tag:blogger.com,1999:blog-8559110753602072603.post6533058105577219094..comments2023-11-05T03:02:55.515-05:00Comments on pretty blue salwar: Cooking... sometimes happy, sometimes sad...Bluehttp://www.blogger.com/profile/13875686468126571113noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8559110753602072603.post-57095514252393025022007-02-25T14:53:00.000-05:002007-02-25T14:53:00.000-05:00Actually, I do it at night before I go to sleep, a...Actually, I do it at night before I go to sleep, and then in the morning just put it in the fridge. Luckily, slow cookers are pretty cheap now, down to $10-$15 for a small one (you don't need more than that) without a timer. But yeah, you have to go out to target or walmart to buy one. I've never used a pressure cooker, and they are more expensive, but they also solve the fast and mushy dal problem.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-1963874095461546212007-02-25T14:13:00.000-05:002007-02-25T14:13:00.000-05:00Ash -- thanks! I want a spice box like the one you...Ash -- thanks! I want a spice box like the one you linked to! Right now all my spices are in generic "ziploc" plastic bags (because I buy the Deep brand spices which come in non-resealable packaging).<BR/><BR/>I neither have a grinder nor a mortar and pestle... looks like I'll be using whole peppers.<BR/><BR/>Ennis -- I don't have a slow cooker either. ^__^ It's been on my list of things to get for a while, but... well, you know how it goes sometimes. Does that mean though that I have to start cooking in the morning??? Mornings are meant for hitting snooze and then rushing out the door! I suppose -- for the sake of a good dal -- I could try it. ^__^Bluehttps://www.blogger.com/profile/13875686468126571113noreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-13909309462157628262007-02-25T12:56:00.000-05:002007-02-25T12:56:00.000-05:00I use a slow cooker for my dal, and it comes out v...I use a slow cooker for my dal, and it comes out very soft. The same would be true of a pressure cooker (which is what they do at a restaurant). Even as a grad student, slow cookers are pretty cheap. Plus, then you can come home to an apartment smelling of dal :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8559110753602072603.post-51650335454847063702007-02-24T12:09:00.000-05:002007-02-24T12:09:00.000-05:00Blue, a couple of tips for you :If you want authen...<B>Blue</B>, a couple of tips for you :<BR/><BR/>If you want authentic Indian spice, buy dried <A HREF="http://www.fotosearch.com/BDX127/bxp28158/" REL="nofollow">red chili peppers</A>. While cooking, you can remove the stalk and break the peppers in half before putting them in. Or you could grind the peppers in a grinder/mortar & pestle - but remember that the ground pepper is way more spicier than the whole ones, so if the recipe calls for 4 red peppers, use two instead.<BR/><BR/>Also, for toor and masoor dal. The best way to make them mushy is to put the dal with double the amount of water in the microwave on high for about 15 mins. You may need to add water and put it in the microwave again until the dal feels squishy. After the dal gets soft, use a spatula or something to mash the dal, so basically you get a watery paste of dal. Then add this to your <A HREF="http://www.nandyala.org/mahanandi/archives/2006/03/13/popu-tadka-tiragamata/" REL="nofollow">tadka/baghaar</A>Anonymousnoreply@blogger.com