Toor Dal

Lardman · « **on:** September 12, 2015, 20:04 »

Does anyone have a good tried and tested recipe ? I'm still coming up short, even the microwave one I bought from the grey supermarket is miles better than my attempts.

mumofstig · « **Reply #1 on:** September 12, 2015, 20:53 »

I like Manjula's veggie version (I don't have amchoor - so sub with a squirt of lemon or lime juice)

http://www.manjulaskitchen.com/2007/02/16/toor-dal/

I don't have a pressure cooker, so just cook in ordinary saucepan 15/20 mins 'til cooked.

Snoop · « **Reply #2 on:** September 13, 2015, 08:11 »

Mumofstig and Lardman, if you can get hold of amchoor, you'll love it, I promise. It has a lovely scent.

Not toor dal, I'm afraid, but here's one of my favourite Madhur Jaffrey vegetarian recipes that uses it:

http://www.foodandwine.com/recipes/chickpeas-cooked-in-a-moghlai-style

It makes quite a lot, but I guess it would freeze OK. I usually halve it. I add the garum marsala and amchoor a bit closer to the end to retain a bit more of the perfume.

That looks like a nice site, mumofstig. I've bookmarked it for future reference. Thanks for starting this thread, Lardman.

New shoot · « **Reply #3 on:** September 13, 2015, 08:21 »

There are quite a few Manjula fans on here Snoop

You will find yourself going back and back to that site

Our local big Tesco sells amchoor. I agree about the scent. It adds a lovely sour note to curries that is different to lemon or tamarind

Lardman · « **Reply #4 on:** September 13, 2015, 13:08 »

I started with Manjula's (I'm a huge fan), but I just can't get it right

Every time I try it just tastes like lentils in spicy water, there's no cohesion. I try now and then when I have curry munchies and nothing to curry but it's beginning to niggle me now and I want it sorted.

Quote from: Snoop on September 13, 2015, 08:11

That looks like a nice site, mumofstig. I've bookmarked it for future reference.

Careful over there snoop - I've lost hours dribbling over the keyboard, I just wish she wouldn't fry so much

New shoot · « **Reply #5 on:** September 13, 2015, 15:53 »

Quote from: Lardman on September 13, 2015, 13:08

I started with Manjula's (I'm a huge fan), but I just can't get it right Every time I try it just tastes like lentils in spicy water, there's no cohesion.

The traditional recipes are quite liquid, compared to what you might get in a restaurant. I would have a go and maybe halve the water. 4 cups to 1 cup of dal is quite a lot.

Do you pressure cook it or just use a normal pan? With a pressure cooker, you get as much out as you put in, so that recipe would be watery. If you are using a normal pan, it would be easy to splash in more water from the kettle if it started looking like it was drying out.

Quote from: Lardman on September 13, 2015, 13:08

when I have curry munchies

Just reading that recipe has got mine going again

Lardman · « **Reply #6 on:** September 14, 2015, 13:35 »

I've been using the pressure cooker - who has time to simmer stuff on the hob ?

I don't think it's just the fact it's too watery but I'll switch to a normal pan for a bit so I can get a better idea of what's going on.

Toor Dal

Lardman

Toor Dal

mumofstig

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Snoop

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New shoot

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Lardman

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New shoot

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Lardman

Re: Toor Dal