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Daal question

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durhamois Aug 29, 2010 08:35 PM

Years ago I had a delicious yellow daal dish that was made by an Indian former colleague of my father's. Rather than being soupy, like every daal dish I've found in restaurants, it was light and fluffy.

Does anyone have a recipe for anything like this?

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  1. thew RE: durhamois Aug 29, 2010 08:54 PM

    light and fluffy how? like a mousse? like an angel cake? like foam?

    2 Replies
    1. re: thew
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      durhamois RE: thew Aug 30, 2010 12:27 PM

      Lol, no, more like fluffy rice.

      1. re: durhamois
        jen kalb RE: durhamois Aug 30, 2010 03:01 PM

        mostly restaurants try to make their dal stretch as far as possible - so one possibiliyt is to reduce the amount of water a bit.

        However, the sookhi dal, like another poster mentioned below, is another possibility. The base recipes I have for this call for soaking the dal longer than usual (usually dal like moong, masoor or urad is cooked without a soak). Soaking well before cooking helps the dal keep its shape more when cooked creating your more flaky consistency -it will cook more similarly to rice then, covered and on low heat. Draining the dal when done as the other poster suggests would also help, as well as not stirring the dal too much while cooking which might make it gummy

    2. boogiebaby RE: durhamois Aug 30, 2010 12:58 PM

      It's known as "sukhi dal", or "dry dal". Boil urad dal until just soft, then drain it. Meanwhile, heat some oil and add some cumin seeds, a bay leaf and some while cardamom if you'd like, then add sliced or chopped onion and saute until the onions start to brown. I like to add some fresh chopped green chilli too. Add some turmeric powder, and salt to taste, then add in the boiled dal and mix. Squeeze some lemon or lime juice over it before serving.

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        shakkar RE: durhamois Aug 30, 2010 01:57 PM

        If you cook urad daal it will be sticky,but instead toor daal might be a better choice( less sticky). , and depending on your taste it can be tempered with any seasoning.

        1 Reply
        1. re: shakkar
          boogiebaby RE: shakkar Aug 30, 2010 03:50 PM

          I make sukhi dal with urad dal a couple times a month and have never had it be "sticky". What exactly do you mean? If you cook it until just cooked through, it holds its shape and doesn't fall apart. Note: I boil urad dal for sukhi dal in a pot, and don't use a pressure cooker like I do when making "regular" dal.

        2. chefj RE: durhamois Aug 30, 2010 05:11 PM

          Moong Dal keeps it shape much better than most and is typically served in a "dry" form.

          1. luckyfatima RE: durhamois Aug 31, 2010 06:09 AM

            I make white urad, split moong, and channa daal in dry preparations. All come out just fine.

            I never noticed urad becoming sticky either. Actually it holds quite well. I do it Punjabi style with a tomato-onion masala, then a squeeze of lime juice and fresh chiles and cilantro at the end. The only complaint some people have about that type of daal is that it can cause extra...ahem...gaseousness. Not that I have ever had that problem myself or anything.

            Split yellow moong and channa daal work great, too.

            I have never tried a dry daal prep with tovar daal, it has a very strong taste to me so it is not my favorite daal, but I am not opposed to it so I'd be interested in trying out a dry daal recipe for that.

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