- Force de Fappe
- Nov 7, 2008
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Ginger and garlic are necessities for a good tarka daal. I fry the garlic with the tarka and boil the ginger with the lentils and turmeric, Madhur Jaffrey-style.
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Jan 14, 2014 09:11
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May 15, 2024 20:46
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- Force de Fappe
- Nov 7, 2008
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I just cut it in slivers. I like to nibble on them as I eat. And you are correct in assuming it's even better with fresh turmeric, no matter how horribly it stains your fingers.
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Jan 14, 2014 14:27
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- Force de Fappe
- Nov 7, 2008
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I always add more freshly-ground cumin towards the end of the cooking for thing like daal and beans, I let some simmer (usually whole) along too. Then again I loving looooove cumin.
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Apr 2, 2014 19:17
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- Force de Fappe
- Nov 7, 2008
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Making a kind of tadka for just, you know, ordinary beans is a pretty neat trick, come to think of it. I've done it a couple of times, why not always I can't really answer. Basically just about half a cup of scorching lard or oil seasoned pretty heavily stirred into the beans at the end right before it's served: cumin seeds, paprika, ground coriander, parsley, chilies, tomato, garlic, bay leaf, coarse ground black pepper, finely chopped onions...(Italians even call a ragł that's had some extra lard with onions and garlic stirred into it right before serving "lardiato". It's a great trick for any cuisine, really.)
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Apr 2, 2014 20:43
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- Force de Fappe
- Nov 7, 2008
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...are you sure you're getting actual ham hocks and not trotters?
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Jul 18, 2017 09:34
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Jan 14, 2014 09:11
