Comments on: cholar dal from The Bengali Five Spice Chronicles

By: Blueberry Cheesecake Fluff + WIAW - Sprint 2 the Table | Sprint 2 the Table

Blueberry Cheesecake Fluff + WIAW - Sprint 2 the Table | Sprint 2 the Table — Wed, 23 Jan 2013 05:11:10 +0000

[...] could hardly wait for dinner. I’ve been eyeing Kristina’s Cholar Dal recipe for a couple of weeks and this frigid day seemed the be the perfect time to try it [...]

By: Kristina Sloggett

Kristina Sloggett — Tue, 22 Jan 2013 02:08:32 +0000

ha! I crave “non breakfast” foods (who defines that, anyway?) all the time. I would love to take an Indian class sometime, for now I am learning through books… and Jason…

By: Sarah @ The Smart Kitchen

Sarah @ The Smart Kitchen — Sun, 20 Jan 2013 14:22:44 +0000

One of the things I love the most about Indian cooking is how simple most of the recipes really are, but the amazing complexity of flavor that develops from the methods and spices. My favorite cooking class I’ve ever taken was with Asha Gomez, who is slowly becoming a master (at least in my mind!) of celebrating the cuisine of southern India.

How did you know I’m craving Indian food right now??? [At 9:22 AM. Whatever.]

By: The Bengali Five Spice Chronicles

The Bengali Five Spice Chronicles — Mon, 14 Jan 2013 08:47:57 +0000

[...] View original post at spabettie.com [...]

By: Kristina Sloggett

Kristina Sloggett — Fri, 11 Jan 2013 06:29:09 +0000

hi Rinku!

I LOVE your book – this recipe is so very good, and we have loved many others as well. congrats on a delicious book!

and thank you – this is definitely good to know. I still want to find this mustard oil, but I will follow your advice with it.

best to you,

Kristina

By: Kristina Sloggett

Kristina Sloggett — Fri, 11 Jan 2013 06:13:16 +0000

and this is one of the best tasting dal I have ever had – honestly!

By: Kristina Sloggett

Kristina Sloggett — Fri, 11 Jan 2013 06:11:36 +0000

I know, Eileen – I have never added ginger to mine, either – it works well!

By: Eileen

Eileen — Thu, 10 Jan 2013 23:42:00 +0000

This dal sounds so good. I’ve never heard of using fresh ginger paste before–so maybe this is what all my dals have been missing!

By: Rinku Bhattacharya

Rinku Bhattacharya — Thu, 10 Jan 2013 02:46:30 +0000

Hi Kristina,

Thanks for writing about my book.
Yes, something like canolla oil would work fine in this recipe instead of the ghee. While, I have used mustard oil in a lot of other recipes it would be too strong for this particular one. Hope that helps!

Rinku

By: Kristina Sloggett

Kristina Sloggett — Wed, 09 Jan 2013 21:59:58 +0000

I totally understand that, Mark – I felt the same way for so long! I had many of these ingredients on hand, and what I didn’t, I easily found at your average grocery store. so happy you’re going to step out of that comfort zone and try it! cheers!