Cardamom powder gives a touch of the exotic. Green is for seasoning, black for tempering.
Different lentils are tempered with different spices.
Red lentils: cumin and onion
Yellow lentils: garlic and red chili
Whole mung: ginger slices, onion, and broken whole chili
Mung lentil: clove
Fish and vegetables are mostly cooked in mustard oil.
Onion paste: Fry onions until brown and crispy. Blend.
Garlic and ginger pastes are just that; garlic blended whole and ginger blended whole.
“Food is never served on the table without being tasted. It can always be repaired.”
“Food without history is nothing.”