Hi, welcome to my video! This week I'm sharing a recipe for a simple dal. This
is part of the "Recipes for Bachelors" playlist which is really just a
collection of recipes that hopefully take some guesswork out of making
everyday dishes, and this video will also teach you how to use your pressure
cooker which can be a little intimidating. I was certainly afraid
of my pressure cooker for a long time but now, I can't live without it. You're
going to need some yellow split peas, these are channa dal, but if you don't
have that you can certainly use toor dal.
What you have to do before you do anything else is sift through your dal
and pick out any stones. I don't know why there are stones in dal - I've always
found this very puzzling - but there are always one or two and you'll know when
you see them. Pick those out and throw them away, you do not want to bite down
on that while you're eating. Next soak your dal for at least thirty minutes.
You could even do this the night before. You don't have to do it, but it does help
in the cooking process. While the dal is soaking, chop up some tomato. I have about
3/4 of a tomato here but you know, 1 medium tomato or even a large tomato
should be just fine and it doesn't have to be attractive, the
way you chop this won't make any difference in the end. We're not going to
be using any onions or garlic in this recipe but we are going to be using some
asafoetida, and if you've never smelt this before then you are in for a treat.
And by not using any onion or garlic this recipe is also safe for Jains! Next
you're gonna grate some ginger - a one-inch piece should be enough and for
our spices we're going to be using whole cumin seeds, red chili powder,
and finally some turmeric powder. You'll also need salt to taste as well as some
water. This dal cooks really nicely with a ratio of 1 to 3.5. And
finally some oil. Now we get to use our pressure
cookers. Confront your pressure cooker with confidence. Put some oil in it and
turn on the heat. Then add some cumin seeds to the oil and wait for them to
crackle. When you hear that sound that's how you'll know that the oil is hot
enough. Add the remainder of the cumin seeds as well as the asafoetida.
Next comes the ginger and be sure to push it around so that it doesn't burn
or get stuck at the bottom of the cooker. Then you can add the remaining spices
and allow them to roast in the oil until they're aromatic.
Once the spices have cooked a little bit and they no longer smell raw, add the
tomato and as usual be sure to give that a bit of a stir and turn down the heat
if necessary so that they don't burn. Next add some salt, and you can always
adjust this later on if you need to. Then add the soaked and strained dal. Give
everything a stir so that the ingredients are properly combined and
this is what it should look like. Yours might look a little different - that's
okay. Next add the water and remember you are
using three and a half times as much water as you've used dal, so if you use
1 cup of dal use 3.5 cups of water.
Now you're going to close the pressure cooker, so turn up the heat on high, as
high as it'll go, and shut the lid. Don't give it a second thought.
Now it might take a little while for this to happen but eventually your
cooker is going to start hissing. Don't look at this as a sign of aggression
it just means that the cooker is going to whistle and for this recipe you need
three whistles. If you'd like to keep some distance between yourself and your
cooker that's just fine, and once you hear that third whistle turn down the
heat as low as it can go and leave your dal on simmer for ten minutes. Then turn
off the heat and wait for all of the steam to escape the pressure cooker.
Sometimes I'm a little impatient and so I rush the process but once all the
steam has escaped, open up your pressure cooker and give
your dal a stir, and here's what it should look like - not too thick, not too
thin, nice chunky pieces of tomato. I like to do a taste test and if I need to
adjust the salt then I will but, if all is well, I pour it out and I dig in. If
you want to take this one step further you can spoon in a little bit of ghee, or
clarified butter. You can even garnish this with some
freshly chopped coriander, but that's it! I hope you try it and I hope you nail it
and as usual thank you so much for watching, buh bye!
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