This is the closest any foreigner can get to being an Indian. Choice of red onion portrays your perfection. The dish is 100.0000% authentic. Love from India!
The only thing I would say is that tadka is not just a "garnish", it's a method of tempering fat with spices and then poured into a dish to distribute those flavours everywhere. Having dal with and without tadka is night and day so it's essential!
@@nithinv5990 completely absent in India? This is not true, red onions are found all over North India, I can't speak for south but I'm pretty sure I've seen Kerala recipes using red onions. Plus I'm pretty sure figueres onions are a variety of red onion anyway
@@andy_cooks I also like that you always mention if something is not available and you choose the closest alternative but kind of make the correct choice clear.
Hey @andy - my family of Indian origin tried the smoking method last night. My mum & dad born and raised in India, 65+ years... Around the dinner table we all were in shock and agreed "this is the best yellow dhaal we've ever had". Kudos to you, my mum is an incredible chef, we are a family of foodies who are actually very good cooks! But this was stunning! Lots of love and respect ❤🙏
Hey Chef, Just a tip: Always wash your lentils well, till the water runs clear. Soaking the lentils for an hour, works wonders to help em cook faster! Also, let your cooker depressurise naturally. I love watching your videos. Love, from India!
@@gregoriodia sorry but politely i want to say that we Indians have been eating Lentils since centuries as a staple..i eat atleast 1 time toor dal daily in many forms :) .. lentils contain some antinutrients and some amounts of lectins ,phytic acid, oxalates which are reduced when you soak them .. Also in our traditional medicine system its said if you dont soak lentils it will increase PITTA (Body heat not temperature but as a nature ) and usually with increased body pitta problems related to uric acid will be there .. Split or non split doesnt matter they are just processed
@@tattvamasee Sorry i disagree here.. I am Indian...not everyone soaks the dal before cooking.,... A lot of us tend to cook directly....I do it's better to soak but not all in India do....
When making naan, brush a little water on one side and place that side down on the pan. This helps it stick and prevents it from falling off when you flip the pan. This method works most of the time. Love your sense of humor and authentic food recipes! Keep up the great work!
What I appreciate most, Andy, us that you try to give measurements, but point out/use a true cook's "measurements ", dab of this, dollop of that...best way to cook!
Pressure cooker is great, for those that do not have it, get the tallest pot and fill it less than 1/3. That way bubbles will create a decent seal before it overflows. Allows for 96-105C. Another option is to cook legumes ahead of time in an oven using 1/2 filled thick jars (120C). Do not go open the oven until it cools off below 90C - shrapnel can fly out as it cools. This is why canned beans are called baked beans :)
@@spiritofmax Certainly and also the most affordable as the only place it costs more resources is the size. Today you can get a multi-cooker with pressure, yogurt, steam and even frying for the price of a cheap pressure cooker. EDIT: Legumes are amazing, but due to lectin we got used to soggy beans, with a pressure cooker you can get the texture without the gastric distress. That is why getting at least 105C is important.
I'm an Indian in Australia - I used to wash lentils in India but not anymore in Australia. I've noticed it doesn't make any difference - they are already thoroughly cleaned in the packet.
Andy! Yes Chef! Looks amazing! Not criticisms just a a couple of tips: For whole cloves crush the round end with your fingers add to the dish and discard the hard stalky bit. For home cooks for cooking Naans - if you're lucky enough to have an electric fan oven with a grill that you can turn on at the same time, set them both as hot as they will go, put a cast iron pan or cast iron griddle plate in there to pre heat to as hot as as it'll go. Then drop your Naan onto the cast iron, with the grill and the oven on, then you get heat from top and bottom! Warning be bloody careful not to burn yourself as the cast iron etc will be ridiculously hot! Peace and ❤ to you and all the team!
"For whole cloves crush the round end with your fingers add to the dish and discard the hard stalky bit." Just curious, why? I've never seen an Indian do this. There's tons of flavour in the stalk. Simply remove at the end or tell everyone not to eat them.
@@tapp3r109 Just a tip I've picked up from some random TH-cam channel/cook book, I'm not saying it's right or wrong. It's just a short cut to save time, as the best way is is to get the pestle and mortar out and crush the whole cloves (stalk and all) into a coarse powder consistency. I suppose it depends on the amount of time you have and the kitchen utensils to do it. I hope that helps? 🙂
Plus there's really no need to have a naan, since you can have 'rotis' too, which are infinitely easier to make. Make the dal slightly more wet and you have a curry you can use to flavour rice too, and you have the staple food of most north indians
@@tapp3r109 No need to throw out any part(spices are damn expensive), but you can keep it aside for later. Same thing with veggie scraps like peels and centers of peppers, you can keep them in the freeezer and make a nice broth later
My dad's been gone for 30years next month and i can still say with supreme confidence that i have yet to eat a dal tadka better than the one he used to make. I will have to make this and see how it stands up.
If me and my family are travelling for work or for holiday or for any reason, and if we reached home late hours and we are super hungry, this is the dish that my mom would make. Because it's very easy, less ingredients and they are always available easily, super delicious and very easy to make. This is what I would die for to eat. No amount of any fancy 5 star or michelin star restaurant will give me such satisfaction when it comes to food.
Thanks, growing up in the States I only ever knew of red and brown lentils and there was no Indian food (still really isn't much where I am, LOTS of Thai restaurants but no Indian). With the last few years being, well, the last few years, the local Costco had a ton of different bags of vacuum packed Dal, more types of lentils and split peas then I'd ever imagined. I think they just got them because they were having problems getting the normal beans and rice we are used to. So now I have a bunch of different types of Dal and I'm trying to find recipes for it. I'll give this one a try, everything of yours I've tried has been great.
@@hanshalghag2394 Hah! Well, I still haven't made this one but I've made a couple other recipes using less common lentils and ... ah... I can't really tell the difference. Sure lentil A vs B or A vs C, sure, but mix A and B or B and C and I have no clue, that being said, I'll eat them any way and be happy. Lentils don't have a very strong flavor in any case so it all depends on what they are cooked with, seems to be ever more so then beans.
This is extremely authentic Indian food i can promise. I am from India and a self taught chef. Been learning from restaurant chefs, dhaba chefs and friends and relatives. This is as authentic as any good Indian chef. One extra tip i would give to some of the watchers is, while cooking large amount of dhaal in pressure cooker in its full capacity, the water from daal sometimes sprays out through nozzle. To prevent this or minimise this, add a spoon full of ghee along with water into the daal.
I am from Maharashtra, a state located in western part of India, our cuisine is mostly unknown to the west, we have a very diverse cuisine and it changes from region to region across the state. Here we make this daal in a very simple way without any tadka but just add some green chillies and a dollop of ghee on top, it's the staple here. we make spicy version of daal with homemade black masala called as "goda masala" and use kokam fruit to add sourness and cococunt and jaggery are also added. I hope Andy explores maharashtrian delicacies as it's largely unexplored.
@@sagek7949 when I see Butter chicken and tikka reactions getting generalised as Indian food, I cringe a lot. That's not what we eat at home. Western palette has a very limited context of Indian food.
Hi Just a few imp points to add in when making a dal/lentil... 1. Wash and keep it soaked for atleast an hour . 2. While boiling dal take out the white froth on the top of the boiling water (it gives uric acid so necessary to remove the white froth)
One of my favourite dishes to make at home. I don't have the means to use the charcoal, or the space to make naan but it still comes out absolutely delicious and its great with rice
Awesome. Never thought that Andy will cook our daily go-to staple dal tadka. I eat it 3 times a week with rice in lunch. I wish I could be there to eat it as soon as he cooks 😁
@@arnavranka4510 I didn't know that that's cool! Can you tell me some of the oldest foods or recipes from India that are still popular today? I am very interested to learn and try more!
@@agingerbeard I think perhaps one of the oldest Indian dish which is still quite popular today is Kheer; it is basically a simple pudding of rice and sweetened milk. It also called Payasam, and is also served to devotees in Hindu temples. Malpua is also quite ancient, but you would find it quite hard to find outside India. It is basically a deep fried pancake, dipped in sugar syrup. Khichdi (or Khichri) was prevalent in India even in the Alexandrian era; a simple stew/porridge of rice and lentils. It is still perhaps one of the most common meals in India, unofficially called the National Dish. You may find loads of other ancient Indian dishes online, these were just the ones I know.
As an Indian, personally speaking, nothing comes close to dal tadka and tawa roti at a dhaba (cheap roadside diners on highways mostly for truck drivers) while on a road trip. Essential experience. Core memory.
@@cyrusp100 Friend, do you understand what "personally speaking" means? Food choices are subjective. Your opinion is as valid as mine. You don't have to put down someone else to make your point valid. Find some peace and confidence within yourself. 🙏🏾
@@cyrusp100 Idk what I wrote in my reply to your comment that made you think I was not being calm. I said "your opinion is as valid as mine". Idk what else there is to say. I would appreciate it if you stopped attacking me because my choice in food differs from yours. ":)" could mean a bunch of different things based on context but I'm not here to debate semantics. You wrote "sorry" in your first reply so I guess you knew you were doing something terrible. There is a way of saying things that communicates the meaning most efficiently. And antagonising the other is definitely not it. Just a suggestion. PS: Saying things like "lol" and "calm down" sure makes it seem like you've got things under control. 👍🏾 PPS: Just saying "no one is putting down anyone else" is not a valid rebuttal of your own multiple statements where you seem to be putting the other person's opinion down. 🥱 PPPS: It's either chola/kulcha or chole/kulche and NOT chole/kulcha or chola/kulche. Mind it.
Dal with some airfried paneer tossed through it 🤤 absolute perfect winter warmer comfort food (and it’s bloody cold in Melb right now 🥶) I usually make with red lentils so I definitely want to try this recipe with the yellow peas.
I like to use a griddle for the naan. It lets me make a bunch of it at the same time, and control how well done it is. I like mine crunchy while my mother likes it chewy.
I do dhal semi-frequently. Got excited and tried this. My wife's feedback - not the usual depth of flavour. Ordinarily I'd add a small amount of tomato after sweating the onions (the acid goes really well), and add some fresh curry leaves and possibly a few other hints of spices to get the flavour up.
Andy your new outdoor kitchen is incredible and I’m sure cooking out there is a real pleasure… but personally I really enjoy your videos when you’re based in here. Always have always will. Cheers
I spent a bit of time in Singapore through family connections at the time, I've eaten some of the most flavoursome dhal I sadly wont again. I had absolutely no idea dhal could be such an incredible dish.
Its midnight here in India and I just stumbled upon your video. Watching you cook an Indian meal so neatly just helped me calm my mid night cravings :)
@@andy_cooks I'm definitely getting your cookbook next month but wish you could sign it for me but I can't leave the state I'm in for another 2 and a half years
@andy that extra dal for good luck. You were definitely Indian in one of your past Life's. N mostly a grandmother who teaches cooking to her grandkids. ❤❤
So amazing Andy! I thought I'd had/made "Dal" before, but this is just next level! The smoky coal flavour using a Djungar will be incredible. Can't wait to try it this way. Thanks man.
@andy, this was a good video. Please try this recipe with one addition, add a pinch of 'asafoetida' (heeng/hing) either while toasting spices in ghee or in the pressure cooker. It will taste awesome.
I love this! One of my favorite comfort food is Whole Masoor Dal (that black one) with rice, with ghee and mango pickle on top of it, served with a green chili. I can't tell you enough how much good i feel eating it, plus I have a lot of memories associated with that combo. Dal is really underrated in terms of indian food outside india imo.
Chef wash lentils for at least 3 times rubbing it with your hands and then soak it for minimum 1/2 hr then boiled. Deposits removed and it become easy to digest by this procedure ...🙏love from india
My family is from the Caribbean, so our dal is a little different, but will definitely try a few of the ideas in my next batch! Good work on the naans too; I'm usually lazy and make simple roti; didn't realise how easy it was to make naan!
Yum! Your Dal and Nan looks delicious! My most favorite dish ever (though we don’t use tomatoes). I’ve never tried smoking it so will give that some thought. Cheers!
Appams and vegetable/chicken stew is also a very popular comfort dish from the state of Kerala in India! You should try making that in one of your videos😊
Chef i really hope you read this But i have request to you about making pempek from south sumatra,i really curious how yo make it 🙏🙏 Please i really hope you read this chef ❤❤
Excellent recipe for one of favorite comfort foods! This just came up on my feeds and thank you for using the authentic Indian names for everything. This is how we’ve always made it so I’m thankful you didn’t add any twists. Only, in the end where you add kashmiri mirch (red chilli powder) you might want to try turning off the flame and then adding it. When you poured it in the dal, I noticed the chilli powder was burnt. The moment the redness turns to ‘brown’, the chilli powder will give a bitter taste. Wishing you the best.
Andy, that’s a really well done Dal Tadka :). For people living abroad, red onions/larger shallot onions available in the Europe have been the closest to the Indian varieties atleast where I get them.
As a trained chef, I believe cooking can’t truly be taught-you either have it in you or you don’t. Food is self-expression; it tells the world who you are. Indian cuisine, in particular, offers an incredible way to explore your culinary creativity. From cooking styles to the intricate use of spices, it’s like composing music with flavors. The skill it takes to master Indian food is unmatched, and seeing someone from abroad embrace and understand it deeply warms my heart. I take immense pride in my culture and my roots in Rajasthan, especially my hometown, Jodhpur. Indian food is a testament to the richness of our heritage, and it’s an honor to share it through my cooking.
Damn it's perfect like literally perfect authentic Indian cuisine and you also gave me an idea to add coriander powder in my tadka something that I have tried yet
Great video as always. A suggestion, just as some people have pointed washing till it runs clear and soaking the dal for 30 minutes to 1 hour, changes the profile dramatically. Discarding the soaked water is also useful as it removes lectins. Thus preventing bloating or gas in some people. Lastly please add salt after pressure cooking the dal, it helps in even cooking. Agreed some people don’t soak and pressure cook for few minutes more, but this way it’s much more healthier and friendly to the gut.
I love making Dal in the instant pot. I soak my Dal overnight and cook everything in the Instant Pot. I add bacon when cooking the onions. I think instead of the soaking, I will do the pressure cook and finish on the stove so I can do the smoky stuff.
This is the closest any foreigner can get to being an Indian. Choice of red onion portrays your perfection. The dish is 100.0000% authentic. Love from India!
The only thing I would say is that tadka is not just a "garnish", it's a method of tempering fat with spices and then poured into a dish to distribute those flavours everywhere. Having dal with and without tadka is night and day so it's essential!
@@Yaqoot True.
I would say Figueras Onion is more Indian than Red Onion which is completely absent in India.
@@nithinv5990 Isn't Figueras onion a type of red onion in itself? Like red onion being a broader term?
@@nithinv5990 completely absent in India? This is not true, red onions are found all over North India, I can't speak for south but I'm pretty sure I've seen Kerala recipes using red onions.
Plus I'm pretty sure figueres onions are a variety of red onion anyway
Andy is my favourite cook for three reasons. 1. No BS recipes. 2. A great sense of humor. 3. Nice dude vibes!
Thanks bro
@@andy_cooks I also like that you always mention if something is not available and you choose the closest alternative but kind of make the correct choice clear.
Agreed...
✌️❤️😁
I like him because he eats the ingredients. He just like me fr
What means BS?
Hey @andy - my family of Indian origin tried the smoking method last night. My mum & dad born and raised in India, 65+ years... Around the dinner table we all were in shock and agreed "this is the best yellow dhaal we've ever had". Kudos to you, my mum is an incredible chef, we are a family of foodies who are actually very good cooks! But this was stunning! Lots of love and respect ❤🙏
Hate to be that guy, but it's Daal, not Dhaal. In Devanagari, दाल, and not धाल
@@arnavranka4510
If you hate it, just stop being that guy.
@@mangeshpadegao It's a phrase to show courtesy while correcting someone online.
@@arnavranka4510, depends on from what part of India one hails. Daal or Dal.
@@behemothsbaby it's definitely not Dhaal
Thanks for exposing us to all these international dishes. I really appreciate it chef! Food can break a lot of barriers. Cheers!
Very true, in my experience food brings people together
@@andy_cooksFood and Music... 🎶
Hey Chef, Just a tip: Always wash your lentils well, till the water runs clear. Soaking the lentils for an hour, works wonders to help em cook faster! Also, let your cooker depressurise naturally.
I love watching your videos. Love, from India!
Also, very important, don't add salt to lentil water.
soaking is Obvious but very important for any variety of lentil beans rice chickpeas and also most of the nuts
@@tattvamasee Not really for split lentils.
@@gregoriodia sorry but politely i want to say that we Indians have been eating Lentils since centuries as a staple..i eat atleast 1 time toor dal daily in many forms :) .. lentils contain some antinutrients and some amounts of lectins ,phytic acid, oxalates which are reduced when you soak them .. Also in our traditional medicine system its said if you dont soak lentils it will increase PITTA (Body heat not temperature but as a nature ) and usually with increased body pitta problems related to uric acid will be there .. Split or non split doesnt matter they are just processed
@@tattvamasee Sorry i disagree here.. I am Indian...not everyone soaks the dal before cooking.,... A lot of us tend to cook directly....I do it's better to soak but not all in India do....
When making naan, brush a little water on one side and place that side down on the pan. This helps it stick and prevents it from falling off when you flip the pan. This method works most of the time.
Love your sense of humor and authentic food recipes! Keep up the great work!
Finally people are eating something other than butter chicken or biryani
I feel personally attacked😂
😂
But I love butter chicken ☹️☹️☹️
Chicken Tikka Massala eaters : AM I NOTHING TO YOU?
can I just have all of it, all the time?
Thank you for existing Andy
🙏
Thank you for existing, to remind us to be thankful for Andy's existence!
Kudos to Babe and Basic Mitch for sharing him too... 💜✨
Awww
@@blackfrieza9056 yeah awwww
What I appreciate most, Andy, us that you try to give measurements, but point out/use a true cook's "measurements ", dab of this, dollop of that...best way to cook!
😆
Pressure cooker is great, for those that do not have it, get the tallest pot and fill it less than 1/3. That way bubbles will create a decent seal before it overflows. Allows for 96-105C. Another option is to cook legumes ahead of time in an oven using 1/2 filled thick jars (120C). Do not go open the oven until it cools off below 90C - shrapnel can fly out as it cools. This is why canned beans are called baked beans :)
Thanks for sharing this
@@andy_cooksHey! Andy this looks amazing 😊
Instant pot is the best and safe alternative of pressure cook
@@spiritofmax Certainly and also the most affordable as the only place it costs more resources is the size. Today you can get a multi-cooker with pressure, yogurt, steam and even frying for the price of a cheap pressure cooker.
EDIT: Legumes are amazing, but due to lectin we got used to soggy beans, with a pressure cooker you can get the texture without the gastric distress. That is why getting at least 105C is important.
For people who do not have the pressure cooker you can soak the dal in water for 6-7 hours. This helps speed up the process
Hey..I know u r a pro but a tip to make naan stick to pan is to give a touch of water to the base of naan before starting cooking. Love ur videos ❤
100% authentic. You deserve an honorary citizenship from India. ❤. Traditionally we would wash the lentils 2-3 times (until the water runs clear)
Therefore only 90% authentic...
You get ready to cook washed and clean lentils in many countries.
I'm an Indian in Australia - I used to wash lentils in India but not anymore in Australia. I've noticed it doesn't make any difference - they are already thoroughly cleaned in the packet.
You're making the world a smaller place. Big flashbacks to my Nepal trip. Thanks mate 👍
Thanks for watching 🙏
I usually have Dal with rice, my mum's recipe was soo sooo delicious
dal-icious😀
@@thr9449please get out.
@@thr9449 thanks was looking for this 😃
Daal is a combo wid rice, not roti or naan or chapati though it can be eaten that way.
As an Indian i admire the efforts you put into your dishes to make it as authentic as it's made here❤❤luv your videos chef
Andy! Yes Chef! Looks amazing!
Not criticisms just a a couple of tips:
For whole cloves crush the round end with your fingers add to the dish and discard the hard stalky bit.
For home cooks for cooking Naans - if you're lucky enough to have an electric fan oven with a grill that you can turn on at the same time, set them both as hot as they will go, put a cast iron pan or cast iron griddle plate in there to pre heat to as hot as as it'll go. Then drop your Naan onto the cast iron, with the grill and the oven on, then you get heat from top and bottom! Warning be bloody careful not to burn yourself as the cast iron etc will be ridiculously hot! Peace and ❤ to you and all the team!
Thanks for the tip!
"For whole cloves crush the round end with your fingers add to the dish and discard the hard stalky bit."
Just curious, why? I've never seen an Indian do this. There's tons of flavour in the stalk. Simply remove at the end or tell everyone not to eat them.
@@tapp3r109 Just a tip I've picked up from some random TH-cam channel/cook book, I'm not saying it's right or wrong. It's just a short cut to save time, as the best way is is to get the pestle and mortar out and crush the whole cloves (stalk and all) into a coarse powder consistency. I suppose it depends on the amount of time you have and the kitchen utensils to do it. I hope that helps? 🙂
Plus there's really no need to have a naan, since you can have 'rotis' too, which are infinitely easier to make. Make the dal slightly more wet and you have a curry you can use to flavour rice too, and you have the staple food of most north indians
@@tapp3r109 No need to throw out any part(spices are damn expensive), but you can keep it aside for later. Same thing with veggie scraps like peels and centers of peppers, you can keep them in the freeezer and make a nice broth later
My dad's been gone for 30years next month and i can still say with supreme confidence that i have yet to eat a dal tadka better than the one he used to make.
I will have to make this and see how it stands up.
It's hard to beat a family recipe
This REALLY put a smile on my face. What a joy.
If me and my family are travelling for work or for holiday or for any reason, and if we reached home late hours and we are super hungry, this is the dish that my mom would make. Because it's very easy, less ingredients and they are always available easily, super delicious and very easy to make.
This is what I would die for to eat. No amount of any fancy 5 star or michelin star restaurant will give me such satisfaction when it comes to food.
Thanks, growing up in the States I only ever knew of red and brown lentils and there was no Indian food (still really isn't much where I am, LOTS of Thai restaurants but no Indian). With the last few years being, well, the last few years, the local Costco had a ton of different bags of vacuum packed Dal, more types of lentils and split peas then I'd ever imagined. I think they just got them because they were having problems getting the normal beans and rice we are used to. So now I have a bunch of different types of Dal and I'm trying to find recipes for it. I'll give this one a try, everything of yours I've tried has been great.
So how was it?
@@hanshalghag2394 Hah! Well, I still haven't made this one but I've made a couple other recipes using less common lentils and ... ah... I can't really tell the difference. Sure lentil A vs B or A vs C, sure, but mix A and B or B and C and I have no clue, that being said, I'll eat them any way and be happy. Lentils don't have a very strong flavor in any case so it all depends on what they are cooked with, seems to be ever more so then beans.
This is extremely authentic Indian food i can promise. I am from India and a self taught chef. Been learning from restaurant chefs, dhaba chefs and friends and relatives. This is as authentic as any good Indian chef. One extra tip i would give to some of the watchers is, while cooking large amount of dhaal in pressure cooker in its full capacity, the water from daal sometimes sprays out through nozzle. To prevent this or minimise this, add a spoon full of ghee along with water into the daal.
Oh wow...thanks for this tip
He didn't wash the Dal. This is yucky copy of our Indian cooking.
Amazing, looks fab Andy. Pro tip: to make sure the naans stick to the pan, rub the lower side of the naan with some water. It will stick perfectly :)
Thanks for the tip!
One of my favourite things to cook ever since a friend of mine made it for a group of us once. Super simple but full of flavour.
Adding fried small dried chillies until they go black gives tarka daal and amazing flavour and heat
I am from Maharashtra, a state located in western part of India, our cuisine is mostly unknown to the west, we have a very diverse cuisine and it changes from region to region across the state. Here we make this daal in a very simple way without any tadka but just add some green chillies and a dollop of ghee on top, it's the staple here. we make spicy version of daal with homemade black masala called as "goda masala" and use kokam fruit to add sourness and cococunt and jaggery are also added. I hope Andy explores maharashtrian delicacies as it's largely unexplored.
❤
#fodni cha varan
@@mangeshpadegao varan bhat, varun tupachi dhar ani bajula goda loncha hyachi sar kashalach nahi.....
So much diversity within Maharashtra itself.
@@sagek7949 when I see Butter chicken and tikka reactions getting generalised as Indian food, I cringe a lot. That's not what we eat at home. Western palette has a very limited context of Indian food.
Hi
Just a few imp points to add in when making a dal/lentil...
1. Wash and keep it soaked for atleast an hour .
2. While boiling dal take out the white froth on the top of the boiling water (it gives uric acid so necessary to remove the white froth)
Don't change Andy, you legend! Love watching your vids each week. Gives me solace 😊
This is legit. I’m Indian and I approve of this recipe. Well done Andy!!
Authentic cooking and authentic eating with your hands. Well done.
One of my favourite dishes to make at home. I don't have the means to use the charcoal, or the space to make naan but it still comes out absolutely delicious and its great with rice
Awesome. Never thought that Andy will cook our daily go-to staple dal tadka. I eat it 3 times a week with rice in lunch. I wish I could be there to eat it as soon as he cooks 😁
I place near my old house used to serve dal makli (sorry if spelled wrong) it was amazing and very comforting.
Dal Makhani is what you are referring to. Makhan is white butter, it's absolutely delicious!
@@sohamsarode7975 thank you! I wondered where the name came from, and of course I love it, I am a big fan of butter haha! Have a great weekend 😄
Did you know, Dal Makhani, Butter Chicken and other Indian dishes famous in the West, were invented only in the 1950s!
@@arnavranka4510 I didn't know that that's cool! Can you tell me some of the oldest foods or recipes from India that are still popular today? I am very interested to learn and try more!
@@agingerbeard I think perhaps one of the oldest Indian dish which is still quite popular today is Kheer; it is basically a simple pudding of rice and sweetened milk. It also called Payasam, and is also served to devotees in Hindu temples.
Malpua is also quite ancient, but you would find it quite hard to find outside India. It is basically a deep fried pancake, dipped in sugar syrup.
Khichdi (or Khichri) was prevalent in India even in the Alexandrian era; a simple stew/porridge of rice and lentils. It is still perhaps one of the most common meals in India, unofficially called the National Dish.
You may find loads of other ancient Indian dishes online, these were just the ones I know.
As an Indian, personally speaking, nothing comes close to dal tadka and tawa roti at a dhaba (cheap roadside diners on highways mostly for truck drivers) while on a road trip. Essential experience. Core memory.
Chole/Kulcha beats dal/roti sorry :)
@@cyrusp100 Friend, do you understand what "personally speaking" means? Food choices are subjective. Your opinion is as valid as mine. You don't have to put down someone else to make your point valid. Find some peace and confidence within yourself. 🙏🏾
@@TusharRoy01 Lol calm down brother - no one is putting down any else. ":)" means it is humorous - we're here to share our personal opinions.
@@cyrusp100 Idk what I wrote in my reply to your comment that made you think I was not being calm.
I said "your opinion is as valid as mine". Idk what else there is to say.
I would appreciate it if you stopped attacking me because my choice in food differs from yours.
":)" could mean a bunch of different things based on context but I'm not here to debate semantics.
You wrote "sorry" in your first reply so I guess you knew you were doing something terrible.
There is a way of saying things that communicates the meaning most efficiently. And antagonising the other is definitely not it.
Just a suggestion.
PS: Saying things like "lol" and "calm down" sure makes it seem like you've got things under control. 👍🏾
PPS: Just saying "no one is putting down anyone else" is not a valid rebuttal of your own multiple statements where you seem to be putting the other person's opinion down. 🥱
PPPS: It's either chola/kulcha or chole/kulche and NOT chole/kulcha or chola/kulche. Mind it.
Dal Rice Ghee and Achar . The best ever combo and the most comforting and soothing food. Kudos Andy!!
Thank you Andy! We recently moved with my girlfriend to a flat in NYC, I started making your dishes and they have been an absolute hit everytime
Dal tadka & Jeera rice awesome.
Dal with some airfried paneer tossed through it 🤤 absolute perfect winter warmer comfort food (and it’s bloody cold in Melb right now 🥶) I usually make with red lentils so I definitely want to try this recipe with the yellow peas.
Soak it for an hour. It will help cook it faster if you don't wana use a pressure cooker.
@@QuinoaChia thanks for the tip
I like to use a griddle for the naan. It lets me make a bunch of it at the same time, and control how well done it is. I like mine crunchy while my mother likes it chewy.
The dal was really good Andy however for the Tadka, mustard seeds, cumin seeds and dried chilli are a must
I do dhal semi-frequently. Got excited and tried this. My wife's feedback - not the usual depth of flavour. Ordinarily I'd add a small amount of tomato after sweating the onions (the acid goes really well), and add some fresh curry leaves and possibly a few other hints of spices to get the flavour up.
I agree it is a comfort food
Andy your new outdoor kitchen is incredible and I’m sure cooking out there is a real pleasure… but personally I really enjoy your videos when you’re based in here. Always have always will. Cheers
Thanks for the recipe, Andy. Can't wait to try it!
Let me know how it goes!
I spent a bit of time in Singapore through family connections at the time, I've eaten some of the most flavoursome dhal I sadly wont again. I had absolutely no idea dhal could be such an incredible dish.
At 4:36, "if it is looking dry, add some more ghee"😂...Our kind of guy😂
Its midnight here in India and I just stumbled upon your video. Watching you cook an Indian meal so neatly just helped me calm my mid night cravings :)
let's get our favorite kiwi chef to 5 million subscribers
I did my part
Iain Hewitson?
Haha I joke, both Andy and Huey are Kiwi legends.
Who should we go for?
Thanks bro!
@@andy_cooks I'm definitely getting your cookbook next month but wish you could sign it for me but I can't leave the state I'm in for another 2 and a half years
I have some 'dry' dhal in the fridge. Now you've encouraged me to make patties for frying. I love whatching you work, it's so satisfying.
So comforting to watch
Rarely does one have a true understanding of international cuisine as you do. A treat to watch your cooking!
@andy that extra dal for good luck. You were definitely Indian in one of your past Life's. N mostly a grandmother who teaches cooking to her grandkids. ❤❤
Wow, you have done a marvellous job. Could feel my mouth watering just watching you cook dal tadka and naan.
There is no food more comforting than desi food😋
So amazing Andy! I thought I'd had/made "Dal" before, but this is just next level! The smoky coal flavour using a Djungar will be incredible. Can't wait to try it this way. Thanks man.
Thank you Andy! Love from Greece! ❤
@andy, this was a good video. Please try this recipe with one addition, add a pinch of 'asafoetida' (heeng/hing) either while toasting spices in ghee or in the pressure cooker. It will taste awesome.
Martabak manis. Mashed peas and Irish stew.
You make me happy every time I see you cook something! I follow you ! You’ve thought me so much, thank you so much, please keep doing it x
Thanks so much this would make my apartment smell amazing i can tell ❤❤❤
I love this! One of my favorite comfort food is Whole Masoor Dal (that black one) with rice, with ghee and mango pickle on top of it, served with a green chili. I can't tell you enough how much good i feel eating it, plus I have a lot of memories associated with that combo.
Dal is really underrated in terms of indian food outside india imo.
Amazing. You did us Indians proud xxx
Grating directly onto the scraper is a great idea!
That was nice🌿 Blessings
from NYC..
Chef wash lentils for at least 3 times rubbing it with your hands and then soak it for minimum 1/2 hr then boiled. Deposits removed and it become easy to digest by this procedure ...🙏love from india
Onek valolage অনেক সুন্দর হয়েছে 👌♥️♥️♥️
My family is from the Caribbean, so our dal is a little different, but will definitely try a few of the ideas in my next batch!
Good work on the naans too; I'm usually lazy and make simple roti; didn't realise how easy it was to make naan!
Roti comfort bread but nan is not.
Greetings from denmark love you andy
I like your energy in these full length videos! Thanks for the good recipe and insight into Indian cooking.
Every time I watch a video I see something else my kitchen doesn’t have 😂😂
😆
same. The #1 thing being space to work in!
Number #2 is my kitchen doesn’t have Andy in it 😂
LOVE FROM INDIA! Highly appreciate your videos and how you respect all food traditions making them with perfection without modifying them! Thankyou!
How about a proper Tom Yum soup recipe :D I seen the short, but I reckon its a deep dish to dive into for a full episode.
I appreciate you man you are actually a great chief how you made the most authentic dal tadka 👏🏻 it's hard for a foreigner but you done it
Yum! Your Dal and Nan looks delicious! My most favorite dish ever (though we don’t use tomatoes). I’ve never tried smoking it so will give that some thought. Cheers!
Greetings from Melbourne... love your recipes. Daal made with ghee.,.. doesn't get any better. Absolute comfort food.❤
Oh yum!
Appams and vegetable/chicken stew is also a very popular comfort dish from the state of Kerala in India! You should try making that in one of your videos😊
Watching this drunk at 1am whilst eating maccas, how good!
Also a comfort food
You nailed it! I'm going to make this following your recipe.
Chef i really hope you read this
But i have request to you about making pempek from south sumatra,i really curious how yo make it 🙏🙏
Please i really hope you read this chef ❤❤
Thank you for doing justice with this dish ❤😂
Love from India 🇮🇳
Dal Tadka, Rice, Roti, Aloo Bhujia and Achaar... that's what we need for world peace.
This looks absolutely delicious, Andy!
My name chef
I love your passion for Indian cuisines mate. it is nice to see you cooking our food!
6:07 it would be better if you had made rotis instead of naan
Chef, Kashmiri Chili is a heatless chilli, mostly used for colour, not for heat.
Excellent recipe for one of favorite comfort foods! This just came up on my feeds and thank you for using the authentic Indian names for everything. This is how we’ve always made it so I’m thankful you didn’t add any twists. Only, in the end where you add kashmiri mirch (red chilli powder) you might want to try turning off the flame and then adding it. When you poured it in the dal, I noticed the chilli powder was burnt. The moment the redness turns to ‘brown’, the chilli powder will give a bitter taste. Wishing you the best.
Dal tadka & Rice is my soul food 🥹
Probably for most Indians.
If there's one dish i can eat for life...THIS IS WHAT IT IS.
Andy, that’s a really well done Dal Tadka :). For people living abroad, red onions/larger shallot onions available in the Europe have been the closest to the Indian varieties atleast where I get them.
thank you andy i love your cooking , absolutely authentic , even the onion was red onion
As a trained chef, I believe cooking can’t truly be taught-you either have it in you or you don’t. Food is self-expression; it tells the world who you are.
Indian cuisine, in particular, offers an incredible way to explore your culinary creativity. From cooking styles to the intricate use of spices, it’s like composing music with flavors. The skill it takes to master Indian food is unmatched, and seeing someone from abroad embrace and understand it deeply warms my heart.
I take immense pride in my culture and my roots in Rajasthan, especially my hometown, Jodhpur. Indian food is a testament to the richness of our heritage, and it’s an honor to share it through my cooking.
This is my go to food. I prefer my dal tadka soupy and with rice 🥰
Damn it's perfect like literally perfect authentic Indian cuisine and you also gave me an idea to add coriander powder in my tadka something that I have tried yet
I 'm from Morrocco .happy to see your cooking .
Bonne chance.😊
Great video as always. A suggestion, just as some people have pointed washing till it runs clear and soaking the dal for 30 minutes to 1 hour, changes the profile dramatically. Discarding the soaked water is also useful as it removes lectins. Thus preventing bloating or gas in some people. Lastly please add salt after pressure cooking the dal, it helps in even cooking. Agreed some people don’t soak and pressure cook for few minutes more, but this way it’s much more healthier and friendly to the gut.
Indeed a comfort food 😌
I love to have dal tadka along with rice
Andy, would love to see you make Braciole. Thanks for all the amazing recipes!!
I love making Dal in the instant pot. I soak my Dal overnight and cook everything in the Instant Pot. I add bacon when cooking the onions. I think instead of the soaking, I will do the pressure cook and finish on the stove so I can do the smoky stuff.
Massive massive respect to Andy for the way he simplifies and normalises Indian recipes, but also makes them look so fantastic ❤
Amazing chef. Nice take on food 🦋