.... ... yeay akhir nya dpt gk resepi ori kari dhal. Tringt zmn prskolhn drjh rndah dulu. Dlm klas sy dduk brsblhn dgn sorg bdk punjabi dn kmi brkwn rapt. Kdg2 dia d bkalkn capati oleh mak dia utk mkn pg d skolh. Kari dhal mak dia buat sama mcm ni, x cair sgt dn x trlalu pkat. Slalu nya dia mplawa sy mkn brsama2. Sblum tu sy pon x prnh mkn capati... dn sjk tu sy mmng suka capati, dua kpg skali arus. Bole cuba try test buat, sdp ke x blakng crite... Tq chef.... 👍
Hi from Indonesia, I try this recipe many times. And the taste macam kedai mamak. Like 90% similar. Banyak sedap😊 But the problem, saya mau Dhal very crumbly macam bubur tapi kene masak lama.
Hi @deewulan. wonderful your curry dhal come out nice. for smashed dhal. yes you need to cook longer or try blend the dhall after cooking it for 30 minutes, like i did for this video below. Question for you- what is dhal name in Indonesia? is it kacang bali? ruclips.net/video/3rNJ6_ouy8U/видео.html
@@rotitv5957 Yes it was an aged old misconception among Tamilians. There isn't any such dal cultivated in Mysuru (Karnataka) or even if you ask any Kannadigas they won't know anything about it. The red lentils - Masoor Dal has corrupted into Mysore Dal among Tamil tongues. Which is not at all native to South India. In Karnataka we call it Kempu Bele or Togari Bele. it is harvested only in North India (UP, MP, Bihar, WB, Odissa, Jharkhand, Uttarakhand, Rajasthan, Assam, Chhattisgarh) It is either Urdu/Hindi word means orangie/happy/uncountable. Everyday we learn a new thing!
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Hadir shbt.semangat terusya🎉../
terima kasih😀
.... ... yeay akhir nya dpt gk resepi ori kari dhal. Tringt zmn prskolhn drjh rndah dulu. Dlm klas sy dduk brsblhn dgn sorg bdk punjabi dn kmi brkwn rapt. Kdg2 dia d bkalkn capati oleh mak dia utk mkn pg d skolh. Kari dhal mak dia buat sama mcm ni, x cair sgt dn x trlalu pkat. Slalu nya dia mplawa sy mkn brsama2. Sblum tu sy pon x prnh mkn capati... dn sjk tu sy mmng suka capati, dua kpg skali arus. Bole cuba try test buat, sdp ke x blakng crite...
Tq chef.... 👍
@helmiramly-rc9tx hebat, thanks for sharing😀 kari dhall memng classic. mesti top 5 kari
Terbaik chef.. Paduuuu
Hi from Indonesia, I try this recipe many times. And the taste macam kedai mamak. Like 90% similar. Banyak sedap😊
But the problem, saya mau Dhal very crumbly macam bubur tapi kene masak lama.
Hi @deewulan. wonderful your curry dhal come out nice. for smashed dhal. yes you need to cook longer or try blend the dhall after cooking it for 30 minutes, like i did for this video below. Question for you- what is dhal name in Indonesia? is it kacang bali? ruclips.net/video/3rNJ6_ouy8U/видео.html
Terima kasih alas perkongsian yang sangat baik.
Saya nak bagi sedikit saranan tuan. Gantikan penggunaan "kamu" kepada "anda".
Hi. terima kasih @adilahmohdzain3799 sharing nasihat yang baik😀
Chef ada resipi udang sambal?
kak, boleh kah kita nak campurkan kacang kuda atao kacang arab dan kacang dhal (ghana dhal)
hi, kamu boleh campur kacang kuda, tapi rasa kari dhal dan masa masak akan lain sikit
Hai chef..tujuan ltk marjerin tu utk rasa lemak ke ?
hi. ya tambah rasa lemak ke kari dhal
dhal masoor bukan dhal mysore lah
thanks, 😅ingat dhal mysore sebelum ni
@@rotitv5957
Yes it was an aged old misconception among Tamilians.
There isn't any such dal cultivated in Mysuru (Karnataka) or even if you ask any Kannadigas they won't know anything about it.
The red lentils - Masoor Dal has corrupted into Mysore Dal among Tamil tongues.
Which is not at all native to South India.
In Karnataka we call it Kempu Bele or Togari Bele.
it is harvested only in North India (UP, MP, Bihar, WB, Odissa, Jharkhand, Uttarakhand, Rajasthan, Assam, Chhattisgarh)
It is either Urdu/Hindi word means orangie/happy/uncountable.
Everyday we learn a new thing!
great info. so much more to learn on food, history n culture @@trivikrama8699