Prolly sumat to do with cross posting.  I don't normally do that, but haldi asked for the recipes in the "Pictures of your curry". I then also posted it in Traditional Indian Recipes" where it really belongs.

I generally use rounded spoonfuls as I find most recipes I start with are way under spiced.  For garlic and ginger I almost always use much more than the recipe calls for.  Once you get the hang of it, Indian cooking allows for a lot of improv.  I do try to keep accurate records from batch to batch so I can continually improve.

As far as the optional lime and coconut,  I do not use it.  I think the lime juice may have a place in this recipe, but the tiny amount it called for seems almost insignificant.  Maybe that's why I have never used it.

I have been tweaking the dal recipe for several years now and I am finally getting that taste I am after.  txt attached

txt attached. Also posting in "Traditional Indian Recipes"

I went Indian/Pakistani last weekend. Badaami Murgh (almond curry chicken) and Dal Tadka (curried lentils). I have been tweaking the dal recipe for several years now and I am finally getting that taste I am after. The chicken recipe I have never changed from the original (unusual for me).

I just updated this recipe (attached).  The main change is to make sure the mustard oil gets heated to smoking before anything else is added.  Also increased the amount of asofetida.  I don't fear it anymore if it is properly bhunna'd.

I have recently discovered that a pressure cooker is an excellent way to to cook lentils.  Some of the Indian dal recipes I have say sumat like "Cook for 3 whistles". So what the heck is a whistle?  The traditional Indian pressure cooker is of a different design than we use here in the U.S. or in Europe.  Western cookers rely on a constant venting of steam and a constant pressure, whereas the Indian counterpart builds up pressure and vents it off in one dramatic whistle every few minutes.  Here is what I found out to convert the recipes to the style of cooker that I use.

http://missvickie.com/library/whistling.htm

The formatting is buggered at the end of this article.  A clean .doc of it is attached.

Bottom line, here is my conversion:

From article, 1 whistle equals about 3 minutes.  But first whistle does not count.  Start the count after 1st whistles. So if a recipe says "3 whistles".  That would 12 minutes  (3 + 3x3) = 12. Start counting when rocker starts to rock. 

Lemon curry!?

Here is my version I have been tweaking for a few years.  It originated from a Julie Sahni recipe.  Last year I applied some tips from Tayyabs in Whitechappel (my favorite BIR). Recipe attached. Link to photo album below.  These pics are from a previous batch.  I have since changed the order of a few things around, but this album still gives a good representation of the process.

https://www.facebook.com/media/set/?set=a.403612206316737.100752.100000038825169&type=1&l=8ce2c91a82

Cheers,

Todd K.

Quote from: natterjak on April 26, 2014, 07:44 AM
could you post it in a new thread in the "Traditional Indian" section of the forum please

On it.