June, 2021 - I had never tasted dal before but purchased the ingredients you listed and cooked it according to your instructions. The results were amazing. What wonderful flavor! Thank your for sharing this healthy recipe.
I have been buying roti canai all the while. Usually, the dal curry supplied is very diluted and watery. I decided to cook dal curry for myself. I looked on TH-cam and found KP Kwan, Taste of Asian. I put the tomato and potato and curry leaves into the pot of boiling dal before I added in the fried onion, ginger and cumin seeds which were wrong. Miraculously, it tasted OK. I gave it to my granddaughters and they said it is good. I am so happy. Thank You, KP Kwan, Taste of Asian.
Excellent professional video thank you and a great recipe. I’m trying to make dhal and also chicken dhal curry and this is a great help. The main problem I’ve been having is the lentils become too soft and disintegrate into a mush so I’ll reduce the pre cooking time as per your recipe.
Hah, I have everything I need in my kitchen! Now I know what I will make for dinner tomorrow. I wanted to learn Indian cuisine for some time now, I'm excited to try this as my first Indian dish. It's such a simple recipe compared to the others I saw, thank you for the tutorial!
*Looks delicious!! By the way, your English-speaking skills are very good. I never have to strain to understand you. I'm wondering if you have a fairly easy recipe for a tasty dessert or sweet treat? Have a beautiful day.*
Hi KP Kwan, can you tell me that Australian lentils do not make good dal curry because they do not have that distinct dal odour? Am I correct to say that? Thank You.
@@lorrainecarelse7860 asafoetida is hing. It is a powder or granule with strong smell that comes in small bottles. It's basically a dried and powdered sap of hing pant. Also called compounded asafoetida.
Hi KP Kwan, Indian curry has its own distinctive aroma. Does this curry aroma come from frying the curry leaves with cumin seeds and minced ginger and garlic? Could you advise me on how to get the Indian curry aroma? Thank You.
I suggest you can focus on a few things. If you use any whole spices, temper the spices first, which means saute with a bit of oil until they turn aromatic. Another important thing is to ensure that you use all the spices listed and do not reduce the quantity. The flavor is the result of the interplay of all these spices.
Hi Chef KP KWAN nice dal recipe, however ,.check your dal video you mention adding the tempered spices to the coconut water..at what stage do you add coconut water? I have watched your video 2x and can't figure this out please clarify tks
Hi Gillian, I did not use coconut water to make dhal. I check through the video and couldn't find where did I mention that. Perhaps you might have misheard due to my Asian accent. You can on the caption that I have just uploaded. Appreciate if you can let me know which part of the video you are referring to so that I try to pick the mistake. Thanks. KP Kwan
those look like split peas, not lentils? I cannot seem to get them soft enough and have to put them in the blender but I am making dahl soup and it seems to take forever. I soaked 24 hours. I have this problem in instant pot as well, it sticks to the bottom and burns. What am I doing wrong?
Just wondering if there's anything I can substitute for tomatoes? I'm allergic to them but really want to cook dhal. Loved your presentation btw. I'll watch more. Thank you!!!!
@@TasteofAsianFood Thank you very much for your reply. I will try and hopefully I am successful. Have you tried making chapati? This goes well with that
@@TasteofAsianFood My friend said is easy. Just buy the chapati flour and make into a dough. Later u just cook it in a pan. I wonder how true is it :) Thanks for answering my queries. Have a lovely weekend
Hi KP KWAN listen to and watch the dal video you mention coconut juice just after adding the curry leaves you say : add half curry leaf and combine to add to the coconut juice later "
Hi Gillian, Got it! 'Mix well and it's ready to combine with the COOKED LENTILS later. Sorry for my English 'cooked lentils', not 'coconut juice later'. Turn on the caption you can read the transcript. Thanks so much. KP Kwan
He should have specified which type of Lentils this was, as I have never eaten this type. I have the orange lentils, they are known as split lentils (I think).
It's called toor dal (dhal). It is flatter and more round compared to gram dal (split gram). It comes in orange colour also. So maybe what you have is the same. Just see if it is flat and round.
i'm literally indian and I still can't cook dhal. watching this made it so simple to make. thank you :)
June, 2021 - I had never tasted dal before but purchased the ingredients you listed and cooked it according to your instructions. The results were amazing. What wonderful flavor! Thank your for sharing this healthy recipe.
Love your presentation! Thank you!
You get right to the recipe..
I have been buying roti canai all the while. Usually, the dal curry supplied is very diluted and watery. I decided to cook dal curry for myself. I looked on TH-cam and found KP Kwan, Taste of Asian. I put the tomato and potato and curry leaves into the pot of boiling dal before I added in the fried onion, ginger and cumin seeds which were wrong. Miraculously, it tasted OK. I gave it to my granddaughters and they said it is good. I am so happy. Thank You, KP Kwan, Taste of Asian.
This is the easiest-to-follow dhal recipe I've seen so far, I'll give it a go! Thanks!
I made it. It was nice and was literally the first edible thing I have cooked lol. Thank you for the help.
You are welcome and glad that you like the dhal.
Thank you for clear and simple instructions.
🙏💜🙏💚🙏💙🙏💛🙏🧡🙏
Easy to follow. Thank you very much. My first time cooking dahl and it turn out delicious
Thank you so much for your instruction and the recipe is beautiful.
Excellent professional video thank you and a great recipe. I’m trying to make dhal and also chicken dhal curry and this is a great help. The main problem I’ve been having is the lentils become too soft and disintegrate into a mush so I’ll reduce the pre cooking time as per your recipe.
Hah, I have everything I need in my kitchen! Now I know what I will make for dinner tomorrow. I wanted to learn Indian cuisine for some time now, I'm excited to try this as my first Indian dish. It's such a simple recipe compared to the others I saw, thank you for the tutorial!
So yumy,Bes Dal!cn don ad chili s I cnt take chili at Al!super nice Dal!!!pls reply
Omg thankyou for sharing your recipe I'm definitely going to try this out tomorrow God bless 😊
Awsome recipe from the philippines 🇵🇭 reminds me of home
Your recipe was easy to follow. You also have the perfect voice for a cooking show, very welcoming and calm. Thanks for making this 🙂 yummy
Thank you for making it so easy to understand and follow I'm surely going to make this
Thanks for watching and hope you will enjoy the dhal.
It is nice to see a Malaysian style for dahl, hanks for the upload..
I did this exact recipe. WOW I love it. I just didn't like scrubbing turmeric off the walls hahaha
Wow, this is actually better than all the Indian recipes I could find, great job !
Super yummy and easy to make. Thank u for the guide
Great video and instructions thank you 🙏🏽
Thanks I will try this
Looked easy enough to try and cook it.
Thanks for this. It really helped
very informitive thanks
Thank you, KP Kwan. I like the way you explained the process. Love the energy in your videos 👍🍀🌱✨☀😊
Great Show for cooking with simple instruction for making Dhal thank You Mr. Khuan sedap-lah! from Canada!
Love.it cause original with no blender of dhal
Beautiful dish🤤🤤🤤Why are you using a spatula?
Thanks for showing simple method of cooking tasty Dal.
Thanks for watching and hope you will enjoy the dhal.
6...like... Nice food.. Thanks for sharing.
Cancel
V
Varry varry varry varry nice
Yummy i like this dhal😍
Awesome! Thanks!
Awesome, look very delicious. Nice
Your explanations are very clear. I am happy I found your website. Keep it up KP.
Thanks and you are welcome 😊
Can’t wait to make this. Thanks!
Dhal is the BEST 🥰🙌🏽
Summer Fatima it is indeed!
this looks so good. I shouldn't be watching when I am hungry :-D
Simple and also good for health
What kind of peas are you using that can get soft in 45 mins without pressure cooker,,...?
*Looks delicious!! By the way, your English-speaking skills are very good. I never have to strain to understand you. I'm wondering if you have a fairly easy recipe for a tasty dessert or sweet treat? Have a beautiful day.*
Hi Hoosier,
Thanks. I will keep in mind of your suggestion. Some Asian dessert will be included in my future postings.
KP Kwan
Tonight was my 2nd Dahl I cooked. We love it so much! Thank you for sharing. Best Regards from Germany 🤗
Thanks for trying and glad that you liked it.
Hi KP Kwan, can you tell me that Australian lentils do not make good dal curry because they do not have that distinct dal odour? Am I correct to say that? Thank You.
I live in Malaysia, so I can't give a reliable answer.😊
@@TasteofAsianFood Thank You.
Super
Nice🙂👍🏽
Excellent....nice..
It’s good way to cook 👍
You need to add curry leafs, dry red chilly earlier with the mustard seeds and a tea spoon of asafotida..garnish it with corriender leafs..
What is asafotida... thanks. From South Africa 😊
@@lorrainecarelse7860 asafoetida is hing. It is a powder or granule with strong smell that comes in small bottles. It's basically a dried and powdered sap of hing pant. Also called compounded asafoetida.
@@lorrainecarelse7860 also known as a garlic replacement
@@lorrainecarelse7860duiwelsdrek
@@lorrainecarelse7860you can substitute with garlic. Hing is not used everywhere
Hi KP Kwan, Indian curry has its own distinctive aroma. Does this curry aroma come from frying the curry leaves with cumin seeds and minced ginger and garlic? Could you advise me on how to get the Indian curry aroma? Thank You.
I suggest you can focus on a few things. If you use any whole spices, temper the spices first, which means saute with a bit of oil until they turn aromatic. Another important thing is to ensure that you use all the spices listed and do not reduce the quantity. The flavor is the result of the interplay of all these spices.
@@TasteofAsianFood Thank You.
Coconut juice bro?
Anything it’s nice what you cook
Hi Chef KP KWAN nice dal recipe, however ,.check your dal video you mention adding the tempered spices to the coconut water..at what stage do you add coconut water? I have watched your video 2x and can't figure this out please clarify tks
Hi Gillian, I did not use coconut water to make dhal. I check through the video and couldn't find where did I mention that. Perhaps you might have misheard due to my Asian accent. You can on the caption that I have just uploaded. Appreciate if you can let me know which part of the video you are referring to so that I try to pick the mistake. Thanks. KP Kwan
Taste of Asian Food. At 5:20 K P said “add to cooked lentils “. At first I too heard add coconut.
@@juliecheong3027 Thanks for all the comments. I will try to speak clearly as much as I can in my upcoming videos.
Thank you 😊
Hi Mr Khuan.. thank you for your dhal recipe..very well tutorial..will cook soon.. love& respect..😊💖😍
You are welcome 😊
It's look yummy. But too many ingredients need to put in. Any simpler version for this dish?
This is already quite basic, unfortunately. The only good point is once you gather these ingredients, cooking is quite straightforward 😊
Looks good but you don't give the quantities of the ingredients?
Recipe here tasteasianfood.com/dhal/
Yummy
The addition of Desi ghee really elevated this dish.
Thank you for your suggestion.
Thanks so much for this recipe! I made it & it was fantastic
Noob comment but I'm wondering what the weight of the dried lentils is please. I looked at your recipe but couldn't see it. Thanks
200g yellow lentils. You can download the recipe here www.tasteasianfood.com/dhal/
v nice, thanks
You are welcome and hope you will enjoy the dhal.
those look like split peas, not lentils? I cannot seem to get them soft enough and have to put them in the blender but I am making dahl soup and it seems to take forever. I soaked 24 hours. I have this problem in instant pot as well, it sticks to the bottom and burns. What am I doing wrong?
Just wondering if there's anything I can substitute for tomatoes? I'm allergic to them but really want to cook dhal. Loved your presentation btw. I'll watch more. Thank you!!!!
I can't think of any substitute for tomato. It is not an essential item, so that you can omit it.
I can't eat tomatoes either, and I sub tomatoes in dishes like this with cooked and pureed red bell peppers.
Actually some dhal will put carrot /pumpkin ..u can try maybe
Just leave the tomato out. Not an essential item.
Tomattoes brings the acidity to balance out the spices. Try to add lime or tamarind water. You will find the flavour begins to harmonized
Garam masala is a must?
Not a must but improve the taste. It is sort of the Indian version of the Chinese five-spice powder.
Yummy. Can I replace it with chick peas? Is it the same cooking method and same spices?
Yes you can. Follow the same dhal recipe and replace with chickpeas.
@@TasteofAsianFood Thank you very much for your reply. I will try and hopefully I am successful. Have you tried making chapati? This goes well with that
@@marieg2g Never tried to make chapati. For now. I'll just head to the Mamak store 😊
@@TasteofAsianFood My friend said is easy. Just buy the chapati flour and make into a dough. Later u just cook it in a pan. I wonder how true is it :) Thanks for answering my queries. Have a lovely weekend
@@marieg2g If I know than I will make a chapati video one day. Now I'll move on to cook something else.
Hi KP KWAN listen to and watch the dal video you mention coconut juice just after adding the curry leaves you say : add half curry leaf and combine to add to the coconut juice later "
Hi Gillian,
Got it!
'Mix well and it's ready to combine with the COOKED LENTILS later. Sorry for my English 'cooked lentils', not 'coconut juice later'. Turn on the caption you can read the transcript. Thanks so much.
KP Kwan
Well done KP, as always.
Thanks so much. That motivates me to make more videos.
Good job, man.
Can I cook it with mung dhal? Will the final taste change?
Please follow the same dhal recipe. The method is the same. Thanks.
You can use mung , masur , chana dal etc.. for best results soak the dal in water for 1 hour before cooking .
@@shreyasinag Thank you for your comment, which is very useful for all the readers who want to make dhal.
Wonderful! dx
Perfekt!!!!
Well done!!
Thanks so much and hope you will enjoy the dhal.
Malaysia Boleh!
He should have specified which type of Lentils this was, as I have never eaten this type. I have the orange lentils, they are known as split lentils (I think).
These look like channa dhal, but your lentils will be fine, just don’t need to soak :)
Yellow split peas, are used in the Caribbean Indian communities.
It's called toor dal (dhal). It is flatter and more round compared to gram dal (split gram). It comes in orange colour also. So maybe what you have is the same. Just see if it is flat and round.
Please use an Indian pressure cooker to cook your dhall!!..it will take only a couple of mins to get it soft!!
Vegetarian…not using onion and garlic…what other substitute can we use….
Garlic can be omitted. Onion might be hard to get as a substitute because of the flavor, but you can skip it if you do not want onion.
@@TasteofAsianFood
Thank you…will try…
I don't know you but I like you man. 😉
2:17 uh oh something fell...
other than that, Nice recipie!
sir, kindly use pressure cooker for dal boiling. it will take 3 mins in pressure cooker. thank u for receipt
Add a teaspoon of curry powder for darker color and taste
Need so much ingredient
Guess i skip dhal not easy
Malayam
Never added garlic in dal.
Red dal is way way tastier then the yellow dal
THIS is the Asian cooking I want to learn, not some whitewashed bollocks from Jamie Oliver
Ugh. Sorry but your audio is so poor as to be incomprehensible. I gave up on your video within 30 seconds.