Thank you for your video. Well, I am not Indian but I live in India. I am also Vegan. I would like to make the following comments about your recipe: A) Instead of butter or ghee, one can use good coconut oil, or any other veg oil, if you are Vegan or not. B) It is important to drop the cumin seeds in the hot oil before adding the onions C) Once onions are fried, one should add grated garlic and ginger, and once they fry a bit, add the other spices and fry them for a short while. D) We always wash lentils several times, and once start cooking them, one has to remove the foam that comes on the surface as it contains all the impurities. If you don't wash lentils also rice, it will affect the taste of the dish, also you will be eating all the dust of course.
It tastes better with Ghee. Guess in India they have to wash the lentils well because of the dirty conditions there. The dude in the video doesnt know how to make real curry. Thats why he puts in the onions first.
All you people commenting "Oh you should do this" or "you should do that" why not start your own perfect little channel and call it perfect cooking that no one can ever say is not perfect because it is perfect. OR STFU because no two dishes are the same. I tried this guys recipe and loved it. If I tried your recipe I might love that too but that doesn't make this one wrong. Jeez.
"2 things I noted in this chat, maybe 3, Susan P your absolutely right, for a vegan butter or ghee is a no no, and your step by step is spot on. I live in a small village in north india for 10 years now, I traveled to many parts of India, and enjoy traditional Indian cooking very much. What I see they use the most is mustard oil for the daily cooking and maybe ghee for special occasions, in most restaurants they just use a cheep refined plant oil. India has no tradition for cooking with olive oil.
Great, easy recipe... forget about all the silly "you're supposed to do this" and "you're not supposed to do that" and "This is not authentic"... If it tastes good, IT"S GOOD!!! :)
Wow, just stumbled across this video and looked up the other ones previously uploaded. Amazing! Please please post more recipes! Lots of love from Ireland xxx
Thanks for the easy-to-follow videos and low-key recipes. Please share text versions or a link of you recipes in the description. Please sort and wash your beans and lentils and wash your rice because everyone on here is going to have an aneurism if you keep putting dirty grains and beans in your dishes. (LOL!)
@Lentils.org I just discovered your channel. You are an awesome chef and teacher. You talk fast and truly teach the art and how to get an instinct for Indian cooking along with the history. Really LOVE IT!! Glad I found you. Yum! Your channel should be MUCH bigger. Someone commented the other day on not being able to find a good English-speaking Indian Cooking Channel. An idea for you to promote your channel, company and site is to search Indian recipes that a lot of popular chefs include and regular post your site/channel along with your comment. You are better than the Indian cooks I've seen. Are lentils hard to farm? I'm planning on buying land and homesteading along with maybe raising crops. I'm not sure which crops yet if any. I'd like to at least grow enough for myself and maybe sell some at a farmers market. It's not much harder to grow for myself and add some extra. I also, if I get my dreams, may have a small community of Whites - helping Whites who are looking to get to low-population area among our own, for pure living and defense. Anyways, I love Indian cooking and these staple crops hadn't come to mind yet. I have no idea how well they store. Maybe I'll find out on your site.
I just learned recently that red lentils are brown lentils with the outer coating taken off and then split. I like knowing this and want to pass it on.
I have a few points: 1. You didn't add salt in the rice or the lentils; 2. Both rice and lentils need washing before cooking; 3. Indians add fresh chopped tomatoes (or you could used tinned - but fresh is better); 4. Fry the cumin seeds in the ghee/butter/oil before adding the onions; 5. Where are the green chillis? Oh yeah, 6. When the lentils come to the boil remove the scum that forms on top.
I know this is off topic but when I try using brown rice with lentils, the brown rice always tastes like it's full of dirt no matter how long I rinse it!
UK Generous Guy... Bit harsh, that, and not too generous. I add the cumin and other spices to my homemade ghee and await the smell explosion, but the onions were in hot brown butter and would react the same way, I think. I made a dal following Michael's method here (when I first got into dal) and really enjoyed it.Then I went out, bought separate spices and made several from various TH-cam Indian sources. All were excellent. But TBHWY this way is simple and gets the amateur into dal. I would rinse the lentils 3x! Were his pre-cleaned somehow? Apparently, 71% of the world's lentils come from... Canada!
@@firmbutton6485 Lentils are stored in large silos where they are covered in trace amounts of dirt, dust and crushed bugs and they're not washed unless they're precooked. Wash your lentils.
Just came across this video now. I have terrible luck with commercially bought curry blends. Do you have a recipe for the one you used in this video? Much appreciated. :)
The ginger is not optional, and neither are the garlic and chili he neglected to add. Also, a good dahl will have just a hint of a sour component. Authentically this would be amchur (mango powder), but I often use a little tamarind paste. In a real pinch some tomato paste (skip the browning step you would often use, you want sour not sweet) or just serve with a lime wedge.
Buerre noisette! Sorry I speak Parisian French I never picked up my grandmother's Canadian French which is a totally different language. I didn't get it from her because she passed away when I was 10 years old.
There is a lot of good information regarding lentils on this channel. The Chef clearly knows all things lentils. However, that dhal recipe is not even close to what a real dhal should be. An authentic dhal is just as much about the process as it is about the ingredients. The process is vital. Regarding ingredients, The most obvious issue is the use of "curry powder". Yes, that western rendition of curry that has turned so many people off of real curry when that ended up being their first introduction to "curry". Yes, there are different "curry powders" that vary from region to region. But let's call those "garam masala" That yellow supermarket powder isn't even close. That powder is actually a lot closer to what you might find in Trinidad or the West Indie's, But even at that, it doesn't make it. Someone making a Trini Roti wouldn't touch that with a ten foot pole. A red lentil dhal doesn't want that ghastly yellow powder that someone has erroneously labeled "curry powder". What it needs is some cumin, some coriander, some ginger, some curry leaves, some green chili's, some garlic, ground turmeric, a little onion , some fresh tomato, and at the end, some ghee, some dried red chili's , and ground coriander added at the the last minute (tadka). The order in which all of the ingredients are included, and the degree of cooking (including texture) is the difference between something tossed together and something amazing. And...brown butter is not ghee. apples and oranges. You don't start a dhal with ghee, you use a vegetable oil. The Ghee is almost a garnish.
Oooh wash the rice & lentils for sure, remove starch & dirt. Imagine for one second where & how these grains are being stored prior to being packaged & shipped each country has its own level of hygiene rules & standards. So yes wash your grains.
Zero marks for putting cumin seeds after the onions! You are supposed to be the chef mate. A completely unauthentic Indian recipe which should be ignored.
The onions were to cool down the butter. He didn't start with ghee. You don't need to be so rude. Yes, adding the cumin first likely would bring out the flavor much more. I'm still glad you brought up your point, though seriously, that was impolite. I bet you are living in a White-built nation for Whites, where you don't belong. Go back to India.
@@tracischeelk29 whites ,,, ??? You non melanin paled albino SWINES are from Europe. Not from America..go back to Europe .ugly cross bred hybrid incubated albino.
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Thank you for your video. Well, I am not Indian but I live in India. I am also Vegan. I would like to make the following comments about your recipe:
A) Instead of butter or ghee, one can use good coconut oil, or any other veg oil, if you are Vegan or not.
B) It is important to drop the cumin seeds in the hot oil before adding the onions
C) Once onions are fried, one should add grated garlic and ginger, and once they fry a bit, add the other spices and fry them for a short while.
D) We always wash lentils several times, and once start cooking them, one has to remove the foam that comes on the surface as it contains all the impurities. If you don't wash lentils also rice, it will affect the taste of the dish, also you will be eating all the dust of course.
Great comment! thanks for the info🌼
It tastes better with Ghee.
Guess in India they have to wash the lentils well because of the dirty conditions there.
The dude in the video doesnt know how to make real curry. Thats why he puts in the onions first.
Also...no curry powder. Lol.
eireannsg Olive oil is delicious. Actually marrys well with lentils
@@ruraledition I dont think so. I find butter and ghee much tastier.
I eat olives but I never use olive oil because iI dont like its nasty taste.
very very good and delicious
i added spinach and potato
Hi Michael. I have never stopped believing in yr cooking talents an such a overall beautiful personality. Bless u.
I love his way of presenting .
All you people commenting "Oh you should do this" or "you should do that" why not start your own perfect little channel and call it perfect cooking that no one can ever say is not perfect because it is perfect.
OR STFU because no two dishes are the same. I tried this guys recipe and loved it. If I tried your recipe I might love that too but that doesn't make this one wrong. Jeez.
I made this and it came out amazing! I’m no seasoned Chef but this was so simple and easy ..Thank you
Perfect, and without salt, even better.
Thanks Michael! for educating us about lentils and the lovely recipe 💟
I love basmati. Oh heck I love all the different rices.
"2 things I noted in this chat, maybe 3, Susan P your absolutely right, for a vegan butter or ghee is a no no, and your step by step is spot on. I live in a small village in north india for 10 years now, I traveled to many parts of India, and enjoy traditional Indian cooking very much. What I see they use the most is mustard oil for the daily cooking and maybe ghee for special occasions, in most restaurants they just use a cheep refined plant oil. India has no tradition for cooking with olive oil.
I made this, and it is amazing!!! Thank you so much. I will be making this forever!
I’m making this tonight. Thank you for this recipe!
I made it last night and it was delicious. Next one to try will be the red lentil sweet potato chili😋
Love this host!
Can't wait to make this.....
very good thanks for sharing
Great simple recipe, can’t wait to make it! Thanks Michael.
Very informative, and well presented. Thanks for sharing.
Great, easy recipe... forget about all the silly "you're supposed to do this" and "you're not supposed to do that" and "This is not authentic"... If it tastes good, IT"S GOOD!!! :)
Guess for you anything is good as long as it can be eaten.
Hisham Aziz yeahh
Thank you very much for this recipe I love it.
Looks 👌 delicious 😋 and yummy 😋
Thanks again! Learning lots about a great food option. Bicyclist
THANK YOU SO MUCH FOR SHARING YOUR YUMMY DELICIOUS RECIPE
Definitely going to make this
Very good and informative going to do it soon
I must try this looks very nice
Frozen ginger. Here is wisdom.
Fantastic!!....
I love red dhal.....
We liked your style
Love it. Thanks for sharing
one of my favorite
Informative and simple recipe, and a delicious dhal.
Freezing your ginger? I think that might just be genius! My problem is it gums up my micro-planer. I'll be frozen is easier to grate.
Thank you for opening my eyes.
Wow, just stumbled across this video and looked up the other ones previously uploaded. Amazing! Please please post more recipes! Lots of love from Ireland xxx
Love you…such fun to cook
You can't go wrong with Dhal and rice no matter how you cook it...
Thanks for the easy-to-follow videos and low-key recipes. Please share text versions or a link of you recipes in the description. Please sort and wash your beans and lentils and wash your rice because everyone on here is going to have an aneurism if you keep putting dirty grains and beans in your dishes. (LOL!)
They are all at www.lentils.org
Wonderful channel. I love lentils. Could you please have a list of ingredients below your lovely videos? Thank you. Cheers from Italy.
What about season with salt?..no mention of it in the video.
it needs some fresh tomato and curry leaf :) and coriander seeds
Where's the garlic and pepper as well?
THANK YOU SO MUCH FOR SHARING AND GIVING US YOUR TIME
Try Washington State lentils for flavor
easy simple is best thanks
Kick ass video!
It is far better than eating a bowl of beef stew my good sir. By all measurements criteria and measurable markers
It is of my opinion to avoid by substitution somehow the Ghee and or the butter. CMJ Canada.
@Lentils.org I just discovered your channel. You are an awesome chef and teacher. You talk fast and truly teach the art and how to get an instinct for Indian cooking along with the history.
Really LOVE IT!! Glad I found you. Yum! Your channel should be MUCH bigger. Someone commented the other day on not being able to find a good English-speaking Indian Cooking Channel.
An idea for you to promote your channel, company and site is to search Indian recipes that a lot of popular chefs include and regular post your site/channel along with your comment. You are better than the Indian cooks I've seen.
Are lentils hard to farm? I'm planning on buying land and homesteading along with maybe raising crops. I'm not sure which crops yet if any. I'd like to at least grow enough for myself and maybe sell some at a farmers market. It's not much harder to grow for myself and add some extra.
I also, if I get my dreams, may have a small community of Whites - helping Whites who are looking to get to low-population area among our own, for pure living and defense. Anyways, I love Indian cooking and these staple crops hadn't come to mind yet. I have no idea how well they store. Maybe I'll find out on your site.
Like this stufff
I'm not sure this is so authentic. I've been to Nepal amd it had garlic and ginger in the pan to begin - with the oil or butter.
im sure its different in different regions.
His voice sounds like the guy from my big fat Greek wedding.
Yes! Thank you...it was driving me crazy who he sounded like 😁
Anyone else here looking for lockdown recipes
yep
I just learned recently that red lentils are brown lentils with the outer coating taken off and then split.
I like knowing this and want to pass it on.
I have a few points: 1. You didn't add salt in the rice or the lentils; 2. Both rice and lentils need washing before cooking; 3. Indians add fresh chopped tomatoes (or you could used tinned - but fresh is better); 4. Fry the cumin seeds in the ghee/butter/oil before adding the onions; 5. Where are the green chillis? Oh yeah, 6. When the lentils come to the boil remove the scum that forms on top.
I know this is off topic but when I try using brown rice with lentils, the brown rice always tastes like it's full of dirt no matter how long I rinse it!
Hmm I wonder how lentils would do with thai red curry paste and some coconut milk....
Did you wonder enough to give it a try?
@@cheezheadz3928 not ye. Had curry last night but wasnt brave enough to try that yet.
UK Generous Guy... Bit harsh, that, and not too generous. I add the cumin and other spices to my homemade ghee and await the smell explosion, but the onions were in hot brown butter and would react the same way, I think. I made a dal following Michael's method here (when I first got into dal) and really enjoyed it.Then I went out, bought separate spices and made several from various TH-cam Indian sources. All were excellent. But TBHWY this way is simple and gets the amateur into dal. I would rinse the lentils 3x! Were his pre-cleaned somehow? Apparently, 71% of the world's lentils come from... Canada!
I thought you were suppose to wash red lentils well before cooking.
sharon anderson it’s a habit from the dirty old days where dirt maybe mixed in with the lentils. No need to wash anymore
@@firmbutton6485 Lentils are stored in large silos where they are covered in trace amounts of dirt, dust and crushed bugs and they're not washed unless they're precooked. Wash your lentils.
MK ULTRA : EXACTLY !
Just came across this video now. I have terrible luck with commercially bought curry blends. Do you have a recipe for the one you used in this video? Much appreciated. :)
www.lentils.org/recipe/curried-red-lentil-dhal-by-chef-michael-smith/
@@eatlentils the recipe just calls for "curry powder".... just wanted to know how Chef Michael makes his. Does he have a recipe for his curry powder?
Thank you very much.
Dude where can I find the written recipe?
www.lentils.org/recipe/curried-red-lentil-dhal-by-chef-michael-smith/
@@eatlentils thank you so much
Only question is you don’t wash the lentils or rice?
The ginger is not optional, and neither are the garlic and chili he neglected to add. Also, a good dahl will have just a hint of a sour component. Authentically this would be amchur (mango powder), but I often use a little tamarind paste. In a real pinch some tomato paste (skip the browning step you would often use, you want sour not sweet) or just serve with a lime wedge.
No salt??
Is there a healthy, vegan, substitute for all of that butter?
Coconut oil
Eliminate, no need for oil or butter. Look up wfpb recipes.
You've got to wash the lentils and rice.
Well, I never.
I never had sand in mine, though, so YMMV.
in canada, we aren't big washers of our grains. I recently started rinsing my rice til it runs clear and it's been a game changer.
No garlic seems strange
Can’t find recipe
www.lentils.org/recipe/curried-red-lentil-dhal-by-chef-michael-smith/
for diabetics is much better to eat lentiles with their cover for the fiber intake (1 gram of fiberminus a gram of carbs).....
no sale
Buerre noisette! Sorry I speak Parisian French I never picked up my grandmother's Canadian French which is a totally different language. I didn't get it from her because she passed away when I was 10 years old.
This is a CANADIAN video... Language Snob
A great recipe, but it's not pronounced "dell" but "darl" ...
Wrong Darl is the correct pronunciation
Sounds like doll
@@windrush104 abe madarchod albino,,. Ye daal he .not darl..
Canada grows a lot of lentils but they are not the best in the world!
Don't forget to add salt.
There is a lot of good information regarding lentils on this channel. The Chef clearly knows all things lentils.
However, that dhal recipe is not even close to what a real dhal should be.
An authentic dhal is just as much about the process as it is about the ingredients. The process is vital.
Regarding ingredients, The most obvious issue is the use of "curry powder". Yes, that western rendition of curry that has turned so many people off of real curry when that ended up being their first introduction to "curry".
Yes, there are different "curry powders" that vary from region to region. But let's call those "garam masala" That yellow supermarket powder isn't even close. That powder is actually a lot closer to what you might find in Trinidad or the West Indie's, But even at that, it doesn't make it. Someone making a Trini Roti wouldn't touch that with a ten foot pole.
A red lentil dhal doesn't want that ghastly yellow powder that someone has erroneously labeled "curry powder". What it needs is some cumin, some coriander, some ginger, some curry leaves, some green chili's, some garlic, ground turmeric, a little onion , some fresh tomato, and at the end, some ghee, some dried red chili's , and ground coriander added at the the last minute (tadka).
The order in which all of the ingredients are included, and the degree of cooking (including texture) is the difference between something tossed together and something amazing.
And...brown butter is not ghee. apples and oranges.
You don't start a dhal with ghee, you use a vegetable oil. The Ghee is almost a garnish.
I don't recall anyone claiming this recipe as being an authentic indian style recipe...
That comment about the complete protein is outdated.
❤️🇨🇦
I don’t think 10 minutes is enough time to simmer.. it looks very wet.. I prefer it more reduced and with tomatoes in too.. top with Greek yoghurt..
Boy, That's a lot of carbohydrates! I would eat it without the rice.
Complex carbohydrates promote longevity!
... 7:07
Oooh wash the rice & lentils for sure, remove starch & dirt. Imagine for one second where & how these grains are being stored prior to being packaged & shipped each country has its own level of hygiene rules & standards. So yes wash your grains.
More healthy cooking without butter an no animals killing use other oils I I use olive oil!!! No animals murdered
He should have add fresh lemon 🍋 juice
there was literally no salt in this dish, how can it be flavorful? I'd say spicy at best.
Tons of ways to build flavour without using salt.
Do you have any culinary experience at all? No? I thought so.
Salt is actually listed in the ingridients.
5 grams/1 teaspoon
Zero marks for putting cumin seeds after the onions! You are supposed to be the chef mate. A completely unauthentic Indian recipe which should be ignored.
The onions were to cool down the butter. He didn't start with ghee. You don't need to be so rude. Yes, adding the cumin first likely would bring out the flavor much more. I'm still glad you brought up your point, though seriously, that was impolite.
I bet you are living in a White-built nation for Whites, where you don't belong. Go back to India.
@@tracischeelk29 whites ,,, ??? You non melanin paled albino SWINES are from Europe. Not from America..go back to Europe .ugly cross bred hybrid incubated albino.
Ewe … you didn’t even wash lentils and so much spices ….
I've never heard anyone call it 'dal' before. The rest of us call it 'dahl' (pronounced 'darl')
Who cares! can you try and not be so rude and petty! anyway thanks Michael on educating us about Lentils and giving us a great recipe 💟
You talk too much
You're suppose to wash the lentils not dump it all.
You do you!
Hey dude, its not Dell Curry. Its Dhal Curry. You pronounce it wrongly as Dell Curry.
To say Dell instead of Dhal is a sign of ignorance.
Or maybe he has an accent ?
@@jbell9179 He has a Canadian accent but Canadians don't say Dell instead of Dhal. I think its ignorance.
Leave the daal cooking to the Asians …you messed up 🤦🏽♂️🤮
How about you leave his videos to those who enjoy them? 😆
Ruined the curry by adding butter. disgusting