SOUTH INDIAN DAHL | SPICED LENTILS - Steven Heap
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- Опубликовано: 7 дек 2016
- Love from Steven Heap Recipes. Happy Cooking!
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love the recipes some of the easiest to follow online keep up the good work will be watching often
Steve Archer thanks v much Steve 😀
Thanks for watching, I hope you have enjoyed and benefited from the video.
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Really great stuff, much appreciate these videos.
Curry was the cuisine that got me into home cooking, which ended up in earning a living in the kitchen for a few years.
I'm now a keen home cook again, and I'm loving the little tips and techniques that you demonstrate that are adding to my experience.
Cheers :)
A Beautiful Fallacy so glad you enjoy the videos, that's great to hear, thanks 😀
I imagine there will be many like me that appreciate your presentation. It's the difference between cooking a good curry and a great one.
Hi Steven, can you tell me please are the Indian pink onions you mention known as pyaaz onions, i may not have spelt that correctly but hopefully you will know what i mean. Thanks.
andy pandy hi Andy, pyaz just means 'onions in Hindi. The onions I buy sometimes ate from an Asian shop and they are 'product of India.
Is this a side dish? ;-) looks great! gonna try this but with red lentils.
Nice wooden fork mate! 🤣👍
Wow, old video. 4 houses ago lol
South Indian Dahl
Coconut Oil
3-4 Red Onions (Standard Red Onions are nice, but the flavor shouldn't be strong. Some Red Onions are hot while others aren't, Shallots last resort if in dire need of this dish)
5 Garlic Cloves, crushed and chopped
3 Medium Tomatos, cut into medium-sized chunks
2 tsp Coriander Powder
1/2 tsp Kashmiri Chili Powder
1 1/2 tsp Cumin Powder
2 tsp Salt
1/2 tsp Turmeric
2 Cups Chana Dahl, soaked 3 hours, cooked in Pressure Cooker, lightly boiled with 1/2 tsp Turmeric
1 tsp Black Mustard Seed
2 prongs of Curry Leaves (20 or so)
2 Cinnamon Leaves (Bay Leaves sub)
2 Cloves
2 inch Cassia Bark (Cinnamon sub)
3 Large Dried Chilis
1/2 tsp Hing Powder (optional)
1/4 cup Water
Step 0: Make sure Lentils are on a light simmer in a separate pan
Step 1: Add Coconut Oil to heated pan on medium-low/medium
Step 2: Add Dry Spices until fragrant
Step 3: Add Garlic until light brown
Step 4: Add Red Onions until translucent
Step 4 1/2 (Optional): Add Hing Powder
Step 5: Add Tomatos, stir until Tomatos are reduced (covering with lid to accelerate process, stir occcasionally)
Step 6: Add Powdered Spices, reduce heat to low, stir until dried out
Step 7: Add Chilis and 1/4 cup of Water to bring back moisture, stir quickly
Step 8: Add mixture to Lentils and stir, wait 4-5 minutes until light bubbling
Step 9 (optional): Emulsify for different texture preference
Step 9 1/2 (optional): Coriander on top