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How to cook dhal in 3 simple steps

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[youtube https://www.youtube.com/watch?v=DLaqtQrdo2A&w=560&h=315]

Dhal is one universal Indian dish that like by everyone in Malaysia It is a comfort food that transcends cultures, races, gender, old and young, in the restaurant as well as ‘Mamak’ store at the alleys

The reason? It has a universal taste, not spicy, vegetarian, mild, kids-friendly, as the main dish or side dish Let’s take a look how to make dhal Step 1, clean, soak and boil the lentils Sieve through the lentils with a colander or wire mesh strainer to remove any pebbles or debris Rinse with water a few times to remove any dirt

Soak the lentils in water for a few hours It will soften the lentils and shorten the cooking time Boil the lentils Following this steps: Bring the water to a boil Use about three to four times of water by volume to cook the lentils I use 800ml of water for 200g of lentils in this recipe

Add water whenever it is required After you add the lentils to the boiling water, let it boil again and reduce to a simmer Add one teaspoon of turmeric powder to it for additional flavor and color Skim off any scum floating on the surface, or the dhal can turn bitter Cook until it turns soft, which will take about forty-five minutes

If the lentils are still hard after forty-five minutes, add some hot water and continue to simmer until it turns homogenous and creamy Step 2, fried the spices Melt the ghee or butter in a saucepan You can use either one, but ghee gives a richer flavor, in my opinion Add the cumin seeds along with some mustard seeds and fry over low heat until it turns aromatic and toasted, which will take about two to three minutes Add the chopped onion and sautéed until lightly golden and translucent

Next, add the minced garlic and ginger Pay attention not to fry the garlic too long or over high heat, as garlic will burn quickly Burned garlic will cause the dhal to taste bitter Add the chopped tomatoes once the garlic starts to turn to light brown, Add the ground coriander, garam masala, dry chili and half sprig of curry leaves Mixed well and it's ready to combine with the cooked lentils later

After 45 minutes, that's how the dhal looks like now And it's the time to season the dahl with salt Remember we add the water initially and simmer for forty-five minutes? The reason I only add salt at the stage is to avoid it becomes too salty It is hard to estimate the amount of salt required at the beginning of the cooking process without knowing the final volume of the dhal The final step is to combine the lentils with the tempered spices

Combine the spices with the soften lentils and mix well Cook further for a few minutes until it becomes homogeneous And it is done Transfer the dhal to a bowl Garnish with a dollop of yogurt, some fried shallots, and fresh coriander leaves

Serve with roti, biryani rice or just steamed rice This is how I cook the basic dhal in three simple steps You can download the recipe and read more details about dhal at: tasteasianfoodcom/dhal/ And please subscribe to my YouTube channel by clicking the button below You will find there are many more of the similar videos out there

Until then, my name is KP Kwan By for now I will see you the next video

Source: Youtube

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