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Aug 29, 2010 08:35 PM

Daal question

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

    2 Replies
    1. re: thew

      Lol, no, more like fluffy rice.

      1. re: durhamois

        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. 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.

      1. 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

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

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