Thank you for your video. Well, I am not Indian but I live in India. I am also Vegan. I would like to make the following comments about your recipe: A) Instead of butter or ghee, one can use good coconut oil, or any other veg oil, if you are Vegan or not. B) It is important to drop the cumin seeds in the hot oil before adding the onions C) Once onions are fried, one should add grated garlic and ginger, and once they fry a bit, add the other spices and fry them for a short while. D) We always wash lentils several times, and once start cooking them, one has to remove the foam that comes on the surface as it contains all the impurities. If you don't wash lentils also rice, it will affect the taste of the dish, also you will be eating all the dust of course.
It tastes better with Ghee. Guess in India they have to wash the lentils well because of the dirty conditions there. The dude in the video doesnt know how to make real curry. Thats why he puts in the onions first.
All you people commenting "Oh you should do this" or "you should do that" why not start your own perfect little channel and call it perfect cooking that no one can ever say is not perfect because it is perfect. OR STFU because no two dishes are the same. I tried this guys recipe and loved it. If I tried your recipe I might love that too but that doesn't make this one wrong. Jeez.
"2 things I noted in this chat, maybe 3, Susan P your absolutely right, for a vegan butter or ghee is a no no, and your step by step is spot on. I live in a small village in north india for 10 years now, I traveled to many parts of India, and enjoy traditional Indian cooking very much. What I see they use the most is mustard oil for the daily cooking and maybe ghee for special occasions, in most restaurants they just use a cheep refined plant oil. India has no tradition for cooking with olive oil.
Great, easy recipe... forget about all the silly "you're supposed to do this" and "you're not supposed to do that" and "This is not authentic"... If it tastes good, IT"S GOOD!!! :)
Wow, just stumbled across this video and looked up the other ones previously uploaded. Amazing! Please please post more recipes! Lots of love from Ireland xxx
Thanks for the easy-to-follow videos and low-key recipes. Please share text versions or a link of you recipes in the description. Please sort and wash your beans and lentils and wash your rice because everyone on here is going to have an aneurism if you keep putting dirty grains and beans in your dishes. (LOL!)
I just learned recently that red lentils are brown lentils with the outer coating taken off and then split. I like knowing this and want to pass it on.
I have a few points: 1. You didn't add salt in the rice or the lentils; 2. Both rice and lentils need washing before cooking; 3. Indians add fresh chopped tomatoes (or you could used tinned - but fresh is better); 4. Fry the cumin seeds in the ghee/butter/oil before adding the onions; 5. Where are the green chillis? Oh yeah, 6. When the lentils come to the boil remove the scum that forms on top.
@Lentils.org I just discovered your channel. You are an awesome chef and teacher. You talk fast and truly teach the art and how to get an instinct for Indian cooking along with the history. Really LOVE IT!! Glad I found you. Yum! Your channel should be MUCH bigger. Someone commented the other day on not being able to find a good English-speaking Indian Cooking Channel. An idea for you to promote your channel, company and site is to search Indian recipes that a lot of popular chefs include and regular post your site/channel along with your comment. You are better than the Indian cooks I've seen. Are lentils hard to farm? I'm planning on buying land and homesteading along with maybe raising crops. I'm not sure which crops yet if any. I'd like to at least grow enough for myself and maybe sell some at a farmers market. It's not much harder to grow for myself and add some extra. I also, if I get my dreams, may have a small community of Whites - helping Whites who are looking to get to low-population area among our own, for pure living and defense. Anyways, I love Indian cooking and these staple crops hadn't come to mind yet. I have no idea how well they store. Maybe I'll find out on your site.
UK Generous Guy... Bit harsh, that, and not too generous. I add the cumin and other spices to my homemade ghee and await the smell explosion, but the onions were in hot brown butter and would react the same way, I think. I made a dal following Michael's method here (when I first got into dal) and really enjoyed it.Then I went out, bought separate spices and made several from various RU-vid Indian sources. All were excellent. But TBHWY this way is simple and gets the amateur into dal. I would rinse the lentils 3x! Were his pre-cleaned somehow? Apparently, 71% of the world's lentils come from... Canada!
The ginger is not optional, and neither are the garlic and chili he neglected to add. Also, a good dahl will have just a hint of a sour component. Authentically this would be amchur (mango powder), but I often use a little tamarind paste. In a real pinch some tomato paste (skip the browning step you would often use, you want sour not sweet) or just serve with a lime wedge.
@@firmbutton6485 Lentils are stored in large silos where they are covered in trace amounts of dirt, dust and crushed bugs and they're not washed unless they're precooked. Wash your lentils.
I know this is off topic but when I try using brown rice with lentils, the brown rice always tastes like it's full of dirt no matter how long I rinse it!
Just came across this video now. I have terrible luck with commercially bought curry blends. Do you have a recipe for the one you used in this video? Much appreciated. :)
Buerre noisette! Sorry I speak Parisian French I never picked up my grandmother's Canadian French which is a totally different language. I didn't get it from her because she passed away when I was 10 years old.
There is a lot of good information regarding lentils on this channel. The Chef clearly knows all things lentils. However, that dhal recipe is not even close to what a real dhal should be. An authentic dhal is just as much about the process as it is about the ingredients. The process is vital. Regarding ingredients, The most obvious issue is the use of "curry powder". Yes, that western rendition of curry that has turned so many people off of real curry when that ended up being their first introduction to "curry". Yes, there are different "curry powders" that vary from region to region. But let's call those "garam masala" That yellow supermarket powder isn't even close. That powder is actually a lot closer to what you might find in Trinidad or the West Indie's, But even at that, it doesn't make it. Someone making a Trini Roti wouldn't touch that with a ten foot pole. A red lentil dhal doesn't want that ghastly yellow powder that someone has erroneously labeled "curry powder". What it needs is some cumin, some coriander, some ginger, some curry leaves, some green chili's, some garlic, ground turmeric, a little onion , some fresh tomato, and at the end, some ghee, some dried red chili's , and ground coriander added at the the last minute (tadka). The order in which all of the ingredients are included, and the degree of cooking (including texture) is the difference between something tossed together and something amazing. And...brown butter is not ghee. apples and oranges. You don't start a dhal with ghee, you use a vegetable oil. The Ghee is almost a garnish.
Oooh wash the rice & lentils for sure, remove starch & dirt. Imagine for one second where & how these grains are being stored prior to being packaged & shipped each country has its own level of hygiene rules & standards. So yes wash your grains.
Zero marks for putting cumin seeds after the onions! You are supposed to be the chef mate. A completely unauthentic Indian recipe which should be ignored.
The onions were to cool down the butter. He didn't start with ghee. You don't need to be so rude. Yes, adding the cumin first likely would bring out the flavor much more. I'm still glad you brought up your point, though seriously, that was impolite. I bet you are living in a White-built nation for Whites, where you don't belong. Go back to India.
@@tracischeelk29 whites ,,, ??? You non melanin paled albino SWINES are from Europe. Not from America..go back to Europe .ugly cross bred hybrid incubated albino.
I’ve been to India several times and I can assure you it is pronounced ‘darl’ and spelt Dahl. Train wreck English accent? at least Britain has their own language and haven’t adopted that of another and pronounce and spell it different
