Tarka dal. Make delicious restaurant quality lentil curry at home!

Рет қаралды 19,261

4 жыл бұрын

You can make tarka dal that is better than they serve you at your favourite Indian restaurant. Easy! Seriously...
Get the full recipe: glebekitchen.com/tarka-dhal/
Music: Downtown by Bensound.com

Пікірлер: 51

@alonnasmith5520 4 жыл бұрын

Love this video. The perfect amount of instruction with a little side of humour.

@glebekitchen 4 жыл бұрын

Thank you. I am glad you appreciate the humour!

@MayanPatel1 3 жыл бұрын

Every indian household has a pressure cooker for lentils. If you pre soak too they'll only take 15 minutes to the same consistency

@russbarker2727 8 ай бұрын

Hi Chef. New Zealand here. I mention that because of the curry leaves, I have my own curry plant and it lives in my conservatory where it is nice and warm in the winter, perhaps a bit too warm in the summer. I am just about to trim it back so it6 will have lots of fresh growth coming into summer. The leaves that I cut back will be frozen. Dal is a "must have" on my Indian Table, and this is a good easy recipe. Thanks, and "Kia Ora!"

@glebekitchen 8 ай бұрын

I am so jealous. I have tried to grow a curry plant several times with zero success.

@firmbutton6485 4 жыл бұрын

In south India the curry leave always goes in the oil with the mustard seeds, it makes a huge difference

@glebekitchen 4 жыл бұрын

Great tip. Thanks!

@malinivimal8680 4 жыл бұрын

Crackle means your mustard seeds should start spluttering and a few even popping out of the pan. Of course not to the point where it burns. Takes about 5 seconds if the oil is hot enough. Btw, appreciate your valuable info on teaching us the restaurant technique. Your base sauce recipe rocks. One more thing that can go in the oil for this dhaal - a pinch of Asafoetida powder that helps in digesting the lentils.

@glebekitchen 4 жыл бұрын

Thanks for the tips!

@metalgearsenshi Ай бұрын

"I'm not smart and I don't like doing dishes..." It was right there when I knew I was on the right channel. 😂

@glebekitchen Ай бұрын

😂😂😂

@ButterRiice 3 жыл бұрын

@glebekitchen your recipes are all FIRE!!! Soooo yummy and easy. Made this curry twice in a week You the man, keep up the good work!

@glebekitchen 3 жыл бұрын

Thank you! I love tarka dal - probably the dish I make the most so I'm delighted to hear you liked it too!

@theguynextdoor4978 3 жыл бұрын

Agree about the onions. Been there, done that about 15 years ago when I started making Indian food. It was a dull dal so to speak.

@iraceruk 3 жыл бұрын

Cooking the lentils first, then frying the Tadka and adding it to the cooked lentils is exactly how it's traditionally done in India. Needs lots of garlic though! 😜

@royalnag6690 3 жыл бұрын

Love the simplicity 💯

@glebekitchen 3 жыл бұрын

Thanks. Sometimes simple things are best!

@samhozen4024 Жыл бұрын

love your takadhal friend,very nice also what brand is your chef's pan you had the dhal in ?thanks

@glebekitchen Жыл бұрын

Thanks. It’s an old All-Clad Ltd. I don’t think they make this line anymore. Black anodized aluminium.

@gaingaran81 2 жыл бұрын

Very nice. I always make daal but never buy curry leaves in them. I shall try it once.

@glebekitchen 2 жыл бұрын

Hope you enjoy!

@firmbutton6485 Жыл бұрын

Definitely buy curry leaf, it’s a game changer!

@ibechane Жыл бұрын

Hi Romain! I know you used fresh onion and tomato in this recipe, but if I already made your curry base or hotel gravy, do you think it's a reasonable substitute to fry some of that instead?

@glebekitchen Жыл бұрын

It will be a little different but it will be good I think. I sometimes make what I call anthing dal. Make whatever curry I feel like (jalfrezi works really well) and mix it into the dal.

@ibechane Жыл бұрын

@@glebekitchen Thanks for the reply! I'll definitely experiment and let you know! I really enjoy the standard tarka dal recipe of course, but also prefer to ingredient-prep in advance to minimize cooking on week nights, so I really love techniques like curry base!

@chad0x 3 жыл бұрын

what do you add, after the methi but before the tomato chunks?

@glebekitchen 3 жыл бұрын

Salt. I use a coarse sea salt so it looks a little different I guess. Easier to grab though... There's a link to the recipe with detailed instructions in the description.

@Anteater23 4 жыл бұрын

Do you know how to make Peshwari naan like Indian restaurant?

@glebekitchen 4 жыл бұрын

I will get around to a naan recipe before too long but don't have one ready to post yet.

@mariadesouza1451 4 жыл бұрын

@@glebekitchen I've been keeping an eye on your site for one. Looking forward to it. I've not had much success and most recipes/instructions seem to require a gas cooker to cook the top directly over the flame after you've stuck the bottom to the pan, by wetting it and cooking it. However I don't have a gas cooker. 😵 So am hoping you have an oven or both sides in the pan version. Also, a ready delish Indian bread is the roti parotta (Kerala), flaky and delicious, if you have a recipe/method for that? I have not been able to master that one either. Thanks for all your fantastic recipes and videos. Has changed my cooking results totally. 🤩

@glebekitchen 4 жыл бұрын

I have a recipe I'm working that involves a pizza oven to replicate a tandoor but I don't think that will help you either. I'm still working on my paratha recipe as well. When I have something I like I will most certainly post it!

@mariadesouza1451 4 жыл бұрын

@@glebekitchen Thanks. I just edited my question as it came out garbled. The autocorrect 😵 I cook the curries on an electric hob. I was asking about a naan recipe that doesn't require a gas hob to char the top of the naan. Will keep an eye out. Thanks 😊

@royalnag6690 3 жыл бұрын

kzfaq.info/get/bejne/pZedfbNk3ta3k2g.html

@emeraldkimble7602 8 ай бұрын

Doesn’t Garamond masala include all those spices you mentioned

@glebekitchen 8 ай бұрын

Garam masala is a specific spice blend typically used sparingly. It tends to me very heavy on “warm” spices like clove.

@paladimathoz 4 жыл бұрын

Keeping up the high standards Glebe!

@glebekitchen 4 жыл бұрын

I'll do my best!

@firmbutton6485 Жыл бұрын

In India they add the curry leaf in at the whole spice stage.

@glebekitchen Жыл бұрын

I do that sometimes - depends on my mood.

@firmbutton6485 Жыл бұрын

@@glebekitchen another underused ingredient is black cardamom. Adds a distinct flavour of camphor, I use it in rice sometimes.

@glebekitchen Жыл бұрын

@@firmbutton6485 - yup. I use black cardamom all the time. Wonderful stuff!

@tonyburton419 3 жыл бұрын

OK - but plenty of garlic as well, -for a BIR taste brown but do NOT burn. plus a little garlic pickle, archari pickle, little mild curry paste for the Tarka. Add Tomato Ketchup (yes - 1 tbs spoon) and a little coconut milk powder to the Dhal, and that is perfection. These were tips from Pat Chapman - who was that? Look him up on wiki?

@glebekitchen 3 жыл бұрын

That’s the beauty of tarka dal. Everyone can make it their own.