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this post was submitted on 04 Apr 2025
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Bacon & eggs on toast please, with coffee.
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Thank you chef! Hope you are enjoying a nice breakfast too.
Pineapple jerk chicken please
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Dried meats pls
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I made the dal makhani after 7 hours of soaking and an hour of boiling the pulses. Alas, it didn't really turn out like I expected - granted, it's not a dish I grew up with or ate enough of to be really familiar with. Neither do i have much experience with these ingredients. Bought the wrong kind of urad dal (no skin) and followed recipes with too high a ratio of urad dal:kidney beans to my tastes. The end result was a bit too mushy and bland for my liking although it was no fault of the cashew cream, which I can report to @dumblederp worked well despite all the other problems. It reduced the slimy texture of urad dal and gave it a lovely creamy mouthfeel.
Ended up adding way more spices and eating it with copious amounts of lime pickle. Would try cashew cream again but need to change a few things if I try this dish again.
Not particularly inspiring pics:
Kidney beans I can use in other dishes, but man I have a lot of urad dal to go through.
Great to hear about the cashew cream. Most of my "dal" is based of 1kg dry pulces and 150g spice mix. Sometimes add veggies, sometimes add chicken/stock.
A diced apple or pear and some microwave'd pappadums can zhoozjh it up a bit.
Also, the Instant Pot absolutely smashes out the dry pulces for no fuss cooking.
I discovered with microwave pappadums is that if you give them a light painting with oil then they come out a lot better. It's like they've been deep fried. I use the small ones because they're quicker.
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that looks delicious ๐
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