Looking for the best Dahl recipe ever
Posted by nsjacq on Jul 05, 2009 · Member since Jan 2002 · 25 posts
I loved the dahl at a vegetarian restaurant that I used to go to but I moved. Now I don't have that delicious bowl of lusciousness anymore. :'( Can anyone share their best dahl recipe with me?
I like this recipe: Delicious Pakistani Dhal
I usually cook everything together, though.
That's the same one I use. I like it because it's flavorful, doesn't take too many ingredients, and easy (I toss it all in together, too). There a bajillion ways to make dahls, though. It depends on what the restaurant's dahl was like. This dahl is pretty much just seasoned lentils that I think a lot of people put over rice. Your dahl might have peas, carrots, broccoli, cauliflower, onions, etc. If you browse the internet for dahl recipes, you will surely find one that semi-matches the dish you liked. Not to steer you away from Delicious Pakistani Dhal. You should try it, too.
A lot of recipes call for ghee. I haven't tried it, but for a richer ghee-like taste, I think it'd be interesting to add some coconut milk in addition to a little oil.
Thanks :) The dahl I had was mainly lentils so this may fit the bill. :)
I see one difference. Mine wasn't red lentils. Close though. Maybe I can sub green or brown lentils.
I see one difference. Mine wasn't red lentils. Close though. Maybe I can sub green or brown lentils.
They will become white/creamish after you cook them. Green or brown lentils are completely different, and will not have the same consistency; they also take longer to cook.
Hey , if you want to try out my recipe, you are welcome to visit my website,
http://www.hemant-trivedis-cookery-corner.com/rsd/tadaka-daal.html
NJA
Should anyone need help with the ingredients, please do not hesitate to pm me
I love love love dahl too.
My 2 favourites are:
Indian Dal
Craig's Dahl
Both are really good. they are quite different to each other, but then there are o many types of Dahl around. The Pakistani Dahl that AC and HH mentioned is also really good. I prefer the 2 I posted though because they remind me of ones I've had at restaurants.
Indian Dal
How much spinach do you use? It's confused me. I assume I chop it and put it in at some point, but in the beginning, middle, or end of the cooking process? Unless I missed it, the recipe lists spinach as an ingredient and then doesn't say what to do with it. And what ratio of spinach to lentils am I going for? The recipe doesn't have a quantity for the spinach.
If I figure that out, I'm up for giving this recipe a try.
I either don't use it at all or put in a handful or 2 just before serving - as in chopped up and stirred in until wilted a bit.