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Welcoming Center, Management and General Chat => Recipe Book Recipe Reviews => Topic started by: NomesFog on May 12, 2012, 03:04:31 am

Title: Recipe Review - Tarka Dahl - pg 82 Indian Cook Book
Post by: NomesFog on May 12, 2012, 03:04:31 am

I used red lentils as was an optional variation. It said to reduce the cooking time but didn't state by how much, so I just had to guess. I'm not a huge lentil cooker so just chopped off 5/10mins off each cooking stage. BOY did i get it wrong! Came out as lentil soup! I'm not sure what the Moong Dahl is but maybe it can handle being cooked 30min/100deg/speed5 (after it's already been cooked for 20mins mind you).

Flavours are fine, it really does need the tarka added at the end tho. After looking at another red lentil recipe I'm making another batch only cooking for 25mins/100deg/speed1-2 Lets hope it's a little less soup-like!  :P

Title: Re: Recipe Review - Tarka Dahl - pg 82 Indian Cook Book
Post by: cecilia on January 16, 2013, 03:58:44 am

I love dahl and I notice a lot of the restaurants in India serve it with a lot of liquid.  Usually it's served with a naan or rice, so nothing goes to waste.

Here's the Tadka Dahl I had in Jaipur:

Title: Re: Recipe Review - Tarka Dahl - pg 82 Indian Cook Book
Post by: Persistenttiger on January 16, 2013, 05:54:14 am

Mmm, yum!