food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
I would argue chapattis are even easier and faster, but otherwise correct. I prefer brown lentils because they hold their texture, and start by boiling them with onion, ginger, tumeric, and a whole chilli, then add some tomato paste and salt once I start reducing. Once it's reduced it comes off the heat and I fry garlic, onion, a pinch of chilli flakes and a shit load of cumin seeds in plenty of oil, and stir it all into the daal once the garlic starts to caramelise. The only problem is the 4 hours of soaking and hour+ of boiling and reducing that brown lentils need.