RECIPE: urid dal & dal flour
Does anyone have tips on seasoning urid dal? I have made a couple of dishes Â it is a great tasting legume. I have found some recipes using asafetida. Does this herb affect the taste that much? Also, does anyone know a source? I want to try it because of its health effects.
Also, how is it cooked? The instructions I found were to pressure cook 1 cup/5 cups water, but I used about 3 cups of water & boiled it & it turned out fine. Has anyone ever tried cooking it in a rice cooker?
I served this to my non vegetarian friend the other day & he actually liked it. I had to serve it with meat to get him to eat it, but at least it got him to try this healthy dish.
Another question Â I saw some gram flour the other day in the market & will try it next. Anyone have any tips on cooking with the flour?
Thanks for any help.