I’m a big fan of Indian food. So I’ve been trying to learn how to successfully make various things for quite some time. My most successful attempt thus far was making Palak Paneer. It turned out right for two reason. First, I found a really good recipe. Second, I went to our awesome local asian market and got the right spices and REAL paneer cheese.
I’ve been much LESS successful with currys involving lentils, yellow split peas or chickpeas. No matter how long I soak things and cook the legumes I can’t quite get the texture right. Today I’m making another attempt based on the advice of one of my son’s friends moms. She basically said slow cooking then pressure cooking the legumes/lentils in the Instant Pot is pretty much THE ONLY way to go. Time will tell as I’m 3/4 of the way through slow cooking the yellow dahl.
Even if they don’t turn out, I’m quite confident the seekh kebobs WILL be tasty. They just smell too good not to be. Plus they’ve been marinating for almost 18 hours. My mouth is salivating just thinking about it!