Sat_Mar_23_20:01:47_PDT_2019
After a few days of indulging in heavy holiday fare, our bodies were crying out for a simple meal of dal and rice
Most Indian cooks have their go-to dal, a dish of everyday lentils that they don't need a recipe for, something they have probably made enough times that they can cook it blindfolded with one hand tied behind their backs.
The great thing about food blogging is that we now have unprecedented access to the go-to dals of so many different home cooks. And that's how Recipe #33 is Sonia's Gujarati Daal. I love dishes where sweet and spicy flavors get to play together, so it is no wonder that I am in love with Gujarati dal.
I followed Sonia's recipe very closely, using dried kokum for the most authentic tangy note.
This dal truly was an explosion of flavors. I served it with a simple farazbi-batata bhaji (saute of french beans and potato) and fresh steamed rice, with the requisite dollop of lemon pickle on the side (this one was made by a friend at home and sent to me in the mail!).
Speaking of steamed rice, I have a question for those of you who own rice cookers: Is a rice cooker a valuable addition to your kitchen? Do you use it often? Do you use it to make anything other than plain steamed rice? I'm wondering whether to buy a rice cooker and your suggestions about whether to buy one in the first place, and what brand/size to buy, are much appreciated. Thank you!
Most Indian cooks have their go-to dal, a dish of everyday lentils that they don't need a recipe for, something they have probably made enough times that they can cook it blindfolded with one hand tied behind their backs.
The great thing about food blogging is that we now have unprecedented access to the go-to dals of so many different home cooks. And that's how Recipe #33 is Sonia's Gujarati Daal. I love dishes where sweet and spicy flavors get to play together, so it is no wonder that I am in love with Gujarati dal.
I followed Sonia's recipe very closely, using dried kokum for the most authentic tangy note.
This dal truly was an explosion of flavors. I served it with a simple farazbi-batata bhaji (saute of french beans and potato) and fresh steamed rice, with the requisite dollop of lemon pickle on the side (this one was made by a friend at home and sent to me in the mail!).
Speaking of steamed rice, I have a question for those of you who own rice cookers: Is a rice cooker a valuable addition to your kitchen? Do you use it often? Do you use it to make anything other than plain steamed rice? I'm wondering whether to buy a rice cooker and your suggestions about whether to buy one in the first place, and what brand/size to buy, are much appreciated. Thank you!
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