OHHHHHHHH you know, I was feeling a little embarrassed with this thinking, well, one of my Indian friends is going to tell me I'm not doing it prperly or I've called it the wrong thing. It's definitely something I've adapted to suit my taste but there's no way I could top anything as amazing and flavourful as the dals I've had in India!!! Was sooo fascinated to hear that it's called dalma with vegetables. I sometimes roast brinjal with a little tamarind and put it on top - so good!!!! I love how versatile it is. Thanks for commenting and adding to my understanding of this amazing dish!
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Most importantly the vegetables need to be cut based on how fast they boil. The ones that boils fast, should be bigger size and the one that takes more time should be smaller size. The idea is that, everything should be cooked well - that gives the best test.