Cooking with Aarti

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

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