"Kamala Ganesh" > wrote in message
news:V75qf.57477$fY5.18624@trnddc02...
> Bob Terwilliger wrote:
>> Ronnie wrote:
>>
>>
>>>Chana dal, you should soak it for a few hours in water before cooking
>>>it. It is very important to cook it really well, or else it will upset
>>>your stomach (really bad). I have this recipe, you can try this:
>>>
>>>http://www.rupenrao.com/recipe.asp?rid=108
>>>
>>>
>>>Even with sauted onions and curry powder, it will taste good, but you
>>>should add some more flavors to it, like tomatoes, cilantro etc.
>>>
>>>Hope this helps!
>>
>>
>> Isn't channa dal often deep-fried? I remember getting a big bag of
>> deep-fried yellow lentils when I lived in Kuwait.
>>
>> Bob
>
> Sometimes, channa dhal is soaked in water, drained and then deep-fried to
> be eaten as a snack. Mostly, it is just cooked like lentils, seasoned with
> a mixture of onions/garlic/ginger/tomatoes/cumin/coriander/garam
> masala/turmeric/peppers /lemon juice/yogurt(any combination but don't
> overdo it) and garnished with cilantro to accompany Indian breads or plain
> steamed rice.
>
> - Kamala.

IMO there is a subtle, but definite, difference in most dal's tastes. As
well as time difference for cooking them (or to soak or not to soak).
One of the dals I'm adverse to is "oily tovar dal." It's just not my 'cup of
tea." but all the rest, yum, yum.
Dee Dee