I use a mortar and pestle and cook them up from the start along with all the aromatics etc. I can tell they benefit the dish, but then never soften up.
They just turn into grit. I thought one of two things - either I'm burning them or not grinding them fine enough. Otherwise the dish is good. Started bad but it's getting a lot better the more tweaks I make. This is definitely texturally holding it back though.
Thing is, I do the same thing when I'm starting a chana or something and I don't have that problem. Kind of at a loss.
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