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?
by Hana Asbrink | Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible...
by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...
by Amy Schulman | For anyone who’s taken a trip to Boston—or, for that matter, resides there—Flour Bakery stands as...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.