[No Music] How to Make DAL ☆ ダルの作り方
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- Опубликовано: 28 авг 2024
- I've made a video of my own version of an Indian dal recipe!
I always make the amount shown in the video, store it in the fridge, and whenever I want, I just heat up the amount I need in a pot and enjoy it!
It can last for about 1 to 2 weeks in the fridge🔥
Original video with music : • Everyday DAL (my own v...
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Ingredients:
300g Red lentils
1500ml Water
200g Onion
30g Garlic
30g Ginger
1 tbsp Salt
1 tbsp Garam masala
3 tbsp Coconut oil
1 tbsp Coriander powder
2 tbsp Turmeric powder
For the tempering:
3 tbsp Coconut oil
3 Chili pepper
1 tbsp Mustard seeds
2 tsp Cumin seeds
1/4 tsp Fenugreek powder
1/4 tsp Asafoetida (Hing)
3 cups Basmati rice
Instructions:
1. Wash the lentils and cook them in 1500ml of water in a pressure cooker for about 5 minutes.
2. Sauté garlic, ginger, and onion in coconut oil.
3. Add salt, garam masala, coriander, and turmeric, mix well, and add to the cooked lentils.
4. Add chili peppers and mustard seeds to coconut oil and heat over medium heat. When the mustard seeds start to pop, add cumin seeds, fenugreek powder, and asafoetida, remove from heat, and add to the dal.
5. Enjoy!
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「材料」
レンズ豆 300g
水 1500ml
玉ねぎ 200g
にんにく 30g
しょうが 30g
ココナッツオイル 大さじ3
塩 大さじ1
ガラムマサラ 大さじ1
コリアンダーパウダー 大さじ1
ターメリックパウダー 小さじ2
テンパリング
ココナッツオイル 大さじ3
唐辛子 3本
マスタードシード 大さじ1
クミンシード 小さじ2
フェヌグリークパウダー 小さじ1/4
ヒン（アサフェティーダ） 小さじ1/4
バスマティ 3合
「作り方」
１、レンズ豆を洗い、1500mlの水で圧力鍋で５分ほど調理する
２、にんにく、生姜、玉ねぎをココナッツオイルで炒める
３、塩、ガラムマサラ、コリアンダー、ターメリックを加えよく混ぜ合わせ、煮たレンズ豆に加える
４、ココナッツオイルに唐辛子とマスタードシードを加え中火にかける。マスタードシードがパチパチと音がしてきたらクミンシード、フェヌグリークパウダー、ヒンを加えて火を止め、４のダルに加える。
５、エンジョイ！
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Your no music videos are the only thing that help me fall asleep, thank you so much for posting another one!
same!
Nice of you to try something Indian, as it's a wonder trove of great Vegan recipes.
Keep a few things in mind however the next time you cook it.
Add the salt, turmeric and chillis before you put the daal to boil, not while making tadka. This helps make sure the daal itself is seasoned well.
The tadka needs tomatoes, or any other acidic agent (some add yoghurt but that isn't vegan).
Don't add the dried Fenugreek to the tadka, add it directly into your daal after you've cooked it and added the tadka, the dry Fenugreek goes in last and doesn't need cooking in oil, it kills it's flavor, same with the garam masala (also only a pinch of masala is required, some often don't add Garam masala or Coriander powder).
You can add fresh coriander after cooking everything if you want, adds a ton of flavour.
Watching now. Thanks for no music version😊
I love the no music ones so much thank you 😭❤️❤️❤️
色々言いたいことありすぎ🤣
そもそもタイトルの感じが懐かしい♪
玉ねぎ、生姜、ニンニク出てきた時の謎の安心感😍
からの、切ってる時が1番好き👍
器がさ、雰囲気出まくってて本当にドンピシャのベストマッチ🤩
何より、カセットガスコンロおかえりなさい🥳
I can only imagine how your kitchen is smelling while you are cooking these deliciousness. I have never had Indian food, which I’m guessing that’s where it’s from, but I would definitely try it
I'm so glad your back🥰
ダルってなんだる？と思ってコメント欄読んでたけど、海外の方が色々教えてくれてて面白い…楽しい…
Looks YUMMY!🥰 Thanks for sharing⚘️🙂🙏
Next time try the following versions of Lentils:
a. Pigeon peas (Tur dal - yellow. It’s the tastiest amongst all but is heavy to digest and may cause gas 😅)
b. Green gram (Moong dal - green and split also. Flour of this is used to make Indian style pancakes)
c. Black gram (Urad dal - most protein in it, this is used in Dal Makhani/Butter dal which some guys slow cook for 12 + hour)
phenomenal, your cooking has helped fortify my love for the craft. thank you!
we usually add fresh pandan leaves and fresh curry leaves too it enhances the flavour you should try it too!! ^_^
ヴィーガン料理というと比較的マイルドな味付けのものが多いように思いますが
リョウヤさんの料理はスパイシーでパンチの効いたメニューもあって楽しいです
Lovely recipe!!!
Thanks!
Soaking lentils is advisable for better digestion and avoiding bloating.
Amazing content! I can’t wait for more and I love that you used hing!
that looks so delicious. i would just add butter and naan bread. yum
Das sieht ja lecker aus, das werde ich nachmachen!
最近レンズ豆初めて買ったのでこの動画は有り難い♡♡
さっそく作りますね(♥ŐωŐ♥)
Hi there, I was wondering where you get your frying pans and saucepans from? They look really high quality.
Love your videos! Long time follower.
Excellent 🧡
Lama tidak menonton mu.. Tiba2 teringat kepadamu malam ini.. Terimakasih atas videonya.. Salam dari bali
Go to dish ❤ I love it
this looks so delicioius!
Wow your making dal
Dal and rice is the most staple food of India. My absolute fav, I eat it like every other day. And, that's too much garam masala buddy. Just sprinkle little more than pinch over the Cooked dish to enhance the aroma. Too much will make the food hot and taste bitter.
Looks yummy 😋
i’m guyanese so this is a dish i grew up eating and hold very dear to me, so seeing someone i admire make it makes me happy (๑´·.̫ · `๑) !
though there are differences in the recipe i know, this one looks delicious and i want to try it soon 🙇 !
i never thought to add other things like mustard seed when i chunkay the dhal, but i will try it next time ! yours came out wonderfully 🫶🫶 guyanese approved 🇬🇾💪
Yummy 😋
Try it with only ginger or only garlic. Makes much difference.
Indians typically mix ginger and garlic for making non-vegetarian style dishes.
No, we add both in the Tadka. You couldn't be more wrong
Thanks for the video. What sort of frying pan is that?
Perfect Red Lentil>🍲🍲🍲
No tomatoes? This dal, masur dal, takes only 15 minutes to cook in open, the easiest to cook, in cooker you should give only one whistle, you seem to have over cooked it. Try adding some green chillies and tomatoes. Need not add coriander powder in dal. I enjoyed watching your cooking.
とっても美味しそうです！ ヒンというスパイスは初めて知りました😊 クミンシードは、そのままカレーに混ぜても食べられるのでしょうか？
Yes
Doesn't taste the same.
Frying it releases the flavor.
What you can do if you don't want to fry is roast it in a dry pan, be careful don't burn it, and then grind with your hands, a mortar, or any hard thing will do.
@@rkang6531 That's very kind of you to share the details. 🙏 I have used cumin seeds before when I made curry,but I wasn't sure if it was hard to digest the seeds once consumed. Thank you very much! 😊
@@inflamedbullet No worries 🙏. Cumin (Jeera), Carom(Ajwain), and Fennel (Saunf) seeds are actually good for digestion. We often have Ajwain and Saunf as mouth-freshners, or digestives.
@@rkang6531 As mouthfreshners!? wow! I'll definitely try them! They must refresh your cranial nerves also through your tongue!
紅茶の葉が少ない気がします
ヴィーガンらしくて好き
❤
my mouth is watering 🥲
🎉
No reason to use 3 multiple pots for the dahl.
You can just fry all onion and spices in the large pot and then add the water and the lentin and you save 2 pots...
Looks like a mix between 2 Lebanese dishes Mudardara and Mujadara.
Thank you for mentioning that. I will look into those. Any variant of making lentils is interesting to me.
This dal is a staple dish in Indian cuisines.
Instead of red lentils, yellow lentils are used as red lentils have higher sodium and potassium content and lower iron content than yellow.
@@v1d300 welcome, there's many more recipes. Mujadara is eaten with some yogurt (Lebanese Yogurt Laban is not sweet) on the side, that can be replaced by salad if you prefer.
Those lentils left in the strainer are like nails across a chalkboard for me, I couldn't not no see it. I would eat the whole thing anyways.
りょうやさんは食材を無駄にはしないので、動画のリズム的に切ってあるだけで動画外で必ずちゃんと入れてると思いますよ😄
ご安心を😊✨
@@cook0903 It's not the waste per se, it's the shot ending there with the lentils crying alone in the strainer, is the lack of closure.
Next time try with dry split peas.
yabai onaka suita
mine came out very watery
Great video as always! Below is our version of DAL Recipe. You guys may find it useful as well.
ruclips.net/video/_V3CqHSbjUk/видео.html
1 Tablespoon of salt?!?! 🤨
タルカに色々入れすぎじゃないですか？
No. Other than the Garam masala, everything else can be added to a daal tadka.
One crucial ingredient he's missing is Tomato, tomato needs to be added to a tadka.
The most basic tadka would be garlic, ginger, onion, tomato and cumin. Everything else can be added if you want but you can also choose not to add it.
Yes one of my favorite dishes!!! 😊 thanks for sharing