How to Make Palak Dal (Spinach Dal with Cumin and Mustard Seeds)
Vložit
- čas přidán 6. 08. 2024
- Test cook Becky Hays makes Palak Dal (Spinach Dal with Cumin and Mustard Seeds).
Get the recipe for Palak Dal: cooks.io/3BaaOBX
Buy our winning large saucepan: cooks.io/2QQbsgK
Buy our winning skillet: cooks.io/2mpf2RA
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
Great video, explained it in a very nice way. Most Tadkas are usually finished in the vessel you use to make the curry itself and not garnished on the serving plate. That way it mixes better with the dal
agreed. I have never seen it added to the bowl like that.
doing it at the end preserves the powerful flavors that we worked so hard to build with the tadka, and makes it more heterogeneous. the other way is fine imo but having tried it both ways I like adding it at the end best
I also think that adding the hot tadka to the legume gives it a bit of flavor, as in refried beans in Mexican cuisine. I guess one advantage of adding it separately for an American palate is that each person can add as much or as little as they want based on their preference since many Americans cannot handle very much spice or heat in their food (though I think this is slowly changing across the country.)
Explained? Any explanation why to use fresh and dried hot chilies both.
@@s4njuro462 as they say "white ppl spicy" 😂
One of my favorite ATK chefs showing me a new dish! I know it'll be good because Becky as always explains everything so well.
Loving the natural way you cook. Not sanitized. Makes me feel welcomed
I’ve enjoyed all of your 'cooking at home' the less scripted and less swap outs lets the viewer see you don’t have to be perfect.
Thank you for these
Loved it when Becky threw the tiny little piece on the floor at the beginning. I do that too sometimes- the vacuum will get it :)
This is so ridiculously delicious and easy. I just taught my teenage son how to make it.
I love Becky! Such fun in the kitchen. Such a fabulous video, I'll b trying this one for sure.
That's an easy way to make it, I can't wait to try your method.
This looks so good.
Wow it looks very bright and appetizing. 👌
At first I was suspicious of this video but you know what, it's a great recipe! well executed, agree with other commenters saying you should stir in the tadka directly into the dish right before serving but besides that, excellent!
Wow my mouth is watering right now. Thank for explaining Ghee I have always wondered what the difference was.
Wonderful recipe.
I also think that adding the hot tadka to the legume gives it a bit of flavor, as in refried beans in Mexican cuisine. I guess one advantage of adding it separately for an American palate is that each person can add as much or as little as they want based on their preference since many Americans cannot handle very much spice or heat in their food (though I think this is slowly changing across the country.)
It really depends on where in america you go. People in the southeast and southwest eat tons of spicy food (Carolina Reaper chilies, Tabasco, Tex-Mex, Creole, and Cajun all being american inventions from the southern states for example) and hot sauce is consumed more than ketchup in America. Americans have long loved Mexican and Cuban food and "cowboy cooking" has long used dried chilies from mexico and American slaves and southern whites alike loved to grow and use spicy peppers since the colonial era. Americans have also fallen in love with Thai and vietnamese cooking recently.
It was mainly just the northeast, midwest, and pacific northwest that didnt eat as much spicy food until recently. Since the most common american foods abroad are either european foods like pizza, burgers, fries, and hotdogs and some of the more well known american foods abroad are things like casseroles, sandwiches, roasts, and steak people tend to assume that's the only cuisine (basically European and midwestern food) Americans eat that we're afraid of spicy food but if you look at the most widely consumed condiments or look at a list of the spiciest peppers on earth you'll find alot of American inventions with some like Tabasco and the previously mentioned regional cuisines stretching back to the 1800s or earlier. If you check out historical reenactors like James Townsend and Sons on CZcams you'll see tons of recipes from the 1600s and 1700s America, even ones from northern states, that use cayenne or other chilies in many dishes. Chilies were even being grown on American farms and plantations before they reached much of Asia since Chilies are native to mexico and south/central america and were only brought to most of Asia in the 1700s via european traders (chilies were even brought from Caribbean colonies to indian colonies by British traders and
curry was even brought to Japan from indian colonies via british and portugese traders) so the love of spicy food isnt even that recent, it's just that since famous american foods arent typically spicy that people tend to think american food is bland.
@@arthas640 Most American food lacks complexity and when labeled as spicy it's usually nothing compared to southeast Asia spicy imo. Gotta love soul food though!!
@@technogod888 Depends on the food/region. Southwest cooking often layer spices thanks to Spanish and Mexican influence, same goes for Cajun food and with some of the states along the Gulf thanks to Caribbean influence. Some southern/soul foods are the same way and many use the "hold trinity" as the base layer (onions, celery, peppers) for many dishes. That's all their traditional local cuisines but thanks to modern influences there's alot of SE Asian influence along the west coast and Mexican influence across the US. It was mainly just northern states that used spiciness in isolation with things like deviled foods.
Love that they're making more Indian dishes. Indian food doesn't get nearly the amount of recognition that it should in the United States
Great video!
Delicious and nutritious!
This is phenomenal. I've tried and failed to make authentic tasting Indian food in the past - but finally success! This is fairly easy and the result is amazing. I substituted basil leaves for the curry leaves (don't have them) in the tadka and loved the result. It's nice that you can adjust spiciness by choosing to garnish the dish with the peppers from the tadka or not.
You made it your own👍🏽. Consider skimming the foam when lentil comes to boil. Skim as much. It is bitter and doesn’t add but detracts😊. After skimming, add turmeric.
Every Tarka is per the cooks preferences, so I will defer to you. 🙏🏽🌻
this is one thing I love about indian recipes on the internet, is that people seem much more open to letting people experiment with them! that's what food is all about after all :3.
If this had been an Italian recipe I just know there would be dozens of self proclaimed italian master chefs in the comments complaining about not using the right kind of ingredients or small technique differences
Tempering the tadka into the dal is even better!
The red lentils can be easily replaced with any other dal . like toor or moong. I absolutely love the moong dal combination
Do you think this recipe is good? I might try this weekend.
@@GregSzarama this recipe is good, albiet season it to your preferences but don't hold back on the oil, cook the ingredients in that oil and let the oil pick up those flavors and after its cooked in the oil then pour that oil over your daal on your plate. Remember powders burn spices roast, don't substitute powders when it calls for cumin seeds
Becky, you know how to get my mouth watering! I'm going to have to try it.
I love dal esp my mum's Sri Lankan one. Love eating with crusty french bread and freshly fried fish.
I love this woman
Palak means spinach not green. The topping goes directly on the daal while it is in the pot.
I think she confused palak with saag
LOVE Indian food ! 💙
Palak is Hindi for Spinich (not any greens). Greens would be Hara
Nice to have this dal-palak recipe on ATK!
But tadka is typ not individually spooned in bowl… we mix it together for all…
Also I would put in chilies before onions. I think they fry better that way
And - one of these days, maybe we will learn how to say ghee properly. And palak. And basmati. And tadka. These words aren’t difficult to say. We just need to want to say them correctly! Cmon now!
Several of those are sounds that don't exist at all in American English, like aspirated voiced plosives, and retroflex consonants. Efforts can and should be made to respect and understand one another, and especially for people who have benefited from the colonization and exploitation of another people, not to take for granted the things that culture has to offer, but at the end of the day, words are exchanged between languages and change their pronunciations all the time, and that doesn't have to be a bad or disrespectful thing.
@@JosiahMcCarthy yeah, sure, but i guess it's been long enough and not much progress is made by ppl to say indian names and things properly. they take effort to say french things etc so why not have the same effort for our words and our languge. it's not a difficult task...
This is also a dish I love thus I will also provide a set of instructions as well.
DO MORE INDIAN DISHES! EXPLORE PAKISTAN AND BANGLADESH FOODS!
When you pour out the lentils, pour them into a pot that you will cook in. Look for little rocks in there and clean. Pour water into the pot and swish the lentils with your hand and pour away most of the water, if you have a lid for the pan then put the lid on and let the little bit of water slip through and out and tada your lentils are clean and you wasted less water.
You can use just ginger but for people who eat this on the regular we just buy a thing of ginger+garlic paste and it never goes bad, add a tablespoons worth of that in because GG is always good.
Tadka is also known as Bahgar depending on language and region.
I could hug her right now! Ghee bahgar is completely different from the oil version but remember ghee is butter and has its own strong taste that takes away from the other flavors. The curry leaves don't have to be torn up like that, the garlic should be cut a bit thicker and the onions a bit thinner. Garlic thicker because your putting it into fat to cook so it will brown and burn fast which tbh tastes good in daal but a crunchier bigger piece is nice. The onions need to be fried in oil or butter and through that the water goes away and it sweetens.
The arbol chilies should have been added into the oil first to let it release and flavor the oil then the cumin seeds and mustard. Depending on the region I guess the onion amount is too much as the bahgar is usually something you add at the very end on the top to give it a gloss and shimmer of extra different layered flavor.
Use a hand blender and puree it, it's daal a soup not a gritty oatmeal.
In all its a very different dish from the Palak daal I grew up eating but maybe the region she picked this version from does it like this.
Everyone should try lentils, just go for it.
You mentioned keeping the chiles in your freezer: what are other common ingredients one can keep in the freezer and how long do they keep?
galangal
not the freezer, but keeping onions and garlic in the fridge and they will last for up to a year
I keep other peppers that I use for cooking -green peppers, red peppers and other hot peppers. I also keep diced celery and onion that I’ve previously prepped as well as some fresh herbs (basil, parsley, curry leaves)
I'll do whatever Becky wants me to do.
Wonderful. I could almost smell tadka.
Should you take off the stems on the dried arbol?
Romero rosemary) and Tumeric, super Healthy
Interesting -- so the palak dal itself is just seasoned with ginger, tumeric, and salt? Thanks for the education on tadka - first time coming across tadka used to finish a dish.
Lemon juice also
daal itself is very versatile, you can season however you see fit, but tumeric. salt are usually in there. We like to put some pepper in as well so its comes out spicy
best way to cook it imo is a little different than her version. Start off by browing some spices in your fat (in this case ghee), my favorite to put in daal are tumeric, salt, cumin, mustard seed, maybe some chili if you like it spicy, then add chopped onion to that, along with some ginger and garlic once onion is sweating. Then add a little tomato. Then put in the lentils that you should have soaking/cooking. mix and season again if needed. and then palak(spinich) if you choose. i like to eat the palak as a sperate dish but its up to preference.
Looks great! Hail to the ghee!😎
can dried curry leaves be used? thanks
yes
I'm glad I'm not the only one that throws stuff on the floor.
God, her voice.....
With all love this was the most westernised tarka I have seen - used as a topping.
Not necessarily a bad thing though! I think that adding it at the very end as a topping makes it more interesting to eat, as well as letting each member of the table customize their plate more
Dhardka (Thard-ka) is the correct way to say it. And Palak (Paa-luck) is spinach. Other than that, excellent and authentic recipe!
Please add recipe in comments section
They gave you the link, just click on it.
@@kinjunranger140 but u can't view it without signing up
1:26 "use 3:1 ratio of WATER to lentils"
One of the best vegetarian dishes,
LOL
Becky with the good hair cooking dal !
now i've seen it all !
Curry leaves
Curry leaves are from South Asia, not South East Asia
1.5 cups of red lentils
1 tbsp ginger
4.5 cups of water
3/4 tsp turmeric
Cook lentils 18-20 mins
Tadka
1 onion chopped
6 cloves garlic sliced
Serrano halved lengthwise
15 Curry leaves
4 dried Arbol chilis
1.5 tsp cumin seed
1.5 brown Mustard seed
Cook with ghee 3 tbsp
sizzle spices for 30 seconds
Add onion cook for about 5 mins
Add chilis curry leaves and garlic
Add spinach to lentils
Add 1.5 tsp to lentils, add salt
Plate with cilantro
Pretty bland overall, unfortunately. Recommend adding cumin and extra salt and doubling the size of the Tadka. Too many lentils to tadka as written. I’d make again, but would use a more traditional recipe.
It is nice that you now include ethnic cuisine in your recipe/instructional videos. There is another good food trend happening that would be good to include. It’s called a whole food plant based diet. People eat this way to maintain a healthy weight, prevent and reverse serious yet common illnesses such as heart disease, diabetes, cancer, auto-immune disorders and more. This isn’t a fad. In fact doctors can become board certified in lifestyle medicine now, and the lifestyle includes a whole food plant based diet. It would be excellent if you included recipes for this way of eating. Thanks!
It would be nicer if someone other than a Mid West American presented this...
Fancy!!!
LoL
If I serve this in my home, someone will hit me in the head. Tadka served seperately is a big No-No.
Looks good but the the onions should be thinly sliced instead of diced and they should be browned and there needs to be more fat in the tadka.
palak doesn't mean green palak means spinach, ....green is Hara .
Dear "tadka chef" of America test kitchen,
It is not pronounced "tad-ka" rather "tar-ka".
Use curry leaves and mustards for garnish... The garnish should be popping.
If using masur daal (red lentils like you did) fry the onions in ghee and then put the red lentils in after the onions have browned a bit. Cummins and turmeric goes in seconds before the onions.
Everything else is good..
And the curry leaves and mustard seed part... Use vegetable oil in a small pan... Heat the oil till smoking hot... Drop in the curry leaves and mustards within 5 seconds and cover with a lid. While still popping drop in the tarka.
We call it tadka in Rajasthan so..
No. No. No.
The tadka (tempered stuff) goes on top of dal when it’s hot. OR. You pour the cooked dal over the tadka.
This is all blunder you are doing in making of tadka. This is not a side dish which you adding on top of daal and rice while serving. Follow this process: After the ghee is hot, add mustard, cumin and garlic after popping up of seeds. Once the garlic is little pink, add onion, curry leaves and chillies. Once its brown, you can add some chopped tomato or if not, add all the daal directly in to this tadka. Prepared daal should be available beforehand.
seems like you should make your own video if the technique you use is different. At the end of the day the food that she made was delicious, and IMO adding the tadka at the end helps to both preserve its flavor and make the dish more varied and interesting,
Food is all about evolution and experimentation! If you only blindly follow the traditional recipes you will never advance.
Lame - doesn't include the recipe.
Uhhh, might want to mention that most folks wouldn't want to accidentally take a bite of either the green or dried chilies.
Where the brown woman at????
I usually like ATK but this woman is annoying.
very helpful, but please talk correctly.
Another white woman showing how to make indian cooking. You couldn't hire a POC from the region to do this? Disliked and unsubscribed. I wish the dislike counter was visible.
That's ok, we don't need racists in this community. Though I do think they need more diversity, this gatekeeping is wrong .
white people aren't allowed to make ethnic food? The chef here is knowledgable and engaging, and her recipe is delicious! this is like saying that Ramen should not be made by japanese people (originally a chinese dish). The best food happens at the intersection of cultures.
She’s fine - i prefer the manner & tone of someone who brings some of the culture of the food to its preparation, whether it is Indian food or Appalachian. I was disconcerted by the all the grains of dal left in the colander & stuck to the side of the cooking pot 😖 but I didn’t hold it against her. There are many channels run by South Asian cooks. You might enjoy those, too.
It looks like poo