this looks absolutely delicious and can't wait to try! still, it was an unpleasant experience to watch as i had to turn on subtitles in order to "hear" you at the beginning, only to be physically shocked by the loud volume that followed, then it was all good, followed by subtitles again at the end... lordy!
I love the working with someone else's recipe - being intrigued by cooking with whole spices - the discussion of the garam masala. - etc guerilla cooking at its best. I love chana dal
Aah so exciting! I’ll definitely have to check out the book - my dad is Nepali but I wasn’t really exposed to the food or culture that much growing up. Thank you for sharing this recipe!!
I have just received that very same book, and look forward to making this Dal recipe. Incidentally, when I wash my lentils or rice, I save the water to feed my curry tree. 😀
Absolute addicted to Indian Dhal . Recent favourite is the Punjab peanut receipt. Until now. This Nepalese dhal is my favourite. So easy to make as well.Thank you!
looks amazing i will try it! Does putting the spices directly in the dal while it is cooking alter their flavor? or simply make their flavor stronger? thank you for sharing this.
You've reminded me of my one experience of Nepalese food - a restaurant in Bristol. I'm going to Bristol again soon, so I must go back there. Yes, ghee ghee ghee with dal. I sometimes use ordinary butter, because I'm decadent like that! 4-5 people...maybe. Or maybe just one. 😊
can you really find chana dal at any grocery store in the UK? i have not noticed that in my visits, but I am usually in the heart of London with only the small stores (Sainsbury Local, Tesco Express, maybe a Coop) nearby. Stateside, you still have to go to an Indian (or some other specialty ethnic) grocery to find anything other than brown lentils. The big chains (Kroger, Safeway, etc.) do not carry much in the way of South Asian groceries (lucky to find dhania) and what they do carry is way over-priced compared to the Patel Brothers and such. Depending on location, they are starting to do better with Mexican, East Asian, and some other grocery choices; thus, there might be hope yet, though I kind of prefer the Indian groceries (small businesses, locally owned--OK, maybe not all the Patel Brothers--and generally responsive to customers) to the large stores.
When I ordered chana dal online, I got a bag of the large garbanzo-type chickpeas, that also said "chana dal" on the label. What should I look for to be sure I'm getting the correct lentil? I'm looking forward to making this recipe--thanks for sharing!
Hi I love your channel. I do alot of your recipes. Thank you so much for sharing your amazing recipes. Jyst a question on this one. Are you using yellow spilt peas? If not I cannot find yellow Lentils I can only see the orange and green ones . Help!!!! 😅😅
I hope you can answer this question for me. I never see anyone take out the cinnamon stick, bay leaves, cardamon pods, cloves etc. When I cook using the same spices they don't soften up so I search and search until I remove all. Are the whole spices supposed to be served in the dish? Thank you and have a blessed day everyone!!
Cinnamon used to be a problem for me, now I use cassia cinnamon, which is supposed to be a worse quality than Ceylon one, but it has one advantage, it's thick, stays in one piece and can be easily removed. Indian bay leaves are bigger and can be easily spotted. I don't bother to remove green cardamom or cloves.
@@FoodwithChetna same; folks can remove them as desired from their servings. My wife, for example, eats cooked curry leaves (I remove them), but I eat the cooked pieces of dried chilies (some of them anyway), whereas she does not. She eats cooked cardamom pods, but I do not. and so on.
Hi Chetna, What pans do you use for Indian cooking? I live in the US and I want to know which brands/types have you found most hardy/useful? Thank you!
Love Santosh and admired Chetna's cooking since long, Me myself beinh Half Nepali Half Indian, I enjoyed the Nepali recipe done by an Indian chef.
Thanks a ton
this looks absolutely delicious and can't wait to try! still, it was an unpleasant experience to watch as i had to turn on subtitles in order to "hear" you at the beginning, only to be physically shocked by the loud volume that followed, then it was all good, followed by subtitles again at the end... lordy!
Love watching your receipes
Thank you so much 😊
I love the working with someone else's recipe
- being intrigued by cooking with whole spices
- the discussion of the garam masala.
- etc
guerilla cooking at its best.
I love chana dal
Aah so exciting! I’ll definitely have to check out the book - my dad is Nepali but I wasn’t really exposed to the food or culture that much growing up. Thank you for sharing this recipe!!
I have just received that very same book, and look forward to making this Dal recipe. Incidentally, when I wash my lentils or rice, I save the water to feed my curry tree. 😀
I looooooove ur videos - being a fan of both Indian but particularly Dahl JUST WOW 🙏
Absolute addicted to Indian Dhal . Recent favourite is the Punjab peanut receipt. Until now. This Nepalese dhal is my favourite. So easy to make as well.Thank you!
I wish we could eat this through the screen. It must be delicious, isn't it?
Just ate your delicious recipe 😁!! Thank you
This looks so lovely. And I just found some chana dal in the cupboard so that's one meal sorted for the next week 🙂
That looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Thank you! You too!
Definitely going to try this recipe!
Hi! Love everything you cook! Can you please please post recipe for Malai Kofta? Thank you!
I have all the ingredients, so I’m preparing this tomorrow. Looks lovely!
I just prepared this dal, and it’s fantastic, perfectly spiced!
This recipe is the best! Also with some bread dipping in it! Tnx Chetna
I think you should try another Nepali dish from his book...that would be more fun😃
Oh my gosh it’s making me hungry looks so delicious
Thank you 😋
I'm lucky where I live in Hong Kong my district has a Nepalese community.
❤❤
Thanks
My third time cooking this. It's wonderful. I like it with a chapati.
yeah
looks amazing i will try it! Does putting the spices directly in the dal while it is cooking alter their flavor? or simply make their flavor stronger? thank you for sharing this.
Yes it does, it tasted very different to how I cook it normally
You've reminded me of my one experience of Nepalese food - a restaurant in Bristol. I'm going to Bristol again soon, so I must go back there. Yes, ghee ghee ghee with dal. I sometimes use ordinary butter, because I'm decadent like that! 4-5 people...maybe. Or maybe just one. 😊
can you really find chana dal at any grocery store in the UK? i have not noticed that in my visits, but I am usually in the heart of London with only the small stores (Sainsbury Local, Tesco Express, maybe a Coop) nearby. Stateside, you still have to go to an Indian (or some other specialty ethnic) grocery to find anything other than brown lentils. The big chains (Kroger, Safeway, etc.) do not carry much in the way of South Asian groceries (lucky to find dhania) and what they do carry is way over-priced compared to the Patel Brothers and such. Depending on location, they are starting to do better with Mexican, East Asian, and some other grocery choices; thus, there might be hope yet, though I kind of prefer the Indian groceries (small businesses, locally owned--OK, maybe not all the Patel Brothers--and generally responsive to customers) to the large stores.
Hi Chetna thanks for a delicious recipe. Can this be cooked in a pressure cooker to reduce cooking time.
100% most Nepalese use a pressure cooker anyway
Yes you can!
When I ordered chana dal online, I got a bag of the large garbanzo-type chickpeas, that also said "chana dal" on the label. What should I look for to be sure I'm getting the correct lentil?
I'm looking forward to making this recipe--thanks for sharing!
Some Bihari people make Dhal this way to. This invokes nostalgia so badly!
Hi I love your channel. I do alot of your recipes. Thank you so much for sharing your amazing recipes. Jyst a question on this one. Are you using yellow spilt peas? If not I cannot find yellow Lentils I can only see the orange and green ones . Help!!!! 😅😅
Yummy
thanks
Hello 👋 from Johannesburg South Africa 👍
Hey Jakes
oh! can't wait to try it, think i have most of the ingredients, no fresh herbs in england right now except for chives. thank you xxx
Go for it
I'm going to have to try this one for sure. Yummy
Lost both my eardrums at 1:20
I know, right? I was just about to comment: What the hell went wrong with the audio?
OOps
Nepalese food looks so delicious I wonder what it tastes like
it tastes like the ingredients you put into it
I hope you can answer this question for me. I never see anyone take out the cinnamon stick, bay leaves, cardamon pods, cloves etc. When I cook using the same spices they don't soften up so I search and search until I remove all. Are the whole spices supposed to be served in the dish? Thank you and have a blessed day everyone!!
I remove while serving if I can spot them otherwise serve as it is
Cinnamon used to be a problem for me, now I use cassia cinnamon, which is supposed to be a worse quality than Ceylon one, but it has one advantage, it's thick, stays in one piece and can be easily removed. Indian bay leaves are bigger and can be easily spotted. I don't bother to remove green cardamom or cloves.
@@FoodwithChetna same; folks can remove them as desired from their servings. My wife, for example, eats cooked curry leaves (I remove them), but I eat the cooked pieces of dried chilies (some of them anyway), whereas she does not. She eats cooked cardamom pods, but I do not. and so on.
Hi Chetna, What pans do you use for Indian cooking? I live in the US and I want to know which brands/types have you found most hardy/useful? Thank you!
I don't like lentils, like at all, but this dish looks absolutely delicious!
Yum!
Going to make this for my dad for when he breaks his fast
I heard the doorbell ring, who was at the door? 😆 lol
It's the '- ' bell -''pepper,ha,ha
Does nepalese cook this way?
😋😋😋😍
Yeah
What is heldi?
haldi means turmeric
🙏🙏🙏🙏🙏♥️
thanks
tHATS A LOT OF DAAAAL.
Chetna, my dad used to have a spoon/spatula just like yours but I’ve never been able to find one myself. Where did you get yours from?
This will taste bland without the garlic cumin and some sort of spice