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October 09 COTM: "Indian" Legumes

Welcome to the October 2009 Chow Cookbook of the Month featuring:

Classic Indian Cooking, by Julie Sahni
Madhur Jaffrey's Indian Cooking

Please post your full-length reviews of *Legumes* recipes here. Please mention the name of the recipe you are reviewing and the book or author and page number, if possible, as well as any modifications you made to the recipe.

This thread will encompass the following chapters-

Jaffrey, "Pulses"
Sahni, legume recipes from "Main Dishes" and "Side Dishes"

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

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  1. A couple nights ago (I'm already cheating!) I was craving some dal. I usually wing it when I make dal, but this time I scrupulously followed Jaffrey's "daily dal" as printed in The Telegraph (http://tinyurl.com/ydhlse2) except I didn't have any hing. (But do you really need hing when the recipe calls for onion and garlic?)

    I wasn't expecting the dish to be intensely flavorful, but I was still a bit disappointed with its mildness. I think this dal would be nice to serve alongside spicier dishes. But for a simple meal with rice, I kept reaching for the garlic pickle.

    9 Replies
    1. re: padkimao

      I don't know what "hing" is. I didn't see it mentioned in the Telegraph recipe either.

      Any explational will be greatly appreciated.

        1. re: oakjoan

          Hing is asafoetida, a rather pungent spice (notice the 'foetida' = 'fetid' part of its name) that becomes more pleasant when cooked, although it's still used in rather small quantities, and gives an onion/leek flavor to dishes. Hence padkimao's question on whether it's even needed if a dish already contains onions & garlic (although I'd say yes, it would impart another dimension). People who avoid onions, etc. for religious reasons use hing to impart similar flavors to dishes. You'll recognize it as part of that distinctive Indian spice shop smell.

          Lots more cool info here:

          1. re: Karen_Schaffer

            Aha! Asafoetida I've heard of. Just never heard it called hing before. Thanks so much for the clarification.

            1. re: LulusMom

              I think it's believed to aid digestion, as well as impart flavour.

              1. re: greedygirl

                I prefer to use "hing" because I won't misspell it. ; )

                1. re: padkimao

                  Almost spit my drink at the screen - that is so funny, and a great explanation. Hing it is.

                  1. re: LulusMom

                    I think hing is an acquired taste. I have never seen anybody like it the first time they try it.

        2. re: padkimao

          We recently made this recipe and unlike you I loved the mildness. However when reheating it the bowl with the chili in it was nicely spicy. You might like to give it another go

        3. Lentils with Garlic Butter, Masar Dal
          Sahni, page 332

          Though she prefers pink lentils, I had fresh yellow lentils from my local Indian Market. I made the full recipe so that we would have lots of leftovers.

          Pick and clean the lentils. [Mine were almost spotless!] before putting into a large pot with some turmeric and 5 cups of water. Bring to a boil and then simmer for 45 minutes. Stir during the cooking time to prevent lumps. Whisk or beat with a spoon to cream the lentils. At this point, the lentils can sit for up to three days. Mine sat for two hours while I waited for clients to stop calling. Before serving, bring the dal up to temperature slowly. Meanwhile in a separate frying pan, heat 5 tablespoons of oil to medium heat and fry 6 cloves of thinly sliced garlic until it is browned and soft. Dump the garlic mixture into the dal pot.

          I could not bring myself to start with 5 tablespoons of oil, and reduced to 3, of which, I only added about two to the dal. However, all of the garlic went in.

          Tasting this before the meal, it felt a little flat. I added a little salt which improved the flavor [I had forgotten to add it earlier], but I still felt that the dal had no "wow" factor. But Sahni calls this her "everyday" dal, so I decided to trust her. And she was right. In context with other spicy foods this was a great side. She suggests serving it in a bowl, which I did. However at the table, I ended up putting small amounts on the plate so that I could mix in some rice and eat them together. This is a great side dal when served with spicy foods, but I would not consider it a "main" dal.

          Served with cocktail koftas [Jaffrey, page 47], Cauliflower with fennel and mustard seeds [Jaffrey, page 146], Yogurt with cucumber and mint [Jaffrey, page 210], and plain, easy to cook rice [Jaffrey, page 192.]

          2 Replies
          1. re: smtucker

            I served the Masar Dal again last night when company unexpectedly came to dinner. The flavors and texture were much changed and I really enjoyed this.

            Served with Royal Braised Lamb with Fragrent Spices [Sahni, page 174], Carrots, peas and potatoes flavored with cumin [Jaffrey, page 147], leftover cauliflower, tamarind-date chutney and the leftover Yogurt and Mint riata.

            1. re: smtucker

              I made this last night and served it with Sahni's chicken braised in yoghurt (reported on in the appropriate thread). I really enjoyed it, but I think it's subtle flavours would go better with a spicier dish. There's lots left over, so I'm going to try it with something else soon.

              I used toovar dal, by the way, or yellow lentils, which I think is the same as here toor dal but I'm not sure.

          2. Chana Masala

            I used Sahni's Murgh Masala recipe, substituting an equivalent weight of chickpeas.


            I used a little more than half the amount of oil suggested, which worked out fine in my non-stick pan. On a whim I threw in a few cloves with the whole spices. While the dish was cooking I was afraid it was a dud, but adding the toasted cumin at the end totally transformed it. A very tasty dish, maybe better than my usual chana masala recipe.

            1. Lentils with Garlic Butter p332 Sahni's book

              She calls these masar dal, I am used to calling them masoor, never heard of them called masar but it must be so if she says so. I found it very odd that she said you could sub toor daal for masoor, because masoor is a very delicately flavored daal and toor has a loud and distinct undertaste.

              I was wary of what other posters had said before (see above) that the daal was flavorless. I must say that a nice home cooked daal doesn't have explosive flavors, it is mild comfort food, and one can pep it up by having some pickle on the side, mix it with rice and a dollop of yoghurt, or just drink it as a soup.

              But this recipe looked like the daal taste would be too flat as the only additives were salt, turmeric, oil, and garlic. I adjusted a bit, using my own typical "daily daal" recipe which is often a moong-masoor mix with fresh ginger and turmeric and salt, then a tempering of cumin seeds, garlic slivers, and 2-3 dried red chiles. Really this is a very mild daal, and sometimes I change it up a bit with chunks of tomato, fresh green chile in the daal boil, curry leaves in the tempering, and so on.

              So for this recipe, I used plain masoor, I knew she was saying to use too much water, 5 cups is way too much. I used four, and that was suitable and still watery. I added a tsp each of ginger and garlic paste to daal boil, plus two whole slit fresh green chiles to give a subtle flavor and hint of heat. For the tempering, I added cumin seeds to the garlic sliver oil.

              I garnished with fresh cilantro.

              It was a very nice daal, very mild and homey comfort food for a good ole meal of daal chawal.

              We ate it with basmati rice and left over Roghan Josh (see meat section for review), naan (although this simple daal is best with fresh fire puffed rotis (phulkay) plus Mitchell's brand mango pickle and some yoghurt.

              3 Replies
              1. re: luckyfatima

                Oh wonderful. As I said above, I really liked this dal, but I suspect that your additions bring the dal to another level. Can't wait to try this again! Thanks.

                1. re: luckyfatima

                  I actually found I needed to add more water - five cups wasn't enough.

                  1. re: greedygirl

                    Maybe toor daal sucks up more water or has a longer cooking time so you keep having to add water.

                2. Mixed Lentils and Vegetable Stew or Gujarati Daal p. 280-282 Classic Indian Cooking Julie Sahni

                  I love Gujarati daal so I was interested in trying Sahni's recipe. I bought a packet of pre-cut sambhar vegetables at the grocery store. It contained green beans, eggplant, two types of regular gourd, okra, and some bitter gourd. Sahni's recipe only calls for summer squash or zuccini, and eggplant as the veg, but I went ahead and threw everything in.

                  Gujarati daal is usually made with toor daal, which is not my favorite, so I was happy to see Sahni suggest a daal medley, toor, moong, masoor, and channa daal, about equal portions of each adding up to one cup of dried lentils. To my horror I saw that I was out of toor daal...I don't cook with it often so I hadn't noticed. I used 2/3 channa and 1/3 masoor. So it wasn't proper Gujarati daal in that respect. But I will use the daal medley idea next time to reduce the toor flavor but keep it in the recipe.

                  I am no expert in Gujarati cooking, but my neighbors are Gujarati and I have a couple of Gujarati cookbooks, and in all of them, this veg daal combo has sugar/jaggery and a squeeze of lemon juice in it. My neighbors also add peanuts. I went ahead and added about 1 tbs of jaggery and 1 tbs lemon juice at the end of the dish, too, even though Sahni doesn't mention it.

                  The instructions are to boil the daal with ginger, garlic, turmeric, and green chiles. I slit the green chiles rather than chopped them so that the daal would be mildly hot. Sahni mentions that this dish typically has no garlic (Jain food), but she likes to add garlic, so I did, too. Fresh curry leaves are added at the end of this dish as the final seasoning.

                  I have made Gujju daal (neighbor's recipe) and also sambhar before in a 'diet' manner by blanching the vegetables before adding them to cook further in the daal. Traditionally I believe they are briefly deep fried. Sahni has a great middle way solution to this: you add the cumin seeds and mustard seeds to oil, stir in hing, then add in the tomatoes fry a bit, then add the veg and fry further, so you end up initiating the cooking by stir frying the ingredients so they get a good flavor, which gives them more depth than the blanching and is lower in fat than the deep fry. What a great idea. I am going to use this method in all of my veg daal combos from now on. It makes the veg very tasty and the taste of the oil and spice gets inside of the veg.

                  I didn't peel the tomatoes as Sahni suggested, and so the tomato skins were there in my daal since by the end of cooking my tomatoes had broken down...I do believe that they were supposed to remain a bit whole.

                  Anyhow, the recipe was very good. We enjoyed very much. Served with hot roti and basmati rice, plus a mutton curry leftover from the weekend.

                  3 Replies
                  1. re: luckyfatima

                    That looks SOOO good! When your neighbour adds peanuts, are the peanuts whole? That sounds interesting.

                    1. re: Channa

                      Yes they are whole pan roasted peanuts added in at the end of cooking at the same stage you would stir in the lemon juice and jaggery, say about 2-3 tbs.

                      1. re: luckyfatima

                        Thanks for the reply. Since the peanuts are added at the end, one could remove a portion of the dal to give them a try.

                  2. Whole Green Lentils with Spinach and Ginger, Jaffrey

                    This is a gently flavored recipe, without much is the way of spices, but healthy feeling and good to serve with more complex-flavored dishes. Cook regular green lentil in water for an hour; cook grated ginger, fresh green chile, cilantro, and spinach leaves in oil until wilted; add the lentils and salt, and simmer another 25 minutes, adding lemon juice at the end.

                    2 Replies
                    1. re: Caitlin McGrath

                      Whole Green Lentils with Spinach and Ginger
                      4 stars (on a 5 star scale)
                      Indian Cooking, Madhur Jaffrey, p. 168

                      A good, hearty side dish that tastes more of spinach than lentils. The flavors are bright, probably from the lemon, which I probably wouldn't identify if I didn't know it was there, and the nearly invisible presence of ginger, ground pepper, and fresh peppers.

                      Unlike other pulses, this one isn't soupy or stewy.

                      Incidentally, I used only 4 tablespoons of oil, not 6, and used 2 serrano peppers (for the 1-2 suggested ones).

                      Pictures: http://indian-cooking-recipe-reviews....

                      [I've been cooking my way through this book for quite a while.]

                      1. re: Mark P

                        I didn't measure the oil when I made this, but probably only used 2 T. Since it is only used for the cumin seeds and ginger, didn't seem necessary to use more.

                    2. Small Yellow Split Peas, Chana dal
                      Jaffrey, p.123

                      My first time cooking chana dal, and I loved it. I was generous with all of the seasonings (turmeric, giner, garam masala, cumin seeds, garlic, subbed chile flakes for chilli powder), and I simmered it to a fairly thick consistency.

                      I guess this is where I should admit that my standard dal has been from a Hare Krishna cookbook that I picked up as a lark in college, which called for split peas. Not very authentic, but what the heck, it was tasty. I'm happy to be finally exploring the real thing (beyond eating them in restaurants, of course).

                      1 Reply
                      1. re: Karen_Schaffer

                        Small Yellow Split Peas (Chana dal)
                        4 stars (on a 5 star scale)
                        Indian Cooking, Madhur Jaffrey, p. 167

                        I like it. This is a pretty strong statement, as I usually don't like dals. It's certainly better than the average dal I've had at a restaurant. And it's really easy to cook -- although it takes a while, it requires practically no attention.

                        The dal ends up quite soft and with a strong and pleasant ghee flavor. It still had texture: i.e., it isn't uniform mush.

                        Some notes on the ingredients:
                        * I used chana dal. (The recipe allows yellow splits peas as an alternative.) Apparently they are different:
                        "This bean looks just like yellow split peas, but is quite different because it doesn't readily boil down to mush. It's more closely related to garbanzo beans, or chickpeas. The differences are that chana dal is younger, smaller, split, sweeter, and has a much lower glycemic index." --http://www.mendosa.com/chanadal.html
                        That web page also contains some interesting stories about how some stores mislead customers and how other stores valiantly attempt to prevent confusion.
                        * I used a packaged garam masala mix, not Jaffrey's recipe.
                        * I used bottled ghee.

                        Regarding cooking, during the initial boiling phase, I removed scum as directed by the recipe -- perhaps a bit more than half a cup in total. Also, I had no problem with the dal sticking to the pot as the recipe warned may be an issue.

                        Pictures: http://indian-cooking-recipe-reviews....

                        [I've been cooking my way through this book for quite a while.]

                      2. Whole green lentils with garlic and onion, Jaffrey, Pg. 124

                        This was very simple and pretty tasty - when I first tasted it I thought it was a bit "meh", but I added a little bit more cayenne and left it to sit for a few minutes, and then I couldn't stop eating it out of the pot! I can see how it would be great with a really spicy dish like vindaloo because it has an earthy, comforting quality.

                        Anyway - very easy. Fry cumin seeds and garlic in a heavy pot. Add onion and once it starts to brown round the edges add 200g of green lentils and 1 1/4 pints of water. Simmer for about an hour on a low heat, covered, until the lentils are tender. (This gives very soft lentils - I prefer mine slightly firmer so next time I might add a bit less water and cook for a shorter time.) Add salt and cayenne and simmer gently for another five mins.

                        One thing I've realised is that I like my food slightly spicier than most of the recipes in this book. It's pretty old (1982) so it may be that she's toned down the spicing a bit to suit English palates. I'm going to do what luckyfatima suggested and just boost the cayenne a bit from now on.

                        1 Reply
                        1. re: greedygirl

                          It may just be that Jaffrey is a mild spice eater, and not that the chiles have been toned down for the foreigners. Not all Indians eat so spicy. But it is a good idea to add more chile if you think it is needed to suit your taste.

                        2. 'Dry' Moong Dal
                          Jaffrey, p. 125

                          DH is not a fan of most dals, due to the texture (or rather, lack thereof). I had hopes he would find this one more pleasing, and indeed, he did. Moong dal is soaked for 3 hours and drained. Spice paste (coriander, cumin,turmeric, cayenne, water) is fried in oil, then soaked dal is mixed in. Add 1 c water, bring to a boil, cover and simmer for 15 min. The dal grains are completely tender, but still separate, although they will mush up if stirred vigorously, so handle gently to preserve the effect. DH was pleased.

                          Talk about fast! Yes, there was the 3 hour soak, but not much work there. I imagine you could let them soak all day even. Then a mere 15 minutes of cooking time plus 5 minutes for the frying/bringing to a boil/after frying.

                          Is there any reason not to soak other dals, just to reduce the cooking time a bit? Not that they take all that long to cook, but hey, soaking would be a fairly effortless way to save some time & energy.

                          3 Replies
                            1. re: luckyfatima

                              Whole Green Lentils with Garlic and Onion, Jaffrey, p. 167

                              I made this as part of a big "last supper" (before switching to the next COTM project). l had never been thrilled by Indian lentil dishes I had previously cooked. But I'll be making these over and over. They were delicious hot; DH and guests all loved them. But I discovered the next day that they are fantastic at room temperature, so all be adding them to my repertoire of picnic-friendly foods.

                              Since Greedygirl wrote up the recipe two days ago, I won't repeat it except to say that I used 1/4 tsp. cayenne and the lentils weren't very spicy, so they could easily take more if one wanted more heat. Also, my lentils were cooked perfectly to my taste--still whole but tender--after about 40 minutes of simmering. An hour would have been too long.

                              What I found especially appealing about this dish is that it wasn't so distinctively "Indian-tasting" that it would be hard to match with other foods. But these were easily the best green lentils I've ever tasted, with just enough oomph to elevate them beyond the usual. I could imagine this as a side with so many other things: roast or fried chicken, duck, sweetbreads, salmon, halibut, almost any fish really, roast pork, lamb chops, grilled shrimp. And even those who eschew Indian food because they think it's "too spicy" would not have a problem with these. The mild flavors, though, are delicious, and complemented well the other Indian dishes in the meal: Lamb with spinach, Goan-style Chicken with roasted coconut, Eggplant in the pickling style, Basmati-spiced rice.

                            2. re: Karen_Schaffer

                              This may be my favourite recipe from the Indian COTM so far!

                              I've cooked it twice, using two different methods. First, I followed the recipe as written (but frying the spices as powders, not a paste). I followed the soaking directions exactly, and at the end of cooking, the dal was perfectly tender, but with about 6 tablespoons of liquid remaining. I drained off the liquid, reduced it, then stirred it back into the dal, before finishing it with the cumin seeds and dried whole chilli.

                              For my second go, I did NOT pre-soak. I simply heated the oil, added the spices, stirred in rinsed and drained (but not soaked) moong dal, salt, and about 1.5 cups HOT water. It took longer to cook, of course -- perhaps 30 to 40 minutes, stirring occasionally, and with a bit more water toward the end. The texture was comparable to that of the original -- tender and with separate grains of dal.

                              As Karen notes, the soaking method saves energy. But it's nice to know that this can also be a spur-of-the-moment dish.

                              It made a delicious vegetarian meal with a cucumber raita, tomato salad, chapati, and Indian chutneys and pickles. I really recommend serving it with a raita -- the two textures and flavours are perfect together.

                            3. Red Split Lentils with Cumin Seeds
                              Jaffrey, page 165

                              We closed Indian month with a veritable feast of goodness drawn from the Jaffrey book. The menu included Lamb Samosas [with wonton skins], Tandoori-Style Chicken [p90], Cauliflower with Potatoes [p144], "Dry" Potatoes with Ginger and Garlic [p155], Red Split Lentils with Cumin Seeds, and Simple Basmati Rice. Also on the table was a Tamarind Chutney and the Onion Relish [p221.]

                              I forgot the naan but didn't miss it.

                              Another delicious dal dish to add to my regular rotation. It is possible that the people who eat my food the most might actually start liking lentils!

                              In a pan, combine a cup of lentils with a little over 4 cups of water and bring to a simmer. Add two thin slices of ginger [unpeeled] and some turmeric. Stir to mix, cover but leave slightly ajar, turn heat to low and let simmer for 1 1/2 hours, stirring often.

                              In a fry pan, heat up 3 tabelspoons of ghee over medium heat and add some cumind seed and let sizzle. Then add oriander and cayenne and stir for a few seconds. Add this to the lentils and stir.

                              Sprinkle with fresh cilantro before serving.

                              I really liked the flavor of the lentils before adding the ghee mixture and expect that I will make this without the final flourish for everyday meals.

                              1 Reply
                              1. re: smtucker

                                Red Split Lentils with Cumin Seeds (Masoor dal)
                                4 stars (on a 5 star scale)
                                Indian Cooking, Madhur Jaffrey, p. 165

                                Originally, I said the dal had too much ghee and was too soupy and I was going to give it three stars. J agreed with me on the latter count. Perhaps I should've boiled it less gently. However, leftovers both condensed (i.e., became less soupy) and mellowed, making the ghee less noticeable, and hence I'm bumping up the rating.

                                J tasted the coriander in the dal and appreciated it, saying that it added a kind of meatiness.

                                We both liked the cilantro and felt it complemented the dish well. I thought it so much that I added much more cilantro to my dal than called for in the recipe.

                                I didn't use the optional asafetida.

                                It's odd that the dal looks yellow yet is made from red split lentils.

                                Picture: http://indian-cooking-recipe-reviews....

                                [I've been cooking my way through this book for quite a while.]

                              2. Red Split Lentils with Cabbage
                                4.5 stars (on a 5 star scale)
                                Indian Cooking, Madhur Jaffrey, p. 166

                                A very good, nice, mellow combination of lentils, onions, tomatoes, and cabbage. I think all the spices--garlic, ginger, turmeric, cumin, green chilies--contributed to the flavor. I especially liked the crunch of the onions. Although I usually don't like dals, especially stewy ones, I definitely liked this dish. And, for those like me who prefer less soupy dishes, rest assured that the leftovers are less liquidy. (In fact, despite the stewy nature of the freshly made dish, I'd still give it 4.5 stars on taste alone.)

                                Some notes on the ingredients:
                                * I estimated the amount of cabbage to use. The recipe calls for 225 grams. The large head I bought weighed 1200 grams. I used a fraction of it, probably 300-400 grams.
                                * I cut the oil in half to apparently no ill effect.
                                * The recipe suggests using one to two green chilies. I used two, but removed most of the seeds to tone them down.
                                * I used two small tomatoes, not one medium tomato.
                                * I used a quarter of a teaspoon of ground ginger instead of half a teaspoon freshly grated ginger.

                                Regarding the preparation, the recipe says to "stir and fry the cabbage mixture for about 10 minutes until it begins to brown and turn slightly crisp." The mixture didn't turn brown or crisp (nor would I expect cabbage to brown and crisp unless cooked and burnt at very high heat--I'd normally expect the cabbage to soften).

                                Picture: http://indian-cooking-recipe-reviews....

                                [I've been cooking my way through this book for quite a while.]

                                1 Reply
                                1. re: Mark P

                                  Red split Lentils with Cabbage
                                  Indian Cooking, Madhur Jaffrey, p. 166

                                  We really enjoyed this dish a lot. One starts by cooking the lentils in a pot. I then started the mise en place. Shred or chop the cabbage, deseed and depeel the tomatoes, chop the garlic and ginger [I grated for ease of use], measure some dried spices, and dried chiles.

                                  The garlic, ginger, and mustard are sautéed and then the onions and cabbage are added. Unlike Mark, my cabbage did brown. The dried spices are added and finally, the tomato for the last five minutes. This mixture is then added to the cooked dal and cooked for a few more minutes.

                                  This will go on the list of to-be-repeated, especially when the local cabbage is in season. Served with Tandoori chicken.

                                2. Sour Chick-Peas (Khate chhole)
                                  4 stars (on a 5 star scale)
                                  Indian Cooking, Madhur Jaffrey, p. 173

                                  A nicely sour, fragrant, flavorful dish. Although I like it, I must admit it's so sour one can't eat too much of it once, implying it must be a side dish, not a main dish. Sometimes I'm inclined to describe the broth as rich, but given that it's light and lacks cream, I think what I really mean is rich in flavor and that the sourness gives it a sense of fullness.

                                  I like it warm or cold better than lukewarm. (I only mention this because the cookbook suggests lukewarm might be good.)

                                  It smells really potent (but good) as it cooks.

                                  Some note on the preparation:
                                  * Rather than cooking chickpeas from scratch, I used canned chickpeas. Two 15-ounce cans yielded 2.75 cups of chickpea, half a cup more than the recipe calls for. Also, these two cans yielded 1 7/8ths cups of chickpea water, a slight bit more than the 1.75 cups the recipe calls for. I don't know if the canned liquid is a higher or lower percent chickpea juice than that made by cooking the chickpeas the standard way.
                                  * I used half the recommended oil.
                                  * It takes a while to cut all the vegetables!
                                  * It takes a lot of ginger to make one tablespoon of very finely grated ginger.

                                  Picture: http://indian-cooking-recipe-reviews....
                                  There is also an additional comment there too.

                                  [I've been cooking my way through this book for quite a while.]

                                  1. Black-Eyed Beans with Mushrooms (Lohbia aur khumbi)
                                    3 stars (on a 5 star scale)
                                    Indian Cooking, Madhur Jaffrey, p. 174-175

                                    A basic chili: satisfying enough. Despite coming from this cookbook, it's doesn't seem Indian.

                                    The dish takes ages to make.

                                    The picture in the book shows more mushrooms than what my result seemed to have. Did they get the recipe wrong, or simply pick out the mushrooms and put them on top for photographic reasons?

                                    Picture: http://indian-cooking-recipe-reviews....
                                    There is also an additional comment there too.

                                    [I've been cooking my way through this book for quite a while.]

                                    1. Red Kidney Beans (Punjabi rajma)
                                      3 stars (on a 5 star scale)
                                      Indian Cooking, Madhur Jaffrey, p. 169

                                      Okay. Significantly different in color--it's lighter--and taste than the traditional chile-like rajmas I've had previously. This rajma smells of ghee, but only tastes of cream. I don't think it's bad, yet I won't cook it again, partially due to my lack of excitement about the taste and partially due to the dish's unhealthiness.

                                      Pictures: http://indian-cooking-recipe-reviews....
                                      There is also an additional comment there too.

                                      [I've been cooking my way through this book for quite a while.]