to eat daal every night?

[HoraceCope]

to
a: save money
b: be vegan?
c: because I love it

what would you eat every night

Curry
Pizza
Steak with garlic mushrooms, baby roasties, onion rings
Full English
Roast Dinner
Chocolate
M & S prawn mayo sarnies if they were still like they used to be
Toasted sarnies
Poached egg on toast
Chinese
I could go on.......!

I like a coconut milk lentil curry thing with fresh chillis on top 😋

@chardonnay - no onion and whole garlic - is this FODMAP eating?

www.amazon.co.uk/Lord-Krishnas-Cuisine-Vegetarian-Cooking/dp/1635610990/ref=mp_s_a_1_1?ref=plSrch&keywords=lord+krishnas+cuisine&dpPl=1&dpID=51JjQ4DLF0L&pi=AC_SX236_SY340_FMwebp_QL65&tag=mumsnetforum-21&ie=UTF8&qid=1547506409&sr=8-1

If you want daal, this book has 46 pages of daal recipes. Trust me, this is one of the greatest cookbooks ever written. It's a grimoire of vedic cookery and every person I've shown it to or lent it to has bought a copy. It keeps going in and out of print and can be expensive. I lost my original copy in a divorce and of all the things I had to quickly buy back, this book was a priority.

No, at least not intentionally.

Also, seriously not authentic.

no onion and whole garlic - is this FODMAP eating?

Many Buddhist and all Jain and Hare Krishna recipes eschew onion, leek, garlic, chives, scallion and victory onion (all the alliums) due to their effects on the body. This is one of the reasons we use hing (although some Buddhists eschew that also).

100 ounces? One hundred?? Over six pounds of red lentils???

I can see why people have disagreed with your recipe, @HoraceCope.

Yes mainly Greenpeace

Dhal lovers, I know this is very far from authentic but it is the best way to have Dhal.

Serve it with rice and roasted root veg - any combination of carrots, tatties, onions, parsnips, sweet potato, onion, add in some cauliflower if you fancy it.

The sweetness of the roasted veg really complements the dhal imo.

I love daal too, and I add a tin of tomatoes.

I adore dhal, made it last week with mung beans and roasted pumpkin but I love it made with red split lentils too, which cook really quickly. I always add the Tarka at the end and sometimes garnish with crispy fried onions (bought in tubs from Asian cash and carry)
Channa dhal takes a really long while to cook IME — should the raw channa be soaked first?
Also I love dhal makhani - black beans cooked overnight with spices and lots of cream so that they end up as a very creamy but still textured dish.
All served with rice, yogurt and a chopped tomato and onion sambal.
Divine .
But I also like spiced refried kidney beans and rice, or black beans with rice, sliced avocado and fresh hot salsa. In fact just about any pulse served with rice is my ideal comfort food. (Apart from mashed potato or dumplings, of course)
Tomorrow I’m making a pinto bean, tomato and chorizo stew which I‘ll serve with Spanish saffron rice and peppers.

Yes, indeed there was great confusion when i passed instructions to my ds on cooking lentils, giving completely the wrong measurements!

the first time i had daal my dh used yellow split peas without soaking, took hours, i have never used them, always the red lentils, one day i might, but without forgetting to soak first!

You’ll be OK if there are Brexit food shortages. Get a sack of onions in.

onions?

surely lentils?

It's a toss-up between a big plate of mashed potato, and pizza. That would be a hard one.

I assumed they already had lentils. My mistake.

You , not they, sorry. I’ll try your recipe!

ChardonnaysPrettySister

No, spinach makes it slimy.

I should have said that I add baby spinach once the daal has been cooked, so it is stil raw when I eat it.

If you are cooking daal, all you need to do for the water quantity is ensure it’s 3 times the amount of how much you are using. So for a decent portion that will last you for days, use one mug of lentils, and then add 3 mugs of water. Add a drop of olive oil, about 1.5 teaspoons of salt and a heaped teaspoon of turmeric. I also add a tablespoon of crushed garlic at this point but you can save that until the next stage if you don’t like a strong garlic taste. Bring to the boil and then simmer for about 20 mins. Putting the lid on while simmering will ensure it goes really smooth and thick. Don’t worry if it goes too thick as you can always boiling water from the kettle to thin it if it’s a bit cement-like at the end.

Meanwhile while that’s cooking, chop one onion and fry in a pan, also adding a spoon of cumin seeds. Once the onion is browned, add a chopped tomato, then add the garlic if you haven’t done so already, and a teaspoon of ginger (fresh or paste, doesn’t matter). Then half a teaspoon of chilli powder to give it a kick, and a heaped teaspoon of garam masala. Add a few drops of boiled water to make it more of a paste as it will probably be quite dry

Then when your daal is cooked, add the whole spice concoction to the daal and stir.

I add raw spinach to a green lentils salad, with some cheese and nuts and some bitter leaves and ideally a walnut vinaigrette.

I suppose I could add it to the daal as and when I have it, the thing is I always make a huge quantity and am not very well organised when I heat it up.

Fillet steak (if it could be made by a Star Trek replicator); salmon and Kaiserschmarrn (the yummiest pancake based Austrian dessert)

From the Indian/ Pakistani store, I get the split toor dal (aka tuvar dal or pigeon peas). Make sure they aren't the oiled ones- you can tell them apart because the pack's greasy.

They are much quicker to cook than the yellow split peas and don't need soaking. I often mix several dal for a change of flavour. Split mung beans are mild and sweet. Urad dal (I like the split and polished ones) are slightly bitter, and obviously split red lentils have a nice earthy taste.

To vary the flavours, add a teaspoon of ajwain or kalonji/ nigella seeds towards the end of cooking time. Methi/ fenugreek or mustard seeds can be tasty if you add them at the beginning, and I love any curry with a handful of chopped methi leaves cooked into it.

My tummy's rumbling now and I'm supposed to be fasting today.

First post. I love daal. It's the best lunch time food. Even quinoa tastes good with it. My recipe uses a spice blend called Green Saffron Red Daal. It uses lots of onions, tomatos, ginger, garlic and coconut milk. I add some raisins too for a bit luxury. You can get the blend in Ireland in Tescos, not sure about UK. Half a packet is perfect if you don't want it too spicy.

Id eat crusty white bread and butter plus lots of lettuce which I love.

Daal is my favourite and once I spent weeks cooking different recipes only to be disappointed each time. I order it whenever we have a curry and each time it is different. I will be cooking some later and now have several different recipes to try so thanks very much!!