Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: laynebritton on June 20, 2006, 01:31 AM
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I'm going to try the Tarka Dhall recipe by Blade1212 and I will report back shortly with my findings in the mean time any hints or tips from members would be appreciated ::)
I noticed Pete you enjoyed the taste of the original recipe do you think it needs to be adjusted in any way ?
Layne ;)
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Hi Layne,
I tried this last night and it was very tasty! I don't usually eat dhals, so I can't really comment on how it compares it to a BIR. dhal. Nevertheless, it smelt very good and had a nice combination of flavours. I mopped it up with garlic naans.....very tasty!
From the recipe, I was uncertain about when to add the fresh tomato and was surprised if 2tbsp of chicken stock would have much influence in over 1 litre of water? (maybe it does?). I've asked Blade if he could clarify these points.
Otherwise, it seems to me that this recipe is great as it stands.......
......Nevertheless (because I just can't help myself! :P), I'd be tempted to add more chicken stock and make the dish thinner next time. I'd also be tempted to add a teaspoon of curry powder (or spice mix), sugar and a teaspoon of off-the-shelf pureed garlic (I think this adds significantly to the taste and smell of dishes)......and maybe some tomato paste :-\.
Look forward to hearing about your results :)
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...and here's a photo of the resultant dish I obtained......having already made the above changes :-[.....well, slap me senseless! I just can't help myself! ;D
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Nice one Les I applaud your enthusiasm not only with this dish.... ALL your efforts on this whole forum are an inspiration to others to have a go you must be living in your kitchen ha ha Well Done ;D
I will leave feedback and pictures shortly of Blade1212 Dhall recipie.
Layne ;)