How do you make Dahl?

rachbc

i don't put an spice over than turmeric in dahl- the flavour all comes from the tarka poured over at the end - onions fried in oodles of butter with garlic and spices

boo81

Know this is probably all irrelevant now but I make a lentil dahl in the slow cooker which hubby is addicted to. Its made with 125g lentils, 250ml stock (veg is fine), 1 tin chopped tomatoes, 1 small onion, 1 clove garlic, 1 heaped tsp grated ginger, 1tsp garama massala and 1 tbsp medium curry paste. Couldnt call it balnd!

short_bird

You can buy asafoetida in Mr T's or any Asian supermarket: it's used in a lot of Madhur Jaffrey recipes (especially the collections of Eastern recipes) as the herb is used when people don't eat garlic or onions for religious reasons.

spike7451

short_bird wrote: »

You can buy asafoetida in Mr T's or any Asian supermarket: it's used in a lot of Madhur Jaffrey recipes (especially the collections of Eastern recipes) as the herb is used when people don't eat garlic or onions for religious reasons.

One thing tho,it's very very stinky so I keep my little vial of it in a sealed jam jar in the shed!

zippychick

as this has dropped down the board ive merged it with another dahl thread

ZIp

saverholic

I've tried searching the forum and on the web but am just making myself more and more confused.

I tried dahl for the first time the other day using a packet mix and really liked it. I want to try and re-create it (or a version of it) without having to resort to packets only problem is I can't figure out which spices I'm meant to add. I know that its something of an umbrella term and there are lots of different variations I was just wondering if any one has a (very) basic recipe that they like that I can give a go.

Thanks

Pink.

Hi saverholic,

This thread should help:

How do you make Dahl?

I'll add your thread to that one later to keep the replies together.

Pink

shandyclover

I grew up in India when my parents were working over there, and later went back to Pakistan and worked there for 14 years.

To be honest there is no one way to make dhal. It's a bit like pasta in Italy. Every region has their own specialities usually based on local spices and additions.The south is all about adding coconut and tamarind, the north more mild dhals with fragrant spices and added butter, cream and yoghurt.

Borrow a good Indian vegetarian cook book from the libray and you will have masses to try out, usually each type of dhal (lentil/legume/bean) has a traditional way to make it - so not only can you experiment with spices, but also different types of lentil, and the additions of yoghurt, lemon juice, curry leaves etc.etc

One of my favourites is very fast and low fat.

Put some red lentils on to boil, add finely chopped onion, few cloves of garlic, a thumb size piece or more of minced fresh ginger, tsp of tumeric. Boil till lentils are tender. Season with salt and pepper.Add chopped fresh coriander and lots of lemon juice. This was our Indian neighbours cure all for a bad cold and to this day if I feel run down it's what I want!

spike7451

Try https://www.mamtaskitchen.com & search for Dahl...

elaine12022

The Take Away Secrets book has a recipe for lentil dahl which my OH loves.