Thanks so much for writing this down and sharing it. I'm exactly one of those people who've been trying to make a good authentic curry for years, but it's always lacking a certain something. This was very clearly explained and the timings are especially useful. There were a few ingredients there which I don’t use, such as mustard seeds, though I suspect the key is in the garam masala mix and the curry leaves which are difficult to find where I live. Do you know what's in the garam masala?
I like to add a load of coconut cream to my dhal while it's cooking.
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well garam is mainly clove, cardamom, cinnamon and things like that.. its Very commonly available...
curry leave are optional also,, but do lift the flavour profile nicely.. u can probably find them somewhere in tel aviv i guess .. maybe here:
no need of coconut cream, i use coconut oil.. but i guess it makes it all that more creamy!
Yes indeed, the coconut cream makes it nice and creamy - also more fattening which is good for someone like me who is very thin. I haven't been to tel aviv for years. Just don't seem to get to the big city these days. Maybe there's a mail order service.
oh you know.. there/s this thing called the internet! ;-)
Never heard of it. How long does it need to cook for? Is it spicy? Can I get it where I live? I'll check it out. Thanks
Oh just google it! Oh wait a minute...!