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....
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.
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.
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.
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!
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.
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.
@@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
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.
@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.
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 RUclips 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? 🙂
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.
Greetings from Bangalore, India. As a south indian dal tadka and Naan are not part of our traditional cuisine. It is from North India, and we had to learn to make them. I might well have had you as my tutor. But we do use toor dal in many if south I Dian dishes, including our version of dal, which is called sambar. That is our comfort food. One of them, anyway. This looks very authentic. I am sure the taste of both dal and naan would be great. Enjoy chef. A few small tips, if I may. Wash and soak dal so extra phytic acid is removed and dal is digested easily. Dals tend to give but of indigestion / gas because of phytic acid. Also presence of phytic acid in food prevents absorption of certain minerals. Whether in pressure cooker or open pan, add dal after water is very hot. Dals don't cook well if added to cold water, or take longer than they would otherwise. To help dql cook fast and mushy, add a pinch of turmeric and a tsp of oil (or ghee) to the water while cooking dal. While cooking any dal a layer of scum firms when it starts to boil. Please remove that with a ladle, before closing the cooker lid. Same in open pan cooking. If not again, Dal can cause inigestion and little bitter to taste as well. As far as naan is concerned we add baking powder instead of yeast. And we brush the underside of the naan with cold water before placing on the hot pan. This helps it stick to the pan and when turned upside down yo sear the open sode it doesn't fall off. But we use cast iron pans and this method works on them. Whether it works on a steel pan I don't know. Finally do let the pressure go out naturally. Letting it out manually is not always safe. Thank you for the beautiful video.
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)
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 😁
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 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.
@@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.
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
@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. ❤❤
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.
As an Indian the best piece of advice I can give is eat naan with non veg or curries that are royal (have nuts or yoghurt) else eat with rice or chapati, naan is for those creamy and thick curries
Fuiyooo! Ghee’s the right way. No refined oil, no olive oil. You made this the most authentic way. That’s why I love and follow your cooking. Do you accept internships?
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.
When you said, "it will just take a while." That's the whole point. It takes a while in a pot over a wood fire. That's the magic .. Much like peated whisky.
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
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!
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.
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.
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 ❤❤
As an Indian and cooking expert i would recommend you to use finely chopped garlic and cook them untill they’re brown then add red dry chilli , chilli powder for tadka and transfer tadka in dal
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!
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 :)
Great points for all the efforts . here are some suggestions . 1. Dal is usually paired with rice , reason being its easy to make 2. you don't need to spend too much time and spices on tadka as well . its supposed to be simple , so maybe basic like jeera ,mustard, onion , green chilly , tomato should be fine . few other things dependent on preference is garlic and tamarind. 3. No need for smoky flavor is needed for dal , i feel it doesn't go well with it i feel . Usually you tend to bring smoky flavor to the dishes which are supposed to be grilled in tandoor but not possible in home .
one thing I want to say, one of the BEST dal tadkas I have ever seen but the naan, well check out how north indian restaurant style 'naan' is made its really very different to what all foreigners think 'naan' 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.
I'M SO AMAZED THAT DESPITE NOT BEING AN INDIAN YOU'RE MANAGING TO MAKE TOOR DAAL TADKA ALMOST AS WELL AS US INDIANS. I THINK WE DON'T ADD CLOVES AND THERE COULD BE SOME OTHER REGIONAL DIFFERENCES, BUT I THINK YOU DID MANAGE TO PRETTY MUCH NAIL IT. BUT TRY WITH LACHCHA PARONTHA OR OILED TANDOORI ROTI, SOME PREFER THAT AS DO I TOO, AND THAT REDUCES MAIDA INTAKE AND WE EAT MORE OF WHOLE WHEAT INSTEAD, WHICH IS HEALTHIER AND YUMMY, YUMMY, YUMMIER TOO. BUT OF COURSE, IT'S A PERSONAL CHOICE. ABSOLUTELY LUVED IT AND YOU FOR MAKING IT. IT'S OUR DAY TO DAY FOOD SINCE MILLIONS OF US INDIANS ARE VEGETARIANS ALSO. 😊😊😊😊😊😊
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
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
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....
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...
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.
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... 🎶
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.
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.
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.
You're making the world a smaller place. Big flashbacks to my Nepal trip. Thanks mate 👍
Thanks for watching 🙏
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!
😆
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 ❤
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
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.
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
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
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
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!
@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.
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 😂
Adding fried small dried chillies until they go black gives tarka daal and amazing flavour and heat
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 RUclips 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? 🙂
Dal Rice Ghee and Achar . The best ever combo and the most comforting and soothing food. Kudos Andy!!
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.
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.
Andy is a phenomenal chef and an inspiration! Like him I’m now teetotal and been clean for 1 year. You saved my life Andy! I love you man
Interesting how your country had to let go the man in your pfp within 24 hrs !! And yet he's on your pfp like it was some gutsy act 😂😂
Profile reported.
Greetings from Bangalore, India.
As a south indian dal tadka and Naan are not part of our traditional cuisine. It is from North India, and we had to learn to make them. I might well have had you as my tutor.
But we do use toor dal in many if south I Dian dishes, including our version of dal, which is called sambar. That is our comfort food. One of them, anyway.
This looks very authentic. I am sure the taste of both dal and naan would be great. Enjoy chef.
A few small tips, if I may.
Wash and soak dal so extra phytic acid is removed and dal is digested easily. Dals tend to give but of indigestion / gas because of phytic acid. Also presence of phytic acid in food prevents absorption of certain minerals.
Whether in pressure cooker or open pan, add dal after water is very hot. Dals don't cook well if added to cold water, or take longer than they would otherwise. To help dql cook fast and mushy, add a pinch of turmeric and a tsp of oil (or ghee) to the water while cooking dal. While cooking any dal a layer of scum firms when it starts to boil. Please remove that with a ladle, before closing the cooker lid. Same in open pan cooking. If not again, Dal can cause inigestion and little bitter to taste as well.
As far as naan is concerned we add baking powder instead of yeast. And we brush the underside of the naan with cold water before placing on the hot pan. This helps it stick to the pan and when turned upside down yo sear the open sode it doesn't fall off. But we use cast iron pans and this method works on them. Whether it works on a steel pan I don't know.
Finally do let the pressure go out naturally. Letting it out manually is not always safe.
Thank you for the beautiful video.
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)
There is no food more comforting than desi food😋
Don't change Andy, you legend! Love watching your vids each week. Gives me solace 😊
Massive massive respect to Andy for the way he simplifies and normalises Indian recipes, but also makes them look so fantastic ❤
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 😁
This is legit. I’m Indian and I approve of this recipe. Well done Andy!!
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
LOVE FROM INDIA! Highly appreciate your videos and how you respect all food traditions making them with perfection without modifying them! Thankyou!
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.
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.
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
I follow a lady from India that cooks this. Her recipes are awesome🌺
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
I agree it is a comfort food
Thanks for the recipe, Andy. Can't wait to try it!
Let me know how it goes!
Authentic cooking and authentic eating with your hands. Well done.
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.
Thanks so much this would make my apartment smell amazing i can tell ❤❤❤
@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. ❤❤
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.
As an Indian the best piece of advice I can give is eat naan with non veg or curries that are royal (have nuts or yoghurt) else eat with rice or chapati, naan is for those creamy and thick curries
So comforting to watch
Amazing. You did us Indians proud xxx
This guy is just spot on with his cooking. An Indian chef from north India would cook this almost the same way he did
Fuiyooo! Ghee’s the right way. No refined oil, no olive oil.
You made this the most authentic way. That’s why I love and follow your cooking.
Do you accept internships?
Thank you Andy! Love from Greece! ❤
Martabak manis. Mashed peas and Irish stew.
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.
When you said, "it will just take a while." That's the whole point. It takes a while in a pot over a wood fire.
That's the magic ..
Much like peated whisky.
Greetings from denmark love you andy
That was nice🌿 Blessings
from NYC..
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
Rarely does one have a true understanding of international cuisine as you do. A treat to watch your cooking!
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.
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!
9:13 Andy makes good use of an espresso basket as the charcoal holder
This is my go to food. I prefer my dal tadka soupy and with rice 🥰
Oh yum!
Watching this drunk at 1am whilst eating maccas, how good!
Also a comfort food
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.
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.
Onek valolage অনেক সুন্দর হয়েছে 👌♥️♥️♥️
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 ❤❤
Greetings from Melbourne... love your recipes. Daal made with ghee.,.. doesn't get any better. Absolute comfort food.❤
thank you andy i love your cooking , absolutely authentic , even the onion was red onion
Dal Tadka, Rice, Roti, Aloo Bhujia and Achaar... that's what we need for world peace.
My name chef
You know Andy is a real one when he pulls out a dish that is actually eaten by people almost on a daily basis.
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.
Chef, Kashmiri Chili is a heatless chilli, mostly used for colour, not for heat.
6:07 it would be better if you had made rotis instead of naan
As an Indian and cooking expert i would recommend you to use finely chopped garlic and cook them untill they’re brown then add red dry chilli , chilli powder for tadka and transfer tadka in dal
Thank you for doing justice with this dish ❤😂
Love from India 🇮🇳
This is simple and delicious. Comfort food. Love it as an indian.
At 4:36, "if it is looking dry, add some more ghee"😂...Our kind of guy😂
Indeed a comfort food 😌
I love to have dal tadka along with rice
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.
We all need an Andy in our life ❤
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 :)
Great points for all the efforts . here are some suggestions .
1. Dal is usually paired with rice , reason being its easy to make
2. you don't need to spend too much time and spices on tadka as well . its supposed to be simple , so maybe basic like jeera ,mustard, onion , green chilly , tomato should be fine . few other things dependent on preference is garlic and tamarind.
3. No need for smoky flavor is needed for dal , i feel it doesn't go well with it i feel . Usually you tend to bring smoky flavor to the dishes which are supposed to be grilled in tandoor but not possible in home .
one thing I want to say, one of the BEST dal tadkas I have ever seen but the naan, well check out how north indian restaurant style 'naan' is made its really very different to what all foreigners think 'naan' is
You’re my new favorite cooking channel
Best part of the video, the fall. Love it
7.26 very good point :-)
that dal look so good, but also dal is predominantly loved with rice.
I don't think I've ever seen a chef use their surface scraper to collect shavings from a microplaner...that's kick-ass!
daal cooked medium is perfection 😂🫶
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.
I'M SO AMAZED THAT DESPITE NOT BEING AN INDIAN YOU'RE MANAGING TO MAKE TOOR DAAL TADKA ALMOST AS WELL AS US INDIANS.
I THINK WE DON'T ADD CLOVES AND THERE COULD BE SOME OTHER REGIONAL DIFFERENCES, BUT I THINK YOU DID MANAGE TO PRETTY MUCH NAIL IT. BUT TRY WITH LACHCHA PARONTHA OR OILED TANDOORI ROTI, SOME PREFER THAT AS DO I TOO, AND THAT REDUCES MAIDA INTAKE AND WE EAT MORE OF WHOLE WHEAT INSTEAD, WHICH IS HEALTHIER AND YUMMY, YUMMY, YUMMIER TOO. BUT OF COURSE, IT'S A PERSONAL CHOICE. ABSOLUTELY LUVED IT AND YOU FOR MAKING IT. IT'S OUR DAY TO DAY FOOD SINCE MILLIONS OF US INDIANS ARE VEGETARIANS ALSO. 😊😊😊😊😊😊