All music in this video was produced, written, recorded, and engineered by Dawson Watkins. Subscribe to my RU-vid Channel: / @dawsonwatkinsofficial Follow me on Instagram: / eatmoreplantsofficial Inquiries: dawsonwatkins0@gmail.com
Your videos are the best. No BS, no stupid intros, nothing edited out, it's "here's how to make it" and you show us all the steps + tips along the way, one recipe after the other. Couldn't get more straight and to the point. Very well done!
Also I know this is an older video but timestamping the separate recipes would be hugely helpful for those of us who return later to use 1 or 2 recipes! Just a tip.
This man is the greatest blessing! Your food is very delicious and your portions are very generous. Your half a teaspoon is actually 2 tablespoons 😂 nevertheless, I love watching your videos and wish you a fantastic and blessed day! ❤️
darthashwin it is a lot harder work but I think it will pay off! Thank you so much always feel free to share any videos I post and I appreciate your support :)
Hi Dawson! In the category of "what do you want to see me cook next", since you made toor dal in this video (sambhar) I would love to see you do a South Indian feast - you know, masala dosa, coconut chutney, peanut chutney, idli (although it does require special cooking trays to give them their shape.) Also, any bitter melon curry, tamarind rice etc etc. I love me some South Indian! Go for it!
*I love the way you prepared That looks absolutely amazing and delicious. The great recipe my friend. You are a fantastic cook Thanks for sharing this yummy recipe*
I just went from the FB group to here when I was checking out the Korean feast. Then I saw the Chicken Tikka Masala recipe and now, this feast. Next time you have an Indian feast in the DFW area, I want to come in and try haha. I will help with filming as a cinematographer. (:
Haha He's an amazing cook! This man is proving that anyone can cook South Asian, Indian food in this instance & that it's great fun, super enjoyable & very delicious! Peace bro.🙏
Amazing amazing cooking! So authentic! One big comment though: all the oil and coconut cream and maybe the seitan in the vegan chicken all have fat/cholesterol. If you’re worried about or watching cholesterol, you gotta cut out the oils/fats or minimize. Thanks for an otherwise awesome instructional video!
I just found your vegan fine dining video a few hours ago and was so impressed I immediately made a list, unfortunately I have not made it to the store yet because I have been binge watching your videos… what a joy to watch you cook with such passion. Thank you for sharing! Not sure if you have a restaurant but if I find that you do I will definitely be a customer. If not I want to make reservations for when you do open one.
Brilliant!!💜 Just a note bad cholesterol is also hereditary I have been a vegan for over 20 years and unfortunately I take after my Dad who had bad cholesterol
I want to taste all of the good you make. You have the best vegan cooking show on RU-vid. It’s fun to watch you eat it at the end! You make it look so good. 👌🏻🙂
No wonder you enjoy Indian food big time...happy to see you take that effort to cook all of that single-handedly....and also relishing it to the fullest...
I paused the video to cook along at home before the mukbang, haha. I made the masala master sauce except modified to no fresh tumeric, and no hot chili peppers. Then for the Chana dish I modified the ingredients with no cardamom seeds to bite, no clove, anise, or cinnamon, to taste like dessert, no bay leaf, no fresh tumeric, no mango powder, no cilantro, and no lime. Those are nice and all but to me they get a bit too smelling like a potpouri basket from an art supply store. I added what was remaining to the Chana oil aromatic base for the Chickpeas and Coconut cream to tomato sauce instead of paste, and used no water, except I fried the drained chickpeas from a can first in a pot of oil till they got nutty and tasted roasted, Fried the pink salt, pepper, cumin powder and garam marsala powder in with the aromatics WITHOUT the sliced indian chili and just a pinch of chili powder instead of a tsp ,and added the full can of coconut cream to let bubble 1 moment and killed the heat, so its stayed fruity, floral, and without the sweetness getting cooked out. And served it on blend of mixed steamed brown rice and quinoa cooked in veggie broth, and cut it with steamed plain white rice from water. Sooo satisfying getting full on rice, its hard to find meat flavors in vegan food that make me take big gulps of saucy rice anymore, like I used to with stews. But now with the full fat of coconut cream 14% featured on the can label, and nuttiness of the toasted garbanzo, and all the fresh oils and aromas from exotic aromatics, dried spices, chili powders, and roasted flavored salts, makes eating beans and rice decadent, satisfying and rich with a gravy like consistency that doesn't use processed starch thickeners, all providing the mouthfeel of a meaty chowder that you can go back for 5ths or 6th because there's no lard slime or flesh enzymes decaying on your throat, just delicious plants, that contain more vitamins and maintenance the body. I think malnourished vegans just haven't found the vegan style flavors and mouthfeel thats been veganized that allows them to pig out, the way they remember being excited for another helping the way it used to be. You're an inspiration to keep rediscovering what it was that had me eating more regularly thus more capable for what the day brings.
Hi, just a tip on the onion tomato gravy. I had noticed you had onion, green chilli and tomato all together, but to get a good flavor, add onions and fry till it is translucent and add ginger garlic fine paste and then fry for some more time until the raw smell of ginger garlic paste is gone. Now add tomatoes and cook for like say 5 min and then add the spices. After you add spices to it cook for a min and add a splash of water and cook for 3 min or till oil floats. Now you can add water and simmer. This way you can enhance the taste.
All the sambhar is actually called ‘Pappu Chaaru’. For Sambhar, I would suggest use shallots instead of onions. And also if you can use just one tomato cubes instead of paste will give a good taste. For curry leaves the leaves has to separated from stem so while eating it can give more enhanced taste. Authentic sambhar veggies can be bringal, Indian veggie drumsticks (you can find the frozen one in indian store), white pumpkin, yellow pumpkin. Also you 1/2 teaspoon of jaggery for a good flavour.
This is so awesome and amazing, though personally as a viewer if you did each curry as a seperate vid I’d have watched them all and be easier to digest and be more inclined to make some of them. I don’t know how you learnt to cook everything, but you’re amazing.
🤍😊 Hi Eatmoreplants🤚 Thank You for the Special Authentic Genuine Recipes. Allways been a big fan of Indian Food. Yet to make Vegan Palak , Saag Paneer. Wanting to experiment with making Naan Bread in a Terra Cotta Pot Tandoori. The Sambar Dhal and Igli Rice patys I had in South India before. I just saw the simplest Yt recipes for the Lentil Wafer crisps typical at Los Angeles Restaurants. I forgot the name of them. They were really expensive to purchase dry to prepare at the Store. I want to make the Chaya Marsala into dried crunchy Street snack style. I really like Vegan Bhenga Bartha , Aloo Ghobi , Pakoras , Onion Bajis with the Taramind and Mint Coriander Chutney , Raita ... Your Vegan Feast is very Humbling , Prashadum 🤍🙏🩷
dal tarka depends on the region of the country in Peshawar Pakistan it is standard garlic cloves crushed or minced fried in oil i add 1 whole round red chli crumbled i fry until golden and add to the finished dal it can be mostly masoor or moog ki dal sometimes it is toor but our dal is cooked with turmeric red chlili and sometimes garam pronouned gar_ram masala
I love your cooking style- would love to see a vegan palak paneer as a part of this feast. When I eat Indian, my personal must haves are palak paneer (tofu), tikka masala, Gobi Manchurian, and vegetable samosas. Love your gobi video- just curious how you’d approach palak paneer so I can recreate at home! ☺️
Your cooking is terrific as usual I noticed that you changed the “mood music” in the background.... I’m sure you’ll have varied commentary on it My preference is for the light jazz you were playing.... But It’s all good! Thanks for sharing!
HING(asafoetida): put it in the oil before anything else it will mellow the flavor, an make everything taste 'meatier' but if you put it in later it taste horrible.. like dried plant sap.. because that's what it is.
Oh Wow!!! Such fun to watch you cooking our food & with such love & joy! I don't know you my friend, but i'm proud of you, for doing what you've achieved here! You can sure cook a superb plant-based, South Asian, Indian meal, that's for sure. A beautiful job all around! You're bringing some new & amazing flavours & dishes to your family & to your community. We're a Norwegian/South Asian family, now living in Tasmania, Australia & we think you've done a sterling job here! I so wish that many more Americans, all across the US, would give our cuisine a try. Just google & learn to cook more authentic Indian cuisine, because as you have proven here, it really is very varied & very delicious! I hope that more & more people will check out your videos & start making more healthy lifestyle choices & again, just trying out our wonderful Indian cuisine. I note.....Within the US, there are more Northern Indian restaurants abound & not enough Southern Indian cuisine available, so this video & other similar videos, will hopefully inspire many to start trying Indian food, from not only the North, but also the South. Which in my personal opinion, offers some of the best Indian cuisine abound. I have a few American friends who visited India & they all returned to the US "changed" individuals & in a very "good" way. They not only fell in love with our culture, but with the food & the way in which we generally treat animals & the way we look @ food, specifically the excessive abuse & use of red meat in the West. In India, the cow is revered & honoured by the Hindu population & that's approx 900+ million or so. The cow, seen as "sacred" walks around many streets & is much respected & well cared for by millions abound within India. Many of my American friends share info with me. They tell me regularly, that unfortunately across the US, way too many Americans eat too much red meat & there are way too many premature deaths abound, often caused by cardiovascular disease & many other health disorders too. Ie: HBP & diabetes, (which btw, is also common within India.) They say, the high rate of heart disease, so often prevalent, because of high animal fat consumption, too much salt & sugar. IMPO, as humans, we ought work much harder, to lower the high rate of mass cattle/animal slaughtering. For those who don't know.....Fun fact.....India is by far, the country with the most vegetarians & vegans per capita. Approx 574 million Indians follow a meat free diet, which is more than the US & the UK combined, so seeing what you are doing Sir, is so wonderful & i do hope, that many more Americans & global citizens, albeit potentially challenging, would @ the very least, consider eating less red meat, or better yet, no red meat @ all, for it's much better for our health & for our planet these days. And in turn, then consider turning to plant-based, vegetarian, vegan or pescatarian cuisine. It's very delicious & in most instances, you cannot tell the difference between the fake meat & real meat. Thank you Sir, for sharing an awesome & interesting video & we wish you well.🙏
Hi Dawson, maybe it's mentioned somewhere in your videos, but may I ask what kind of pans you use? Looks like a mix of carbon steel and porcelain....thanks
The only thing on this video that I would criticize is it is a little heavy on the dahls. To make it a little more balanced, I would add some vegetable curries instead of so many dahls, and some sort of bread, like naan, chapati or puris. Otherwise, every single thing you made looks delish. Also, try some of the bottled pickles (achar) mango, brinjal ( you would probably love the chilli pickle.) Also, something raw, like cucumber raita. I would save the sambhar for when you do a South Indian feast and mix it with dosa or idli.
You are a vegan version of a youtuber Quang Tran. I was thinking the whole time of him jaja.do you watch him? But nice video is good to have a vegan version,you make me hungry 👌🏼🌱😋💚
18:16 its impressive seeing chickpeas and coconut look so naturally appealing and knowing both of them aren't an invention by man that might lead to a shorter lifespan, but part of the original default set of foods put on the earth, pretty much all indian food doesn't have complicated jarred sauces, or proprietary fermented/distilled things that require excess purchasing power, just the ability to plant and harvest, and powderize after drying. I like that multi timeline flavor parallel that spans the ages. Keep up the informative accessible authentic recipes up, its more healing for being most real food than any diet fake out chemical food we are guinea pigs trying, this has real history and long responsible lives behind it.
Your videos are just incredible I love watching you cook. You take Vegan to a whole new level. I truly enjoy watching you cook. Thank you so much for your channel. NMRK
Sambar is a mis fit. It's south Indian dish. Correct way to eat sambar is to mix it with rice. Sambar also needs lentils to make it thicker. North India- Dal tadka South India- Sambar. Other regions also has variations of it.
I used Indian green chili (can be found at most Indian and Asian supermarkets) but it’s not too important. Any green chili will work even jalapeño. But those are much hotter so just use according to your spice preference.
i am married to a Pakistani plus i am a food blogger on WordPress i know how to cook these Indian and Pakistani dishes besides i am a dal and achar expert in my family dal is one of my favorite foods and achar is my favorite condiment
