It doesn’t need to be soaked like some of the other dals. I like the dal section, especially the masoor dal recipes as masoor is my quick go-to for weekdays.
I had the book prior to it being the COTM on CH. Has anyone else cooked from this book? Recommendations on where to go next? The size of the book makes choosing the next recipe an adventure. One change I’d prefer is if the foundational recipes would have cross references–the first section of the book includes many basic recipes for pastes and spice mixes required in the main recipes, but – as in the case with the fried onion paste we made for the lamb curry – if you have leftovers, it’s not possible to look at the paste recipe to see what other recipes require it or find that info in the index. The cabbage-potato-pea dish was surprisingly popular with my husband, who usually only likes Indian veg dishes if they have paneer in them. Both made for flavorful, satisfying meals – the lamb was long-cooking (it was supposed to simmer for 45 minutes but the texture was much better at double that time) and better for a non-weeknight meal. The title should’ve tipped me to the size of the book – it’s huge! So far, we’ve only owned the book a few days but we’ve made two recipes: cabbage, potatoes and peas (badha kofi torkari, page 470) and lamb curry with sweet onion/tomato sauce (pyaaz tamatar gosht, page 190), which involved a sub-recipe for fried onion paste. Recently we decided to up our game on Indian cooking at home, so we bought 660 Curries.
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