I have a question about the recipe "Sweet Potato Chana Masala" from MrsWheelbarrow. Should the cumin and cardamom in this recipe be whole or ground?
It seems that you could go either way with it, depending on what texture you like. Some people don't mind munching down on whole seeds; others don't care for that. I often find a happy medium by crushing whole seeds like cumin and fennel using a mortar and pestle, so the pieces are not quite so large, but also are not ground. ;o)