I'm making a dal recipe that was incredibly delicious the last time I made it (http://www.food.com/recipe/indian-len...)
The recipe calls for vegetable oil or ghee. I prefer butter to oil (duh) but I don't want to take the time to strain it. I'm not sure what would be lost by leaving in the butter solids, since the main point of ghee seems to be the higher smoke point. There's no need for a high smoke point fat in this recipe
Am I missing something? Or in this particular recipe, is regular butter fine?
Bonus question--If I go with oil, would coconut oil be a good choice?