Just tried this, best quick dal I've made to date. The only change I made - Replaced ghee with half fat butter and also added green chillies and red chilly powder. Also thanks for the 20 minutes soaking tip, made a huge difference to consistency.
Amazing, how simple she explained...I stay alone in Canada and was missing home food and now looking into videos like this I have become a good cook. Make indian food, desi at heart and I love Indian food, tired of the videsi food... thank you guys for the help
you know what you are doing. not only that you are really good at what you are doing. it is clear on the basis of the way in which you have explained each and every step. i have never ever eaten dal in my life. but i am definitely going to try it. i can't wait. thank you.
Today ( Tue 8 Oct 2013 ) I tried making this dal seeing your video and I followed exactly your instructions except that I added along with garlic little ginger piece and it came out very well . Thanks for your recipes .I find your instructions simple and easy to follow .
Ghar main har baar jab mummy daal banati thi to kami nikalta tha...ab India se door hu...to sab kuch yaad aata hain. Main kabhi daal ko kuch samaghta hi nahi tha....but, you explained so well. I have tried its really awesome & mouthwatering with papad. Thanks a lot....!!
I was always scared to try dal recipes. But this video was so clear that it gave me the confidence to try it. You know what, it came out awesome.. thank you so much for this recipe.
Many thanks for this tube. Chef Anupa is very skilled at the presentation and has a deep knowledge of her subject. I try lots of dal recipes and techniques as we love dal, but I haven't used _hing_ yet. I will try it soon to see if it really does reduce the flatulence, which is a nuisance due to those indigestible "raffinose trisaccharides" in lentils. If it does work, I will report back...
very goog its really amazing to do and taste when my wife is out of station.thanks to sharing i love the way u explain like others like...thank you...jai hind
Will watch this again. Make a list and off to Tampa for supplies. Newbie to Indian spices. Began when a friend gave me a sample of pickled turmeric. It worked on my inflammation and now it’s this dish. Loving it.
i think Sanjeev's videos are very professional. Very nice talk and the dishes look extremely wanting to try out and make it. I believe that comes from exceptional practise. God bless you Anupama M'am. And you too Sanjeev Sir. Being a Chef was my long time desire, but my mom never liked being a COOK!! But still I do try out different recipes. And your presentations are too good!! I made the one on Chapathi by Anupama, and it was just awesome. And also many dishes of Sanjeev Sir. Your whole team rocks!!
Thanks. 😋 Edit: when I learned to cook I was need such guidance you do in this video. I had just book from hare krsna movement and nobody told me what and how.
for those who are watching this from the beginning, wash the dal first with running water before starting to cook it, she forgot to mention it in the beginning and she apologises for that later,
True... when using a pressure cooker, soaking the washed (skinless dals) IS A WASTE OF TIME. The dal cooks great in an extra 5 minutes of cook time (or cooking for an extra 2-3 whistles, as the Indians love the whistle). Also, hing tastes almost horrible when added to the boiling dal, IT TASTES the best when added in the tadka.
I love the way you have prepared a beginners watch list for cooking. Thank you so much. Is mung dhal (green whole beans) prepared the same way? Just replace the deal with green beans?. Thank you. I ate it at a restaurant and love it.
Yes. Moong dal is cooked same way but it doesn't need soaking. You can also boil it separately as it needs very less time to cook , without pressure cooker.
I really love the way you come up with nice in detail thats real chef do. Keep up make you better chef every day.To become a chef is a real hard job and to get that title you need lot of hard work Well done.
If you have time, use a sow cooker and cook the dal overnight in chicken broth or vegetarian broth. I add mince garlic and ginger paste along with one fresh green jalapenio. After that, I followed the dal recipe. Raman California
your vdos are best for beginners :D i am 19yr old girl and idk how to cook!i realy dont wanna be a bad cook in future :/ so i am practising at home with the help of ur vdos thank you so much :)
Would be very nice if you could also give a written recipes for all the recipies besides what you are doing. Your cooking sounds very good very well explained. Thx. and God bless.
Hi ! i dont have indian products where i live,so i don´t have split pulses dal I only have whole lentils,chickpeas,etc Can i substitute tuvar dal for whole chickpea or lentil? thanks,love your recipes!!
An Improved version from this Shef in this video...nice. In Many videos she use to speak like a Non Stop Radio Lol :P . Sorry if you felt bad, that just a feedback. But always a Clear and Fine English though. Dear Shef, this video was awesome and keep making videos like such :)
Thanks as for beginners i find it extremely helpful; though it takes me 2-3 times before i come close to good results :). Is there a video on cutting & chopping of vegetables & fruits as i would love to learm more on this too. Regards, nitesh shah.
This looks very different from what my mom makes. She does the tadka in a separate tadka bartan and pour it to the daal which already has water added to it. And then at last she adds sugar as well.
hi..water is added to make the dal a little more watery...if u r eating dal with plain boiled rice, it needs to be slightly watery...if it's too thick, the meal won't taste as good. However, if u add too much water, u can thicken the dal again by adding 1 tbsp of cornflour or besan flour mixed with a little water (doesn't affect the taste in any way). Also, in my opinion, water at room temp is also enough; it doesn't have to be boiled
