Why for the richer tarka do you add curry leaves (I assume fresh) both at the start at the end? I’ve always added them last so they’re crisp but with still some freshness?
Adding them twice enhances the curry leaf flavour in the dish.
The ones you add first into the Dahl will soften and infuse their flavour into the Dahl. The second lot are there more for texture for their crispy bitterness.
Great post! Daal is my comfort food. After I come home from traveling, it’s the first thing I make to get a healthy nutritious meal that also heals my gut from all the eating out.
I absolutely love lentils. Have you ever cooked from 660 Curries? It’s what got me hooked in the first place.
Why for the richer tarka do you add curry leaves (I assume fresh) both at the start at the end? I’ve always added them last so they’re crisp but with still some freshness?
Adding them twice enhances the curry leaf flavour in the dish.
The ones you add first into the Dahl will soften and infuse their flavour into the Dahl. The second lot are there more for texture for their crispy bitterness.
Thanks - I'll try that next time!
Great post! Daal is my comfort food.
Great post! Daal is my comfort food. After I come home from traveling, it’s the first thing I make to get a healthy nutritious meal that also heals my gut from all the eating out.