How do you make Dahl?

bootman

I watched Saturday kitchen this week and they had a lady making sweet Dahl which looked lovely it had coconut in it. I can't find the recipe any where on line, I have never cooked anything like this before.

I just wondered how you make your Dahl?

Many thanks

Bongedone

Have you tried watching it again on iPlayer?

http://www.bbc.co.uk/iplayer/search/?q=Saturday%20Kitchen%20Best%20Bites

xxvickixx

That sounds like parippu to me. I make it with red lentils and is quick, easy and cheap. I expect there are a lot of versions online if you search.

rachbc

I make a simple tarka dahl by cooking the lentils with a little tumeric, I then fry onions in butter/ ghee with garlic, cumin seeds, chilli until crispy and stir the hot spicy butter into the lentils. Ginger, other spices etc can be added to the tarka. Cheap as chips and so delicious

carolinejane_2

was it this one

http://www.bbcgoodfood.com/recipes/3794/coconut-dhal

pigeonpie

if you're worried about your cholesterol, don't use ghee but use olive oil. Works fine. And lots of fresh coriander. I add a tiny bit of fresh lemon juice too. I also sometimes add spinach.

gunsandbanjos

The Tarka Dahl sounds lovely Rach, when you say you cook the lentils in turmeric do you boil the lentils with turmeric added to the water or what? Sorry if that is a stupid question!

rachbc

gunsandbanjos wrote: »

The Tarka Dahl sounds lovely Rach, when you say you cook the lentils in turmeric do you boil the lentils with turmeric added to the water or what? Sorry if that is a stupid question!

yes sorry that wasn't vey clear - cook the lentils in water with turmeric added - I tend to use just a smallish amount of water so I can just mash them down without draining

bootman

Thanks everyone for the replies, have watched the i player thank you, can't find an ingredients list anywhere so will keep watching and writing what I see.

unhappy_shopper

http://www.cookingindex.com/recipes/61302/bengali-khatti-mithi-chana-dal-sweet-and-sour-chana-dal.htm

Recipe for avial which appears later in the show:

http://www.indiaexpress.com/cooking//avial.html

sour curds in this recipe is actually natural yoghurt.

Stephen_Leak

DAL

Dal (or daal, dahl or dhal) means “pulse”, ie. bean or pea, etc.

Serves 2

INGREDIENTS

1 clove of garlic
2cm (1 inch) piece of fresh ginger
1 onion
250g of split red lentils
½ a teaspoon of turmeric
500ml of water
1 tablespoon of oil
1 teaspoon of chilli powder
1 tablespoon of garam masala

METHOD

Soak the lentils according to the instructions on the packet. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onion and chop it into tiny pieces.

Put the lentils, turmeric and water into a saucepan on a medium heat. Bring to the boil, then turn down the heat until it is just boiling (simmering). Stir frequently to stop it sticking. Continue to cook for another 30 minutes until the lentils are a smooth paste. Check the liquid level from time to time and top up if it starts to dry out.

While the lentils are cooking, put the oil into a frying pan on a medium heat. Add the chilli powder and garam masala. Fry for just a few seconds. Add the onions. Fry them for 10 minutes until the onions are caramelised and dark brown. Stir frequently to stop them sticking. Then add the garlic and ginger. Continue to fry for another 5 minutes. Stir frequently to stop them sticking.

Serve the lentils in a bowl, and then add the contents of the frying pan, including the oil, in a puddle on top.

ADDITIONS & ALTERATIONS

You can use any bean, pea or pulse. In India, they evidently have over 500 to chose from.

Use dried beans or peas, but these will need to be soaked and boiled first.

Black-eyed beans/peas = Lobhia Dal
Chickpeas/garbanzo beans = Chana Dal
Kidney beans = Rajma Dal
Mung beans = Mung Dal
Red split lentils = Masoor Dal
Yellow split lentils = Toor Dal

Yellow split peas are not commonly used in India, but are by the Indian communities in Guyana and Trinidad, where the dish is just called dal.

Tadka (or baghar, chaunk or tarka) is the mix of fried spices and onion, etc. The ingredients in the tadka for each type of dal vary, but common tadka combinations include chilli powder, cumin and onion, or garlic and mustard seeds. Ground coriander and garam masala are also common ingredients.

Serve on its own with rice and naan bread or as a side dish with other Indian dishes.

TIPS

Dal is a good source of protein for a balanced diet without meat.

PS. I congratulate everyone for resisting the temptation to say that tarka dal is just like plain dal, but a little 'otter.