Mamta's Kitchen - A Family Cookbook





chicken with red lentils

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On 05/12/2009 08:12pm, Phil wrote:

I am unsure what the consistancy of the lentil/water base of this dish should be. I cooked it tonight with 125g of lentils to 750 mls of water and it was quite thin , but very tasty, and I shall cook it again. ( Madhur Jaffreys recipe from Indian Cookery ) The lentils were broken down to nearly a soup. Any tips would be appreciated.

Phil

On 05/12/2009 09:12pm, oddies wrote:

Hi Phil perhaps Mamtas recipe for a Quick Dhansak would help with the lentils/water mix. Remember that certain vegetables contain a lot of water.

http://www.mamtaskitchen.com/recipe_display.php?id=12812

On 06/12/2009 05:12am, Mamta wrote:

Hello Phil

Was it like this Parsee dish Dhansak or Dhansak, very popular in Mumbai (Bombay)?

I would normally use water 3 times that of dal. But it will have to be adjusted according to how you cook it and how thick/thin you like your dal to be. For brisk boiling, you will probably need more. It is best to start with not too much water and then add some more boling water, if you need to thin it.

Mamta

On 07/12/2009 01:12pm, Lapis wrote:

dhal (at least masoor, moong and urad) do seem to need a lot of water. I cook at a simmer for a long time, keeping an eye on things. During the cooking time, I may add water three or four times, and adjust to get the consistency I want. The dhal is (and should be?) almost totally mushed, without mechanical help.

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