Sunday, Oct 14th, 2018 was our first time setting up to serve authentic Indian food made from QuikCurry Tardka Concentrate. The occasion was Food, Art, and Wine Festival held in the small river-valley town of Foxburg, Pennsylvania. We fed about forty people in a four-hour window and received excellent feedback.
Moong and Masoor daal is an easily digestible dish made by combining equal parts of split moong and masoor lentils. These lentils need no pre-soaking or pressure cooking and cook rapidly on stovetop within 20-30 minutes. They are quite delicious by themselves, however, may be accentuated by adding QuikCurry InstaGold Masala.