Scott Sorrell asked:
I feel like the dal recipes call for too much water (7 cups water to 1 cup split peas). The product is, to my tastes too watery, but maybe it's turning out as intended? I lived in Nepal and the average dal there is thin, but Indian dals are porridge-like (and I'm not just talking about dal makhni with it's creamier texture). Can anyone help with this???
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Sudip Ray Eastern Indian lentil preparation uses more water (because it is taken with rice where in North with tortilla/chapatis/rotis) and seems like Yamuna Devi spent a good amount of time in Kolkata/Calcutta. Split peas,chickpeas, black/green chickpeas and beans are usually soaked for few hours before preparing it. If I am not sure how much water I need I usually start with less and keep adding warm water until I like the consistency. Hope that helps.