Sweet & Sour Lentil Dhal Maunika Gowardhan
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Date: 2020-05-11
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Comments and reviews: 9
Toronto
I just followed this recipe to a tee: 250g of Split Pigeon Peas, 8. 5 cups water. Brought to a boil and simmered for an hour. My result was not a thick Dal. I got a pot of runny, soupy disappointment. Even after I mashed it up, still runny. The amount of peas she uses looked like more than double, maybe even triple what I used (which was 250g as said in the video. I have a digital food scale, so the weight was spot on. If you look at the inside edge of the pot at 1: 04 it looks like something was poured out based on the residue sticking to the side. I've noticed a lot of TV and YouTube chefs do things like this. I've even seen videos where the final product, after simmering for a while, was in a totally different colored pot. Beware of FRAUDS!
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I just followed this recipe to a tee: 250g of Split Pigeon Peas, 8. 5 cups water. Brought to a boil and simmered for an hour. My result was not a thick Dal. I got a pot of runny, soupy disappointment. Even after I mashed it up, still runny. The amount of peas she uses looked like more than double, maybe even triple what I used (which was 250g as said in the video. I have a digital food scale, so the weight was spot on. If you look at the inside edge of the pot at 1: 04 it looks like something was poured out based on the residue sticking to the side. I've noticed a lot of TV and YouTube chefs do things like this. I've even seen videos where the final product, after simmering for a while, was in a totally different colored pot. Beware of FRAUDS!
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Wookiefearssilver
perfect video, love dhal so much! It is a staple at my house. I'm from Bahrain so we have alot of different cultures melded together over many years. Indian being one of them but we do have a slight twist to the one shown. Since dhal or adas/ shoorbet adas in arabic is so easy and simple to cook it is very maliable in terms of flavour. In our family adas consists of; Ginger Sliced Potatoes Sliced Onions Finely chopped Garlic Finely chopped Coriander Finely chopped Tomatoes Finely chopped Lemon juiced Red lentils Washed Spices: coriander and tumeric Finally served with lemon wedge and rice, typically its seen as a side dish perhaps coupled with grilled grouper or hammour.
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perfect video, love dhal so much! It is a staple at my house. I'm from Bahrain so we have alot of different cultures melded together over many years. Indian being one of them but we do have a slight twist to the one shown. Since dhal or adas/ shoorbet adas in arabic is so easy and simple to cook it is very maliable in terms of flavour. In our family adas consists of; Ginger Sliced Potatoes Sliced Onions Finely chopped Garlic Finely chopped Coriander Finely chopped Tomatoes Finely chopped Lemon juiced Red lentils Washed Spices: coriander and tumeric Finally served with lemon wedge and rice, typically its seen as a side dish perhaps coupled with grilled grouper or hammour.
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helicart
medium saucepan 250g lentil or yellow split pea 1tspn tumeric powder 2L water pinch of salt bring to boil, simmer for an hour. mash roughly add a little more water to loosen deep wok medium heat 3 tblspns oil (vege sunflower) 1 tspn mustard seeds 1 tspn cumin seeds 3-4 cloves 1 cassia 4 brown chili 8-10 curry leaves halved or torn stir a little then add lentils stir and heat for 3-5 mins then add 1 tspn kashmiri chili powder pinch tumeric pinch salt 2 heaped tspns jaggery or castor sugar sour element - 2 tspns tamarind paste (or lime juice) reduce a little over 5 minutes. coriander when off heat serve with chapatis
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medium saucepan 250g lentil or yellow split pea 1tspn tumeric powder 2L water pinch of salt bring to boil, simmer for an hour. mash roughly add a little more water to loosen deep wok medium heat 3 tblspns oil (vege sunflower) 1 tspn mustard seeds 1 tspn cumin seeds 3-4 cloves 1 cassia 4 brown chili 8-10 curry leaves halved or torn stir a little then add lentils stir and heat for 3-5 mins then add 1 tspn kashmiri chili powder pinch tumeric pinch salt 2 heaped tspns jaggery or castor sugar sour element - 2 tspns tamarind paste (or lime juice) reduce a little over 5 minutes. coriander when off heat serve with chapatis
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Rob
I was a bit worried to have a sparse dish like lentils with no coriander seed, no onion or tomato, no dairy of any kind, nor garlic or ginger. Not what I'm used to with Indian cooking. I fought off the urge to add any of those, and stuck to the recipe. My restraint was rewarded. A truly unique taste. I did add quite a bit more salt than the recipe called for. Probably a good 1/4 tsp or so. Have it with chapati - it makes the dish. I also put the cloves and cinnamon in a spice bag.
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I was a bit worried to have a sparse dish like lentils with no coriander seed, no onion or tomato, no dairy of any kind, nor garlic or ginger. Not what I'm used to with Indian cooking. I fought off the urge to add any of those, and stuck to the recipe. My restraint was rewarded. A truly unique taste. I did add quite a bit more salt than the recipe called for. Probably a good 1/4 tsp or so. Have it with chapati - it makes the dish. I also put the cloves and cinnamon in a spice bag.
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Elsa
Dear Maunica, thank you for this recipie which is as great as it is simple to make! Last friday I had to prepare a meal for about 25 persons in my small kitchen and I didn't want to spend all day there. so I chose to make this nice spicy dhal. Everybody loved it and no big deal to prepare it, even for so many guests!
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Dear Maunica, thank you for this recipie which is as great as it is simple to make! Last friday I had to prepare a meal for about 25 persons in my small kitchen and I didn't want to spend all day there. so I chose to make this nice spicy dhal. Everybody loved it and no big deal to prepare it, even for so many guests!
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Sebastian
Yes! This is the dish I will cook for my wife tonight! I don't have tamarind paste, but fresh kokum from Goa. I'll try this as a substitue. I absolutely love the texture of the lentil you show in your video. Beautiful! Keep on don posting such great recepies. Fan of your food blog as well!
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Yes! This is the dish I will cook for my wife tonight! I don't have tamarind paste, but fresh kokum from Goa. I'll try this as a substitue. I absolutely love the texture of the lentil you show in your video. Beautiful! Keep on don posting such great recepies. Fan of your food blog as well!
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Garth
It's okay but all the wrong way around. The tadka usually goes on the top and it is a really fierce infusion of flavour. For this the oil was not hot enough. Indians love to use a word and that is SPLUTTER and I love it. This was not doing that
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It's okay but all the wrong way around. The tadka usually goes on the top and it is a really fierce infusion of flavour. For this the oil was not hot enough. Indians love to use a word and that is SPLUTTER and I love it. This was not doing that
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NT
what is Maunika's background in indian cuisine? I've seen many video's on youtube of indian cuisine, and I must say, a lot of them are WRONG, and are either not authentic, or just completely wrong, but Maunika's is on point, and authentic.
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what is Maunika's background in indian cuisine? I've seen many video's on youtube of indian cuisine, and I must say, a lot of them are WRONG, and are either not authentic, or just completely wrong, but Maunika's is on point, and authentic.
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missthunderstormable
maunika you need to mention which lentil do we need for dahl. i used the green one and it s not mashy at all, i should have used the red lentil as I dont have the one that you use.
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maunika you need to mention which lentil do we need for dahl. i used the green one and it s not mashy at all, i should have used the red lentil as I dont have the one that you use.
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