you can leave it out... it won't make any difference.
And a word of warning for those who are gluten intolerant or have celiac disease - asafoetida contains gluten.
Thanks so much! Sadly I can't do a trip to Choits as I'm in Doha now. But I'll have a look in the other supermarkets. I'll try Icedqueen's tip if I can't find it.
How much does the recipe call for? TBH, it probably won't make a huge difference to the flavour if you leave it out.
In Lulu, u can find the same in Spices & Pulses section. Its comes in a small white colour or even a yellow colour plastic container(both are different brands). this would be the powder one. and in yellow pack(hard paper) for the solid one.
If you are checking out in Lulu, ask the sales person in this section for Hing or Kaayam (tats how its known in Kerala).
Really? Hmph.
I went to Lulus two weeks ago hunting for it as C4 didn't have it. Couldn't find it on the shelf and the stock boys said they didn't have any.
Spinneys, Carrefour and Lulus didn't carry it.
I bought some from Lulu Al Barsha Monday night :)
Thanks so much! Sadly I can't do a trip to Choits as I'm in Doha now. But I'll have a look in the other supermarkets. I'll try Icedqueen's tip if I can't find it.
I've only seen it at Choithrams. Spinneys, Carrefour and Lulus didn't carry it.
Choithrams has a surprising range of odds and ends. It's also the only store where I can find Thai style fish oil.
Asafoetida is called Hing in Hindi,and it comes in powder and lump form. It is a dried latex gum got from the root of the ferula plant. It is used extensively in Indian cooking and has a strong,pungent smell.You can get in Lulu,Choithrams etc,in the spices section. It comes in white/yellow plastic containers and the powder variety is easier to use .
it prevents wind and can be left out. while soaking dhal, you can also add a pinch of baking soda and it will do the trick as well. i don't like the smell of it.
Is there another name for it as I've never heard of asafoetida. And is there a substitute I can use instead? This is for Madhur Jaffrey's daal recipe btw.
Thanks in advance!