'Phorons' for Dahls
I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons* (spice-seasoned anointing oil/ghee)
But I only know a handful of 'phorons' e.g.
Red lentils: Panchphoron + garlic and onion. Toor dahl: garlic + bay and mustards seeds.
Does anyone know where I can find out about more phorons? Do you know any yourself?
* a Bengali word - people from different parts of the sub-continent may use different names
Best Answer
OK. So for the real answer.. Here are some 'tadka' that I know..
- Typical : Mustard, Turmeric, Asafotida, Red Chilli Powder
- Jeera : Cumin (sometimes in ghee (clarified butter) instead of oil)
- Just Garlic : Garlic
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Answer 2
The following site has a few recipes under the header of Basic Tempering Dal Recipes:
http://www.ifood.tv/network/basic_tempering_dal/recipes
Being described as "basic", these won't be using any really special spices; but on the other hand, from what you said at the start of your question I'm going to assume you're not in India yourself and that therefore you likely won't have access either to many of the more unique spices that are used in India to season dahl. For more ideas, you can find many bloggers that have posted recipes online, but (at least for English-language recipes) you may need to use different search term variations to find them ("tadka dal", "tarka dahl", "lentil tempering", ...). Again, this may lead to recipes using rather basic combinations, but I hope you at least pick up a new idea or two.
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