I'm making red lentil dal that calls for 2 tsp of dry tumeric.
(It's the recipe discussed further down on this board, under sweet potato dal or curry)
I have a delicious little fresh tuber that is tumeric.
Anybody know the conversion rate of dry to fresh with tumeric?
How about ginger?
That's a bonus question - I'm not actually doing it, but I wonder how it works . . .