Seasame oil ...great taste ..great influence...but not BIR .

The forum is soon to reach yet another milestone , namely it's 500th member . A big vote of thanks to both the moderators ( Curry King, pete, Mark J, raygraham ) and the members that contribute on a regular basis . Well done !!! 

CC

Hi Roy -
Toss the dhal on a slightly higher heat ensuring that it does not stick . The higher temperature in the oil should impart a subtle smokey flavor .

Cheers ,
CC

Hi Richard -

Try this link and see if it helps - http://www.madgeandgeoffrey.co.uk/bombay_mix.htm

CC

Hi Roy-
Traditionally , a lot of he dhals are " tossed " in a tempered mixture of spices . The dhal ( 1 1/2 cups ) is cooked in water in the usual manner until it is just soft and then drained .  Heat 5 tbsp ghee in a pan , add 1 tsp cumin and saute over medium heat until it browns . Add 1/4 tsp asafoetida , 1/2 tsp chili powder , 1/2 tsp tumeric , a  pinch of salt and stir . Then add the cooked dhal and toss for a few minutes . Add 1/2 tsp garam masala and 1tsp lemon juice and stir . Other ingredients can be utilized to both adjust or change the desired flavor i.e. - pre-cooked onions , coriander , cardamom etc.

Hope this helps
CC

I agree with Mark , Dhansak would be a great choice .

Hi railway -
Try this link - http://www.indianchild.com/indian_recipes_parathas.htm

Well , at least its contagious .

Hi Sidt4 -

Welcome to the forum.Chicken Tikka Chilli Bhoona?....might have to improvise on that one - yet another challenge .

Hi - Layne

Enjoy your time on the forum - there are a great group of people here with a wealth of information .

CC