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I've been making a really simple red lentil dal for a couple of years. Bloom spices (cumin, turmeric, coriander, hot pepper, some cinnamon etc) in some oil, garlic and ginger and onion, then the lentils, some stock, etc. just a real basic one. It's always been missing some "depth" to the flavor and I've never been able to figure out why. Am i missing something obvious? Any suggestions? Also, can naan dough be frozen? M42 fucked around with this message at 17:08 on May 10, 2016 |
# ¿ May 10, 2016 17:06 |
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# ¿ May 2, 2024 20:14 |
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Re: dal, forgot to include that I do use salt and tomato paste, but the paste goes in at the end. Will fry it with the spices instead. Thanks!
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# ¿ May 11, 2016 17:06 |