Thursday, October 04, 2018

Dhaal At Home

While we can get pretty decent dhaal at the Indian restaurants frequented, the man likes to cook a big pot of dhaal for dinner at home, and store the rest in the fridge for the week. We love dhaal in all forms, so it's quite a staple in our meals.

To be honest, dhaal doesn't taste the same each time we cook it. We have a preferred flavor, which leans towards a hearty spicy and thick texture, but it varies with the amount of spices used. It isn't just a difference between the man's dhaal and mine. It's more to do with how we cook and the ratio of spices used each time- we use a pinch of spices and an estimate, which might not be perfectly accurate for each portion. It will be consistently delicious though. Hahahah.

We have realized that dhaal and curries cook extremely well in the cast iron cocottes. They can get to a boil on the stove, and continue simmering in the oven. My smaller pot is an especially handy size for dhaal and portions for two or three. Hurrah! Food seems to cook faster, and more evenly. These pots oddly lend a depth of flavor that I can't seem to extract from the stainless steel ones. Perfect. Our cast iron pots are really put to good use weekly in this kitchen.

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