Souptik’s Kindle Notes & Highlights

Masala Lab: The Science of Indian Cooking, by Krish Ashok

A teaspoon of oil added to the water in the pressure cooker will significantly reduce foaming when cooking legumes.

Souptik Dhar

Cooking tip for making daal

See Souptik’s 47 notes & 51 highlights

Masala Lab: The Science of Indian Cooking

Masala Lab: The Science of Indian Cooking

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