My husband was a chef in a few restaurants, I so miss him and his cooking. Watching this channel reminds me of him and his cooking. I've not had a good curry since he passed away 10 years ago.
Iv been making Dal (with Tadka) for some years. I thought it was pretty good. Latif 's video has totally blown my mind. Sure..I was using the same ingredients all along, but what I didn't know was the "process" The process is everything. How do I know that. I just made it his way and it is on another level. What Latif shows you is the detail. Those details result in layering of flavor and the right texture. It all starts with those onions. You can't rush that, you have to let them caramalize before you add the ginger garlic paste. Then..when you add the bay leaf and the tomatoes to do the Bhuna you have to watch what he does and don't move to the next step until the oil separates. Then..you have to be patient and take care to babysit the Dal after you add the water. You have to finesse it until you get that magic texture (gravy). The Tadka just amplifies it all. You could be very happy eating this Dal without it becasue it;s that good, but the Tadka is what I always add. What a difference having the benefit of a seasoned expert makes. Thank You Latif !!
@@ria1636 EXACTLY, right!???these comments are really questionable!!! ANOTHER LEVEL!!!!? Comments added by F&F Chef Latif 😂 never even seen him chop an onion!!
Hi Latif my partner Patrizia, my son Christopher and I visited your restaurant a few weeks ago. We were on a trip down to Eastbourne all the way from Scotland and decided to take a detour to Alsager. The guys at the restaurant were all friendly and the food was amazing. Glad that we did stop... Keep posting. David McArthur
Quite a few years ago i wasn't looking after myself, some bad habits. My job involved working in people's homes and it was on one job i met a very elderly Indian gentleman who showed me how to make a simple Daal and a simple homemade bread. The taste was incredible,and It was the food i needed, and to this day, 30 years later, i make that dish at least once a week. I'm sure Latif will agree with me that this dish can be adapted with the addition of different vegetables especially Spinach which i think works very well. Thanks Latif.
@@susanwright1999 Hi Susan, it's so simple i make it all the time. Here's a video i just found and you can adapt it many ways by adding other herbs or spices but simplicity is best. This bread and some dhal is cheap, very healthy and filling. Hand on my heart, and this may sound silly, this meal when i learned how to make it turned my life around. ruclips.net/video/xm6Ipf7_6Gc/видео.html&ab_channel=What%27sCookingwithFariyal
@@LatifsInspired ... Tessa Twostep is right, correct ❗ Dude your channel is a gold mine. And your teaching skills are off the charts. I was educated, entertained and glued to the video & now the channel ☺️ BTW Indian food, as far as I'm concerned, is absolutely the best cuisine. 💖
Made a lot of curries in the past, but this is hands down in another league to anything I've made before. What an incredible recipe, thank you so much for sharing this!
Adding written instructions for myself (lower in fat/salt/spice): Heat 1 Tbl oil and 1 Tbl ghee in pan and add one diced onion, cook until slightly golden, then add 2 tsp each ginger and garlic paste, cook till raw smell goes away. Add 2 bay leaves, then 1/2 tsp salt. Cook until onions have caramelized. Add 1tsp turmeric powder, 1 1/2 tsp coriander powder, 2 tsp curry powder, 1/2 tsp chilli powder. Cook spices for 1-2 min. Add two diced medium tomatoes (alternative: add half jar tikka masala simmer sauce), cook till oil seperates and tomato is soft. Add thrice washed lentils (1 cup), stir well. Add 4 cups water, heat to boiling then turn down to simmer, cook about 15 min with lid, stir occasionally. In a seperate pan heat 1 tbl ghee and 1 tsp cumin seeds, 4 sliced cloves of garlic. Cook until garlic is golden but not burnt, then pour everything on top of lentils and immediately put lid back on top for a couple of min. Garnish with chopped fresh cilantro and lemon wedges. Thank you, Latif!
In Trinidad and Tobago the Indian diaspora introduced similar delicious daal dishes. The finishing process with fried cumin and garlic is called "chunkay" in the islands, usually done with oil instead of ghee though. Daal like this is usually served next to a cooked green leaf vegetable such as spinach, amaranth (also called spinach in the islands), pak choy or taro on top of rice.
I love that, although you must have made this a thousand times, you are still so excited and eloquent. I’ll try this and I know I’ll love it. Thank you.
This reminded me of the daal my childhood friend's mother used to make. I decided to give it a try and was not disappointed. The first bite took me back decades to the first time I experienced this wonderful dish.
I retired years ago from professional cooking in restaurants and only recently have I rediscovered the joys of cooking dishes from all over the world. This is fantastic, I am still grinning ear to ear at "I am the original "Fire Starter" line remembering how every kitchen I have ever worked in had staff that loved to bring the flames. Your kitchen is fantastic and shows pride in every aspect. Well done. Off to rinse the daal.
I've already tried your tarka dhal from another video and it was so delicious I've probably made it more than 50 times (now it's one of my favourite dishes). Definitely going to try this one!
The microphone is such a welcome addition! And not only do your videos look and sound great now, but your presence in front of the camera feels much more relaxed and natural. You've come so far in the past couple of years that I've been watching. All your hard work on this channel is showing. I hope it's paying off for you.
Wow, that has re-inspired me to make a Tarka Dhaal. I usually boil the lentils with turmeric and ginger, and then add the tarka at the end once they have cooked. This way seems more tasty, adding all the onions and tomato on top. One small note: its tempering, not tampering. Tampering wouldn't be good at all ; )
I have cooked lentils for years but after watching this and cooking it twice now, I see that I was doing it all wrong for years. The best recipe. Thank you
In the early 80s I worked in an Indian restaurant and this was my favourite food. It’s was only referred to as staff curry and did not appear on the menu. Loved it
I have been trying Dall recipes for years, trying to find one I like Thanks to you Latif I found it. This recipe is amazing 😊thank you so much for sharing your recipes, I shall be making this weekly
I made this today and really liked it and so did my parents. I didn't try the optional final step, but now that I am looking at the comments and how it takes it to an even better level, I will do next time insha'Allah.
This recipe has become a family favorite. My husband absolutely loves it and I happily prepare it once a week in a big batch so it last a couple of days. Thank you for positing! 😊
This recipe makes me so happy. I'm Mexican and my mom always made lentils similar to this. She used onions, garlic, cumin, cilantro, serrano chiles, tomatoes, bay leaf, and Mexican saffron. Maybe this is why I love Daal so much... 🥹
I was actually going to make lentils with the same ingredients as your mom...my mom never cooked lentils, but I figured it would go good together. I am Mexican too.
Love your vegetarian recipes-this is the second one I’ve made. Did the chick pea spinach coconut milk curry and it was amazing !!! Definitely helping me get a little more authentic flavor in my cooking. I even invested in Kashmiri chili powder! Thank you !!
Another brilliant recipe demonstration. Thank you so much. No nonsense approach. Totally agree about the curry powder brand. Anyone can make their own but why bother when you can by a good brand good quality one. A pleasure to watch and listen. You have absolutely no pretention very natural. All the best to you , god bless you .
Made this recipe to the letter but added a pinch of asafoetida, which my dad always considered a key ingredient of any daal - he was from Kolkata. It lifts the dish by heightening the aroma/flavour profile in a unique way. This dish is super tasty and so easy to make. Thanks as always, Latif :-)
Thanks Latif. I regularly make dal but in different way to this. I like using half channa, half massoor and a small amount of toor for creamyness. I am really looking forward to trying your method though. Looks fab👍🏻👍🏻
Hi Can you make another video on how to make different types of lentils like green lentils? Also any more quick and easy vegetarian recipes with few ingredients and easy kids snacks or Asian style noodles or pasta? Thanks Really appreciate all your videos Learnt a lot Can you go over what each spice adds to curries and go over when to use them?
Hay , thank you young men ,I followed your instruction and cooked daalbuna it came out perfectly , wish you all the happiness in life,thank you ❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
I just came across this by chance and oh my Lord my mouth is watering! I could almost taste and smell the fragrance of the onions, garlic and spices just wow! I am going to make this tomorrow thanks so much for this Latif! 😜💕
I'm a veteran of 28 years cooking BIR, but just gave daal my first go. I knew daal curry is great, but somehow I always gravitate to meat curries. Anyway, not unexpected, this was exactly what the doctor ordered. Rich, creamy, flavoursome, and you don't miss the meat. Eaten with home-made ready prepared chappati, garlic naan and white rice, This was near perfection. I did add a little base sauce to use up what I had, I also added black mustard seeds in the tarka, and I cooked the lentils for about 75 minutes. I'm really glad I tried daal bhuna and not tarka daal; I have a feeling tarka daal would have been a bit bland, say just daal flavour. But this is a winner! Beautiful 🙂
Beautiful, curry & lentils are some of my favorite combinations I consume lentils as much as possible.... I also make balsamic tomato lentils, reduced with vegetable stock (add chicken stk if you like) delicious
Chris, I'm so jealous. You made it and now enjoying it. We just came home from being out at our favorite Indian restaurant, that's struggling. Ordered the usual, keema samosas, onion pakora, chicken tikka masala, dal makhani, chicken sheik kabob, reshmi kabob, naan, chapati, paratha, keema naan, raita. Pretty good fare for Ft. Worth, Texas. Left them $100 tip to help them out a little. We order a lot to make the bill larger, during these trying times. Hadn't been out for 3 months, so I really needed a fix, mostly for the breads, cuz Latif's recipe's of keema and chicken bhuna and pilau, have been making me look like a star at home.
Always good to watch someone that enjoys cooking do their magic. I make often tarka daal and it is pretty much the same process as you show it, but with less spices and it is lovely. Your bhuna must be very good. Thank you for sharing your love of cooking with us.
Looks amazing, incredible passion for flavours and authenticity shines through, I could watch Latif all day, thankyou for sharing this. I'll be making this very soon. Take care.
Love your techniques. Just made this dal for dinner. Kids enjoyed. Can make vegan no oil by pan roasting aromatics with splashes of broth as necessary, and pan toasting the whole seeds. No ghee or oil needed. I blend the base vegetables to make smooth gravy and hide everything from the kids. They like it better that way. Vegetable broth from skins, ends, ribs, used instead of water. Love the fresh ingredients, prep and cooking techniques, timing, layers, etc. You are a master.
Looks great, do you ever add a small amount of the garlic paste at the end in any recipes, it's something I sometimes do to give a little extra garlic kick! Nice haircut by the way!
Going to make this tonight. Excellent recipe!! Thank you so much. Lentils are considered a top “functional food” due to their high nutritive value, polyphenols, minerals, fiber and other bioactive compounds. While they’re known for providing protein and fiber, their polyphenol content is becoming the focus of ongoing research, since polyphenols are know play an important role in the prevention of degenerative diseases.
Looks great! Out of interest where can I get a similar pan? I've been looking online but can't seem to find anything. I do have a wok. Would that work the same?
Brother Latif, Greetings from Los Angeles, California. Lentils in my view is the ultimate comfort food. From my childhood I have enjoyed lentils as my mom always included in our daily meals. I have tried several daal recipes, but your version is by far the best I tried your version, and my family gave it a five-star rating. One significant thing about your recipe - it is the ultimate: "one pot cooking." - a single man's dream method of cooking! Keep on cooking and look forward to more such dushes!!!
Just made this...maybe blazing summer in southern hemisphere but a good dhal with fresh rotli is a must....thx latif...wholesome food not tough thx to u
Big birthday for my daughter in a couple of days so we're having a curry feast with lots of dishes and this is one of the ones she requested as we all love it. Thanks Latif.
Wow that’s amazing.. I could smell and taste the sweetness of one of my favourite dal 😋as the other foodie said we cook this all our life but stages to add spices and time to caramelised onion 👌🏽 Bangladeshi food is my favourite and specially the veg biryani. I used to love the biriyani in restaurant in London . About 30 years ago . I could still remember the taste and look😋 of corse they closed down and I haven’t tasted anything near to that ever since. 🤷🏻♀️thank you chef for the dal Recipe.
I cooked this tonight and Oh.My.Goodness!!! We LOVED it!! I cooked it along with your saag Aloo and my own secret naan recipe and this daal was the best!! I forgot to buy green chillies, so used one teaspoon of ready-chopped red chillies (I was cooking for children too) and used garlic and mustard seeds for the tarka. Sooo good. Why would I look for another daal recipe after this?!
My husband was a chef in a few restaurants, I so miss him and his cooking. Watching this channel reminds me of him and his cooking. I've not had a good curry since he passed away 10 years ago.
god bless his soul ... not sure where you live but there are some really good asian restaurants in every city of UK.
Give this one a try. Good luck.
Aww, I’m sorry. I could not marry a chef, I would be 300lbs and gaining.
I am so sorry to hear this. I can imagine your loss.
I love cooking authentic curries but never have someone to share, wish I could share with you xx
I cooked this last night. The final step with the fried garlic and cumin is absolutely mega. Bloody love it!
That’s the secret 🤫
@@rahusphere tarka
Iv been making Dal (with Tadka) for some years. I thought it was pretty good.
Latif 's video has totally blown my mind.
Sure..I was using the same ingredients all along, but what I didn't know was the "process"
The process is everything. How do I know that. I just made it his way and it is on another level.
What Latif shows you is the detail. Those details result in layering of flavor and the right texture.
It all starts with those onions. You can't rush that, you have to let them caramalize before you add the ginger garlic paste. Then..when you add the bay leaf and the tomatoes to do the Bhuna you have to watch what he does and don't move to the next step until the oil separates.
Then..you have to be patient and take care to babysit the Dal after you add the water. You have to finesse it until you get that magic texture (gravy). The Tadka just amplifies it all. You could be very happy eating this Dal without it becasue it;s that good, but the Tadka is what I always add.
What a difference having the benefit of a seasoned expert makes.
Thank You Latif !!
And Chef Latif is so candid, such a perfectionist, with such perfect mise-en-place!
You must have been watching the wrong RUclips videos as there are plenty of good ones that explain the process. Lol
@@ria1636 EXACTLY, right!???these comments are really questionable!!! ANOTHER LEVEL!!!!?
Comments added by F&F
Chef Latif 😂 never even seen him chop an onion!!
Hi Latif my partner Patrizia, my son Christopher and I visited your restaurant a few weeks ago. We were on a trip down to Eastbourne all the way from Scotland and decided to take a detour to Alsager. The guys at the restaurant were all friendly and the food was amazing. Glad that we did stop... Keep posting. David McArthur
Oh thank you.
Kk kk ikpii😅😮😮😊8😊😮😅😅😅😅😮😅@@LatifsInspired
Quite a few years ago i wasn't looking after myself, some bad habits. My job involved working in people's homes and it was on one job i met a very elderly Indian gentleman who showed me how to make a simple Daal and a simple homemade bread. The taste was incredible,and It was the food i needed, and to this day, 30 years later, i make that dish at least once a week. I'm sure Latif will agree with me that this dish can be adapted with the addition of different vegetables especially Spinach which i think works very well. Thanks Latif.
Nice work bro..keep it up.
Its delicious with new potatoes in it :-)
I Hu it and I
How do u make the bread sounds nice .
@@susanwright1999 Hi Susan, it's so simple i make it all the time. Here's a video i just found and you can adapt it many ways by adding other herbs or spices but simplicity is best. This bread and some dhal is cheap, very healthy and filling. Hand on my heart, and this may sound silly, this meal when i learned how to make it turned my life around. ruclips.net/video/xm6Ipf7_6Gc/видео.html&ab_channel=What%27sCookingwithFariyal
I’ve watched this channel for the past 2 hours…. It is an absolute gold mine of knowledge! This dish is nothing but pure love. Thank you Latif! 🙏
Wow. Thank you 😊
Latif has taken my cooking to a different level...and has caused a lack of space in my spice cupboard 🤣
Daal and rice is prison food.
@@LatifsInspired ... Tessa Twostep is right, correct ❗ Dude your channel is a gold mine. And your teaching skills are off the charts. I was educated, entertained and glued to the video & now the channel ☺️ BTW Indian food, as far as I'm concerned, is absolutely the best cuisine. 💖
@@tonymarlowe1302 not if you cook it the way we Asians do
I really appreciate that you said "Bismillah" when you began. May Allah bless you
Why not everyone is Muslim
@@Crissy991 science
Made a lot of curries in the past, but this is hands down in another league to anything I've made before. What an incredible recipe, thank you so much for sharing this!
Adding written instructions for myself (lower in fat/salt/spice):
Heat 1 Tbl oil and 1 Tbl ghee in pan and add one diced onion, cook until slightly golden, then add 2 tsp each ginger and garlic paste, cook till raw smell goes away. Add 2 bay leaves, then 1/2 tsp salt. Cook until onions have caramelized. Add 1tsp turmeric powder, 1 1/2 tsp coriander powder, 2 tsp curry powder, 1/2 tsp chilli powder. Cook spices for 1-2 min. Add two diced medium tomatoes (alternative: add half jar tikka masala simmer sauce), cook till oil seperates and tomato is soft. Add thrice washed lentils (1 cup), stir well. Add 4 cups water, heat to boiling then turn down to simmer, cook about 15 min with lid, stir occasionally.
In a seperate pan heat 1 tbl ghee and 1 tsp cumin seeds, 4 sliced cloves of garlic. Cook until garlic is golden but not burnt, then pour everything on top of lentils and immediately put lid back on top for a couple of min. Garnish with chopped fresh cilantro and lemon wedges.
Thank you, Latif!
In Trinidad and Tobago the Indian diaspora introduced similar delicious daal dishes. The finishing process with fried cumin and garlic is called "chunkay" in the islands, usually done with oil instead of ghee though.
Daal like this is usually served next to a cooked green leaf vegetable such as spinach, amaranth (also called spinach in the islands), pak choy or taro on top of rice.
That’s fab..
Yes, my family are Guyanese Indian and we also chunkay! 😋
I love your garlic ginger paste. Stores in the fridge so well and takes the curries to a different level.
I put mine into an ice cube tray, freeze and then store in a ziplock bag...just defrost as necessary. Same with the tomato puree.
@@mrguillemot that's a good idea.
Not the first time I've cooked this dish each time I do it the much better it is thank-you for sharing makes life much easier ✊🏻
That has taken the humble lentil to a new level, a cheap and tasty dish full of flavour
And the yield is tremendous
I love that, although you must have made this a thousand times, you are still so excited and eloquent.
I’ll try this and I know I’ll love it.
Thank you.
Have to admit I've never had a Daal but that's going to change to-day. It looks wonderful. Thanks Latif.
Daal will change your life ! . Many recipes many different flavours. Enjoy !
@@jcagra2012 57 varieties like Heinz beans
This reminded me of the daal my childhood friend's mother used to make. I decided to give it a try and was not disappointed. The first bite took me back decades to the first time I experienced this wonderful dish.
I retired years ago from professional cooking in restaurants and only recently have I rediscovered the joys of cooking dishes from all over the world. This is fantastic, I am still grinning ear to ear at "I am the original "Fire Starter" line remembering how every kitchen I have ever worked in had staff that loved to bring the flames. Your kitchen is fantastic and shows pride in every aspect. Well done. Off to rinse the daal.
I've already tried your tarka dhal from another video and it was so delicious I've probably made it more than 50 times (now it's one of my favourite dishes). Definitely going to try this one!
The microphone is such a welcome addition! And not only do your videos look and sound great now, but your presence in front of the camera feels much more relaxed and natural. You've come so far in the past couple of years that I've been watching. All your hard work on this channel is showing. I hope it's paying off for you.
Wow. Inspirational
@@LatifsInspired NO, it's YOu who are inspirational to all of us viewers, Chef Latif
Wow, that has re-inspired me to make a Tarka Dhaal. I usually boil the lentils with turmeric and ginger, and then add the tarka at the end once they have cooked. This way seems more tasty, adding all the onions and tomato on top. One small note: its tempering, not tampering. Tampering wouldn't be good at all ; )
I have cooked lentils for years but after watching this and cooking it twice now, I see that I was doing it all wrong for years. The best recipe. Thank you
In the early 80s I worked in an Indian restaurant and this was my favourite food. It’s was only referred to as staff curry and did not appear on the menu. Loved it
I love Pakistani food
I love the way he says “boonering.” 😭🥰 voice of the diaspora where traditions still live ❤️
We had this for our dinner tonight, along with home made naan, delicious! I can see it being a weekly favourite!
I have been trying Dall recipes for years, trying to find one I like Thanks to you Latif I found it. This recipe is amazing 😊thank you so much for sharing your recipes, I shall be making this weekly
I made this today and really liked it and so did my parents. I didn't try the optional final step, but now that I am looking at the comments and how it takes it to an even better level, I will do next time insha'Allah.
alhamdulilah when I heard you say bismillah it put a smile on my face. May Allah SWT bless you.
Aameen
That’s dinner cooked for tonight. Thanks Latif, you’re a true diamond 👍🏻
thank you latif,another belter of a bhuna,cant wait to give this one a go,i can smell it all the way from glasgow,cheers mate.
This recipe has become a family favorite. My husband absolutely loves it and I happily prepare it once a week in a big batch so it last a couple of days. Thank you for positing! 😊
I've never tried lentils this way, I love thick daal 🙌
Been watching you from Utah, USA…. Love this channel, I am learning so much. Thank you - keep sharing please
Janelle
I've booked a table for this Friday night. Coming from Birmingham. Long overdue.. Can't wait...
That twist at the end with the cumin seeds, dried chilies, and garlic, I love it! greetings from Mexico!
Hi Latif watching from South Africa...just love all your recipes keep uploading..
Thank you
Whenever I see a dahl like this with the tarka and coriander on top it makes me think of Christmas. It just looks jolly and festive.
This is soooo good! I just made it, even made homemade ghi, all for the first time! Delicious! Thank you! 🙏❤️
Your instructions are so clear! You are a wonderful teacher and chef. We are lucky to have you!
This recipe makes me so happy. I'm Mexican and my mom always made lentils similar to this. She used onions, garlic, cumin, cilantro, serrano chiles, tomatoes, bay leaf, and Mexican saffron. Maybe this is why I love Daal so much... 🥹
I was actually going to make lentils with the same ingredients as your mom...my mom never cooked lentils, but I figured it would go good together. I am Mexican too.
Best lentil recipe I've seen. There's nothing humble about this recipe since it's so rich in flavor. Wow!
Looks absolutely delicious and lentil
Is nutritious.
Love your vegetarian recipes-this is the second one I’ve made. Did the chick pea spinach coconut milk curry and it was amazing !!! Definitely helping me get a little more authentic flavor in my cooking. I even invested in Kashmiri chili powder! Thank you !!
Another brilliant recipe demonstration. Thank you so much. No nonsense approach. Totally agree about the curry powder brand. Anyone can make their own but why bother when you can by a good brand good quality one. A pleasure to watch and listen. You have absolutely no pretention very natural. All the best to you , god bless you .
Bless you. Messages like yours builds my confidence and also inspires me to make more content. God bless ❤️✊
@@LatifsInspired you are a very generous chef. Your presentation is spot on. Thank you for sharing your knowledge and skills. God bless you
I'm having this for dinner.
Jazakallah
Mate, this looks tremendous. Thank you for sharing these secrets.
I made this yesterday and have to say, its amazing, so refreshing and full of flavour, It blew my mind! Thank you
Made this recipe to the letter but added a pinch of asafoetida, which my dad always considered a key ingredient of any daal - he was from Kolkata. It lifts the dish by heightening the aroma/flavour profile in a unique way. This dish is super tasty and so easy to make. Thanks as always, Latif :-)
Why make it into a comedy show?
@@shirazalibhai4647 what happened
I near
Y ate my iPad watching this. I make Dahl for myself every week but I could taste this one just from your discussion! Brilliant!
Great choice of typography for the intro! Nice, clear and professional, your editor really stepped up their game. Keep it up boss, Respect from RSA
Respect ✊
Nice dish I’ll try this your so straight when explaining the dish and your passion comes across well done🏴.
Thanks Latif. I regularly make dal but in different way to this. I like using half channa, half massoor and a small amount of toor for creamyness. I am really looking forward to trying your method though. Looks fab👍🏻👍🏻
What a great presentation. Beautiful. You should have more subscribers.
Hi
Can you make another video on how to make different types of lentils like green lentils?
Also any more quick and easy vegetarian recipes with few ingredients and easy kids snacks or Asian style noodles or pasta?
Thanks
Really appreciate all your videos
Learnt a lot
Can you go over what each spice adds to curries and go over when to use them?
Definitely. Just wanted to upload this as it’s a personal favourite 🤩
Hay , thank you young men ,I followed your instruction and cooked daalbuna it came out perfectly , wish you all the happiness in life,thank you ❤❤🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
Another great dish taken to another level
I just came across this by chance and oh my Lord my mouth is watering! I could almost taste and smell the fragrance of the onions, garlic and spices just wow! I am going to make this tomorrow thanks so much for this Latif! 😜💕
I made a tarka daal yesterday so I’m keen to see yours 😃
I'm a veteran of 28 years cooking BIR, but just gave daal my first go. I knew daal curry is great, but somehow I always gravitate to meat curries. Anyway, not unexpected, this was exactly what the doctor ordered. Rich, creamy, flavoursome, and you don't miss the meat. Eaten with home-made ready prepared chappati, garlic naan and white rice, This was near perfection. I did add a little base sauce to use up what I had, I also added black mustard seeds in the tarka, and I cooked the lentils for about 75 minutes. I'm really glad I tried daal bhuna and not tarka daal; I have a feeling tarka daal would have been a bit bland, say just daal flavour. But this is a winner! Beautiful 🙂
Amazing recipe! ♥️😋💞 Thank you for sharing!
The enthusiasm of the teenage nephew filming, I love it !
Lol, that’s his style!!! He sounds not excited but the smile is from ear to ear. Lol
Beautiful, curry & lentils are some of my favorite combinations
I consume lentils as much as possible....
I also make balsamic tomato lentils, reduced with vegetable stock (add chicken stk if you like) delicious
Made this today - gorgeous! Thanks for the inspiration.
Yes 👍
Chris, I'm so jealous. You made it and now enjoying it. We just came home from being out at our favorite Indian restaurant, that's struggling. Ordered the usual, keema samosas, onion pakora, chicken tikka masala, dal makhani, chicken sheik kabob, reshmi kabob, naan, chapati, paratha, keema naan, raita.
Pretty good fare for Ft. Worth, Texas. Left them $100 tip to help them out a little. We order a lot to make the bill larger, during these trying times.
Hadn't been out for 3 months, so I really needed a fix, mostly for the breads, cuz Latif's recipe's of keema and chicken bhuna and pilau, have been making me look like a star at home.
@@spicerack4397 wow. You give me inspiration
Always good to watch someone that enjoys cooking do their magic. I make often tarka daal and it is pretty much the same process as you show it, but with less spices and it is lovely. Your bhuna must be very good. Thank you for sharing your love of cooking with us.
Nice and yummy dhall
Just made this tonight as I have been looking for more diabetic friendly recipes and it was a hit!
Almost 200k subs. Wow this channel is growing 👏
Bless
Making this dish right now 😋
I’ve tried quite a few different Dhal recipes and this is right up there! Might just be the best so far 🙏👍
I’ll be trying this!
Looks amazing, incredible passion for flavours and authenticity shines through, I could watch Latif all day, thankyou for sharing this. I'll be making this very soon. Take care.
Okay i take that back because there was just one came up .... good work mate
Absolutely brilliant. Thank you for sharing. You are my favourite chef for Indian food. Great teacher!
Can’t wait to try this
Made this tonight, along with some saffron rice, excellent!!!
Love your techniques. Just made this dal for dinner. Kids enjoyed. Can make vegan no oil by pan roasting aromatics with splashes of broth as necessary, and pan toasting the whole seeds. No ghee or oil needed. I blend the base vegetables to make smooth gravy and hide everything from the kids. They like it better that way. Vegetable broth from skins, ends, ribs, used instead of water. Love the fresh ingredients, prep and cooking techniques, timing, layers, etc. You are a master.
Looks great, do you ever add a small amount of the garlic paste at the end in any recipes, it's something I sometimes do to give a little extra garlic kick! Nice haircut by the way!
Thank you. If you like garlic that is amazing to do. I do it for my customers who love garlic like crazy in love with garlic
@@LatifsInspired Great stuff!!
Going to make this tonight. Excellent recipe!! Thank you so much. Lentils are considered a top “functional food” due to their high nutritive value, polyphenols, minerals, fiber and other bioactive compounds. While they’re known for providing protein and fiber, their polyphenol content is becoming the focus of ongoing research, since polyphenols are know play an important role in the prevention of degenerative diseases.
I know what im having for tea 👍🏻
This is a belter if I say so myself. So simple & so delicious 😋
Lol same here 😅
Curry for tea. Awesome
Straight into the favourites folder. Btw as a vegan, what could i use instead of ghee to get the same taste?
ماشاءاللہ تبارك الرحمن
Yum, looks absolutely delicious!
You deserve a million followers at the very least my friend. I have learnt so much from your videos. Thank you for your content.
absolutely gorgeous
YuPP
That is the best recipe I have seen in a very long time looks absolutely delicious
Looks great! Out of interest where can I get a similar pan? I've been looking online but can't seem to find anything. I do have a wok. Would that work the same?
A good Asian cash and carry wholesaler.
@@LatifsInspired thank you!
You can cook it in any pan doesn’t have to be the same!
Brother Latif,
Greetings from Los Angeles, California.
Lentils in my view is the ultimate comfort food. From my childhood I have enjoyed lentils as my mom always included in our daily meals.
I have tried several daal recipes, but your version is by far the best I tried your version, and my family gave it a five-star rating.
One significant thing about your recipe - it is the ultimate: "one pot cooking." - a single man's dream method of cooking!
Keep on cooking and look forward to more such dushes!!!
More vegan dishes please!!
I'm going to omit the ghee when I make it.
Yes, I wondered which oil would best be a substitute.
@@sharonsmith1783 mustard oil probably. As Indian dishes go really well with it, if not ghee. You can go with vegetable oil as well.
@@anixes Thanks for that. I actually have some which is for rubbing onto my knees but I'll get a fresh bottle to use in cooking.
You sir are a most excellent chef and teacher. Thank you so much.
No one could have said it betterr.
Fucking starving now!
Super delicious daal bhuna recipe!
Wow I never knew you can make daal like this. My husband is a vegetarian and loves daal. I'll surely make it one day.
Beautiful stuff😛😊, I know you, the recipe and the food are the stars, but your cameraman does an excellent job 🎥👏👏👏
Another 1 of my favourite dishes yummy😋
Just made this...maybe blazing summer in southern hemisphere but a good dhal with fresh rotli is a must....thx latif...wholesome food not tough thx to u
just a simple humble dish... proceeds to use every ingredient ever
Big birthday for my daughter in a couple of days so we're having a curry feast with lots of dishes and this is one of the ones she requested as we all love it. Thanks Latif.
I like how he compares the cooking time from restaurants to home appliances.
First time watching you bro, looks delish! Keep it up insha'Allah 👊🏼
My favourite food ever. At one point I literally could smell it. Delicous. Love the tips on how to add garlic etc at the end.
Wow that’s amazing.. I could smell and taste the sweetness of one of my favourite dal 😋as the other foodie said we cook this all our life but stages to add spices and time to caramelised onion 👌🏽 Bangladeshi food is my favourite and specially the veg biryani. I used to love the biriyani in restaurant in London . About 30 years ago . I could still remember the taste and look😋
of corse they closed down and I haven’t tasted anything near to that ever since. 🤷🏻♀️thank you chef for the dal Recipe.
Chef, you really are too modest! this is the most delicious dal I've ever had in my life!
That looks fantastic. Thanks for the detailed recipe and intructions
I am feeling happy to see countries trying Indian food 😊
I cooked this tonight and Oh.My.Goodness!!! We LOVED it!! I cooked it along with your saag Aloo and my own secret naan recipe and this daal was the best!! I forgot to buy green chillies, so used one teaspoon of ready-chopped red chillies (I was cooking for children too) and used garlic and mustard seeds for the tarka. Sooo good. Why would I look for another daal recipe after this?!