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Original poster

No veg stock - wwyd?

14 replies

Bemyclementine · 28/02/2023 20:54

Making a Dahl. Recipe calls for veg stock and I habent got any. I have beef....not even chicken. Half cooked. Would you use beef?

OP posts:
Skyeheather · 28/02/2023 20:56

Yes I would use the beef, I'm not vegetarian so it wouldn't bother me.

IMustDoMoreExercise · 28/02/2023 20:57

I don't use any stock and it is always fine.

I use onions mushrooms tinned plum tomatoes and mixed dried herbs and rapeseed oil.

Yarnosaura · 28/02/2023 20:58

I don't think I've ever used stock in a dahl, and beef would be grim.

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General food
AmandaClare · 28/02/2023 20:59

A squeeze of Tom purée mixed into boiling water or just water (check seasoning).

I find the flavour of beef stock a bit too full-on in non beefy things personally.

CC4712 · 28/02/2023 21:01

In other recipes, if I had no stock, I'd use gravy mix, a pinch of salt, herbs or nothing at all. Is it lacking flavour? Does it need something? If nothing else then yes, I'd use beef stock- but I'd taste it first to see IF it even needs it.

Original poster
Bemyclementine · 28/02/2023 21:05

I've never made it before so that doesn't help BUT have found a pot of veg stock in one of my simply cook boxes,so am using that.

@Yarnosaura I thought beef would've grim too, especially as its got coconut milk in.

OP posts:
RedRosie · 28/02/2023 21:14

I'd probably go for tomato puree, a teaspoon of marmite and a little boiling water ... Maybe some pepper.

I hope it was nice though!

Original poster
Bemyclementine · 28/02/2023 21:34

Bloody amazing! Very impressed with myself.

OP posts:
Mrs86 · 28/02/2023 21:49

I love daal and make it a lot. Never used stock in it though. The spices are enough to flavour it. My recipe takes salt, red chili powder, turmeric and a temper (sp?) Of oil, cumin seeds and garlic. 😋. Add lots of chopped coriander and voila!

Waitingforchid · 28/02/2023 22:02

Bit late but I don’t use stock either garlic and spices are enough

mindutopia · 28/02/2023 22:38

I make dal nearly weekly and I’ve never used any stock. Just plenty of garlic, ginger and spices and then add enough lemon juice and salt/pepper at the end.

Original poster
Bemyclementine · 01/03/2023 06:24

Thanks all, it was lovely but I won't worry about the stock in future.

What so you serve it with, out of interest?

OP posts:
Hobbesmanc · 01/03/2023 07:59

Bemyclementine · 01/03/2023 06:24

Thanks all, it was lovely but I won't worry about the stock in future.

What so you serve it with, out of interest?

We like a thicker Dahl. Like a makhani. I hard boil some eggs and quarter them and pop them onto the Dahl and let them simmer a little. Serve with coriander. Fresh chilli slices if you like extra heat and some yoghurt. Pitas or naan on the side. Lovely weekday supper or lunch.

Mrs86 · 01/03/2023 14:35

We love it with fresh hot buttered chappatis and some Indian pickle. Or just lovely on boiled rice. 😋 Husband is a tad strange, he likes it on chippy chips too 😂

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