Salt

For most of the recipes I have stated ‘1 tsp, or to taste’. Salt is vital for bringing out the flavours in dals, curries and street snacks, but some salts taste saltier than others. I tend to use table salt for cooking Indian food, as opposed to salt flakes, but adjust accordingly depending on what salt you use and how salty you like your food. It is also best to add a little at first, and then add more if required after you have tasted the dish. If you ever accidentally oversalt, put a whole peeled potato in your pot and leave it in there during the duration of the cooking. Remove at the end and it will have absorbed a lot of the salt. Lemon also helps to balance things out well.