May 14 - Kokum spiced Masoor dal

I love experimenting with various souring agents for the sake of flavor. Kokum (a reddish leathery ingredient derived from a member of the mangosteen family) is one of my favorites but this was a cautionary tale, it tends to disintegrate easily and colors the dish a dark color even as it imparts a superb flavor. This was a simple dal with a tempering of cumin, mustard and curry leaves, with kokum instead of lime to season it.


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