Topic: Mung dal tadka vs Chana masala

[Kashmiri Bob]

Couple of mid-week efforts:

Mung dal tadka





Ajoy's recipe.  Mighty fine.

http://thoughtsfromajoy.wordpress.com/2013/01/09/perfect-dal-is-all-about-tadka-baghar-vagharne-chonk-phodni-or-just-call-it-tempering/


Chana masala





Very good.  Similar to a local restaurant. Yellow gram ((kala chana) with fresh garlic and ginger, turmeric powder, asophotidia, a little mix powder, green chilli and lemon peel.  Served on a bed of basmati rice. A bit more chilli next time.

Rob 

[h4ppy-chris]

Looks good Rob.

[chonk]

Hi Bob! (:

Looks very delicious! 

Personally, Chana masala is a wet dish for me (in this case, the masala refers to the aromatic sauce, like Rajma masala), but many people prefer it dry (what I would call [punjabi, khatte, or pindi] chole, depending on style, spices and origin of the dish). But this is just a matter of taste, mixed with semantics ;P Nice to see the smaller, brown, indian variety (kala) instead of the bigger, yellow ones (kabuli - which means Kabul, referring to the capital of Afghanistan, and ancient silk roads).

No onions and/or garlic in that mung dal, right? Keeps it interesting (:

[Stephen Lindsay]

A nice change and the presentation is good.

[Gav Iscon]

Rob, that Chana masala looks terrible. The tomato and the lemon are not parallel and that last bit of cucumber should be under the bit next to it. Sort it out for next time please.

 ;D ;D ;D

[Kashmiri Bob]

Did make a nice change.  Impressive recipes by Ajoy I thought, with detail on the methods.  Will try the Paytham paruppu with

[Gav Iscon]

May follow that with an Ex hot beef vindaloo served over a layer of potato straws, or perhaps chips (will depend on the number of Cobras left).

Rob 

I never thought I would ever see a recipe with chipsticks but one of my Indian cook books has a West Indian dish of Baked Eggs on Chipsticks.