How to Make Quick, Easy Dal (lentils) with Rajiv Surendra
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- "Paruppu" is the Tamil word for the staple lentil dish that's both delicious and nutritious. Rajiv grew up eating Paruppu (or dal) almost every single day. This dish is both vegan and gluten-free. It's easey and quick to prepare and Rajiv eats it with both roti and rice.
There are many varieties of lentils that require different cooking techniques. The variety used in this video is "Red Split Lentils" or "Masoor Dal". This variety is bright orange when raw and turns yellow when cooked. Masoor Dal cooks very quickly.
Here's a link to Rajiv's Roti video:
• How to make Roti with ...
✅ Instagram: / rajivsurendra
✅ TikTok: www.tiktok.com/...
It’s SO EASY to love this man.
Great personality
Great character
Great accents
Great information
Great teacher
Rajiv… IS just GREAT
I dubbed Rajiv my new favorite human immediately when I found him!!! He etched out a special place in my soul!!!❤
Ditto ditto...I just discovered him and your words encapsulate how I feel exactly.
@@inesspanniyeah. Just adniring his personality I'm like what a beautiful human lol. In goad a discovered his videos
❤❤❤@@inesspanni
My 11 year old son watched this video with me. After some time, he said, "Why does it feel like Rajiv has a connection with every object in his kitchen?" 😊 He also loves to eat daal. His favorite is Chana daal.
Atta boy! Rajiv indeed buys items after giving thorough thought.
Your mortar and pestle is lovely! Where can I purchase same one?
@@midlifemom5829 William Sonoma!
@@rajivsurendra I love William Sonoma. But since I moved to France I've wanted a lovely pepper mill...at least I thought I did! I went to visit a friend who lives near Carrara (Tuscany) and now I MUST have a lovely marble one. I feel ya, Rajiv. Nothing like having a connection to our objects and the food they help us create. Merci for all your wonderful heart(h)-warming videos! :-)
My 3 year old was skimming through the comment section and, upon reading yours, she looked at me with an inquisitive look, and said: "Papa, how astounding is it that children on the internet seem to always make such astute observations on the experience of navigating life as human beings!" and then violently sharted her pants lol what a loser.
Watching your channel feels like watching an adult version of Mister Roger’s Neighborhood. Thank you for sharing these slow, thoughtful places of joy. Your videos are one of the few things I’m watching with my 2.5 yr old.
Also excited to make Dal soon.
I just made this recipe, and I am in HEAVEN eating it right now. I did measure just in case I ended up wanting to recreate this exactly, so if anyone wants them, here are the measurements I used.
1 cup dal
2 cups water
1/2 a large onion
1 green finger-shaped pepper like the kind you used
9 fresh curry leaves (side note - I was amazed that I found fresh ones locally when you said you couldn't find them in Manhattan of all places!)
- 3 large garlic cloves
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 2 Tbsp coconut cream
- 1 Tbsp butter
I set a timer for 15 minutes and it was VERY mushy already when I checked it, so next time I'll set it for a little bit less time. Nevertheless, it is. DELICIOUS and I will not be able to stop making this.
Side note - I found your channel because I watched a TH-cam short on bobbin lace that left me wanting more detail, and someone in the comments of that video mentioned that you had a better, more comprehensive video on bobbin lace, and I hadn't heard of you but i searched for it and now I'm making the yummiest dal I've ever tasted. Thanks a million for the recipe!
Dahl and chicken curry are simmering on the stove, the sink has been thoroughly cleaned. Next job: make roti. Thanks, Rajiv, for sharing your family recipes. They are now in my cookbook as "Rajiv's ..." Oooh, I can't wait for dinner! Maybe I'll have it for brunch.
You can also add some dal to the chicken curry once it’s cooked and it makes a fantastic thick curry
Sometimes I watch Rajiv being super peaceful and crafty and I think that it’s interesting that he is/was an actor and then he starts talking in three different accents and I think “oh there it is” 😂
Ohhh, I was wondering why he went Australian for a bit 😂 It's the first video or Rajiv that I'm watching
I smile and laugh each time you say, "I don't measure anything." No one in our family measures anything, including me. It's the way I was taught to cook, and how I taught all of my children growing up. They all love to cook now, and my son could pass for a gourmet chef. He has an extensive palate and can tell you almost to 99% accuracy exactly what he tastes in a dish he is trying for the first time. Love your childhood family memories and stories that you share with your viewers. After all, that's what food and cooking is all about, amazing ingredients and the love measured in that brings everyone together around each meal. Looking forward to each new video you share. Blessings.
Thanks for being enthusiastic about simple, affordable, healthy food. I also appreciate the explanation of why to rinse lentils and rice. Despite cooking for decades, no one said 'why'.
I don't know what it is about this guy he can make any video and you just watch it. I think his enthusiasm is so addictive.
Awww the Tamil made my heart burst 😊❤ I love this so much! வாழ்க தமிழ்!
Aloha from Maui. I made daal tonight for the first time, following along with you. Here in the islands we have fresh curry leaves available. Yay! It was simple, quick, and delicious so thank you very much.
I did use canned coconut milk as a shortcut. It may have been too much coconut milk in relation to the amount of lentils. I'll get it right next time. Mahalo.
"I'm not going to give you measurements, this is the way to learn." - Every Desi mom to their kid, ever
Great point about beans cooked in metal pots. We live in Maine, and New England Baked Beans are part of Maine Cooking. One of my favorite Maine Authors, Robert Tristram Coffin wrote a book mentioning that "a bean pot" had to be clay over metal. He mentions when cooking beans in a wood cookstove the wood used permeates the slow cooked beans slightly. Apparently canned baked beans have a strong metal flavor too, compared to the Bean Pot/Wood Cookstove version.
Thank you for sharing your delicious recipe!
You are the BEST!
Rajiv please take a trip to Sri Lanka and make a series about the wonderful country.
YES!
Awww Rajiv you make my heart burst with happiness. Its a joy to watch you talk about anything! Youre an amazing young man. Love your videos! Grandma from Australia 🦘🌏
My mom and I watched your video this morning, and she loved it! Especially you singing Tamil songs. She says you have a lovely voice and if you'd ever consider making a channel on singing random oldie Tamil songs ^^
I made this for dinner tonight and it will now be in our regular rotation! I had been looking for a new lentil curry recipe and this dal is amazing :) Warming, cozy, easy, cheap. I'm sold! It's quicker and less expensive than the recipe I'd been using before and even more delicious. So happy I found this channel. My house still smells amazing.
I know this isn't related to this video's content but I wanted yo be sure you would read this comment. Can you please do a video on making your soap? I'm learning so much from you. Thank you🙏🏽💕
You are the most entertaining persona on you tube. What an original! You are so genuine and so hard to find these days.
Thus guy is just amazing. He make everything elegantly and like a masterpiece. I can just watch him all day.
Growing up in a Mexican American household there was always a pot of beans on the stove. We ate breakfast lunch and dinner. I can’t wait to try this recipe with lentils which I love in any form. Now to buy some curry leaves……
You’ve inspired me to make this dish. I absolutely love your warm and inviting kitchen.
I can't even smell spicy food and still I can't miss a single second of your video!
Thank you!
You give me a sense of peace and calm.
the asbestos hands took me out haha! my mom prepares daal similar to this method, but we call it makhano daal! (meaning smeared/softened(?) lentils in bengali) where all the ingredients are added to the pot and simmered~ she also measures everything with her eyeballs and tells me how different the cooking tastes in clay pots over wood burning fires!! (we call them mati hari)
Love me some red lentils! They are a favorite around here, especially with celeriac as a soup. Heaven! You can grow your own curry plants even if you have just a balcony. Bring them in when the temperature drops below 50 degrees F.
I’ve never seen a curry plant, let alone think of planting one. I will order one, thank you for the suggestion and new idea!
I bought two and they are thriving. You have to wait at least a year before harvesting the leaves but so worth the wait!
This looks like a wonderful fall/winter dish. Thank you so much for showing us how you cook this. I'm so happy you have your own channel! 🍜
Oh wow! I love this recipe Rajiv. I also love it when you let the intrusive thoughts win and enter the Australian/South African monologue explaining the intersection of song rights and the absence of culinary ambiance usually present in your home
Looks so delicious, I'm vegan and love cooking South Asian cuisine often because of how vegan-friendly it is. I especially love making dal and putting lots of fresh curry leaves, tamarind and ginger as well :-)
Me too!!
Raj, you are a National Treasure! Thank you for this sharing. 🕉 ❤️ 🙏
*International 😀
@@jennyjenkins877 EGG-zackely.
What Nation?
@@JulieWallis1963 He's Canadian but lives in the States now but also discusses his Sri Lankan heritage.
im obsessed with your videos. Eager to learn about all things from you. Cooking videos are some of my fav but I'll watch anything you want to teach us or show us. You just simply appreciate the finer details of life. This looks absolutely delicious.
How come, after all these years and all the inventions we have created, we still don't have smellovision??
I kept inhaling, because I wanted, so much, to smell that dahl!
It looks delicious!
I think I have most of the ingredients at home, I might add some fresh spinach at the end (because they need to be eaten today!), so that's dinner sorted for tonight!
Is there something I could substitute the dried curry leaves with (I'm in the Netherlands and have not come across fresh or dried ones for a few years now)?
And would you eat it as-is, on it's own, or would you eat it with rice and/or naan?
Thank you for sharing!
I'm nervous about cooking and eating my own food, but with Rajiv's calm guidance, I believe my culinary dreams are possible.
🤣
May I suggest @chefjeanpierre he has great videos on all skill levels and is really fun as well. He tells you the WHYs and not just the hows
I made this and poached an egg in it. SO GOOD! I’ve made other dals before but this is the easiest and one of the tastiest that i’ve made. I also paired it with the tamil salad in your other video. Such an amazing meal that I will definitely be making again and again
Omg as an Indian. You've changed my life about poaching an egg. Thank you.
Watching your channel is a treat to me. You made me smile with all your tamil singing.
I love a good vegan friendly recipe. Thank you for sharing an authentically beautiful dish. Can’t wait to make it!
Dual specialty store in the east village Carrie’s fresh curry leaves from time to time. Plus there is Sigiri above the store, one of the only Sri Lankan restaurants in Manhattan
Thank you!!!
Oh and forgot to say, another great video. Thank you for showing your cooking method - love that you don’t need exact measurements. More more please!
yum! daal and boiled rice with hot pickle - ultimate comfort food. Like mac & cheese or chicken soup for westerners. for us in terms of measurements it's usually 1 cup daal and 3.5 to 4 cups water after washing the daal. If u soak daal for a few hours 3.5 will be more than enough.
Oooh, thanks. I wondered if it was inappropriate to serve with rice as well - but now he's reminded us that he taught us how to make coconut milk - I'm tempted to serve with coconut rice 🤦🏻♀️
I do enjoy lentils of all types, however red lentils are very special to me. The aroma while cooking is something I really enjoy. I can't wait to try your recipe, especially because I adore Indian cuisine. (vegan style) For decades now I have made one of my favorite dishes ever, Red Lentil Soup Lebanese style, taught to me by my in-laws. I'm off now to find Curry leaves, or a Curry plant, near me in Ajijic Mexico! Many thanks for all the wonderful things you do.
I became vegan recently and have been learning about good sources of protein and heard that lentils are excellent. I have been searching for ways to prepare them and thank you. This is perfect from which one to purchase to the cooking and seasoning process. I am so grateful for your lifestyle teachings because when I was young I was left alone a lot and these skills I never got a chance to learn! I am such a fan!!
Good luck on your vegan journey. 15 years for me. Check out YT videos of Yeung Man Cooking for some more excellent, approachable recipes if you like Asian as well.
just found him today and found you, both by accident, from radar from my soul. Subscribed both, you two are sweethearts and so aesthetic, like me!!! Vegan about 98% for 20 years and veg for 40!! Way to go. I make exceptions for ghee and kefir once in a while!!! Your environs are magnificent, love the bouquet of brushes in the jar. Blessings! Mahalo (from my Hawaii days)!!!@@ritabutler1951
That is a truly great recipe. It takes all the complications out of it, and allows the spices to soak into the mixture. Love the idea of adding the coconut - transformative- and the knob of butter - heavenly. But, I hope you don't mind me saying this, I think you need to emphasise that the curry leaves are KEY - don't you think? It's what gives it the aromatic flavour which permeates and plays with the other spices. Truly, it would not taste the same without the curry leaves.
By the way love the statue of the Virgin Mary in your kitchen, my grandmother used to have a massive statue of St Anthony in the sitting room, and we often had to pass in front of it on the way to the kitchen ... talk about eyes following mischievous children!
Thanks for the great recipe and effortless way you seem to have told us about it. The Tamil music - short as it was- was a bonus!
I made this step-by-step for dinner tonight and it looks a little different since I used lentils I already had in the kitchen, but the FLAVOR is AMAZING. It’s a hit with the whole family. Thank you Rajiv!
@Bryant Golden, I was wondering if different lentils affected the taste and cooking time. Which lentils did you use? Thank you!
@@jsmith5509 I used brown lentils and cooked them for around 45 minutes! I like my lentils a little softer. It tastes amazing fresh! And it smells lovely.
The batch I saved to eat over the weekend was still delicious, though it ended up a little saltier as it sat in the container. I think that's because I added a little bit of butter! If you add butter, I recommend unsalted!
That looks yummy!!! Now I am on the hunt for curry leaves!
Update: I made it.....oh yum!! My whole family loves it. It's so simple and yet so satisfying!
Aloha!!! I wrote comments before, but I am watching this again! My guy and I love your vegan 🌱 vegetarian recipe! Thank you for this. I appreciate all your artistic perspective on this vlog and all your other videos! Thank you
I just looooooooove your energy. More food videos please, can't get enough. Thank you for your presence 😊
I made this as I followed along to your video, Rajiv...it's smelling divine. 🤪 I used lime kaffir leaves as I had no currey leaves, and chopped up a just freshly picked green chilli! 🌶
I'd usually make some indian bread with sweet potatoes and flour, but I don't have any sweet potatoes, or kumera, as we call them here in New Zealand. The rice is on, too.
Can't wait to try it with my man.
Love, Jacqueline from New Zealand. 🌺
What a beautiful gift you have. Home, life, cooking; so beautifully shared with us. You’re calming demeanor brings us to a presence of enjoying the moment were in, that makes all the difference. May you be blessed beyond measure.
Hey Raj from a fellow Tamil Raj!
Really enjoying your videos, particularly these cooking ones. I hope you continue making them, but would encourage you to add a little more context to the recipes than just "Tamil." My parents (both from Tamil Nadu) and almost all Tamil families I know use toor dal, not masoor dal for parrapu / sambhar and use a very different tadka so I'm curious if this is a family / cultural / regional difference. Tamil cuisine, like all South Asian cuisine, is vast and varied, so looking forward to learning more.
Cheers!
I just discovered you and I'm excited to try all your recipes...I love your style of cooking and you have a beautiful nature. Thanks for sharing the joy and skills.
Yummmmm! I’m moving into my new house in two weeks. Can’t wait to have a Tamil feast once I find all my dishes again!
Thanks Rajiv ...looks tasty ...will give it a go. Down here in New Zealand (Auckland) we can actually get fresh Curry leaves from the market, we also bought a small plant we have potted up and is looking perky, there is even one down at the local dairy that has grown into a huge Tree!
What!? A Tree, wow, that is cool
@@home17able it took a few years , it nay have been a bush but it is taller and wider than I am now , I brush my fingers over the leaves ..heavenly
I love how you made this instructional vid so multi-experiential! I got all the ingredients ready made it with you the first time and it was delicious. Now to find songs to play while cooking the next batches (because I need lentils for my diet almost every day, and this version beats the other one I've knows from my childhood, IMO).
Curry powder, Chicken curry , Roti , Dahl... what a feast we're learning to build 🙏
Forgot about the coconut milk! There's a great Samoan desert I could make too
Greetings from Malaysia!
Love watching ur cooking videos.
Over here in Malaysia as a multi-racial country of Malays, Indian and Chinese, Tamil is a large majority of Indian ethnicity hence a lot of wonderful Indian food here and its wonderful to watch others make their version of Indian cooking.
Ur cooking videos is very soothing and informative and it also feels like having a conversation between friends while cooking together.
I hope you do come out with more cooking videos.
Thumbs up for the good work 😚👍
Much love and hugs! ❤
Does it a little diff to mainland tamils ... indian tamils ... but oh my he nailed it and has made all tamils proud! love love love love this guy! he motivates me to live nicely!
I came across this video and am an immediate subscriber. I adore the vibes of this video, the chill atmosphere, the beautiful calligraphy, plus ofc the great recipe. Thank you Rajiv!
Your background music has kind of beautiful day in the neighborhood vibe. Very appropriate, considering you’re our educating friend in a calm positive environment living in NY cooking Tamil fare for (me) here in NC and lots of other people in lots of other neighborhoods. 🙂🤓☺️💜💜
Love these cooking videos. I know how to cook Indian food, but Love to watch your videos. I learn new tips and tricks from your videos. Lots of love from my family.
The music in the background is fabulous. Took me a wonderful restaurant in NYC 30 years ago. TY
I like to eat dal and rice for breakfast. I really appreciate this homestyle approach and plan on adopting this style of dal. Much quicker than the way I have been making it. Thanks!
Dear Rajiv thank you so much for this recipe. I've made but never really cared for lentils however your Dahl is fabulous! I tried it "plain", with a little butter, and with coconut milk. So so good! You are so funny and I so enjoy your videos.
Stumbled across your page in my recommended videos. So happy to have found you! Do you take the dried curry leaves out when done cooking?
Thanks for your cooking vids! After doing my best to emulate my husband’s family-style (Tamil - Sri Lankan diaspora in Toronto) cooking with recipes online, this Parippu and your chicken curry are the best yet!
I'm in bed with covid and all I can think about is wanting to eat that dahl. You make simplicity beautiful.
I hope that you got better, and have now had the opportunity to enjoy this dahl.
TY! I’ve been craving Dahl. You gave me the courage to try making it.
I enjoy watching the careful, fluid handwriting at the end of these videos. Discipline personified.
Oh Yum! We've just discovered Red Lentils and love, love, love. I am excited to make this! Thank you!
Thank you Rajiv . I feel the same sense of self nurturing and comfort as I saw emanate from you while you were cooking.
Love it just used my clay pot and curry (fresh) leaves, would always forget about them. But after hearing it’s hard for you to get fresh. I’m like really ok let’s go today. So it’s on and this will be a staple recipe. Thank you from So Cal.
I tried this, didn’t have the exact ingredients (curry leaves, cumin seeds) so I just “winged “ it, it turned out amazing!!! Thank you!
My sister lived in Hong Kong for many years, and when her kids were small, she had a Sri Lankan nanny that lived with them. Nanda was the most wonderful cook. She would call me into the kitchen every afternoon and ask me if I wanted to taste her cooking. It was so delicious. One day she and a group of friends were all traveling some distance to pray at a shrine. She asked all the ladies to make everything vegetarian, so I could enjoy everyone’s cooking. We went on the train and the fairy and the bus; everyone was singing Sri Lankan songs and were so happy. We visited the religious site, and afterwards made a big picnic. Everyone was so happy to share their special day with me, and I was so honored to have been invited. The ladies were all quite small and petite, and I was 5’11” which was a novelty to them. So all the ladies asked to take a picture with me. It tickles me that I’m in some photo albums out there, and they may be telling someone about the time the tall American joined them for the day.
Was such a special memory, and your episode made it all come back clear as yesterday.
I’m looking forward to trying your recipe! I could almost smell the cooking from here. ❤
Done! It was delicious, thank you for this recipe 🌼 have a pleasurable day~
I tried it tonite! I don’t know if it came out like your auntie’s, but I had fun making it! I love it! Thank you👏🏾👏🏾
Hello from Toronto! You’re right, fresh Indian ingredients are pretty easy to find here, there so many various various Indian grocers here.
I’m from Punjab so we cook daal differently obviously, we make a “turdkha” with the onions, garlic, chilli, curry leaves, turmeric, cumin, ghee, etc and then we add it to the daal at the end after the daal is cooked though.
Either way, I love daal, red, brown, green, all the hundreds of varieties ❤
I do the same with my Italian music when I cook. I mostly play Bocelli and Dean Martin. My whole building knows when I'm cooking pasta 😆
Oh this guy...he's so fun!!! This accent or that accent, whatever he is presenting is so entertaining, and you learn something...right.
Thank you for sharing…. I am vegetarian and I love lentils. I am looking forward to trying your recipe… sounds delish. 💚💚💚
Currently have red lentils in my cupboard and going to make this recipe this weekend for meal prep, it looks so yummy and the comments are giving praise to you, Rajiv. Also, my mother loves your videos. 😊
Oh I absolutely love Daal!!! And I absolutely love Rajiv! Thank you for sharing your recipe, I cook daals everyday and have now learned 186 different varieties. You are so inspiring and I just adore your sweet little kitchen! Rajiv please come to Asheville NC and come stay with us!
I love the simplicity of the meals and the utensils and cooking pots you use. ❤️
My son and I have to make this soon! I love lentils!!!
Just love love your recipes are there any new ones. Please show some more home cooking.
Thank you so much for the wonderful vegan 🌱 recipe!!!!!
I just made this, eating it now and it’s delicious.
I'll definitely give this a try. The recipe I've been using is more complicated, however delicious! I find it helpful when you give approximate amounts used, especially with spices. Great video. Looking forward to enjoying this recipe! Thanks! Update...I made this dahl, and I am here to say it's fast, easy, delicious, and extremely satisfying!
Tip: rice+lentils make a perfect protein together (amino acids complete each other) - if you’re vegan or just want to eat healthy this is the way. ❤ Can’t wait to try Rajiv’s daal. 🙌🏼
That sounds good. But having to mix foods to create a whole protein is a myth. Cook and eat a wide variety whole foods and your body will sort out what amino acids it needs to combine into the proteins you need.
I discovered a red lentil soup that I really like. I need to try this spicy dal.
Thank you, Rajiv. I love this. I'm not a cook, but your presentation makes me want to try.
.What a lesson in cooking and culture! Thanks.
I did it, Rajiv! And me and my family LOVED it.
Beautiful video can't wait to copy and taste this . Thank you !
I love Dahl and I prefer red lentil Dahl. So I shall definitely give this a go……!
I think I could live on Dahl (if I lived on my own!!!)
Drop the Tamil cooking playlist Rajiv!
Rajiv, i can just imagine eating the parpu with idli or thosai. Oh so delicious 😍🤩
Your videos make me feel so safe and happy ❤
Thank you
Thank you, an amazing recipe.. I’ve made it twice now, just gets better. I have a Korean clay pot that serves perfectly..
Really enjoyed the sharing conversation too. As a senior couple, 83/90 yrs, we enjoy finding new ways to make memories.. this one is a real keeper.
Gorgeous. I love your singing, your accents, your content. Thanks for sharing.❤️
Ohhh this looks great. I eat a lot of dal based on Meera Sohta's recipes, which are mainly Gujarati, and I love how cheap and delicious they are, but they all require two pans - one to boil the dal and one to prepare whatever goes in it. I will definitely be trying this as a one-pot addition to the lineup!
Rajiv,
That song you sang - i have heard it before.
I have seen the footage.
Many years ago. A golden era indeed, for Tamil movies. Rupavaahini used to treat us with a monthly Tamil movie. I may have seen it at that time. By the way, the Thevaaram you uttered at the beginning is a regular one at our home. You may have missed the word 'sanga'. Its Sanga thamizh moondrum thaa. Great video, as always. Keep them coming. Love Paruppu curry.
Cheers.
It's one of my favorite songs by ML Vasanthakumari, Konjum Purave from the movie Thai Ullam (1952).
@@rajivsurendra I shall look it up. Thank you. Happy Sunday!
So close to my family's recipe, I use this video as a step reminder to not forget important details
Love this! Please keep the Sri Lankan veggie dishes coming!
We eat a mixed lentil dal 4 or 5 times a week, for breakfast with jeera rice, yogurt, kim chi, and some kind of seasonal fresh fruit. Thank you for sharing!