How can I dispose of a pan of dahl?

Marmite?!!!!!!!

It was a Jamie Oliver recipe. Well, one of his apprentices I think.

What do you mean, it tastes a bit veggie? Of course it does. I eat food that tastes vegetarian all the time.
Next time use a proper recipe from someone like Maddhur Jaffrey, who knows how to use spices properly.
All dahls taste better the next day and the next. We used to live next door to an Indian couple. He used to make chickpea curries, but would not give us any until the third or fourth day when it tasted its best. Then he would bring us a big bowlful.

I remember you mentioning that recipe on another thread jingl and thought it sounded good, all ready to go out and buy the ingredients so thanks for coming back to say it wasn't worth the bother. Hate when something like that happens. What a shame.

I'm really glad you got rid of it, jingl, despite all the protestations from the anti-waste brigade. Well done!

Sometimes you just have to let things go - especially mushy messes.

I've just chucked a pan of chicken curry that I made and didn't like. Life's too short.
I do miss having a canine waste disposal though!

I miss that for under the table after children's mealtime Lona

I wouldn't have made it in the first instance jings

I'm going to try again. A mini version with the remaining 100 grams of lentils. Am going to keep adding various things until it tastes good.

I am pinning much of my hope on the sauce stuff Riverwalk recommended, which Mr Ocado will be bringing to my door shortly.

Thank you for all the kind suggestions.

(I have found some frozen garlic and ginger in the freezer, left over from DD's more expert cooking ventures)

Onwards and upwards.

You've got me going now Jings - I'm going to make some too!

You still need to fry the spices, onions etc, even with the tamarind but it just adds a certain piquancy that lifts the lentils from stodge to tasty

Fresh green chillies are much nicer than dried chillies. My Dahl is always tastier the next day.

When I make one of my Dahls using yellow lentils it look like just husks of the lentils for awhile but once the spices thicken everything it all comes together.

I also boil my lentils first, then give it a good rinse before I add anything. I would be making some too if I hadn't made it a few days ago.

Well Cari.........

I think the fact that I didn't wash the lentils was a lot to blame for how I felt about it. Read on the I-net afterwards something about dust and debris! Who could have known?!

Ana and *Lona's posts remind me of receiving a clip round the ear from my grandmother for being cheeky. I was staring at a bowl of tapioca pudding which I absolutely hated while she lectured about the starving children in Africa.

She was not impressed when I said, 'But what makes you think they'd want to eat this?'

Big mistake.

The man who lived next door to us and made us chickpea curries and dhals was a Ugandan Asian who was expelled by Idi Amin, merlot, so he probably would have wanted the tapioca when he was a child.

I use lentils a lot, (like dj I'm vegetarian) and I always have a few tins of them in the cupboard too - I really like them. I'd also endorse using the garlic and ginger pastes, because it it easier but also because I don't often cook the same quantities as I did when everyone lived at home. (Sighs of relief)

Chuck your failed dahl into a nice meaty broth, jings.

I'm sorry Cari darling, but these are Waitrose Love Life ones and it says on the bag, "wash thoroughly".

Never mind. All is well.

Mwah!

Bags there was a huge amount of the stuff.

Those green 'Puy' Lentils are delicious.
Tesco do them in tins or you can buy dried.
We generally use tinned.
Nice in soups and broths even or just as a side
Mrs Retiredguy always washes red lentils.

Several nice meaty broths then, jings. You could freeze (could have frozen) it in portions.

And then tossed them out when you defrosted the freezer and found you hadn't used them up

I make it sometimes and all I use is oil onions, red lentils and stock. Sometimes cumin and coriander.
If it had be solid I would say cut it in slices and fry it - that's what my Mum used to do with pease pudding.