GRANOLAGIRLTOO Profile - (1211762)

cook's profile


Home Town: Lakemont, New York, USA
Living In: Little Valley, New York, USA
Member Since: May 2002
Cooking Level: Expert
Cooking Interests: Asian, Indian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Dessert, Gourmet
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Reading Books, Music, Painting/Drawing
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Recipe Reviews 12 reviews
Moong Dal
Toss in some fresh spinach, diced zucchini, a lot more ginger and some cumin seeds to make this top notch!

4 users found this review helpful
Reviewed On: Sep. 11, 2010
Moong Dal with Spinach
As written, the ingredients are good, but with the addition of chopped fresh tomatoes, diced onions, ground turmeric, and a few handfuls of diced zucchini it becomes spectacular! Also, I like to cook my spices (including curry leaves) in the hot oil first, then add the onion, chilis, garlic, and ginger, cook a bit, then add the tomatoes and zucchini and cook until the oil begins to separate. Toss in the moong beans, the water/broth, bring to a boil and then simmer until the beans are soft. Add in the spinach and some lemon juice and cook until spinach is wilted, a minute or so. Garnish with chopped cilantro. Delish!

28 users found this review helpful
Reviewed On: Sep. 11, 2010
Potato Curry
Great base curry, but it needs a bit of tweaking to make it perfect. Double all spices, add one chopped onion to saute pan, add one bunch chopped cilantro at the end, use either greek yogurt or coconut milk in place of regular yogurt, add a lot more peas (use petite ones for sweetest flavor), and most important: fry the cubed potatoes on high in a bit of oil BEFORE adding them to the pan (don't let them cook all the way through), and they will keep that crispy outside but creamy, flavorful inside.

47 users found this review helpful
Reviewed On: Dec. 2, 2009

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