Salads

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I can’t find the NYT COTM thread, but this also goes here. Neighbor’s tangerine tree is ready!

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Cabbage and Mandarin Orange Winter Slaw Recipe

About tempering

Hot and Spicy Hyderabadi Tomato Chutney

Yes, both. (Don’t go past golden, or you’ll end up with burnt dal because golden to brown is a few seconds.) Mustard seeds pop, cumin seeds brown but don’t pop. Asafoetida first, anything wet last (curry leaves, garlic, onions). https://www.thekitchn.com/tempering-spices-23051619