Cookbook talk:Dal

Spice preparation needs elaboration
Although cooks with South Asian backgrounds hardly need instruction in preparing spices by frying, roasting, and grinding them, this is where people from other backgrounds fall down. Either we throw in spices which haven't been properly prepared, or we resort to "curry powder".

It would be extremely helpful if an accomplished cook who has lived overseas and experienced our bungled attempts with their cuisine would contribute a tutorial. LADave 18:19, 5 May 2007 (UTC)