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Mechanics Of Cooking Daal (sans Pressure Cooker)

Discussion in 'General Discussions' started by SuiDhaaga, Nov 11, 2020.

  1. Thyagarajan

    Thyagarajan IL Hall of Fame

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    But then I noticed that as per title of the thread you had desired to try this special mouthwatering side dish sans pressure cooker.
    I must check up again with my senior dalal
     
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  2. SuiDhaaga

    SuiDhaaga Gold IL'ite

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    Update

    I soaked for 12 hours, cooked for 12 hours, but added too much haldi and salt.

    Now it is MY daal.

    And I was told it is urad dal, not maah di daal. At least my family was impressed with the texture (just not the taste)

    Oh well, the only way to Carnegie Hall is PRACTICE PRACTICE PRACTICE.
     
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  3. Laks09

    Laks09 Staff Member Finest Post Winner

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    Whole urad with skin is used for maa ki dal and dal makhani. Did you use the deskinned one? That’s used for idli batter.
     
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  4. SuiDhaaga

    SuiDhaaga Gold IL'ite

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    It didn't have skin. It was tiny black pearls.
     
  5. Laks09

    Laks09 Staff Member Finest Post Winner

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    That’s the black skin. The one without skin is white. I use it by itself but you can try adding a little rajma next time to see if it improves the taste.
     
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  6. SuiDhaaga

    SuiDhaaga Gold IL'ite

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    So you mean this as maah di daal. I was told they were teeny tiny.

    Yup, I'd love to add little rajma next time.
     
  7. Laks09

    Laks09 Staff Member Finest Post Winner

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    Yes

    Must have been a smaller sized variety. Just assuming this since you soaked it long enough to swell well.
     
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  8. dharmastick

    dharmastick Senior IL'ite

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    please post pictures, would love to try the recipe as well
     
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