RED LENTIL CURRY | MASOOR DAL TADKA | MASOOR DAL RECIPE
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Red Lentil Curry - Masoor Dal Tadka - Dal Tarka - Masoor Dal Recipe
If there is one food that I can have everyday for lunch or dinner, it is dal in any form. Whether it is dal tadka made with red lentils or any type of lentils. Dal is a staple food of India and sometimes I am really amazed thinking about the innumerable recipes there are, with each region having their own special way of making daal. Today I chose red lentils for making dal tadka where Dal = lentils and tadka/tarka/chounk is seasoning or tempering the dal with hot oil/ghee and your choice of spices. You can even make this with yellow lentils or a combination of different type of lentils. Serve this dal with rice, roti, naan or a toasted bread along with any vegetable curry of your choice. Please visit my channel page for your choice of vegetable curry.
🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you-- / @currieswithbumbi
Ingredients required for making dal tadka - Serves 10
For cooking the dal -
* 1 cup red lentils. If you want to cook the dal in a pot then please watch this video - • 3 EASY RED LENTIL RECI...
Just remember not to add ginger while cooking the dal as shown in the above video because ginger will be fried later in this recipe.
* 3 cups boiling hot water
* 1/4 th teaspoon turmeric powder (haldi)
* 1/2 teaspoon salt
For cooking the curry -
* 1 teaspoon cumin seeds
* 1 large onion
* 1 & 1/2 inch length ginger finely grated
* 2 large garlic cloves chopped
* 2 large ripe tomatoes
* 2 cups of hot water (Add more if you want your dal to be more soupy)
* 1 tablespoon chopped coriander stalks(optional)
* 1 green chilli chopped (optional). Can even use jalapeño or Serrano peppers
* 1 teaspoon salt or as per taste
* 2 tablespoons oil
For the spice paste -
* 1/2 teaspoon red chilli powder (optional). You can even use paprika if you so not want the heat. Please adjust the proportion of chili powder according to your preference.
* 1/2 teaspoon turmeric powder (haldi)
* 1/2 teaspoon ground coriander (dhania powder)
* 4 tablespoons water
* coriander leaves (as little or as much)
For the tadka -
* 1 tablespoon ghee. You can even use oil or butter or a combination of oil and butter/ghee
* 1 dry red chilli
* 2 large garlic cloves sliced thinly
* 1/4 th teaspoon red chilli powder/paprika
Tips -
* wash your lentils very well before cooking until the water runs clear.
* cook the lentils till they are buttery soft.
* do not mash the dal too much after cooking.
* this dal stays good in the fridge for 3 to 4 days but keep them in separate containers for each day. Too much handling spoils dal very fast. You can even freeze this dal.
* if you want a more runny dal then add more water.
* dal thickens up a lot once it cools down. You can always add some water before heating and bring it up to a boil or microwave it. In that case check for seasoning and add a sprinkle of salt if required.
Share the photos of your culinary success by emailing me -
My email - bumbicurry@gmail.com
Facebook - / currieswithbumbi
🎬 Related Videos -
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• DAL (LENTIL) & BEAN RE...
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• VEGETARIAN & VEGAN REC...
🎬 How to make homemade ghee - • HOW TO MAKE GHEE AT HO...
🎼Background Music - (From TH-cam Audio Library)
* Vishnu By Patrick Patrikios
* Come On In By Silent Partner
#daltadka #masoordalrecipe #redlentils
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
Hi Bumbi. Hope you are well. I made your red lentil curry. Wow!!! it turned out perfect and was absolutely delicious. Very healthy also. I will be making this regularly now. Thank you so much for recipe xx
So very happy to hear that. Thanks Emily for sending your feedback. Really appreciate it 🙏🏾
Please show recipe without pressure cooker
@jayneholdsworth5608 you can make it without a pressure cooker using the same recipe. The only difference, you will need to add more water and the cooking time will be way more if cooking in a pot
Thanks for your quick reply tried a lot of your recipes very good
Thanks for watching. Please do leave a comment and send me your feedback after trying this recipe.
🎬 Related Videos -
🎬 Dal (lentil) Recipes -
th-cam.com/play/PLxgPEcdhkY4EAQUzhvXNs2eO6JGAqZV5C.html
🎬 Vegetarian & Vegan Recipes -
th-cam.com/play/PLxgPEcdhkY4HGC40CzrMe3Itzjr2-AwUt.html
🎬 How to make homemade ghee - th-cam.com/video/fRhy_-qvqp8/w-d-xo.html
Hi Bumbi. This is exactly how I make my dal tadka. The only difference is that , I use a mix of moong dal, tuvar dal, chilti moong dal and masoor dal. Sometimes I also add some peas to the dal as my family loves it. Nothing better than hot jeera rice and dal tadka . It’s my favourite comfort food. 😋😋
Oh yes I also make with different combinations at times and all those recipes will be coming in the future slowly. I chose only masoor as it is the most readily available one here at all grocery stores. Thanks for leaving a comment and sharing how you make your dal tadka.
Bumbi’s voice is so incredibly calming, and her descriptions are epic, “enter the scene with all it’s glory.” Wonderful! Also, I made this today, and it’s delicious! Thank you.
Thanks for your feedback
Hello, Bumbi! ❤
I usually don't post comments, but now I just had to! I accidentally came into your channel for a recipe, and trust me, I just couldn't stop going through one video after another. All of your dishes look so tempting and amazing! ❤😁
I love how precisely you explain everything to elevate the flavour of the dish, the detailed ingredients in the description box, the substitutes, the methods and techniques! It's a whole package unlike the other TH-camrs! I can't wait to try out all of 'em!
You've just earned a new subscriber. Keep going! 😁❤❤❤
Hi Sania welcome to the Curries With Bumbi family. So glad you are here. Thanks a lot for your very inspiring and kind words. I love reading all my viewers comments so feel free to leave a comment whenever your heart desires. Take care .
You're always welcome! You too take care.. 😁❤
I tried and it was lovely!! Thank you
Hi thanks ever so much ❤ I love all your cooking delicious and tasty ❤ I am watching from England
Thanks for all your support
Luv your voice darling always watch your videos
Thanks so much for all your support 🙏🏾
I currently live in the Dominican Republic and unfortunately do not have access to masoor dal. I made this recipe with plain old brown lentils. Wow! It was amazing! Thank you for your inspiration!
Great 👍🏽
Looks delicious and it looks beautiful. Excellent plating and presentation. Your videos are so easy to follow. Details are very important and you always explain so well. We love your videos Bumbi
Thanks for your very inspiring comment. It’s always so nice to hear that my videos are being helpful.
I am from Malaysia and I cooked this today...so good. Thank you for sharing...love all your curry recipes. 👍 Will cook this again. I didnt add fresh coriander as I don't have in the fridge but it taste just as good.
I am do glad you liked it. Thanks for your feedback
Thank you. I love your soft voice, so many people screech.
Thank you
Your last flavor addition of the ghee, garlic, and peppers is amazing! That's going to be my finishing move from now on!!
So I told you about my roommate from India that used to cook a lentil Curry. He used green lentils and they stayed whole but they were still soft. What he did was at the stage where you added water he added about three-quarters of a cup of olive oil or whatever oil us college students had around the house. Have you ever done that? His lentils were ridiculously good
Wow, that sounds delicious. Unfortunately I have a bad reputation of adding too much oil (as some viewers complain), so if I add three quarters cup oil, God knows what will happen 😀
Watching form Thailand.
Welcome 🙏🏾, I am glad you are here
Hai i am from kerala i usually make this dal same procedure but with moong dal i will try now with red lentil also, thankyou.
Thanks for leaving a comment
@@CurriesWithBumbi welcome🙏
Ty good recipe - Blessings from Houston
Greetings again, Bumbi! I made this curry and it was delicious! Once again, everyone kept refilling their plates until it was almost gone. Next time I make one of your recipes, I think I will make double because it's so good! I never thought I could make something that tasted as good as my favorite Indian restaurant. I think your thorough instructions have been the key to success, and I thank you for it. The most important thing I've learned from your channel is the importance of TIME in cooking. Meaning, now I am careful to give the onions, paste, or gravy the proper time that each needs to fully develop its flavor now. Thank you again for your effort in making these videos. I'm already searching for a recipe to try next week.
You are right, time plays an important role when cooking Indian food. Time and patience are the key things. I am so happy you are trying my recipes. Though I do not specialize in restaurant cooking but most of my recipes are based on Indian homestyle cooking
Thanks bumbi your cooking is great I'm 13 yrs cooking such a tasty dish left a shock out of my family 😮 thanks again for this wonderful help from TH-cam you have given and others reading this comment pls let me know your country and place😊
Thanks for watching.
Good morning Bumbi. Thank you for such a great recipe. Made it but added 1/2 teaspoon of sugar. We bought a coconut for the cholar dal which I’m about to make but wondering if I need to soak the kishmish first? Thank you Bumbi. I’m so grateful I found you!
Wow must try. Watching from the Beautiful pearl Sri Lanka
Welcome 🙏🏾, I am glad you are here. Thanks for leaving a comment.
Followed to the letter, except used canned tomatoes as I had just got back home. Fabulous. You are go to curry.
Glad you made it work. Thanks
Thank you Bumbi, for ALL your wonderful recipies.
I live in Thailand so I love my spicy food.
I find Indian food to be a more Mellow taste, not as sharp as Thai. That is why I like both !
"Vive la difference" as they say in France.
I am on a Keto diet, and so I look out for the recipes which don't add Sugar, Carbs., or that horrible highly refined Vegetable oil.
I use Ghee, Butter, Olive oil, Coconut oil, Almond oil, to suit the dish being prepared.
More recipes please !
Glad to hear that you like my recipes. Though I like adding little bit of sugar to my curries but sugar is always optional for all my curry recipes. Thanks for leaving a comment 🙏🏾
I have to tell you that I made this recipe today and it's one of the most delicious meal I ever had ! Thank you dear Bumbi for sharing this recipe ❤❤❤️
I am glad you liked it
@@CurriesWithBumbi I absolutely love it!!!
I made this tonight and it was wonderful. The only difference is I didn't have any cilantro, but it turned out fantastic. Dried Kashmiri red peppers fried in the tarka have such a complex, savory flavor. Thank you for the recipe!
I am glad you liked it. Thanks for your feedback.
Must try this ASAP Bumbi. I think at the end I’ll sprinkle a teaspoon of toasted kasoori methi on the top and stir in. Thank you so much Bumbi, love all your recipes and calm soothing voice.😋👍
Watching from Switzerland 🇨🇭
Welcome I am glad you are here
your videos are so relaxing to watch! and i learn good recipes
Thanks for watching
I;ve just made this Bumbi, and it was absolutely delicious dal recipe. So healthy and filling.
So glad to hear that. Thanks for your feedback
People get intimidated by red lentils because they tend to go soft faster than green lentils. You just have to watch them carefully it's not a big deal and they have a wonderful flavor. I really like how you've prepared them. When I was in college I had a roommate from India here in the United States and he would cook lentils about once a week and they were absolutely fantastic.
Great recipe have made this several times. Last time used a can of diced tomatoes instead of fresh tomatoes since I always have some on hand and it still turned out great. Thanks for all the tasty and healthy recipes!
So glad you like this recipe. Thanks for your feedback.
Looks great your voice was making me sleepy
Thanks for watching
I'm from Kerala. Today I am going to try your recipe
Hope you like it. Thanks for leaving a comment
Hello Bumbi! Thank you SOOOOO much for this! I have been trawling the Internet for the last two hours and, although lentil curry is simple, I'm a British guy (freezing in London right now - hence the need for something warm and comforting!) and pretty adventurous with spices! I have no trouble at all using jeera, dry kashmiri chillies(mine are Mathangi brand!) amchoor, little hot green chillies (love them hot and whole in a jalfrezi!) - I just adore garlic and ginger and coconut and cinnamon, the soapy sweetness of cardamom - but also black cardamom too which is quite different. Furthermore "curry powder" is something I wouldn't dream of buying EXCEPT if I was going to make Coronation chicken🤣 To be honest, I don't love "garam massala" which most people in this country I would imagine probably think is some sort of particular spice like methi or turmeric....so I would generally rather roast and grind my own "mixed spices" - although the pre made ones often contain a bit of ground bayleaf which gives that slightly bitter, medicated tang. And speaking of sour and tangy, tamarind is great too - and a really bitter lime pickle, I love it!!😆 I once cooked a Madhur Jaffrey recipe with tiny lamb chops fast fried with chilli, asafœtida and cauliflower - yum! I also love fresh coriander and haven't thrown away my stalks for years! The only thing i have not really enjoyed the taste of is curry leaves - isn't that funny?!!😄
So hopefully the above will tell you that I generally consider myself "sympathetic" to how things should taste - it seems such a small thing but it feels complementary that some people add cashew nuts to their sauce for butter chicken - and why butter chicken just would not work at all if oil or even margarine was used instead of butter...even if that fat content of the finished dish was the same. I can identify individual spices in a dish and do appreciate how the balance affects the dish but maybe its the slight earthiness - or minerality - to my lentils which has just given me a mental block over what would make them taste good - your recommendation fitted the bill perfectly and also, when I saw you adding water to keep it nice and loose, that really made me smile too - my mother loves curries too but she likes them so thick it is literally "one lump, or two?" Obviously people are entitled to their own opinion which is fine - but I am glad to see that a quite thin texture is more usual😆 Anyway I look forward to trying my lentil curry either tonight - or more likely tomorrow since, while I am quite good at it, I don't enjoy cooking and to be honest I don't feel like eating anything I have cooked as soon as it's ready - I have to sort of "come back to it" which is OK since, having been brought up with curries even as quite a young child, I am well aware "it's better the next day"... I shall go and wash the lentils and chop the onions to get the worst bit of it out the way!!😎
Hi it was nice reading your comment. You can always alter the ingredients according to your preference. It’s the steps in a cooking process that need to be followed more. If you like more of heat add more chillies or red chilli powder or add less if you are not fan of heat. You can always replace butter with oil, though butter has a flavor while oil is tasteless but still the curry will turn out superb with all the spices complimenting it. If you feel the recipe to be using more oil than your desired level then use less. As I always say, you are the boss of your kitchen and I am here just to give you ideas.
Regarding thickness of dal, I like it to be bit soupy. I sometimes get comments like “why does your dal look so soupy”. Again, if you want it to be thicker add less water. Please do send me your feedback after trying this recipe. Please check out my playlist on lentils and beans --
th-cam.com/play/PLxgPEcdhkY4EAQUzhvXNs2eO6JGAqZV5C.html
Watching from Kuwait.
Welcome and thanks for leaving a comment 🙏🏾
From Egypt ❤
Hi, Bumbi. I just wanted to add my two cents. I did my lentils in my 5L Hawkins Pressure Cooker, which seems to cook VERY fast. I got the one whistle to indicate pressure, but after kept it to the point where I could see some steam coming from the thingy on top, but while that was constant, not enough to make another whistle. It seemed very consistent. It took 5 minutes to cook the dals nicely, and I let the pressure come down naturally. I'm rather proud of the results, as I'm still getting used to the Hawkins and had over-cooked some other types of beans before. I just thought this might be helpful to those getting used to stove-top cookers. Just make sure you can still see some steam exiting the thingy. My gas was on level two of a knob while the beans were cooking, after pressure was achieved. Hope this is helpful.
Glad to hear that you are experimenting on all those bells and whistles 😀. I can’t ever trust those whistles. I always rely on my oldie goldie timer method. Thanks for sharing this helpful tip of yours.
I make this all the time but make three times as much. I wish I could attach my pictures! Absolutely stunning delicious dish. Thank you so much!
I am so glad you like this recipe. My email is given in the description box under the list of ingredients. You can email me pictures after trying a recipe. Thanks.
Nice recipe. Dal is my all time favorite too. Like your definition for Tadka. At 3:54, like adding hot water to maintain the cooking temperature, as you used to tell in many of your videos. Very valuable tip. Will definitely try out and let you know.
It’s always so nice to know that my videos are appreciated. Thanks for leaving a comment.
So Bumbi, I made this today - - and damn, it's good. I told my wife that in my next life, you will be my wife. I like that idea.
Bangalore...
Yummy
I made it this evening and it was AMAZING, Thank you for sharing!
So glad you liked it. Thanks for your feedback.
Watching from Colombo Sri Lanka. I was in India last week and enjoyed heavenly tasted Indian foods. I even watched your videos during my stay there to learn more about Indian cooking. I love India. Nice people , nice food and nice country 😊( By the way I’m using my son’s TH-cam account to make this comment. I’m his mother)
Thanks for watching
This looks interesting! I’ve been making red lentil curry with a slightly different method, I’ll try your method next
There are innumerable ways of making it and this is just one of them. Please do give it a try and send me your feedback. Thanks for leaving a comment 🙏🏾
Super dal
Hello Bumbi, I made this recipe yesterday and it was fantastic! I replaced the coriander (which I cannot eat) with spinach and mde some fresh roti. My partner and I ate it straight from the pan in front of the stove. It was that good! One thing I must mention is that, for great tomatoes are necessary, mine were not that good and the dal could have been a bit sweeter. Next time 😊❤
Do you mean the tomatoes you used were not that good? You can leave out the tomatoes or at the end please do a taste test and if you think it’s sour please add sugar and bring up the sweetness to your desired level. Thanks for trying this recipe.
Looks like from cooking book.Perfect.Im going to add litlle bit of úrid beans not to spoil the taste just for bigger volume😅We like to eat a lot
I followed your recipe today and its an amazing dish, so full of flavour. Thank you so much.
So glad you liked it. Thanks for sending your feedback 🙏🏾
Namaste 🙏 Bumbi
I have actually cooked a version of this using my beloved IP for my Indian friends Raj and Tejal!! Love lentils (Dhansak)…….❤
Shukriyaa
Colin 🏴🇮🇳
Very good. Hope you’ve watched my Dhansak video.
I am always following your Recipes & cooking.
Veronica Joseph
from Hong Kong ❤🙏
Thanks so much
Watching this video from west yorkshire England. Love your recipes thank you for sharing. 😊
Welcome 🙏🏾, I am glad you are here.
Nicely done wow you did PHD in cooking,
Please allow me to visit your place,
I really want to eat dall with very thin roti that will do me.
Thank you very much.
Australia 🇦🇺 Canberra
Welcome 🙏🏾, I am glad you are here
Hey Bumbi, I love cooking your recipes and got myself most of the spices and even an electric blender/cutter. Say, do you use a special kind of wok? How are those woks called in india? Greetings from North Eastern Germany!
Woks in India are known as kadhai. I mostly use wok pans bought from Amazon, USA as they have a flat base and sits well on my burner.
Oh hungry after watching the dal getting cooked 😅
Watching from HOUSTON, TX, USA. Lovely recipe. Can we mix multiple Dhals ?
Sure you can.
Mine came out soooo delicious. I didn't have fresh tomatoes so I used a tablespoon of tomato paste. I was intimidated by the tadka but I'm so glad I trusted you and tried it. Your voice is so gentle and soothing it gave me the energy to try.
So very happy to hear that you liked it. Thanks for your lovely comment 🙏🏾
Hello Bumbi. You are an absolute joy. I like how you teach and I think you wonderfully beautiful voice should be canned for meditation. 🙏🏽🙏🏽
Thanks for watching
Hi Bumbi. As I mentioned once before I watch your recipes when I am walking on the treadmill. One of them you showed a bird a cardinal and there was snow and I thought oh she lives in Canada I hope. However I was disappointed to find you live in the USA. What part of the USA. How long have you been living in the USA? I hope I am not being too personal. I would have loved to meet you. Keep up with your recipes. Love them.
I live in eastern part of USA. Thanks for watching my videos.
Made your red lentil curry, awesome recipe 👌thx
I am so glad you liked it. Thanks for your feedback.
thanks so much for explaining why you do each step… i’m new to indian cooking and tried making my first ever curry last week ! i can’t wait to try this recipe! cheers
Hope you like it
Thank you, I am cooking it right now and it smells delicious. Greetings from Galicia SPAIN.
Wonderful 👍🏽
I love you video!!!! great job, I have been loving cooking daal and indian dishes and yours will be my next!! thank you, from the Bay Area in California
I love California. Thanks for watching 🙏🏾
Hi Bumbi lovely receipe.. Do you not add hing, as I have a prob with shall... Lots of heartburn.
Sure, you can add a pinch of hing
Hello from South Africa, I have tried 5 of your recipes and they all work well! ❤ love your channel
Thanks for trying my recipes
I am eating your recipe right now and it is amazing!!!
Watching from Toronto Canada. I find I have all the ingredients for this recipe soI will make it tomorrow.
Welcome 🙏🏾, I am glad you are here
Watching from Czechia. I discovered your channel and i already tried a couple recipes. I like your cooking style, very homey 😊
Welcome 🙏🏾, I am glad you are here. Thanks for trying my recipes
Thank u sister for the easy way u discribe
Glad you found the video useful. Thanks for leaving a comment 🙏🏾
I don't usually comment on recipe videos but your video was done so well with clear instructions that i had to comment. Thank you for this.
Thanks for leaving a comment 🙏🏾
Watching from UK,.very calm voice and very delicious mouth watering recipe
It was a cold and rainy day so I decided to make this and it turned out amazing! The perfect kinda cozy meal for a day like this. You’re an amazing cook!
Glad you liked it!!
So, I'm a Korean guy and have NEVER cooked with lentils before. I was looking at the 1 cup of lentils thinking, "how is this going to feed even me?!" OMG 1 cup of lentils is a lot!! It's so much like rice that is makes a ton more than you think.
I made this recipe today. I can understand why this is a favorite of yours. However, I did find I needed a lot more salt. Otherwise, great recipe. I can't wait to make more of your recipes!!! Thank you so much Bumbi!! You make Indian food accessable for those of us who are a little bit scared to ruin it!! 🤣😂
Regarding the amount, that’s why I mentioned in my description box that this proportion serves 10.
Regarding the salt, I always say as per taste because taste varies from person to person.
So glad you liked the recipe. It’s always nice to know that I am providing useful content. Thanks for sending your feedback.
@@CurriesWithBumbi LOL i followed along with the video 🤣😂. I didn't look at the list. I probably should have. We have a lot of left overs.
Also, I added green onions at the end as garnish and made your chili oil garlic crisp for the end. That was definitely one of the best parts!!
@@CurriesWithBumbi I will be attempting your chicken vindaloo tomorrow evening. I'm so excited because us Koreans LOVE our vinegar!
I would highly recommend you to always follow the description box before trying out my recipes. I add a lot of tips there as well. Like I mentioned in the description box how to store leftovers.
For chicken vindaloo please follow my description box for more details. Looking forward to get your feedback
Watched the video from calcium, India. It is very fine recipe. Thank you very much. God bless you.
I made this for our evening meal today and ate it with freshly made chapati ,absolutely delicious !!
Glad you liked it
Watching from Washington state USA! Right on the Canadian border
Welcome 🙏🏾, I am glad you are here. Thanks for watching.
I like this...its in English... im learning it for my husband. Thank you so much...
So very happy to hear that. Glad you find my videos useful. Thanks for leaving a comment 🙏🏾
Hi Bumbi.
Your voice is so mesmerizing and completely me to cook.
Do you share recipe on face book.
I have a facebook page on my channel, but I just post whatever I upload on TH-cam. Thanks for leaving a comment
Yr recipes are the best. From Vancouver. I love your voice. Wish you will show your self.❤😊
Thank you
I’m looking forward to trying this soon! 😍 Could you please tell me what type of whole red chili you use?
I use the regular dry red hot red chillies sold at Indian grocery stores but you can use any of your choice
From Iran
Welcome 🙏🏾, I am glad you are here
Hi Bumbi I will definitely try your recipe. Dhanyawad!
Looking forward to your feedback
UK MUST SAY THIS METHOD LOOKS ABSOLUTELY DELISH
Hi Bumbi I cook this today it was delicious thanks very much good job
Thanks for trying this recipe
Thank you . Very tasty dish.
This looks so delicious, I look forward to making it🥇
Please do give it a try. Thank you.
Watching from Australia. Love your recipes. You have such a calming voice
I’m watching from Maryland USA
I made it and I liked it, it has wonderful lentils and spices great for my health. Thank you
Thanks for your feedback Carmen 🙏🏾
watching your video from Australia.
Welcome 🙏🏾. I am glad you are here
You must add hot water to any stew style dish. Adding cold water to hot meat will make it go tough.. hence adding cold water slowly or add boiling water.
I did add hot water.
I like my dhal thicker I’m going to make this for sure but not all the hot water will be going in but the spicing and Tarka look great !
The consistency depends totally on individual preference. If you like your dal to be thick add less water. If you want it thinner add more water. In India if people like to have a lighter diet they choose to make a thinner consistency Dal. So it all depends on individual preference.
Thank you. I have made this following your method. Is turn out very nice
You my lady are amazing thank you
Watching from Canada. I love your videos.
Looks good ! Watching from Australia 😉👍
Welcome to the Curries With Bumbi family. I am glad you are here
OH MY GOD.....Bumbi...what a wonderful dish you have presented. The very benchmark of excellence. Respect and wishes always....Craig.
Thanks for your kind words.
Looks delicious. Can you help me with one thing bumbi ? Still haven't figured out how to " fry" frozen ginger/garlic in onions, if I am Cooking 16 portions at the time ? I get still the raw flavour. Should I try putting ginger garlic first ?
If using frozen ginger garlic paste, please thaw it before using. I won’t recommend adding ginger garlic first, but fry it on medium heat for sometime if you are cooking for a large portion. Keep frying on medium heat till the watery appearance goes away. It should look well fried. If cooking chicken I would recommend frying the ginger garlic along with the chicken and that long frying time takes care of taking away the raw smell. It’s a different thing if cooking vegetables where the ginger garlic needs to be well fried for a few minutes. You will start getting a smell of the fried ginger and garlic and the change of smell from raw to well fried can be well distinguished through the cooking process. Hope this helps.
@@CurriesWithBumbi will try ! Thank you
Hi Bumbi . Will try this recipe today . Can i add some hing please
Sure, you can
❤️❤️❤️❤️❤️❤️❤️❤️❤️