Thank you very much for this video. I have recently gone vegetarian and it is a lot easier cooking Indian food at home. Dal is a life-saver for vegetarians and vegans. There are so many ways to cook them and they are gloriously inexpensive. Namaste!
Looks beautiful presented all on the table. Of course, if you want to be true to the recipe, you get the dal that is asked for, but if you had to pick two or three most universal ones, which would they be? For making curries and dals, not necessarily the flatbreads Thanks.
They would be toor-arhar daal which goes in typical daal fry served with Indian white rice. Then comes chana daal which used in its powdered form, called besan in all types of fries as its coating. Then comes chhole, in all punjabi / north Indian dishes and savory snack items, this one wasn't shown in this video.
@@RTAV108 thanks, I'll look around for those. I basically use red lentils for everything, because they cook very quickly, but I wanted to try something else, too.
In North east their is a daal we call as keraiya daal best daal Very tasty its not available in market Amazing taste keraiya dal Es daal se jyada tasty koi daal nhi ho skta
Please can I ask- are green lentils part of traditional Indian cooking? I have some packets but I am too afraid to use them for dal in case it won't taste good.
Moong dal is yellowish and urad is comparatively pale, beige in colour.. Your qn is on point, I have once soaked n cooked split udad by mistake in place of moong daal, and was wondering why it is taking more time than usual!
I've never been able to make a good daal, hubby likes mixed daal, I love chana and arar/maash daal you know the kharee one, not soup like moong, I also love kala chana & sufaid chana (not in a can) one you soak & make fresh. I can only make a good daal if I use shaan or national masala packs, never home ingredients (I have every ingredient at home) I've tried the boil method with terka on top & tries, fry onions first, add garlic slices, basically make a masala first, I can never make a good daal. Please teach me.
"khwar pa hindustan hum khwar vi"..a native saying of pathans..."cursed are even cursed while in hindustan".. Denoting that the land of hindustan was so rich and ahead of its time that people used to thinkbof it as most lush and wealthy resourceful area.....thanks to east india company it grew even furtger in last 200 years🙏
In the past I used to think there was only one type of yellow dal, until I met French ISKCON devotee who told me that toor dal, chana dal and yellow moong dal are all different. My mind was blown then and there. Thanks for this educational, informative video.
Horsegram was not easy to find here in South Ontario Canada. I have only found one retailer to carry it. There is a lot of information on all the other dal, it would be nice for more on horsegram. I would also like to know more on the varieties of chickpea. The only two the shop that has the horsegram carry are the tan variety everyone knows, and the green Hara Chana variety, but I have seen sold dark black varieties, bright white varieties, red varieties and brown varieties, and in many sizes too (and there are probably others I have not seen here yet).
Very useful information, explaining some fundamentals, especially to young people who may be starting to cook. Apart from agreeing with the comment on split version of matki, I would add about horsegram as below. It is a traditional grain in the south and is not forgotten. It is very much a staple grain especially in Karnataka and is used for a variety of dishes. Sprouted horsegram masala curry is a popular dish. Side Sabzi in combination with various greens with rasam are traditional recipes. This grain is used in dosas, chutneys and chutney powders. It is a high protein grain which is slightly tougher to digest and known for heat producing qualities it is more eaten in winter months. As children we used to snack on roasted horsegram. It’s property to aide in weight loss is being appreciated anew now. Despite this your video is very timely and informative.
Hello Rajashri, I wonder if you can help me with a question, my mom use to cook plain rice with what I think was a toor dal, she use to buy the dal coated with oil coated from what I can remember, I think she use to boil the toor dal and mix it with plain rice, it was so tasty with any curry dish, meat or vegetables, it was very popular in the 60's she use to cook it regular specially at weekends, can you think of any of dal that can be mixed with plain rice, thanking you.
Hi, there. This is a very informative video. But I have a question. I bought a bag of Gota Dal. Would this be a skinless mung bean or is it something totally different? Thank you
Comprehensive and informative .... Will be of great aid for beginners in cooking 👍🏻
Here's a curated playlist for Basic Cooking Videos - shorturl.at/oJNO4❤ We hope this helps all those who are new to cooking❤
Rajshri, I cannot thank you so much, this is well documented every dal given examples, well done.
🌴☀️thank you I was growing frustrated, also thanks for including an image of a completed dish with each protein☀️🌴
Please make recipes out of kulthi daal,as it is diabetic friendly!!!❤
Thnku so much mam 🙏 helpful video ❤❤
Thank you very much for this video. I have recently gone vegetarian and it is a lot easier cooking Indian food at home. Dal is a life-saver for vegetarians and vegans. There are so many ways to cook them and they are gloriously inexpensive. Namaste!
Looks beautiful presented all on the table. Of course, if you want to be true to the recipe, you get the dal that is asked for, but if you had to pick two or three most universal ones, which would they be? For making curries and dals, not necessarily the flatbreads Thanks.
They would be toor-arhar daal which goes in typical daal fry served with Indian white rice. Then comes chana daal which used in its powdered form, called besan in all types of fries as its coating.
Then comes chhole, in all punjabi / north Indian dishes and savory snack items, this one wasn't shown in this video.
@@RTAV108 thanks, I'll look around for those. I basically use red lentils for everything, because they cook very quickly, but I wanted to try something else, too.
Thank you for sharing info about dals
Very very informative. Thank you so much.
Thank you! Great information and I alsolove the video!
Perfect. Thank you.
Very useful
Information 👍.just one more addition moth dal(matki) is also available in split version. Used to cook dal which tastes delicious
Great explore❤
Very informative,,thanks
Thanks for explaining 👍
Beautifully explained
Very useful thank you
Thank you soo much ❤
Thank you so much for sharing this wonderful information on the different dals ❤❤❤
Thank you for watching ❤️
Thank you very much that was really helpful
Best video in TH-cam ❤❤❤
Please let me know how to make raw curry powder recipe in Indian style.
Best video I've seen today 😍😍😍😜😍😍
In North east their is a daal we call as keraiya daal best daal
Very tasty its not available in market
Amazing taste keraiya dal
Es daal se jyada tasty koi daal nhi ho skta
This will help in my psm spots...
1. Toor daal
2. Moong daal
3. Chanaa daal
4. Urhad daal
5. Kulthi daal
6. Masoor daal
7. Moth daal
Can the split, skinless urad dal be used to make dosas? Is it in some way inferior to the whole version for that purpose?
Which is kesari dal ??
Lovely thk u
Please can I ask- are green lentils part of traditional Indian cooking? I have some packets but I am too afraid to use them for dal in case it won't taste good.
I need to know about pili matar dal
Excellent explanation, and presentation. 👍
Really helpful 👍🏻
Lovely
Very helpful...
Very apt
Great video! How can we differentiate between skinless moong and skinless urad dals?
Moong dal is yellowish and urad is comparatively pale, beige in colour..
Your qn is on point, I have once soaked n cooked split udad by mistake in place of moong daal, and was wondering why it is taking more time than usual!
Thank you sooooo much
Thank you
Did the chana dao come from the black chickpeas?
From brown ones..
I've never been able to make a good daal, hubby likes mixed daal, I love chana and arar/maash daal you know the kharee one, not soup like moong, I also love kala chana & sufaid chana (not in a can) one you soak & make fresh. I can only make a good daal if I use shaan or national masala packs, never home ingredients (I have every ingredient at home) I've tried the boil method with terka on top & tries, fry onions first, add garlic slices, basically make a masala first, I can never make a good daal. Please teach me.
Hello, here's a curated playlist for Indian Dal Recipes. shorturl.at/lswIR. Hope this helps❤❤
@@rajshrifood thank you I will now learn & hubby will be happy 💜♥️💕
What is gram dal
Urad daal is Maash daal in urdu! You forgot to mention Matar daal. What is this daal???
"khwar pa hindustan hum khwar vi"..a native saying of pathans..."cursed are even cursed while in hindustan"..
Denoting that the land of hindustan was so rich and ahead of its time that people used to thinkbof it as most lush and wealthy resourceful area.....thanks to east india company it grew even furtger in last 200 years🙏
How to remove gas from these dals
What do you mean
Kulith recipe
Please explain Tami language
Lovely
Nice video
Lovely
Needed this from the bottom of my heart❤️❤️❤️❤️❤️❤️😢😢😢
Going to save this for future references! Loved the video!❤️
Extremely useful and very well explained, thank you! I love tarka dal and moong dal!
Please make a video about siri dhanya or millets thank you
In the past I used to think there was only one type of yellow dal, until I met French ISKCON devotee who told me that toor dal, chana dal and yellow moong dal are all different. My mind was blown then and there. Thanks for this educational, informative video.
Horsegram was not easy to find here in South Ontario Canada. I have only found one retailer to carry it. There is a lot of information on all the other dal, it would be nice for more on horsegram. I would also like to know more on the varieties of chickpea. The only two the shop that has the horsegram carry are the tan variety everyone knows, and the green Hara Chana variety, but I have seen sold dark black varieties, bright white varieties, red varieties and brown varieties, and in many sizes too (and there are probably others I have not seen here yet).
Well explained 👏🏻 very helpful
OMG! You made it so simple for me to get hang of all these..Thank you so much 😭❤️
Awesome information! All your recipes are always great!! I am looking forward to seeing how you prepare some of these dals ❣️
Very useful information, explaining some fundamentals, especially to young people who may be starting to cook.
Apart from agreeing with the comment on split version of matki, I would add about horsegram as below.
It is a traditional grain in the south and is not forgotten. It is very much a staple grain especially in Karnataka and is used for a variety of dishes. Sprouted horsegram masala curry is a popular dish. Side Sabzi in combination with various greens with rasam are traditional recipes. This grain is used in dosas, chutneys and chutney powders. It is a high protein grain which is slightly tougher to digest and known for heat producing qualities it is more eaten in winter months. As children we used to snack on roasted horsegram.
It’s property to aide in weight loss is being appreciated anew now.
Despite this your video is very timely and informative.
Most helpful information for the bigginer for cooking
Informative ❤
If I don't have grad hall can I substitute with pea hall for idli
Hello Rajashri, I wonder if you can help me with a question, my mom use to cook plain rice with what I think was a toor dal, she use to buy the dal coated with oil coated from what I can remember, I think she use to boil the toor dal and mix it with plain rice, it was so tasty with any curry dish, meat or vegetables, it was very popular in the 60's she use to cook it regular specially at weekends, can you think of any of dal that can be mixed with plain rice, thanking you.
I had known everything till here... 4:18
Thank you very much. Very helpful.
Very useful information for everyone
Great explore
Hi, there. This is a very informative video. But I have a question. I bought a bag of Gota Dal. Would this be a skinless mung bean or is it something totally different? Thank you
*urad gota* I meant
Excellent
Lovely thk u
Helpful video
Great video
Finally!
👍
Where is Ruchi Bharani,missing her videos
Chef Ruchi's video will be live on alternate Mondays❤ Stay Tuned.