tag:blogger.com,1999:blog-5498332469430544166.post6325320164568471741..comments2024-03-19T11:11:44.633-04:00Comments on Lisa's Vegetarian Kitchen: Indian Mung Bean and Toor Dal SoupLisa Turnerhttp://www.blogger.com/profile/17596930753946940084noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5498332469430544166.post-55375968781536501052014-10-21T15:32:08.986-04:002014-10-21T15:32:08.986-04:00Thank you very much !!!
GailThank you very much !!!<br />GailGailnoreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-91640823405379319002014-10-21T10:14:04.784-04:002014-10-21T10:14:04.784-04:00Hi Gail;
Thanks for your comment and kind words. ...Hi Gail;<br /><br />Thanks for your comment and kind words. <br /><br />In regards to your questions, there are many different ways to make Indian food. In this case, I wanted a stronger and fresher ginger flavor, so that is why I added it in stages. You can of course add it with the onion if desired.<br /><br />As for your split peas, I always find the cooking time depends on how old the beans are. In future, if you try this recipe again, you may want to soak them for a few hours before adding them during the second stage of the soup making.<br /><br />Hope this helps.Lisa Turnerhttps://www.blogger.com/profile/17596930753946940084noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-14699608774011642132014-10-21T09:39:20.827-04:002014-10-21T09:39:20.827-04:00Hello, Fist of all, I would like to thank you for ...Hello, Fist of all, I would like to thank you for your fantastic and very inspiring blog ! I've tried a few recipes so far but have a few questions about this one....Why not fry the ginger from the start with the oignon as usual in indian recipes, and why incorporate it in two stages ? Also my split peas were still very crunchy after 40 mn of simmering, maybe I should soak them for a while next time...<br />Thanks in advance !<br />Gail<br />Gailnoreply@blogger.com