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Kathleen Lister-Perlman's avatar

What do you recommend to use as an acid?

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keesh lauria's avatar

In order of preference:

1. Fresh lemon or lime juice

2. Apple cider vinegar

3. White vinegar

4. Any other relatively unflavored vinegar, like white wine or rice vinegar.

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Chris Waterguy's avatar

I like mango powder (amchur) too. Tomato also adds sourness, but is milder unless adding a lot.

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Chris Waterguy's avatar

Would the amount of spices depend on whether it's a side dish or the main dish?

I recently cooked red lentils with (if my memory is correct) roughly twice as much spice. (I used home-ground cumin in the tadka instead of whole, otherwise it was similar.)

The flavour was still lacking to me, so I made another tadka with generous amounts of yellow mustard seeds and curry leaves. Then it was good.

(Much of what I know about cooking I learnt from a Fiji Indian friend. But don't blame him for my mistakes.)

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