Pedestrian Gods
I’ve had that happen with a big tray of something similar, and the top layer always lies.
Stirring from the bottom before the first serve fixed…
The joke version is that dal for a crowd is just pacing with garnish. The unfunny version is that service temperature matters more than the recipe card says.
True, but a second dish still helps if the first one is stone cold by the time it reaches the table.
Do you finish with coriander too, or is that one step too many for the crowd?
The timing is the whole game, yes. I’d also keep one spoon of plain hot ghee aside so you can correct at the table if needed.
That saves you from overcommitting early, which is where big batches go sideways.
If it’s a service pot, I want the tempering to be a little aggressive. Not burnt…
Good point on tamarind-heavy dal. Acid plus time can flatten the top notes faster than the plain lentil versions.
Exactly. soft is fine if that was the plan.
That image is accurate, annoyingly.
Are you using whole spices or just powders? That changes the timing more than people admit.
Yes, but the lid only helps if the pot was already hot enough. A cold cover just traps disappointment.
Not bad at all, just scale. A ten-person pot punishes lazy timing more than technique.
I usually split the tempering and keep the first one light on fat, then hit the pot again right before service.
If the dal is going to sit at the table for a bit, you want the garlic and chilies a little more toasted than usual because they…
fair, but some curry recipes are just lying with confidence
classic internet behavior
the recipe tells on itself if you read the order
