Everyday DAL (my own version) ☆ ダルの作り方
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- čas přidán 29. 02. 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🔥
Same video without music : • [No Music] How to Make...
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Music : Epidemic Sound / share.epidemicsound.com/FQbHC
1 // The Willow - Anna Landstrom
2 // Indelible - Anna Landstrom
3 // Gold and Green - Anna Landstrom
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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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Website : www.peacefulcuisine.com
Instagram： / peaceful_cuisine
Facebook : / peacefulcuisine.ryoya
Other Channel : / ryoyatakashima
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Equipments & etc:
Camera : Sony A7SIII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX II 82mm
Mic：SENNHEISER MKE600
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : DaVinci Resolve Studio
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Nice to see you're still making content after all these years.
Got lost in the sacredness of the soaking of the basmati. You certainly make cooking a ritual.
Omg I’m so glad you’re active here again i love ur channel so much
僕もアレルギーから、
vegan食に変えてからもう約4年。
りょうやさんの動画も色々勉強になっております。
感謝してます。✨😊✨
You're one of my favorite youtubers. I'm glad to see your videos again🙏🏿🤎
ヒン！?と思って調べたら、なかなかの効能なんですね😊いつも知らないことを教えてくれるリョーヤさん😊尊敬しております❗
Ryoka San!
Coconut oil is great.
But have you tried Mustard Oil. Another staple of Indian Cooking. It's much more healthy, flavourful and beneficial for the body. Plus, its Vegan.
Just make sure you heat it properly (it should smoke, then cool it down), before use.
P.s- Tadka with Mustard oil tastes Wayyyy better❤
I do eat dal on most days and that thick dal looks absolutely delicious. Like one of the previous comments said I like to add tomatoes to mine.
This recipe brings back so many memories. Ever since I was a child, my mother would always cook for me dal rice when I get sick. Even now, whenever I get sick, I only feel like eating dal rice but I live away from home now and my mother isn’t here with me but thank you for your video for bringing back sweet memories with my mother.
Looks great! Here’s how my south Indian family makes it- 1. Pressure cook the dal with some garlic, a tomato, some tumeric and half an onion. Mash it after it's cooked. 2. Ghee is healthier and tastier than coconut oil for tempering. 3.Add cumin seeds to your tempering routine then turn off head and add chilli powder (gives the characteristic tadka colour) 4. Garnish with chopped coriander leaves. Hope you give this a try.
Dosa? Roti? Rice?
He is a vegan, so can’t use ghee…
Probably use mustard oil second best option to cook dal with
映像の美しさは言わずともですが春を感じるピアノ曲とともにりょーやさんのひとつひとつ丁寧に丁寧に調理される姿がとても心地良かったです。いつも心温まる動画を UPありがとうございます⭐︎
ありがとうございます Chef Ryoya ☺️
Everyday series are really great pieces
I love this dish. I also make a modified version of this dish that includes either cabbage or tomato as an addition.
Add Coriander for Garnish .. a game changer.
Also for tadka use Mustard oil .
I love all the comments suggesting ingredients and techniques!
So happy to see more of your videos.
So timely! I was going to make dal this week. This looks simple and tasty! Thank you, Ryoya-san.😊
the vibes here are perfect. keep it up!
I was just thinking the other day that I need to learn how to make dal for myself! Thank you!!
So glad you are back!
This was so satisfying to watch, thank you... Also seeing that I do not need coconut milk to.make.dal is a revelation!
I love dal! especially shorbat addas and different dal makhani!
This looks delicious! I eat different versions of dhal and rasam every other day. Can't imagine not having it really.
Just wow, makes me hungry 😋😋
とても悲しいことがありしたが、本当に癒されました。
ありがとうございました🥳
Very authentic recipe. You did a great job. Dal could be made with various things like tomatoes, green chillis, spinach and other leafy greens like Sorel. The possibilities are endless and it could be made thin or thicker consistency. I would suggest you to try more South Indian recipes as most of them are vegan friendly. My favourite is Sambar. Its soupy dal with vegetables and sambar spice powder it is very flavourful and delicious with rice or Idly.
It's not authentic but he tried so kudos. There's a comment by someone which tells an authentic recipe (from Southern India).
I said southern because in the North we make it differently, even in the East and West they have their own different ways of making it.
Very interesting take on dal
Loving that Vermicular cast-iron indunction rice cooker - that's awesome! Do you ever use a traditional donabe? I don't recall seeing one in your videos. If you do use one, can you share some of your donabe recipes?
Oooh! This looks delicious!!
分かち合ってくれてありがとう
☮️💟 from Sydney
Damn! love this, would love to see more indian recipes (you would definitely love it)😄
BGM入りバージョンですね。食材を切ったりする音もしっかり聞き取れますし、音楽も癒し系なので、良いバランスだと思いました。
Nice, if you want to add a little tangy touch either you can add tomatoes after onions in tadka or add tamarind water in cooked dal & cook it with tadka , even mango powder works well. Instead of fenugreek powder try Kasuri methi (dried fenugreek leaves) in last tempering (tadka), it has better flavour
Don't add Methi while tempering, it loses a lot of flavor. I'd recommend adding it after the daal has been made but while it's still very hot. Adding it to a tadka ruins it's flavor.
Dhania and methi should both go towards the end while the daal is resting.
@@rkang6531 ok ! But when we make aloo with dried methi & add it to oil it adds taste , may be you are right by your experience, fragrance flies off but adding methi leaves still adds better flavour than powder I feel
@@nishtadhanda75257 We always make Aloo methi with fresh green methi.
But if dried is to be used, then it should be added after the aloo has fried a bit in the oil, and cook it on a lower flame with a little splash of water(what we call Chaunk). That way, the aloo, and the water droplets protect it from a scorching temperature.
It is always desirable though, that aloo methi be made in season, while fresh methi is still available. But I get it, sometimes there's a craving even though it isn't in season 😄.
The taste is incomparable with the dry one. Even their flavour profiles are very different.
Amazing 😍 tasty recipe 🤤
Great added hing add the flavour 😃
Hing!! Hing made it all the more delicious
Dal is delicious 😋
レンズ豆のカレーがダルと言うお料理なんですね！フィスラー圧力鍋は当方も20年来の相棒で、ryoya さんと一致して、今日は嬉しかったです😊これからも色々作ってくださいな😊
looks yummy bro
nice to see dal n rice..... in India it's one of the best and healthiest go to meals n you made exactly the traditional way....n I would suggest if dal has running consistency with tamarind in it, it will taste scrumptious ....tk cr
Πολυ νοστιμο φαινεφαι αυτο κουρκουτι!! Μπραβο!!
for whatever reason split pea is my fav...will try this soon
Nice
For dal I'm using tomatoes, also ghee instead of neutral oil be much flavorefull if someone isn't strict vegan. Besides of that, when frying masala for lentils, I discovered that curry leaves are great addition. :)
Why not use Mustard Oil! Much more healthy and flavorful than both!
Also, it's Vegan (for those who wanna know)
@@rkang6531 in my case isn't necessary because I'm using mustard seeds for masala preparation, similar like on video... in other hand I like milk fat taste. Mustard seed oil shouldn't be used for masala fry due to oxidation in higher temperatures, much better for that is coconut fat.
@@LokatyGSA Mustard seeds have a different flavour profile than their oil though, it's very different.
Just like how coriander powder, coriander seeds and coriander leaves all have different flavour profiles.
Mustard oil (kacchi ghani) is actually great for tadkas, and people have been using it for centuries.
It's got a very high smoking point so it's actually ideal for anywhere frying is required, be it tadka, masala, shallow frying or deep frying.
It's also rich in mono and Pufa, which are much better for the body than the highly saturated fats in Coconut oil. Healthwise it's mustard/olive> Ghee> Butter/coconut.
I get the love for ghee though, as I love ghee a lot myself. What we usually do is make the tadka using a little mustard oil in a non stick, and add some ghee later on after the dal's been cooked for more flavour.
This is Nepali style dal !! My favorite
I finally came across a almost new uploaded video. Just 14 min ago!
What Rice cooker is that? I didn't find it in the description. It looks fancy!
❤😊❤
Oh you summoned the Indian audience all right. Very well done though. Any other Indian household would have the same recipe
It seems to be very rich in spices, Indian foods are generally like that, right? I didn't know this dish so when I saw the lentils and rice I remembered the Lebanese mujadara that my grandmother used to make for us here in Brazil
It depends, we have spicy dishes, and simple dishes.
For example, if you want to make the most basic dal, which is mostly consumed around the country in our homes, you don't need to add any of the spices other than turmeric and cumin!
Just add turmeric, salt and chilli while boiling the dal.
And then while tempering (i.e tadka), add Garlic, Ginger, Cumin, Onion and tomato.
Voila!
And if you're feeding a sick person, cook the rice and dal together to make a porridge (we call it Khichdi).
Here you can remove the chilli, and cumin, and add less onion, ginger and garlic, to keep it simple and light. The key ingredients here would be turmeric, salt, tomato and onion (feat. Ginger/garlic).
Okay, "Vermicular" is an unfortunate name for a rice cooker. It means
1. like a worm in form or movement; vermiform.
2. denoting or caused by intestinal worms.
😅
Very funny! I didn't catch the name while watching but instantly thought I need to know because it looks like a great rice cooker.. truth be told, I think i want one even more now lol
Perfect Rise food>🍜🍜🍜
I'm wondering if the last portion - chilli pepper, black mustard, & cumin seeds, fenugreek and hing powder, would it be a better option to blend this up before adding into the main pot to cook/simmer?
よおおおおおおおお。。。これはパキスに有名なりより出津よ。。これはマスるだるだよ。。。すきです
Thank you #SaveSoil #Consciousplanet
ヒン、新大久保で買ってから一度も使ってない…せっかくだからダル作ってみようかな
インドの味噌汁って言うんですね。定番って知らなかった〜。
Que delícia, bem na hora d dormir ❤❤
What gas stove mini brand is this? Many thanks Ryoya
That’s Iwatani!
What microphone do you use to record?
I’m sorry, Ryoya san, but if you wish to use basmati then it might be best to not overcook it. The mushy consistency you had in this video is best suited to parboiled rice varieties, and aromatic short grain varieties like Ambe-mohar and Gobindabhog, even Indrayani.
Second point is about technique: if the tempering is not done on very high heat then it’s of limited use. It needs to be smoking point.
Third point is also about technique. The first cooking of spices and aromatics needs to achieve multiple fonds. It’s through the repeated Maillard reaction that most Indian foods get their taste and colour. In western techniques only one fond is done and wine, cream, stock or water is poured to create the sauce. In Indian cuisine it’s always multiple fonds. Some dishes like ‘kosha mangsho’ do hours of fonds. Hope this helps. And please excuse my bad manners, my intention is to see that you get to taste dal you deserve. Thank you. 🙏🏽
Pat from Mumbai.
Dada oto complex kichu nei shudu daal ache.
Simple daal ke haldi, lonka, noon diye, boil kore dao.
Tar por tel e (ami sorsher use kori) jeera, piyaaj, lesun, adrak ar tamatar er tadka lagiye or moddhe mix kore dao. Done dal ready.
Smoking point er dorkar nei je keu shorshe tel use korche na. You don't smoke ghee or coconut oil, and tempering can be done at a low temperature as well, it's all about what you add and when you add it. You'll know by the smell and the color of the onions if it's tempered or not. Not everyone adds caramelized onions to their daal.
Kanoki Bangla chaara ar keu mishti daal oto khaye na.
@@rkang6531 Please avoid being presumptuous.
Also learn about cooking techniques before being an absolutist. Learn what tempering means. Learn about fonds. Learn about the Maillard reaction that tempering ‘fixes’ on the broth at the molecular level. Also if you are familiar with RyuyoSan, you’ll know he is a strickler for technique. Hence my comments were only about technique and choice of correct rice variety. It was not about recipe. He chose his own recipe. 🙏🏽
@@PatSen My guy, you're literally only using terminologies to complexify things.
It's not that complex. You don't need to brown the onions for a tadka, this is a fact (which isn't just a Maillard reaction but Also a caramalisation reaction, both are pyruvetic processes but they are very different, which is why chefs just use "caramalisation" or "browning" as an umbrella term, you should educate yourself about that).
Browning your onions completely isn't required for a tadka, please educate yourself. Neither is fonding required here. Neither is it done only at a smoking temperature. If you temper your spices dry at a smoking temperature you are going to burn them, please educate yourself about this.
Sweating the onions along with the garlic and ginger is much more preferable here, especially since you are handling spices, which burn (especially the powdered ones) at high "smoking" heat, which is why, in a professional kitchen people will not add spices at smoking temperatures, they always treat them will gentleness, and often first mix them in water and then add them. Maybe you are not understanding what I was trying to say, please educate yourself about cooking techniques, and kitchen terminologies, just knowing what a Maillard reaction is, or what a fond is is not sufficient. Educate yourself about sweating, and the correct handling of spices. There is no need for multiple fonds while making dal, as it is in itself a very rustic dish and experience, made by people who are tired after a day's work, and need something nutritious to warm them up.
Please get in tune with your culture more 🙏.
Also very surprising how you choose to not engage in Bangla for some reason, you are Bengali are you not? If you aren't I'll happily delete this bit, but your name and the mention of Bengali Rice makes it seem so.
I like it, but Isn't this a bit too oily? Looking at 7:30
I was thinking of switching out coconut and use a lessser amount of sunflower oil, I don’t like the taste of coconut in savoury dishes.
I'm from India and I don't like it when people tell other people how to properly "eat" or "make" cuisine of their own country and today I felt that😂, maybe it's about fear that since you changed something in the process while cooking or how you're eating that cuisine might not bring out the best of that dish and you might not like it but I hope you liked your version and would give it a try again.
Second thing, we all know the love for rice in Asian countries for eg the way we wash our rice very meticulously before cooking, in India we do that with lentils too so when you used a stick for dal and hand for rice , I was triggered 😂😂😂
That pot you used to cook rice costs $670 USD. Whyyyyyyyyy.
Too much oil I I can't do oil