Comments on: From India’s Vegetarian Cooking: Smoky Lentils With Tomato

By: gregor

gregor — Thu, 08 Sep 2011 07:35:53 +0000

can you put the spices in an electric spice grinder even after they have been fried in oil.

By: Nancy

Nancy — Sun, 01 Apr 2007 22:01:44 +0000

Thanks for the info, Diane. I think that there’s a larger Indian community in Berkeley than in SF. Since I don’t have a car, I probably won’t get over there very often but when I can beg a ride with friends, I am going looking for the fresh Tamarine and curry leaves. Still, isn’t it amazing that we can get this stuff? Food truly has become international.

By: Diane

Diane — Sun, 01 Apr 2007 04:26:58 +0000

Nancy: I’m in SF, and most Indian stores have fresh curry leaves. For sure you can get them in Berkeley – at either Vik’s on 4th Street, or Bombay Bazzar on University, or even the little Pakistani groceries near San Pablo and University. Berkeley Bowl also has them often. There is also a good Indian store on San Bruno Avenue in San Bruno, and of course Fremont/Newark (the mother lode of Indian stores).

Dried Tamarind is also readily available in Thai/Vietnamese/Cambodian markets all over the Bay Area (many in the Tenderloin). Ranch 99 usually has both curry leaves and dried Tamarind.

What you will find only at the Indian stores is Tamarind Concentrate – usually under the brand name TamiCon. It has its place too, but I usually use the dried stuff and reconstitute it – it’s fresher tasting.

By: Nancy

Nancy — Sat, 31 Mar 2007 18:55:54 +0000

IF anybody in the Bay Area is reading this, you can get dried tamarind at Bombay Bazaar on Valencia St – along with gee and Indian breads in the freezer. Rainbow Grocery has fresher spices (IMHO) but they don’t have tamarind. I THINK I’ve also seen preserved (?) curry leaves at Bombay but I can’t swear to it.

By: Beanfeast Blog » Seen on the blogs

Beanfeast Blog » Seen on the blogs — Sat, 31 Mar 2007 08:35:30 +0000

[...] And two dals I’d like to try: Smoky Tomato and Lentils over at Tigers and Strawberries, and this basic tomato/lentil dal from Mahanandi. I definitely need to make more dals with tamarind in them. [...]