Dee Randall wrote:
> "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
>
>

I had never heard of oily toovar dhal(pigeon peas) till I came to the US
and I don't care much for it either. I had heard that castor oil was
coated on the dhals imported from S. Africa - oiled to avoid
bug-infestations probably.

Kamala.