by gansie
I’m still heavy into my ad-hoc Indian cooking phase. I visited an Indian grocer in Takoma Park, Maryland and brought home a new slew of ingredients: hot curry powder, coriander powder, ghee, hing, paneer and masoor dal. I went right home to cook, trying to perfect a no-recipe-necessary dal palak. I had a vegan friend coming over so I skipped the ghee, but added all of my new spices. I still couldn’t find the necessary depth, but it’s an improvement over the last. However, when I whipped the lentils into a dip for the next day’s party, it turned out perfectly.
Dal Palak Dip
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