Hi Mamta,

Thanks for the Chutney recipe you mentioned in the pakora thread - it really was delicious & I've gone out and bought loads of mint plants for my allotment now I've got a use for it beyond mint sugar!

What I was wondering is, if you have a recipe for (or can point me in the dirction of) a dal of very dry consistancy. There's a great Indian cafe in Manchester that does the most wonderful dal & I've had very little luck recreating it. It seems to be a mix of channa and moong dals - the lentils themselves are quite dry as I mentioned and in distinct grains, rather like moist rice, but still quite 'juicy' (not sure if that's quite the right description!) and tender. The other ingredients I've been able to pick up on are lots of turmeric, cumin seeds, red chilli, onion and coriander leaf. I think it has fresh garlic and ginger too and it's very heavy on the ghee :)

I've tried recreating it with 150g dry lentil mix, soaked overnight & then cooked in 1 cup of water with well cooked onions, garlic & ginger, & toasted spice blend. I simmer it covered for about 20 mins & then turn the heat right down, and if I can I put the pan on a griddle to lower the heat further, stir in a small amount of ghee & leave it to absorb the rest of the water for about 20 minuites more, then chuck in some finely chopped coriander leves.

Now this all works out quite nice - but it's definately missing something! I've tried using other whole spices that I might not be seeing in the cafe version, like adding cinnamon sticks and green cardamon, but it's still not quite right. Can you suggest if there's anything in particular I'm doing wrong, or does this suggest to you any particular type of dal dish that I can search for a recipe for? I've had a look through your recipe index, but I can't see anything that looks quite like what I'm after.

Thanks

...sorry I should have said - the question is addressed to Mamta, but if anyone else has any tips or suggestions please jump in!

Thanks

Katchen

Hello Katchen

It sounds like Chana-urad dal mix to me, though there is no reason why the restaurant can not make it as chana-moong dal you mention. Chana-urad mix is quite popular in Northern Indian state of Uttar Padesh, one of my favourite dals. Skinless urad dal looks very similar to moong dal, only la lighter pale in colour. It is possible that your restaurant is making chana-urad.

See http://www.mamtaskitchen.com/recipe_display.php?id=10374 This is my younger sister's recipe, but we all make it this way in our family! To keep it dry,

use only 2 cups of water to 1 cup dal mix, when cooking in a pressure cooker.

You can always add a cinnamon stick, green cardamoms, bay leaf, a few cloves and peppercorns during boiling or as part of the 'tarka'.

What you do is this:

Cook dals together, with salt and turmeric.

Tarka: Heat ghee/oil. Add cumin seeds, a cinnamon stick, 1-2 brown or a few green cardamoms, bay leaf, a few cloves and peppercorns. Once cumin begin to turn brown, add one thinly sliced onion and fry onion and fry until quite brown. Add 1-2 broken up dry chillies, stir and pour over the dal. You can add ginger, garlic along with onions, even tomatoes to the tarka. You can use coriander leaves for garnish, if you wish.

Also see this 5 dal mix; http://www.mamtaskitchen.com/recipe_display.php?id=10381

Mamta

I'd be tempted to add some extra Veg Stock to cook it down in.. that might be the missing bit..?

Thanks for the advice - that sounds much more like it!

There is another ingredient you can try, which is called Kasthuri methi dry leaves. It is also known as Dried fenugreek leaves, and indian grocers will know what you mean. If you add 2 tbsp after frying the onion/garlic mixture, followed by loads of blended tomatoes (nice ripe sweet ones if possible), this makes a very tasty dhal. In fact we had it for dinner last night, and there's none left!! Add chilli powder according to how brave you are!

And yes, 1 heaped teaspoon of turmeric is needed.

Liza

Just saw this thread floating around on the net, since I am sitting on computer because it is too hot to go out, above 40's.

Kasoori/dry methi leaves do taste very nice in this chana-urad dal mix.

Hi Mamta,

40 degrees ???are you on holiday? But sure was scorching today in UK, I had to 'open' the windows in my temporary greenhouse as it was boiling inside.