Amti dal, carrot besan fry and the courgette chutney…fucking epic.
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I did another Goan fish curry tonight which was very nice.
Just made some south indian tomato chutney, my friend’s mums recipe from tamil nadu. Tasty. Going to make these later
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Definitely going to do these again. Not mentioned in the recipe but whip like buggery for 10 mins after blending the lentils to a paste with the water, the batter expands and you get fluffy vadas. The batter is very liquid. You drop big blobs of fluffy batter into the oil and they turn out like this.
A weekly-lockdown-pakora winner 
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that looks great @Wayward, got the recipe?
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I subbed the lamb for chicken, doubled the chilli powder and added a tiny bit of jaggery at the end to counter a bit of (I think) kasuri methi bitterness. Was really good - Hot and sour! 
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Idli and dosa next on the list to try, just need to get some urad dal. Apparently you can use the yoghurt setting on the instant pot to ferment the batter.
What is it that does the fermenting? Anyone know?
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That chicken dhansak is an anagram of Hank then had cat sick.
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Here’s a question- I found a few drops of Thai fish sauce worked really well in keema matar - what other Indian dishes would it work well in? Maybe a fish curry?
I use fish sauce in everything instead of salt - adds an extra depth of flavour to anything 
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Remind me never to have salted caramel.made by you.
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I made these for lunch today- they were nice, basically spicy bean burgers
Had them with rolls and this
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I was going to give you a like until I saw that you’d voluntarily used fungus.
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@anon14766838 I still find ‘for external use only’ off-putting on mustard oil…
I have been using it for a while and come to no harm. I have to say i use minimal amounts - it is quite pungent.
I sure I remember the very first batch of coconut oil saying that as…
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yeah I cooked with it a fair bit years back and it never bothered me then- just a weird mental thing 
The recipe I was going to cook says use 2tbsp