Can masalas be roasted and stored in advance? Find out how this simple prep step can save you time and enhance the flavor of your dishes.
1 Answer
Garam masala and coriander-cumin powder are versatile spice blends that can be used in both dal and sabzi preparations to add warmth and depth of flavor.
Detailed Explanation:
Many Indian spice blends are quite versatile and can be used across different dishes. When it comes to dal (lentil stew) and sabzi (vegetable dishes), some masalas work particularly well in both.
Garam Masala: This is a staple in Indian cooking and typically includes a blend of warming spices like cinnamon, cardamom, cloves, and black pepper. It adds a fragrant and slightly sweet warmth that complements both the earthy flavors of lentils and the diverse flavors of vegetables. It's usually added towards the end of cooking to preserve its aroma.
Coriander-Cumin Powder: This is another common blend, often used as a base for many Indian dishes. Coriander provides a citrusy and slightly sweet note, while cumin adds an earthy and warm flavor. The combination works well with both lentils and vegetables, enhancing their natural tastes without overpowering them. You can adjust the ratio of coriander to cumin to suit your preference.
Other Options: While not as universally applicable, some kitchens also use a basic blend of turmeric, red chili powder, and ginger-garlic paste in both dal and sabzi, adjusting the quantities based on the specific dish.
Pro Tip:
Start with a small amount of masala and taste as you go. You can always add more, but it's difficult to remove the flavor if you add too much at once. This is especially important when using chili powder, as heat levels can vary significantly.