Today, I wanted to try something new in the kitchen. I’ve been hearing a lot about “hing” lately, especially how it’s a big deal for folks avoiding gluten in Indian cooking. So, I thought, why not give this gluten-free hing thing a shot?
First, I did a bit of digging online. I mean, I barely knew what hing was, let alone how to make it gluten-free. Turns out, hing, also called asafoetida, is this spice used a lot in Indian dishes. Normally, it’s fine, but sometimes it’s mixed with wheat, which is a big no-no for people who can’t have gluten.
So, I started looking for brands that sell gluten-free versions. I saw that McCormick has a gluten-free line, which is pretty cool. Then there’s Penzys Spices, which has all sorts of spices, even some I’ve never heard of. And Simple Girl Spices, their stuff is gluten-free and organic. But honestly, just buying single-ingredient herbs and spices is usually a safe bet.
I went to the store, and it was a bit overwhelming with all the choices. I ended up getting a small bottle of hing from McCormick, just to start. It said “gluten-free” right on the label, so I felt pretty good about it. I also picked up some other spices while I was there, just the basics, and made sure they were just the single ingredient.
Cooking Time
- First, I found a simple recipe online for a lentil dish that uses hing. It seemed easy enough, even for a beginner like me.
- I gathered all the ingredients – lentils, onions, tomatoes, and the spices, including my new gluten-free hing.
- The recipe said to heat some oil, and then add the hing. I was surprised by how strong it smelled! Just a tiny pinch, and my kitchen was filled with this pungent aroma.
- Then I added the onions and tomatoes, cooked them down, and threw in the lentils and water.
- The whole thing simmered for a while, and I have to say, it smelled amazing. Not just the hing, but the whole mix of spices together.
When it was done, I was pretty excited to try it. And you know what? It was really good! The hing added this unique flavor that I can’t quite describe. It’s kind of savory and makes the whole dish taste richer.
Overall, this gluten-free hing experiment was a success. I’m definitely going to use it again, maybe try some other recipes. It’s pretty neat how a little change like using gluten-free hing can make a dish accessible to more people. Plus, it just tastes good, and that’s what really matters in the end.
