Hi guys:

I just uploaded a dessert rice often eating as a main course:

http://www.rupenrao.com/recipe.asp?rid=189

I hope you like it!

Ronnie

On 18 Dec 2005 18:42:22 -0800, wrote:

> Hi guys:
>
> I just uploaded a dessert rice often eating as a main course:
>
> http://www.rupenrao.com/recipe.asp?rid=189
>
> I hope you like it!
>
> Ronnie

Very nice website, Ronnie! I just found your recipe for Cilantro
Chicken, and I'm planning on trying it as soon as possible. It looks
marvelous!
http://www.rupenrao.com/recipe.asp?rid=134

I have chana dal in my cupboard, but I've never tasted or cooked it
before. I'm thinking of cooking it with sauteed onions and some sweet
curry powder. Does that sound edible to you?

Carol

Hi Carol,

Thanks.

Chana dal, you should soak it for a few hours in water before cooking
it. It is very important to cook it really well, or else it will upset
your stomach (really bad). I have this recipe, you can try this:

http://www.rupenrao.com/recipe.asp?rid=108


Even with sauted onions and curry powder, it will taste good, but you
should add some more flavors to it, like tomatoes, cilantro etc.

Hope this helps!

Ronnie

On 19 Dec 2005 08:43:59 -0800, wrote:

> Chana dal, you should soak it for a few hours in water before cooking
> it. It is very important to cook it really well, or else it will upset
> your stomach (really bad). I have this recipe, you can try this:
>
> http://www.rupenrao.com/recipe.asp?rid=108
>
>
> Even with sauted onions and curry powder, it will taste good, but you
> should add some more flavors to it, like tomatoes, cilantro etc.

Thank you, Ronnie!
Carol

Ronnie wrote:

> Chana dal, you should soak it for a few hours in water before cooking
> it. It is very important to cook it really well, or else it will upset
> your stomach (really bad). I have this recipe, you can try this:
>
> http://www.rupenrao.com/recipe.asp?rid=108
>
>
> Even with sauted onions and curry powder, it will taste good, but you
> should add some more flavors to it, like tomatoes, cilantro etc.
>
> Hope this helps!

Isn't channa dal often deep-fried? I remember getting a big bag of
deep-fried yellow lentils when I lived in Kuwait.

Bob

Bob Terwilliger wrote:
> Ronnie wrote:
>
>
>>Chana dal, you should soak it for a few hours in water before cooking
>>it. It is very important to cook it really well, or else it will upset
>>your stomach (really bad). I have this recipe, you can try this:
>>
>>http://www.rupenrao.com/recipe.asp?rid=108
>>
>>
>>Even with sauted onions and curry powder, it will taste good, but you
>>should add some more flavors to it, like tomatoes, cilantro etc.
>>
>>Hope this helps!
>
>
> Isn't channa dal often deep-fried? I remember getting a big bag of
> deep-fried yellow lentils when I lived in Kuwait.
>
> Bob
>
>

Sometimes, channa dhal is soaked in water, drained and then deep-fried
to be eaten as a snack. Mostly, it is just cooked like lentils, seasoned
with a mixture of onions/garlic/ginger/tomatoes/cumin/coriander/garam
masala/turmeric/peppers /lemon juice/yogurt(any combination but don't
overdo it) and garnished with cilantro to accompany Indian breads or
plain steamed rice.

- Kamala.

"Kamala Ganesh" > wrote in message
news:V75qf.57477$fY5.18624@trnddc02...
> Bob Terwilliger wrote:
>> Ronnie wrote:
>>
>>
>>>Chana dal, you should soak it for a few hours in water before cooking
>>>it. It is very important to cook it really well, or else it will upset
>>>your stomach (really bad). I have this recipe, you can try this:
>>>
>>>http://www.rupenrao.com/recipe.asp?rid=108
>>>
>>>
>>>Even with sauted onions and curry powder, it will taste good, but you
>>>should add some more flavors to it, like tomatoes, cilantro etc.
>>>
>>>Hope this helps!
>>
>>
>> Isn't channa dal often deep-fried? I remember getting a big bag of
>> deep-fried yellow lentils when I lived in Kuwait.
>>
>> Bob
>
> Sometimes, channa dhal is soaked in water, drained and then deep-fried to
> be eaten as a snack. Mostly, it is just cooked like lentils, seasoned with
> a mixture of onions/garlic/ginger/tomatoes/cumin/coriander/garam
> masala/turmeric/peppers /lemon juice/yogurt(any combination but don't
> overdo it) and garnished with cilantro to accompany Indian breads or plain
> steamed rice.
>
> - Kamala.

IMO there is a subtle, but definite, difference in most dal's tastes. As
well as time difference for cooking them (or to soak or not to soak).
One of the dals I'm adverse to is "oily tovar dal." It's just not my 'cup of
tea." but all the rest, yum, yum.
Dee Dee

Dee Randall wrote:
> "Kamala Ganesh" > wrote in message
> news:V75qf.57477$fY5.18624@trnddc02...
>
>>Bob Terwilliger wrote:
>>
>>>Ronnie wrote:
>>>
>>>
>>>
>>>>Chana dal, you should soak it for a few hours in water before cooking
>>>>it. It is very important to cook it really well, or else it will upset
>>>>your stomach (really bad). I have this recipe, you can try this:
>>>>
>>>>http://www.rupenrao.com/recipe.asp?rid=108
>>>>
>>>>
>>>>Even with sauted onions and curry powder, it will taste good, but you
>>>>should add some more flavors to it, like tomatoes, cilantro etc.
>>>>
>>>>Hope this helps!
>>>
>>>
>>>Isn't channa dal often deep-fried? I remember getting a big bag of
>>>deep-fried yellow lentils when I lived in Kuwait.
>>>
>>>Bob
>>
>>Sometimes, channa dhal is soaked in water, drained and then deep-fried to
>>be eaten as a snack. Mostly, it is just cooked like lentils, seasoned with
>>a mixture of onions/garlic/ginger/tomatoes/cumin/coriander/garam
>>masala/turmeric/peppers /lemon juice/yogurt(any combination but don't
>>overdo it) and garnished with cilantro to accompany Indian breads or plain
>>steamed rice.
>>
>>- Kamala.
>
>
> IMO there is a subtle, but definite, difference in most dal's tastes. As
> well as time difference for cooking them (or to soak or not to soak).
> One of the dals I'm adverse to is "oily tovar dal." It's just not my 'cup of
> tea." but all the rest, yum, yum.
> Dee Dee
>
>

I had never heard of oily toovar dhal(pigeon peas) till I came to the US
and I don't care much for it either. I had heard that castor oil was
coated on the dhals imported from S. Africa - oiled to avoid
bug-infestations probably.

Kamala.