Lived in Southern China for a while. I’ve also had plenty of authentic thai, Indian, central American. The dal bhat my sister made after living in Nepal was a burning I will never forget. Ever.
To give a more specific answer, Dahl is often cooked with whole chillis in, then may use more chilis in the temper (if it uses one). My recipe calls for 6 whole green chillis in the lentils, then 3 more dried chillis in the temper. I have never used more than two and two and it’s still arse-tinglingly hot.
Lived in Southern China for a while. I’ve also had plenty of authentic thai, Indian, central American. The dal bhat my sister made after living in Nepal was a burning I will never forget. Ever.
If I got it right, how can dal and rice be spicy?
You use spices
Fair enough, chef
O7
To give a more specific answer, Dahl is often cooked with whole chillis in, then may use more chilis in the temper (if it uses one). My recipe calls for 6 whole green chillis in the lentils, then 3 more dried chillis in the temper. I have never used more than two and two and it’s still arse-tinglingly hot.