Comments on: Meatless Monday : Dal Tadka

By: Patty Nguyen

Patty Nguyen — Sat, 24 May 2014 02:13:08 +0000

In reply to simplyvegetarian777. It's a date, Sonal!! :D

By: simplyvegetarian777

simplyvegetarian777 — Tue, 20 May 2014 18:25:37 +0000

In reply to tinywhitecottage. Hugs my dear :)))...

By: tinywhitecottage

tinywhitecottage — Tue, 20 May 2014 18:15:20 +0000

In reply to simplyvegetarian777. I didn't know they were called Kulcha! t started out with the idea of using active yeast to make naan, then realized I needed 3 or 4 hours for rising and dinner was in an hour! The kulcha turned out beautifully! I really surprised myself. I even brushed them with ghee. My son ate at least 6 of them! I love blogging too, for the same reason. Can't wait to see your post Friday!

By: simplyvegetarian777

simplyvegetarian777 — Tue, 20 May 2014 17:48:46 +0000

In reply to tinywhitecottage.

I am so glad that it turned out good Seana :). The bread that you made has a name ;). Kulcha! I made it this weekend to go along with chickpea curry. Will bring it to fiesta on Friday. I keep changing my basic recipe by sometimes adding spinach or mustard leaves or kale and sometimes cook my dals with vegetables. Add so much variety.
This is what I love about my blog journey that we all are each other’s students and each other’s teachers as well :).

By: tinywhitecottage

tinywhitecottage — Tue, 20 May 2014 03:26:31 +0000

I made the chana dal this evening Sonal! It was wonderful. I didn’t change much from your Dal Tadka recipe. I did give it a good whisk to help break it up a little and added a few handfuls of fresh spinach. The flavor and spices were fantastic and I have to say I loved the cooking process. The smell of the spices were intoxicating. Probably not what you would serve with this…but, I made naan for the first time in my life! My teenage son has a girlfriend who’s mother is from India and he has had a couple of dinners with them and he LOVES naan. Turned out wonderfully. I made it without active yeast. Instead used yogurt and a pinch of baking soda. Anyway, you are my mentor! Thank you for your inspiration and wonderful recipes!

By: Johnny / Kitschnflavours

Johnny / Kitschnflavours — Mon, 19 May 2014 22:01:40 +0000

This is especially well timed as my local store has recently started to sell dried pigeon peas. As for the Kasuri Methi, I’ve yet to find fenugreek leaves over here. Only ever the seeds. I’ll have a look in the International store as I’m more and more curious about them. And thanks for the mention. 🙂

By: lapetitecasserole

lapetitecasserole — Mon, 19 May 2014 03:19:32 +0000

I s funny but sometimes we overthink new recipes, forgetting about the recipes that we do more often! I’m glad that you finally did it! Have a great we Sonal!

By: Aditi

Aditi — Mon, 19 May 2014 01:59:25 +0000

Oh you are so right Sonal. Dal chawal it is and better if it is arhar ki dal and chawal! Your tadka looks super. I am almost slurping looking at the pics.

By: simplyvegetarian777

simplyvegetarian777 — Mon, 19 May 2014 01:42:25 +0000

In reply to Patty Nguyen. Patty, whenever you are in this side of the country, come over :).

By: Patty Nguyen

Patty Nguyen — Sun, 18 May 2014 23:55:18 +0000

I wish I could taste your food, Sonal. Every post leaves me wondering about all the amazing smells and flavors coming from your kitchen. 🙂