|Channa dahl, cumin seeds and black mustard seeds|
Not really, but I would love to! I love her show and finally tried one of her recipes - 'Mum's Everyday Red Lentils'. I love cooking Indian food, but have never tried the method of adding a tempering oil (bagaar) to the dish once completed. When I finished cooking the peas, I tasted the dish and thought - meh - not so special. But I have to say that the tempering oil added the most incredible amount of flavour - it was truly astounding!
The dish was completely transformed into a tasty, spicy, savoury, delicious version of a restaurant quality dish. Kudos Ms. Sequeira! Keep it up and we'll keep watching.
I didn't have any red lentils so I used channa dahl instead (split chick peas) - which meant increasing the cooking time. I just kept checking them every 10 minutes until they were a texture that was pleasing.
Here's the link to the recipe on the Food Network site:
|Serrano Peppers in my garden|
|The dahl cooking|
|Ghee adds the most wonderful, authentic flavour to Indian dishes|
|The finished dahl with the sizzling hot bagaar|
|Garden Fresh Basil|
|The Lentils with Jasmine rice and Thai Green Curry Tofu|