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Kitchen Tip

May 14, 1997

Don't get your dals mixed up. Channa dal, which is called for in the spicy tamarind rice recipe, is like yellow split peas, while channa, without the word dal attached, resembles whole garbanzo beans. Confused? Then go to your nearest Indian market and check them out. Better yet, buy some of each. Use quick-cooking channa dal to season the rice. Tougher channa requires overnight soaking. Then you can cook it like beans, adding lots of spices.

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