Beef Curry with Crushed Spices and Channa Dal
Appears in Cook's Illustrated January/February 1997
WHY THIS RECIPE WORKS
For a deeply flavored curry, we fried the crushed spices and onion in oil for intense flavor, and then added the aromatic ginger and garlic with the meat, ground turmeric, and tomatoes. Next, we added jalapeño and water and simmered until t...