http://bigdingus.com/2009/02/05/dal/ A lot of the time I hear ducks Tue, 07 Sep 2010 13:06:59 +0000 http://wordpress.org/?v=2.2.1 http://bigdingus.com/2009/02/05/dal/#comment-6188 The BigDingus Blogger Wed, 24 Jun 2009 00:05:46 +0000 http://bigdingus.com/2009/02/05/dal/#comment-6188 Another note - it has come to my attention that there's an entirely different outline to dal making that a lot of traditional recipes follow. That's basically to boil or pressure-cook the beans (and limited seasonings) separate from the "other stuff" that goes in the final mix. It seems that some "authentic" (don't get me started) dal is a lot thinner than what a typical American like me would think appropriate, given my intrinsic bias towards ending up with something like a cassoulet. Whatever. Another note - it has come to my attention that there’s an entirely different outline to dal making that a lot of traditional recipes follow. That’s basically to boil or pressure-cook the beans (and limited seasonings) separate from the “other stuff” that goes in the final mix. It seems that some “authentic” (don’t get me started) dal is a lot thinner than what a typical American like me would think appropriate, given my intrinsic bias towards ending up with something like a cassoulet. Whatever.

]]> http://bigdingus.com/2009/02/05/dal/#comment-3781 The BigDingus Blogger Fri, 06 Feb 2009 03:51:30 +0000 http://bigdingus.com/2009/02/05/dal/#comment-3781 Oh also ginger can be a thing you add to the aromatics. Slice off 1/16" chunks, smash them with something heavy, and chop the chunks up with the aromatics. Oh also ginger can be a thing you add to the aromatics. Slice off 1/16″ chunks, smash them with something heavy, and chop the chunks up with the aromatics.

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