Why Lentils And Rice Are Scientifically Delicious Together | What’s Eating Dan
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- Опубліковано 7 лют 2025
- Fun fact: Lentils are one of the first foods domesticated for human consumption. Plus, they're really delicious. Dan deep dives into lentils and makes one of his favorite recipes, Palak Dal.
Get the recipe for Palak Dal: cooks.io/3fcyHPP
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I've often said that if I ever became a vegetarian it would be because Indian cuisine makes meals with no meat protein so incredibly tasty. Dal (lentils) is obviously a central component of their cuisine and, as you say, really delicious.
Do it Kurtis don't look back.
Don’t be stressed about becoming vegetarian. Just do it once a week. Or twice. Or a few meals a week. It doesn’t need to be an all or nothing approach.
Going vegan once a week will have a huge impact on your health, the environment and zoonotic disease occurence. Please try, it's easy to do and means so much to the world right now
I say that too. I can only survive eating Indian vegetarian food.
Do you enjoy all lentils? 'Cause I just enjoy the black/beluga lentils. Indians make this really well (Dal Makhni). But the rest all are just bland.
As a lifelong vegetarian (over 45 years) I remember Indian food was one of the reasons why I stopped eating meat and rice and lentils opened my eyes (and mouth) to satisfying and nutritious vegetarian dishes - bravo!
Try deserts like Kheer,sandesh ,cham-cham etc. u will love those non-egg deserts.
Lifelong - you mean for the rest of your life, cus you ate meat before right?
@@jasamkrafen yes - raised in the Deep South in the 60s means I was raised eating meat.
@@rustybearden1800 Do you still eat eggs and dairy maybe even fish.
Do you suffer from any chronic diseases or any other health concern?
Ginger is a good addition to the tarka as well.
Simple Dal cooked with cumin, mustard, half tsp of sugar & with small pinch of Asafetida with cooked rice and top of ghee (clarified butter) is heavenly meal
...accompanied by chutney and cooked leafy greens.Most delicious !
No sugar for me
I like my daal savoury.
Yeah.. people from Gujarat likes to put some sugar in the dal🥴
@@power45118 I'm not from gujrat but little sprinkle of sugar should be magical, try it
@@Rushi_83 Actually , I live in Gujarat 😁😁. I had dal (with sugar) many times. I like it but not everytime.. Simple Dal tadka is my fav.
Another country that has several succulent ways of cooking lentils is Lebanon, one of these scrumptious dishes, is called Mejadra ( I believe) . We discovered that dish when invited by some Lebanese friends.. it’s simply delicious for the way they combine Lebanese spices and herbs. Greetings from Norway.
Yes, Mujuddara -- Cook lentils first, then add rice and cook. Saute several onions until they are almost brown. Pour the onions and oil in which they were sauteed over the rice and lentils and serve. Delicious.
@@tomh5299 Don't forget salt and black ground pepper ). And if you use shelled lentils (orange instead of brown-greenish) and add more water, you will have delicious soup.
Mmmm ty for these tips/recipes!!! Going to make some this weekend for my family. I can't wait to try it!!
Yes, when I first saw the title I thought it was about mujadara (multiple ways of spelling it) and not dal although I enjoy both dishes. I love the spices involved like cinnamon and cumin. The tricky part I find is getting the texture of the rice and lentils correct so neither are too hard nor too mushy. In that respect, dal is easier since the rice and lentils are cooked separately.
@@tomh5299 Interesting. From what you described, Mujuddara (or Mejadra?) sounds similar to the Indian dish Khichdi. We used to eat it every Sunday while growing up, with more dal (the curry shown here) 😅, mint chutney, and boiled eggs.
Btw, you can cook every lentil with the same recipe as he cooked daal. The only thing that will vary is the soaking time for different lentils, some need more soaking time than others. But the basic recipe is exactly as he mentioned. They all taste really good! Especially the brown lentil he mentioned for salad. Try making the brown lentil daal. It’s yummy with rice!
Thanks for this tip!
I don't cook all lentils the same way. For some I prepare masala before with no terka at the end like white and yellow lentils for others I cook with main spices and water until done and then add terka.
@@infopie of course there’s no one way of cooking lentils. Every part of India cooks it differently, there are literally hundreds of ways of cooking lentils. But yes, this recipe can also be used universally.
@KarishmaBaghel that's right in Pakistan although people are non vegetarian but daal remains one of our the most favourite dish. 😍
I love lentils and use them in a variety of ways. For people wanting less meat in their diet, or no meat, lentils and rice are a very important combination.
The recipe at the end literally has hundreds of variations. This is the great thing about cooking - you can really customize and make it suit your taste buds. I love Dhal.
Add tomato with the turmeric when cooking daal. Enhances the daal 10 folds
Yeah, sometimes add row sour fruits. 😋😛
I'm not sure if it's acquired taste but after putting that much effort into cooking dal, I can't resist eating with bare hands in a steel plate. Spoon and a ceramic bowl just doesn't give me that satisfaction!
@@rahuldamineni8840 yes, hand is our spoon. I love not to use spoons
@@abdullahalmahmud226 See, Touch, smell, taste your food for a complete & fulfilling experience. Thats most of Indian subcontinent
@@aosaeanor yes bro 😌😋
One of the Soul foods of India. There is life in that food. Such lively
Daal Chawal (Lentils and Rice) is my all time favorite combo.
and a little Indian mango/chili/lemon pickle :-)
Woohoo! Daal chawal fans represent!!
Rajma chawal are best
Basically the favourite of anyone that's south asian lol. I'm from Sri Lanka and I could eat them all day. Haha
A Cultured Individual
Me, an Indian who eats dal almost everyday: 😲
I worked for an Indian boss for 11 years - so I developed a liking for Indian food. He's a pretty strict vegetarian - he once offered me his HOME COOKED dal and rice and chickpeas for lunch once - and I was hooked - it was DELICIOUS and filling, and I did not miss the meat that I normally would eat.
Same Here
Two times a day, sometimes 3
Same
The mad flatulence is just the icing on the cake!
😂I remember my first taste of this combination. We played at my cousin’s house until lunch. She finished cooking this masterpiece for everyone and dished it out for everyone. It’s one of those vivid memories l have with food.
FINALLY! a non Indian who makes dal the traditional Indian way...and even being Indian origin I didn't know the tadka science! But you skipped the asafoetida in it...essential in every region...its medicinal properties aid digestion. Kudos! The combination of rice and pulses give complete amino acids no other food can give. All over India traditional Co.binations reign in the diet: dal rice papad, kichdi, idli/dosa and sambar, various sweet dishes, and common dishes eaten in daily diets.
You need to come to India in India every part dal is made differently and variety of lentils is used.
I am Egyptian and everyone needs to try koshari. It's basicly made of brown lentils, rice and onions, maccaroni and special tomatoe sauce (we add cumin to the koshari and the sauce is made with a base of garlic, vinegar and cumin) check out a video recipe and try it 😋😋😋 we also make lentil soup from yellow lentils which is so warming in winter (lentils with some veggies like carrots and tomatoes sometimes potatoes) eatin with toasted crunchy pita bread. sometimes we just boil lentils, drain them and add cumin, lemon juice, salt and pepper to it and eat it with bread (same as how we make beans for breakfast) egyptian cooking has many vegetarian meals that are so delicious
I cook lentils with brown rice in my rice cooker. Lentils and Brown Rice cooks in the same amount of time. I will, at times, cook Lentils in my Chicken Soup, etc.
If you add in a spoon or two of ghee when cooking and add the "tadka" after you take it out, it's called Khichadi!
You can put rice in cooker and dal in a separate bowl in the rice so that they don't mix.
@@swamysriman7147 why cook separately when both Lentils and Brown Rice cooks same amount of time?
@@komalthecoolk I already do that on occasion.
@@MichaelBrooksmsb400 So that after cooking the plain dal, you can make different varieties of dal like showed in above video like spinach dal, mango dal, etc
And there is "khichdi" or "khichuri", cooking rice and lentils together - one of the best rice items after biriyani.
From Bengal or odisha bro??
@@Infidelll Bangladesh
And a life saver when in a hurry
Khichdi is also the origin of the Egyptian dish koshari, which sometimes has lentils, and the English dish kedgeree, which never has lentils
Khitchdi comes first as it is indigenous to India, biryani is second as it has persian origins..
Time between watching this and enjoying dal: 30min. Good thing we had spinach in the garden.
I have to be honest. Until recently I had never even heard of lentils. So I decided to try them. I’m sold. I am
Definitely adding lentils to my prepper kitchen. 👍🏻
Just curious where your from to have never heard of lentils?
@@wildkeith Nothing strange about it. A lot of people haven't heard about it, every culture is different.
I am a massive Foodie, and love my lentils. I have never learnt so much about them in a nine minute video. Well done! Super fascinating, super interesting and learn something new which is always awesome !!!!!!!!
Dan, I discovered that lentils and many long grain rices (brown, jasmine, etc.) have the same cooking time in a rice cooker!! The lentils and rice, water, and bay leaves cook. Meanwhile, I sauté spices, veggies, and sometimes meat. Everything seems to be ready at the same time. My favorite technique for a quick meal!!
A tadka without asafoetida is only half the magic.
Exactly
Pure hing( asafoetida) is the only gift my relatives in USA long for and I specially make an effort to get that for them.
@@alphagamma3510 Udhar nahi milti kya? 🧐
Asafoetida is a garlic substitute. So, if you add garlic, asafoetida is not necessary.
Palak Dal & asafoetida don't go well together. Any dal thats yellow seeds & cooked separately, then yes..
As someone with 0 food science experience but a lot of rice-daal eating experience, I approve of this lovely video
I just realised that I take Dal Chawal for granted.
Found you here also!!! What?!
For most Americans if beef/ meat is their staple diet, in India its dal chaval in various forms
@@aosaeanor For most Americans, it’s Coffee and Pancakes/Waffles, but I see your point.
@@PokhrajRoy. Waffles & pancakes are the staple diet of Americans on an average? Always thought it was different types of meat
@@aosaeanor Maybe I think differently about the American diet.
I cook dhal every week, it’s affordable and nourishing!
" Dahl "
I'm eating right now, hehe
Arhar dal
Still the literal best thing ATK has ever done. I say that with respect, as a fan! What's Eating Dan is so, so good! More Dan, please!
Equiment reviews are also super legit but I do love this show so much
Dan's one of their best.
You should try adding mustard seeds when the oil becomes hot, it's a test if the seeds pop then the oil is ready for tadka, then you add the rest of the mustard seeds, let it sizzle, add "Hing", currey leaves, and let it pop. Your tadka is now ready.
Make sure you keep hing in a jar though! God that stuff stinks!
I love Dan as a test chef but want to come work at my high school?? We need more teachers like you!
Wow!!! Don't know how this video came into my feed. But good to know many people love dal rice. A small tip here : just squeeze a few drops of lemon juice just before eating. You will know what bliss is.
Love from India 🙏
As an Indian, I approve the dal tadka recipe! ;)
Oh my gosh!! That’s exactly what I was thinking tooo!!
I diagree, mustard seeds were not popping bcoz ghee was not properly heated , even curry leaves didint make that tadka noise when put in it , u cant bring out flavours if oil or ghee is not properly heated.
U can experience this if u ever cooked !
@@rushikeshpatharkar2972 cooking spices in fat to bring out their flavor is a myth. It was tested and comes out the same either way.
@@wildkeith whoa source?
Pulao and dal tadka combo is one of my favorite
Okay, I think I'm following along with this palak dal recipe. I scraped the seed coats off of a pound of brown lentils and put them in the pot. Do I need to dehydrate and grind my turmeric to get it to that consistency? Because that will take me another couple days.
you forgot about growing the spinach!
@@sohani27 Mike is joking!
Did you actually individually scrape each lentil? You can just buy red lentils.
@@boygenius538_8 Well now I'm feeling self-conscious about it. Not everyone can be a boy genius 🙃
@@fitzal sorry just a little funny. It’s ok I’ve been eating this stuff since I was a baby I’m glad you like this kind of food.
The most useful food video I've ever seen. Thank you! I've stared adding a couple of tablespoons of split red lentils to morning oatmeal. They totally disappear into the oats and you don't even know they're there. Or can add to any soup, chili, spaghetti sauce, etc. But the best way to eat them is for sure dal!
@Dan • Very helpful video. I had no idea the colored lentils were merely brown lentils with the skins removed.
Although I knew generally that rice and beans made a complete protein, if I ever knew what the deficiencies in lentils and beans are, I have forgotten it. Thanks for including the visual displays.
Thanks also for the explanation of the brining. It's a technique I'll have to try.
And finally, thanks for sharing your expertise. Best wishes and stay healthy.
⚘👍
"Essential" amino acids means that the body cannot produce it so it will come from the diet instead of "manufacturing" (de novo synthesis) it. Even the non-essential amino acids are needed by the body but our cells can just build them from scratch, i.e. metabolites sourced from the breakdown of glucose, basically.
Exactly, the body needs all amino acids to function, but there are some that it cannot make and needs to get from food, and those are called essential. I thought ATK would not make this mistake.
Thank you, I was hoping someone mentioned this.
Thank you. I was about to post the same correction.
It bothers me when an informative program makes an error like this, not just because it's misinformation, but because then I wonder if I can rely on the accuracy of the other things they say. Disappointing in a program from America's Test Kitchen which is usually a reliable source.
Also: consuming "complete protein" within a single meal is less important than many make it out to be.
Most foods contain a whole palette of proteins in varying ratios, our need for "essential amino acids" is not so high that you'd have to worry about it, and our bodies are pretty flexible in dealing with a short-term(!) nutritional shortage/excess. For most people it would be extremely difficult to achieve a Lysine deficiency for example, assuming you don't live on a diet consisting exclusively of cornstarch mixed with lime juice, and consume a "normal" amount of daily calories.
@@odw32 Also if you eat enough food you will get "all essential amino acids" even if you only eat one source of protein. The myth of having to mix protein sources (if you dont consume meat) was debunked around 60 years ago.
Why do feel some other worldly feeling whenever someone talks about Indian food😭
Orientalism?
After loosing my job (2020 was a blast!) I went vegetarian to save money. Got hooked on green split peas and rice. Now I live in a place without GSP, so I use lentils. The taste has never blown me away, but whenever I take a bite, I just always want more. I guess it has to do with the protein. Interesting. Also, the cooking tips here are super helpful. Thanks!
You'd save even more money by going vegan :)
Dan, try the same paalak daal recipe next time with Toor/Arhar daal or Moong Daal or Chana daal or a combination of the above. In your tadka add Asafoetida.
I spent two months in India traveling on my stomach!! The dal of the south is very different from the dal of the north. Coconut milk, red chilies, and bayleaf were a common addition. Great video, and thanks for sharing!
You mean curry leaves.
Bayleaf is practically unknown in the southern Indian cuisine and has a strong presence in the north.
Yes. Curry leaf .. so delicious!!
Dude, I’m a South African Indian and I learn so much from your show ... dhal and rice is a favorite in Indian communities here as well ... seeing you paying homage to this type of food is extremely gratifying ... research dhal gosht ... it’s a meat and lentil dish ... usually with lamb and a combination of lentils ... it will change your life
Agreed!!! Dhal is the best way to eat lentils. I'm so hungry now😁
You should search about halim, its a hyderabadi delicacy with same ingredients which is exported because of its insane demand!
It's amazing how ppl can actually recommend non veg dishes so openly like they are proud of killing lamb for their taste , non veg ppl are really different!
@@abhayagarwal5097 lol triggered bhakt! O bhai mai vegetarian hun. But I don't copy paste my likes dislikes on others! I had heard about this dish through my job! The last guy I worked for was a baniya who owned a hotel, he shamed me for being a vegetarian punjabi! I worked for six months there as freelancer and saw so many baniya families drinking and eating meat. One of their guests from abroad had specifically requested halim being present in the banquet in one party!
@@maipardhan cut the crap
try cooking rice with lentiles together in the same pot, with some onions and chicken broth instead of water, we call it lentile rice it tastes heavenly
5:14. The reason for this is that red lentils lose their colour instantly after they hit hot water and look unappetizing. Turmeric is added to give some colour back.
You can add chili powder to make the color more vibrant. Turmeric also adds flavor.
Wow, it took me decades to grow up to like lentils, but i did.
Your tip, never thought of using brine, i was raised to think that you put salt at the very end.
What have i been missing!!
It is a completely new texture, thank you!
This was awesome. Great job!!! Informative and entertaining. I was happy you cooked the recipe and also explained that combining pulses and rice get you a complete protein. You rock. I always look forward to your videos.
Great share, thank you. I have been making lentils about 2X a week!
All due respect, this is my favorite host. He’s such a great presenter. Educational, funny, and helpful. His videos are excellent. Smart humor is the best humor. Bravo.
He mucked up the Indian recipe of Palak Dal though. Better understanding of Indian foods & regional differences within India could have helped
@@aosaeanor @THE_RISING_SUN, who is Indian, approved. I believe everyone has their own take on dal-maybe more than there are recipes for dal.
Thanks for the knowledge! 👏🏽👏🏽
So glad I found your videos! Will watch the ones I've'missed. I am an enthusiastic cook,and to know more about the science behind cooking is really important.Thank you.
Mindblown!!! I was wondering why my bag of red lentils had brown skins floating around. I thought it was foreign material!
Dan, thank you for explaining that “lentils” are a grouping, not just one thing. Just like “meat” is a grouping. Wish you had done this in your last video.
I have long cooked 1/3lentils with rice and fennel seed or dill seed as side dish. with instant pot better. In the last 2 yrs found a store with yellow lentils and they are magnificently smoky, creamy in soups. Also experimented with sprouting lentls for salads during lock down, very good germination from the cheap brown variety.
Lentils, like beans, cause flatulence; to prevent/contain that, you may want to add a pinch of powdered Asafoetida to the oil/ghee while preparing the tarka.
BTW, rice and dal is usually eaten in 3 to 1 or, at the most, 2 to 1 ratio, but you seem to be eating them at 1 to 1 ratio.
Anyway, great video!
Yes, Asafoetida is almost a 'must' in tadka :-)
Thanks
Three to one or two to one -- more rice than lentils, or vice versa?
@@calamityjean1525 Yes, more rice than dal (lentil dish): 2 rice to 1 dal if the dal is runny, 3 to 1 if the dal is thick.
BTW, the purpose of these ratios is to get the complete protein that he mentioned in the video.
Kitchri, which rice and dahl cooked together in the same pot (and some veggies), is the best thing ever. Simple and sublime!
We always make it this way. My kids love it. Thank you for sharing
Dan…..who are you?😄😄😄 this is the first video I’ve seen with you and I love it! What you know about food, your sense of humor, your delivery, your nerdiness, the recipes… Fantastic find… Can’t wait to subscribe! Thank you for sharing all your coolness!
Dal makes a great poutine sauce, if you're ever in the mood for something deliciously blasphemous.
You are brilliant! Will have to try that 👍
As a Canadian, that sounds so crazy, I love it. Gonna have to try that one day
Garlic powder? pepper?what's your spice mix?
@@pointysidedown It generally goes something like black pepper, garlic powder, cayenne pepper, cloves, cardamom, cumin, curry leaves, cruched bay leaf and hing. Varies from time to time.
Are you serious... I absolutely can't wait to try that. I was thinking of what else I can possibly put on fries aside from regular gravy, butter chicken gravy, and sour cream & cheese. Dal never crossed my mind it's just too out there...
Very interesting ! Thanks !
I never thought dal rice can be so tempting. Being an Indian i eat it almost everyday but always wanted an alternative dish.
Great video! My grandma used to make a pot of very basic lentils with onion, garlic and olive oil. Then she would turn it into different dishes: some stock and whatever you have around makes a great soup, and soaking bulgur in the original lentils makes a veggie kufteh--you might need to add some water. When I was a student, this got me through some lean times...
I like black lentils, brown rice with freshly chopped garlic and olive oil on top. The recipe that you showed in the video looks beautiful and I can't wait to make it.
I want to try your recipe too!!
@@lauratanln 👍
what temp. is a "moderate" oven? hope you answer so I can cook my lentils this way, I want them for salads so intact is the way to go..thanks.
Rice with lentils is My favourite dish ever!
I even side it with some tomato with lemon for some freshness.
Tomato inside lentils is amazing! Just add one small tomato diced into quarters when boiling the lentil. A bit of ginger. Very tasty.
Lemon or lime zest also works. Grate in while serving.
I am blessed to be born into middle eastern and I grew up with several amazing vegetarian dishes. Lentil and rice were our Friday dishes with fattoush salad. Such fond memories. Thanks to my mother.
Yes the daal you made is good.. lives up to the name. I have eaten daal and rice twice a day for the last 20 years.. yes every single day . twice a day... Ofc they are delicious together.
As a Latinamerican, Rice and beans saved my life. Best duo ever.
This recipe is LEGIT! DAL is the best way to experience lentils. Thank you so much for the video!!!
Sooo much information packed into such a short video. Awesome!
That Palak Dal looks and sounds amazing. I must try making this down the road. - Love your science and humor. 👍
Beautifully explained the science behind dal and rice! 👍🏼
One of the best episodes. Thank you for sharing.
I enjoy simple masoor lentils boiled with salt, slit green chillies, and a pinch of turmeric, which are best with local, non-basmati varieties of rice. Add a pickle of some sort on the side and it's perfection.
In summers we add raw mango and sugar with a tempering of fennel seeds and mustard seeds for a cooling, sweet-sour treat, served on a mountain of rice with crisp fried julienned potatoes. Comfort food at it's finest on a muggy summer day in South Asia
i love lentils❣️ thanks for explaining "pulses." i read this in british news, and wonder what it actually means. asked a woman that studied at university of london - a brit, and she shrugged and said she had no idea.
I haven't even finished this video but I wanted to stop and say how much I am enjoying it. Really amusing and quirky/nerdy delivery and excellent information that is just what I was looking for.
I'm an engineer, and ATK always delivers, but Dan it the epitome of the science cooking nerd. Best segments ever!
I'm an engineer, and I agree.
Varanbhat is the ultimate comfort food for us marathi. Cook rice cook tur dal with pinch of asofotida and turmeric. Mix the two as much as you want. Add juice of quarter of lemon,pinch of salt and teaspoon of ghee. Heavenly!
AMT I appreciate the lesson on lentils and rice! I follow the Starch Solution and WFPB. This is right in line if you swap the gee or leave it out for a low fat plant based dish. Eat with a salad or a bowl of veggies.
The thanksgiving attire analogy was brilliant 😄
I’ve had this made at home many times, and yours looked like the real deal. Good job.
One thing to add - get your hands on a Gujarati style mango pickle in oil, add a spoonful to the side of your plate. Take a little bit with every bite of dal. Delicious!
You do a wonderful job with your presentations!🙂. Appreciate all the information!🕊
We eat Jeera Rice with Dal. It tastes delicious. Even eating jeera rice alone can be delicious too. Try it.
"Tarka can tak many forms.."
*Shows image of woman*
U No wut aa meen
That's the Food Historian he's talking about, you potato.
😂😂😂 ded
🤭😂😂
@@riderpikachu7403 No shiet haha
You can also add coconut milk once the dal is cooked and garnish it with tempered onion , garlic ,bit of chili flakes .
I love lentils.
It would be really cool if CI would allow us to see these recipes without a paywall. I love their website, but the demand form money/info every time i go to the site gets pretty old.
Bangladeshi here love this combo rice and lantels. We say dal, bath. Dal means Lentils and Baath means Rice. Add some lemon. Sometimes we add little bit of Bangladeshi style chicken curry or beef curry in occasions. Or even potato baaji
I see this as I eat Dawal Chawal(dak and rice) on a Friday night 🌃 #lockdown
Dawal: it's quite a fusion of Dal Chawal🤣
I know I'm in the Middle East when I see this video, and my first thought on seeing this video is Madjara...I highly recommend Madjadra which is green lentils and rice with caramalised onions on the top. Yum
Please turn down the music it was making it challenging to hear what he was saying at times
Yes , he talks quickly ; the music meant I couldn’t follow all he said. Stop !
4 cups Water - 1/2 cup puy lentils - 1 cup rice - 1 tea spoon cumin - 1 tea spoon salt - 3 onions chopped 3 table spoon olive oil
In a large skillet
Cook chopped onions in olive oil over medium low heat.
In a sauce pan
Boil water
Add salt, lentils and cumin - cook 20 minutes
Add rice - cook 20 minutes
Remove from heat.
Add fried onions to Lentil/Rice and mix.
Serve with anything. Escellent with merguez sausages
While daal is in the limelight, sambar is going, "hold my beer."
Rassam Aamti are other forms too
Whats the best way to take the lentils out of the casing?? Dal looks soooo good, but I've never tried it before. Would love to make this dish for my family to try!!
We enjoy your videos so much, thank you, Dan!
Yep.
Great advice and nutritional tips with lentils- thanks for sharing!
Great video, thanks
Your dal is looking delicious , in india we add little bit of tamarind soaked water, chilli powder, one tomato, small onion and garlic cloves to lentils and then cook it. It tastes heavenly by adding these. Also asafoetida in tadka.
I boiled up basmati rice and lentils in water with cumin and fenugreek then drained it and had it with onions fried in Ghee. It's a Palestinian dish. Ive never had it before. It was so delicious and so frugal and inexpensive. It's now 2 hours later and I'm still full. I think I've found the magic key to saving money and eating well.
For the interested, Fabaceae is either pronounced FAB-A-CEE-EE in America, or FAB-A-CEE-AI in Britain, but never FAB-A-CIA. A lot of us freak when facing three vowels in a row, but it's fun trying.
I'm from southern part of India (telugu speaking person). I can vouch for tomato pappu (dal= lentil), white rice and ghee is the greatest comfort food for me. It's easy on ur GI tract and delicious. When you are hungover try this ....its therapeutic
The law offices of Pulse, Palz, Beens and Brinethem 😆 On the Hurtline!
Absolutely killing it
a comfort food of mine is too boil masoor and rice together and top it with butter. tastes amazing
@Dan • I hope someday you, or someone at America's Test Kitchen (ATK), will do a video on how to check over your legumes. When I rinse them, I haven't seen any small pebbles in years but I'm never sure what to do with the off-colored ones, the ones missing part of their skins, etc. There are plenty of demonstrations of techniques for sorting (towels, sheet pans, etc.,) but I haven't found any showing what we should be looking for. Can ATK help?
I've always been taught to discard broken ones and discolored. Maybe a broken bean drying has more potential of spoilage or bacteria. Once dried, it may simply be a bad bean preserved. There are never enough of them to matter as far as waste. Also, floaters.
@@borderlineiq • Ahh, yes, the floaters. I agree on those because they're easy to identify. I've been inconsistent on the broken and discolored ones. I have found there's fewer bad ones with the Goya brand than my supermarket's brand. Thanks for reinforcing my idea. 👍
@@yvonnetomenga5726 I have been too. It's also possible that boiling completely neutralizing anything that could have been wrong in the broken or discolored ones. In all likelihood, it is just risk mitigation against any possible off tastes.
Glad you made the dhal just the way we make it at home, though we add some freshly chopped ginger and methi seeds to the tadka and the all important asafetida.