I tried to replicate this one. My overriding impression was that it was well over-spiced, but maybe I was using a thinner base / less base than others who've tried this and liked it. I've noticed that the amount of spicing added to a dish needs to be in proportion with the bulk of base sauce (i.e. 2 ladles of a thin base is a lot less "bulk" than 3 ladles of a thicker base. ). I prefer to work with a thinner base which forces you to cook the curry longer.

Anyway, Mr Naga, mix powder, garam masala and tandoori masala seemed like a lot of spicing to add to a single portion curry and so it proved to be when I tasted it. 

That's interesting. Appears to be showing in the space used for banner ads.  Mine still shows normally (selling me online grocery home delivery)  so something is causing it to affect only some users. 

Quote from: mickdabass on September 28, 2018, 01:52 PM

I dont use any other. Top Notch Svierge, and thanks again

Regards

Mick

Good to hear it Mick.

It's been a while since I've used a gas oven, but the hotter the better I think.  Worth giving one of these a try if you're struggling to get the underside cooked:

https://www.ebay.co.uk/i/361829359289

The dough can be stretched out on top of the mesh without sticking to it.

Nice looking pizza there Garp. Is that a ventilated dish with perforations?  What time and temp are you cooking at?

Are there any smilies in the note you're trying to paste into the forum T63? I've experienced this problem in the past which turned out to be SMF2.0 not liking the native iOS smilies. Delete those from your pasted text and you may find the post is successful.

Thanks Naga, I will try it again and also try making a dhansak with part of the dhal. Cheers.

Ok thanks Edwin. I'll give it another try as everyone else seems to rate this recipe. The spices are minimal as you say; I was surprised how little were added to quite a lot of lentils.

Best way is to use the forum search facility: enter "976bar" in username, type "bulk" in the search field then tick the "search only in subject line" box then you'll get hits on all 976bar's bulk recipe threads.

How important is the frying of the lentils in this recipe? In the OP the lentils are added to the oil/garlic/onion mix and fried for five mins until they turn a little yellow, then water is added.  Is this a common technique with lentils or an essential step in massur dhal recipes generally, as I haven't encountered it before?

My reason for asking - I tried this recipe yesterday and didn't get a great result. It was ok, but not great, and I suspect that during the 5 mins of frying the lentils, the garlic probably caught a bit too much. So I'm wondering about adding the powdered spices sooner then just boiling the lentils rather than frying.