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.)
What do you recommend to use as an acid?
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.
I like mango powder (amchur) too. Tomato also adds sourness, but is milder unless adding a lot.
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.)