I've made a dal recipe from Madhur Jaffrey's book "Vegetarian India" several times. Whole red lentils are boiled with water, then partially covered and left to simmer for about 1 hour. No stirring instructions indicated. I've found that no matter what pot I use, the lentils stick to the bottom and dry/burn. Any ideas why or solutions?
Sarah is Food52's senior staff writer & stylist.asked 12 months ago
Please enter a valid email address.
Well played. You deserve a cookie.
Just like the ones you love, with one smart little change
A (Very) Genius Chocolate Chip Cookie
The Child Star of South African Desserts
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.