This is so delicious! I just finished making it for dinner and I love it! I'm going to probably have to make this every week and experiment with veggies to add to it. This one I only had carrot and zucchini. I made the panch phoron without the nigella seeds and I'll get those next month. Sending photos!
Bumbi, I’ve been on a minimalist kick with my dal lately, choosing to use only one or two types of dal and just enough spices to remind me why I love Indian cuisine so much. I have been feeling down, so my cooking was mostly about digestibility and the comfort of warming spices. But spring is here, my seedlings are almost ready to be planted in my garden, and life is sunny again. So this dal with vegetables is perfect timing! I’ll use spring vegetables and it will be delicious. I love how this dal is a complete meal with little effort beyond a bit of chopping and gathering spices together. I really need to organize my spice and flour collection now. Thank you as always for sharing your talent with us.
I love a nice Dal. My pressure cooker has a sauté function, so I fry the onion with my panch phoron with a bit of cinnamon stick. Then add the rest of the spices garlic and ginger to wake them up, mix in the dry chana dal, veg and water and cook under pressure. All in one pot so saves the washing up and no watching pans.
❤Hi Bumbi, Another month wattering healthy recipe,no end to your wealth of knowledge and experience. ❤ Encapsulates the 👀 of "eat me now". Would love to have a cup of tea with you and share together,as l too love cooking. I make alot of Mauritian recipes.Shame l live in the U.K.
❤@@CurriesWithBumbiSo good to find a kindred spirit❤. It is my Passion too. Always amazes me ,to turn ingredients into beautiful food. You are testimony to that. Thank you!!!
Bumbi: we are a dal eating family! My husband loved the cholar dal yesterday, made garlic dal today & now making vegetable dal but do not have the chayote so am leaving it out. Thank you Bumbi for these beautiful recipes. All the very best.
Even I love dal and cannot think of a single day without it. Glad you made that cholar dal recipe because it is such a popular recipe of West Bengal. Thanks for trying my recipes.
I made this tonight with some adjustments to suit what I had on hand. It was lovely when done and I learned a couple new techniques. Using a more watery daal was new to me and frying the onions with dried peppers at the end seemed like an afterthought. I was thrilled with the result. The heat was just right and that smokey flavor from the onion came through wonderfully. Thank you.
Hi Bumbi, I made this dhal today , and it was absolutely delicious . While cooking I was tasting and my mouth was totally watering to dig in when it was finished. It's divine . I didn't have all the spices for the panch phoron, so I used cumin seeds . Thank you so much for sharing your recipes. ❤❤❤
I made this curry tonight (in Melbourne) and it was so beautiful. I took pics of what I made, but I don’t know how to include them in a comment. It was very beautiful, if I could say the least, Bambi ❤️
I made this yesterday. It has a nice deep richness which I love. I also made the Panch Poron without the nigella seeds, but have ordered them on Amazon. My first time using chayote! It's so nice! I think next time I will chop my onions instead of slicing them and maybe it was because I didn't have the nigella seeds (or maybe I put too many veggies), but I upped my Panch Poran to 1 tbs instead of 1 tsp, loved it. The recipe notated in the notes doesn't say when to add the ginger and garlic. I ended up adding it after all the veggies went in, seemed to be fine. I'm just beginning my journey into this cuisine! Looking forward to trying more of your recipes.
I am so sorry to have forgotten to mention when to add ginger and garlic. Thanks for letting me know. Panch phoron brings in a beautiful flavor to this dal. Please do combine nigella seeds next time as it brings it a wonderful nutty flavor. Thanks for trying this recipe and I am glad you liked it.
Yes, this looks like a great way to finish some vegetables that you have lying around. I made dal for the first time yesterday and I have some left, so I will be making this one of these days.
I know we’re going to love this! I currently have frozen peas, so I think that’s going to be the veggie that I add. Thank you, Bumbi and enjoy your weekend.
Thank you Bumbi I am looking forward to cooking this. I have never tried Bengali five spice. A friend's mum showed me how to cook dal (panjabi style) 20 years ago and I have cooked it ever since. But i never knew about using a bit of oil to prevent foaming. I am trying this too tomorrow!
Bumbi, I made this tonight and it was really delicious. I didn't have any ghee so I melted some coconut oil instead. Will be using this recipe again without a doubt.
Thanks again Bumbi. This is delicious! I didn't have a cauliflower unfortunately but lots of other veggies went in. And the onions added at the end are really good. Due to pot sizes, I had to add the onions to the lentils. Shock😢 I hope your mum would excuse me.
I always add the dal (because it's more conve ient with the pans I use) and assumed I was just doing it wrong. Now I know I'm cooking in the Bengali style, which is a relief. Thanks!
Hi Bumbi, that looks really nice. I shall be trying it as soon as I can find a chayote. It will be served with my all time favourite - your Tomato Aloo. Thanks for all your vegetarian dishes.
Curries with bumbi the splash you reference to is call CHOKO in south East Asia , Pacific, Australia, new Zealand Thankyou for your amazing RU-vid Chanel your unique style of teaching makes cooking curries a joy . Much love Melbourne Australia.
Hi! Chayote is one of my grandmom’s favorite vegetables to cook! She’s makes amazing sambhar, kootu and stir fry with it. It also blends beautifully in bisibelebath. Chayote and black eyed peas sambhar is also another wonderful combo. Apart from chayote and chow chow, we also know it as Seemebadanekaayi in Canarese.
Ciao and thank you for your wonderful recipe, which i like to share at Tribel, i wish you all a wonderful Weekend, many greetings from brunswick in germany and please stay safe 🙃
Super yummy dear Bumbi. Yummy yummy yummy more delicious foodie in my tummy. Going to make this delicacy on Monday and surprise my family. I purchased all veg required to make this dish.Only could nt get that green veg that u used but lm going to use butternut instead
In Jamaica we call it "chocho", our version is not bland but a little sweet, we use it mostly in soups. I have noticed "chocho" in Europe in the markets, and eaten raw it is flavorful and refreshing.
Very good recipe, I really am never happy with my Daal , may be b,cause in my family they are not much fond of Daal but as we are vegetarians we must eat it every day I think now I have found a perfect perfect recipe thanks a lot 🙏🏻
How wonderful! I always Love your dahl recipes as it is a regular in this house ❤ What type of dried chilies are those? (They are cute lol) Have a great weekend 💕💕
Hi Bumbi 👋This looks absolutely wonderful 😍I will make it soon. Here we call them chayote or chow chow. We are having your fantastic Restaurant Style Chicken Tikka Masala again. My son has requested that I make it. We love it so much 🥰 Hope you have a lovely weekend my friend 💕
Interesting to see the many names across the world for this vegetable, so easy to grow that its vine is seen along the road in areas of Hawaii. Our name for it locally is “pipinola.”
In Andhra Pradesh we call it Bengaluru or Bangalore vankaya. Previously we used to get it rarely .Especially in my childhood our used bring them from Hyderabad along with Capsicum as gifts.
Hi Bumbi my dear. It’s a pleasure to watch your videos. I make that same dhal and have the veggies separately. I am going to try this recipe next. Here in South Africa our local Indians call it “susutt and one of the ways we have it is to make a pickle with fenugreek masala. Your soothing voice is very popular and I would agree with many❤❤❤
This was very delicious! I was wondering if Indians consider dal like this a soup? I felt like I wanted to have 2 bowls! Thank you again for such a wonderful recipe.
The chayote is called choko here in Australia. I grew up eating them as we always had a vine in the yard. In the part of France where I lived for a number of years it is called christophine.
Choko (choke-o) in Australia. Versatile vegetable. Holds its shape after cooking, like a granny-smith apple does; and was therefore used as an apple or pear substitute in stewed fruit desserts and preserves during lean times or when apples and pears were not available. It has a mild flavour which allows substance to a stew without interfering with the main flavours. It's nice on its own, but needs adequate butter, salt and pepper.
Thanks to Bumbi for showing that greasy and hackneyed Punjabi dishes (butter chicken) aren't what good , healthy and heartwarming Indian cooking is meant to be and without raising your lipid/cholesterol profile
Actually butter chicken is more of a restaurant style dish, in fact it originated at a restaurant. Any restaurant tends to add a lot of fat be it any cuisine it is following. There is a vast contrast between food cooked at home and the ones cooked in restaurants irrespective of what cuisine it is.
This looks absolutely delicious ... albeit a little complicated (unless one is doing Indian cooking on a regular basis :-). Is this "version" a Bengali-style?
That's interesting to learn of adding the dal to the tarka... seems there's no "only one way" of doing something when it comes to cooking the Indian subcontinent. So many recipes so little time 😁
