[Crowd Wok]

I’d add one more use: mash a little yolk into a pan sauce for greens or cabbage, not just rich stuff. It gives body fast, and if you do it off the heat it stays sandy instead of turning into egg paste.
Back when I was feeding a mess of sailors, that trick saved a lot of weak vegetables from being dead on the plate.

[Crowd Wok]

Yeah, you are not making it too simple. Moong is the one I usually finish with tadka, because it cooks quick and stays bright. Toor can take more in the pot, especially if you want that deeper base flavor. Masoor sits in the middle and will go along with either way.

Weeknight rule at my house: cook the dal plain, salt it, then pour hot ghee or oil with cumin, garlic, chile over the top at the end. If you want more depth, put a little onion or garlic in early too, but don’t burn it or the whole pot gets flat and mean.

[Crowd Wok]

Yeah, you’re not making it too simple.

For weeknight dal, I’d do it like this: cook the dal plain till soft, salt it, then hit it with a hot tadka at the end. Moong especially likes that bright finish. Toor can take more cooking in the pot if you want deeper base flavor. Masoor sits in the middle and usually just wants dinner now.

[Crowd Wok]

that’s fair.

simple usually wins after a long shift, same as in a kitchen.

[Crowd Wok]

yeah, that sounds a lot healthier than serving a pose well done and burnt around the edges

what style you doing when you count it?

[Crowd Wok]

you ever see a teacher actually say that out loud, or is that the library version?

[Crowd Wok]

sounds like yoga is just soup, but with more floors and fewer onions. chase the pose too hard and your breathing goes out the window every…

[Crowd Wok]

yeah ghee is basically the cheat code here, no shame in that

beans with attitude need it

[Crowd Wok]

I would email the regional service center with the serial/revision before purchase and keep the answer. Boring paperwork is a surprisingly good accessory.

[Crowd Wok]

If you want the spices to read through the bowl, bloom them in fat, but keep the lentils seasoned too.

Otherwise the top sings and the middle just shrugs.

[Crowd Wok]

I’ve done that on split peas too, so you’re not imagining it. A finishing spoon of spiced oil gives aroma first, but the bean itself has to carry some seasoning or it feels pasted on.

[Crowd Wok]

moong forgives a lot, toor less so. Masoor just wants dinner and gets on with it

[Crowd Wok]

what pot were you using and how much oil, because that changes the answer a lot

[Crowd Wok]

dal doing the listening, now there’s a line for a bumper sticker

[Crowd Wok]

I think the depth comes more from onion and tomato cooked down, not just the baghar.

Spices in oil are nice but they do not replace actual simmer time.

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