type flavor that you get with real curry bases.
I replace half the salt with MSG for all of my curries, something to try.
I’ve found that pureeing the veggies (onion, tomato, chili) can help thicken the sauce. The slower solution is to cook down the dal more, though that may be undesirable if you don’t want them pasty. For chickpeas, smash a dozen or two and stir them into the masala.
“Fruity” could mean you didn’t cook the tomatoes enough; the sweetness is tempered with umami with time. Cooking the tomatoes longer also releases the pectin, thickening the sauce. Too much of some of the sweeter spices like fennel, anise, cloves, or cardamom could be interpreted as fruity, though I’d say they’re more of a flowery sweetness.
Also, add hing.
Great answer. It’s really easy to underestimate how long to cook down the onions and tomatoes to get the right flavour profile. I know it took me a while to get down.
Do you use amchoor powder or tamarind?
No, should I?
Yes! Amchoor powder (dried young and green mango) is used in northern indian dishes to give it the umami flavour. Tamarind is usually used in the south.
Usually used along with or in place of tomatoes, so you’ll get a less fruity flavour. If you can get some to try out in your Indian recipes, I highly recommend!
Thanks! I’ll definitely get some the next time I get to the store.
No problem, both these ingredients are really underrepresented in Euro-Indian recipes, but are pretty essential in India itself! I only learned about them from my best friend’s grandmother.
That looks delicious.
Thanks. It was, but I’m greedy and i never make enough
Great lighting! Love some good chana, how spicy do you like it?
I like it spicier than the recipes say, but it won’t blow your head off
oh man i bet that is fire
It’s probably my favourite dish, and difference between eating it out here and making it at home is night and day
This looks fantastic! Could you share your recipe please?
It’s a recipe from Vegan Richa’s Indian Kitchen cookbook . She has a youtube channel and her website has similar recipes.
This looks absolutely incredible, thanks for sharing! I love Richa
Yeah, everything I’ve done from this book is excellent. She’s been putting up all these one pan baked versions, that, whilst not the same, are still delicious and soo easy
