Buttery Pigeon Pea Dal (Mitti Handi Dal)
Dal—a thick stew or puree of beans or legumes—is a staple in every corner of India. At theNadesar Palacein Varanasi, chef Sanjeev Chopra has an elaborate method for cooking his nicely spiced dal very slowly in an unglazed clay pot, over a wood fire, but it's also great cooked simply in a saucepan on the stove with butter and cilantro stirred in at the end.More Indian Recipes
2010年12月