Making this tonight! Thank you! Already purchased your cookbook! Been following you for many years, and you have taught me so much about cooking. ❤Sending so much love and positivity your way!
Hi Chetna! Love your recipes 😊 im just learning how to use my pressure cooker which is similar to yours, how long do you cook the lentils for at pressure for this recipe? Thanks!!
This recipe is absolutely delicious with the cumin rice!!! I used peppers that werent quite so hot and it was perfect for my palate. Need to get your new book! Thank you for sharing your recipes on U-tube. I love cooking along with you! ❤
Top tip:if you are only going to use a small amount of ginger peel it before you cut it off the main root, gives you more to grip. I found that out once old age gave me useless fingers:) Great recipe, I could, and sometimes do, live on it. Thanks, I've subbed.
Hi Chetna I will defiantly make this. Also bought you book it is so beautiful illustrated, the stitched binding amazing well done. I know by look at the comments on insta most of Indians have less than kind, but that's them being jealous! well done Chetna keep going xxxx
Looks amazing!!! Suppose I can't source the fresh curry leaves, can I still make it? Hit or miss here getting them. Looking forward to your post of the book launch event after watching you prepare all that lovely food! Is your new book available in North America yet?
Definitely giving that Dal Fry a try, although I totally enjoy my my normal Chana or Toor dals, the double tadka makes it look so tasty....(Need to look for a good cheap Tadka pan now, as the wife gets the hump when I use her Frying pan..she's not an Indian food aficionado. )
Hi Chetna that is amazing, in our house Daal be cooked often too, I even make Daal Pokoras at home too 😋 thank you so much for sharing another amazing recipe ☺️😄❤
Might you please provide proportions of water to lentils for an Instant Pot? I like to use one for dal instead of a pressure cooker or regular pot. Thank you! Can’t wait to try it.
Hi Chetna, i am eagerly awaiting the part 2 of your book launch party, especially the part where you packed everything to take it to the launch. Thanks, and I Love Love your recipes. 😊
Hi Chetna. The recipe in your book says 4 red chillies for the second tarka but you only used one or less than one chilli in the video above. Thats quite a difference!
Dal is truly a food I need to make more often. The last time I made a recipe, they offered to use diced tomatoes and vegetable oil for frying. It was 100% vegan, yet it tasted like chicken, it was incredible. However I had to mix chickpeas with that batch because it needed more body, and I was all out of other legumes 😂 I love the idea of combining these types of dal. Will definitely try your recipe next ❤❤
The book arrives tomorrow. My husband has bought it for Christmas but I need it now because I’m not sure how long to pressure cook my lentils 🤣🤣. As always , thanks for sharing another great recipe.
A quick question on curry leaves: Fresh are hard to come by where I live, but dried ones are easy to find. Would you use the same number as fresh, or less/more? Thanks!
this looks amazing! can't wait to try it. if you are cooking for one, and will eat this over a week or so, would you add the 2nd tadka as you cook the big pot (as per the video)? or make a smaller version of the 2nd tadka each time you reheat the dal? thank you!
Love your cooking Chetna. I can only order dried curry leaves. How do you feel about the taste comparison between the fresh and dried curry leaves? (The dried are quite expensive). What would you suggest as a substitute? I don’t think I would be able to grow curry plant,not even indoors in NY, US? Thank you for all your work and sharing. Wish you the best. 💕
So personally I think the dried leaves are a waste of money and sadly there is no alternative. You can use it or just leave it out but do try this recipe.
Actually the consistency is a matter if personal preference. It also depends on what you like to have with your dal. For rice the dal should be a little thinner than for roti /naan. Please also keep in mind that the dal will thicken when cooling down.
The most lovely part is there are no real masalas... thats the beauty of these basic daals. These highlight the base ingredients and the spices don't take over. Its the most difficult style of cooking as its simple with not many ingredients... so you have to have the best ingredients.
Looks like a nice blend, I'll give this a try. Usually I wash my lentils, then soak in cold water. It's been suggested that the surface starches on split lentils isn't good to consume. I noticed you soaked in hot water, then cooked in the soaking liquid. Were the lentils washed beforehand? I wonder how much time I could save by skipping the washing step in future!
Right before she added the hot water she said she was going to wash the lentils. I don't think you should ever skip the washing of lentils, but there are some lentils that don't require soaking ❤❤
Am about to make dal fry. By reviewing this vid, I realize that you didn't add add'l spice powder before the 2nd tadka. Like the usual garam masala, cumin powder, coriander powder. And i think that's a good job because the star is the 3-dals - just minimal spices to flavor them.
That looks and sounds good. I'm trying to find the motivation to cook some South Indian food. I have all of the ingredients to make dosa batter, but I'm having trouble motivating.
The batter is fermenting and I made the curry yesterday. I forgot to add the fennugreek seeds though, so I need to blitz it again with the seeds. Today, I'm blitzing and making cilantro - mint chutney. @@FoodwithChetna
The lentils used were: [1]. Chana Dal (made from yellow chickpeas, aka garbanzos): [2]. Moong/Mung Dal (made from small, usually green, 'mung beans'): [3]. Toor Dal (made from yellow 'pigeon peas'). All are members of the vast legume family. Chana and Toor dal somewhat resemble each other. All are split after removal of their outside skin, and acquire a soft, smooth consistency as they cook down.
Making this tonight! Thank you! Already purchased your cookbook!
Been following you for many years, and you have taught me so much about cooking. ❤Sending so much love and positivity your way!
Thank you so so much.
@@FoodwithChetnayou need to add hing to the dal.
Just made it and it's my favorite dal recipe now. Thanks!
YEAH!
Hi Chetna! Love your recipes 😊 im just learning how to use my pressure cooker which is similar to yours, how long do you cook the lentils for at pressure for this recipe? Thanks!!
Tried it and this was delicious! I pressure cooked for 25 mins. Perfect with rice. Thank you Chetna!
I’m adding this to my menu this week. Looks delish.
Enjoy!
Prepared it today, it's delicious!
Am on a never ending quest to make the 'best' Dal - definitely keen to try make this one next, looks fantastic :)
My goodness chetna I hv tried this recipe. So yummmmy. Can't tell you. I shared with my next-door lady . She enjoyed as well . Love from Mauritius 🇲🇺
You got yourself a new fan! Amazing food and amazing videos!!!❤❤❤❤
Thank you
Love Dal! Can't wait to try it 😋🤤
Hope you enjoy
Does this freeze well? Thought it maybe useful batch food
This looks so good I want to eat my screen! Can't wait to make this!
This recipe is absolutely delicious with the cumin rice!!! I used peppers that werent quite so hot and it was perfect for my palate. Need to get your new book! Thank you for sharing your recipes on U-tube. I love cooking along with you! ❤
Thanks Chetna, love the Dal fry recipe. Looks yummy
My pleasure 😊
Lovely recipe, can't wait to try it. Definitely ordering your book!
You didn't say how long you pressure cooked the Dal for.
Usu 1 whistle with Indian pressure cooker . About 20mins on low
I made this today and it tasted so good ❤ Thanks for sharing
yeah
Top tip:if you are only going to use a small amount of ginger peel it before you cut it off the main root, gives you more to grip. I found that out once old age gave me useless fingers:) Great recipe, I could, and sometimes do, live on it. Thanks, I've subbed.
🙏🏽🙏🏽
Hi Chetna I will defiantly make this.
Also bought you book it is so beautiful illustrated, the stitched binding amazing well done. I know by look at the comments on insta most of Indians have less than kind, but that's them being jealous! well done Chetna keep going xxxx
Thank you so much 😃
That looks amazing!
Now I'm hungry. 😋 I always get hungry when I watch your videos Chetna ❤️
Hi chetna. could you please do a mung dal please. The green lentils with black eye i'm talking about. i'm sure th wet or called
mung beans.
yes yes you should check out my moong dal recipe video its a good one
Looks amazing!!! Suppose I can't source the fresh curry leaves, can I still make it? Hit or miss here getting them.
Looking forward to your post of the book launch event after watching you prepare all that lovely food! Is your new book available in North America yet?
yes book available there and yes that video coming next week. yes cook without the leaves
@@FoodwithChetna thanks Chetna!
Always waiting for your recipe. Love it❤
Thanks a lot 😊
How long to cook in the instant pot please ?
Definitely giving that Dal Fry a try, although I totally enjoy my my normal Chana or Toor dals, the double tadka makes it look so tasty....(Need to look for a good cheap Tadka pan now, as the wife gets the hump when I use her Frying pan..she's not an Indian food aficionado. )
Chetna.. Greetings.. I tried your Dhal Fry .. I was surprised how tasty this dish turned out considering the small amount of spices..thank you
thanks
Finally made this, though without curry leaves and ghee and it was amazing!
glad you enjoyed it
Absolutely delicious and unique recipe ❤️❤
Hi Chetna that is amazing, in our house Daal be cooked often too, I even make Daal Pokoras at home too 😋 thank you so much for sharing another amazing recipe ☺️😄❤
Might you please provide proportions of water to lentils for an Instant Pot? I like to use one for dal instead of a pressure cooker or regular pot. Thank you! Can’t wait to try it.
Chetna, a tip to clean the inside of your pressure cooker - boiling water and citric acid - great to descale kettles too!
Thanks so much
Mouth watering yum yum!!! BTW, do you have any recipes for Kala Chana Chetna??
Yummmmmmmmmmmmm!
Hi Chetna, i am eagerly awaiting the part 2 of your book launch party, especially the part where you packed everything to take it to the launch. Thanks, and I Love Love your recipes. 😊
Very soon!
Hi Chetna. The recipe in your book says 4 red chillies for the second tarka but you only used one or less than one chilli in the video above. Thats quite a difference!
She does say at some point that "today" she didn't want to make the food too hot.
Dal is truly a food I need to make more often. The last time I made a recipe, they offered to use diced tomatoes and vegetable oil for frying. It was 100% vegan, yet it tasted like chicken, it was incredible. However I had to mix chickpeas with that batch because it needed more body, and I was all out of other legumes 😂 I love the idea of combining these types of dal. Will definitely try your recipe next ❤❤
Hope you enjoy
My mother sometimes used ghee for the first tempering and homeade white butter or processed butter fo the second tempering.
Hi chetna will definitely try . Can i add Hing if i want to ?
Yes you can
The book arrives tomorrow. My husband has bought it for Christmas but I need it now because I’m not sure how long to pressure cook my lentils 🤣🤣. As always , thanks for sharing another great recipe.
How long will the dal cook if using a pressure cooker?
A quick question on curry leaves: Fresh are hard to come by where I live, but dried ones are easy to find. Would you use the same number as fresh, or less/more? Thanks!
Its not the same but if thats what you can find use it
this looks amazing! can't wait to try it. if you are cooking for one, and will eat this over a week or so, would you add the 2nd tadka as you cook the big pot (as per the video)? or make a smaller version of the 2nd tadka each time you reheat the dal? thank you!
Absulately delicious, especially with the cumin rice.
Love your cooking Chetna. I can only order dried curry leaves. How do you feel about the taste comparison between the fresh and dried curry leaves? (The dried are quite expensive).
What would you suggest as a substitute? I don’t think I would be able to grow curry plant,not even indoors in NY, US? Thank you for all your work and sharing. Wish you the best. 💕
So personally I think the dried leaves are a waste of money and sadly there is no alternative. You can use it or just leave it out but do try this recipe.
Hope your book launch and feeding the 5,000 went well❤🎉
I will share that video this week.
I need to find out what the, "red sauce and green sauce" are that they serve at Indian restaurants 😅.
Where can I get this book
Links in the profile! hope you get one
Can you freeze fresh curry leaves?
yes you can!
Looks nice, why didn't you put coriander powder or chili powder inside? Also what about fenugreek leaves, cardamon or mustard seeds?
We use dry red chillies. It gives a different taste.
Question: should dal be watery or more of a thick consistency?
Actually the consistency is a matter if personal preference. It also depends on what you like to have with your dal. For rice the dal should be a little thinner than for roti /naan. Please also keep in mind that the dal will thicken when cooling down.
❤❤
👍🏼
The most lovely part is there are no real masalas... thats the beauty of these basic daals. These highlight the base ingredients and the spices don't take over.
Its the most difficult style of cooking as its simple with not many ingredients... so you have to have the best ingredients.
Looks like a nice blend, I'll give this a try.
Usually I wash my lentils, then soak in cold water. It's been suggested that the surface starches on split lentils isn't good to consume.
I noticed you soaked in hot water, then cooked in the soaking liquid. Were the lentils washed beforehand? I wonder how much time I could save by skipping the washing step in future!
Right before she added the hot water she said she was going to wash the lentils. I don't think you should ever skip the washing of lentils, but there are some lentils that don't require soaking ❤❤
I wash the lentils but then cook in the soaking water if I am soaking. Only a few lentils need soaking and not all of them.
Thanks both. I somehow missed the washing on my first viewing!
My favorite Indian restaurant, here in America, puts baby spinach in their dahl. Is that normal? What would that be called?
That would be Dal Palak! To my knowledge it's a pretty normal preparation.
yes that one is the spinach dal recipes, you can check out my video on that on my channel here.
Yes it is very normal....it is called palak( spinach). Raita.
Always on the lookout for more dal recipes and this looks fab. Thank you.
😍👏👏👏🥰
Am about to make dal fry. By reviewing this vid, I realize that you didn't add add'l spice powder before the 2nd tadka. Like the usual garam masala, cumin powder, coriander powder. And i think that's a good job because the star is the 3-dals - just minimal spices to flavor them.
Yes dal needs minimum spices
I often wondered if you were a chef...now I know. When did you become a chef 👩🏽🍳 Chetna?
Looks delish but I may be too impatient to go for the 2nd 'fry'. "Dhal-etarian", though? "Dhal-ek", surely?
The second fry is important. Without first fry, I add onion, garlic and tomato with the boiling lentil. I hope it helps.
.
@@clydellaperies4721 Ah I like that idea! Thanks so much!!
Great Video and recipe
But half way through the video you showed one of your older books. Not the brand new book you showed at the start and end.
This recipe is from the new book!
Very nice beautiful sharing sister ji very tasty food for
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I cook it all in my rice cooker it’s called sabji
its not called sabji 😂
looks amazing but its not vegan lol
That looks and sounds good. I'm trying to find the motivation to cook some South Indian food. I have all of the ingredients to make dosa batter, but I'm having trouble motivating.
Go on you can do it. Imagine sitting down with that cripsy dosa and delicious sambhar!
The batter is fermenting and I made the curry yesterday. I forgot to add the fennugreek seeds though, so I need to blitz it again with the seeds. Today, I'm blitzing and making cilantro - mint chutney. @@FoodwithChetna
Hi chetna. looks delicous. we're tthe second lentils the orange lentils you used.
The lentils used were: [1]. Chana Dal (made from yellow chickpeas, aka garbanzos): [2]. Moong/Mung Dal (made from small, usually green, 'mung beans'): [3]. Toor Dal (made from yellow 'pigeon peas'). All are members of the vast legume family. Chana and Toor dal somewhat resemble each other. All are split after removal of their outside skin, and acquire a soft, smooth consistency as they cook down.
@@kh23797Thank you