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Cooking with Me (Pics Included)

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posted on Jan, 21 2009 @ 09:35 PM
reply to post by HugmyRek

I think it's fennel seeds that you're thinking of.

posted on May, 1 2009 @ 09:31 PM
Here's a recipe for Dhal or Dahl as Parrhesia spells it. I posted this recipe years ago but I think it's better with pics. The original recipe along with Parr's version of Dahl can be found in this thread parrhesia's dahling dahl

I make lots of dahl at once and freeze it for later use. It stays frozen for about month and refrigerated for a week. Usually it doesn't last that long in my house though.

this type of dhal is usually used along with another curry or chutney. We almost always have our dhal with rice, but sometimes with roti too. whenever we have it with rice, we usually have something else to accompany it, like curry chicken, curry duck, fried saltfish, and a variety of vegetables.

Now some people like thick dhal, some like it thin, etc, you can make it to your liking by either adding or reducing the amount of water. we like the not too thick, not too thin version

I use green and yellow split peas aka lentils
1 cup of each

Bring about 3 cups of water to a boil.
in the mean time rinse the split peas in a bowl of water, discard any whatever floats to the top.
Add peas to boiling water and turn of stove, cover the pot and let it sit for about for as long you can, I usually do this about an hour before I get ready to really cook in the kitchen. You can also soak the lentil overnight

You'll notice the peas have absorbed some of the water and now will be easier to cook.

Now to make the dhal, bring 4 cups of water to a boil
Add salt, pepper (I usually throw a whole pepper in (careful not to break it)
add a clove of garlic, smashed to release flavor
and about 1/2 teaspoon of adobo.
Once the water is boiling, add peas back to the pot. stir, careful with the pepper. let boil at medium to medium high heat for about 15 minutes.
Remove pepper and garlic clove. Scoop of the foam that builds up on top and discard

Now if you have this particular wooden tool we indians use called a dhal gutney, you would start to use it, but if you're a modern indian or anyone else who looks for convenience, get out your handheld blender and start blending.

Once the dhal is completely blended, add enough water to make it to the consistency you like or allow to reduce while cooking.

Now this is the tricky part, I use my ladle for this.

In it add 2 tablespoons oil
1 clove of finely chopped garlic
1 teaspoon garam masala
1/2 teaspoon whole or ground geera

Hold ladle over another burner until oil and spices begin to sizzle, then immediately put ladle into the dhal and stir. Dhal is done and ready to serve on any rice of your choice.

now there other versions of this recipe in which we add vegetables and other peas etc but then it becomes lentil soup

Lentils are good item to stockpile, easy to prepare, nutritious and still inexpensive.

posted on May, 6 2009 @ 01:23 AM
My mouth is watering! what a great thread, I'm trying one of your little pearlers out this weeknd for friends
I love Goan....Portuguese -Indian Mix...mmm.
How sweet of you to do this thread

posted on May, 6 2009 @ 07:28 AM
reply to post by zazzafrazz

Thank You

I'm trying to come up with a list of recipes that may fall into oblivion once the older generation of Guyanese Americans pass on, because the new generation is as American as can be and many don't know to cook the basics foods of our culture. If anyone has ideas or suggestions, I'll certainly try to accommodate.

btw next one will be a long promised "snack" recipe.

posted on Jun, 17 2009 @ 06:52 PM
Hey, awesome thread, I really love being in the kitchen and I love Indian food ~ I'm from Manchester in the UK and we've got a massive Asian community, so there are some excellent food choices and specialist shops for foodstuffs.

How come you don't cook with Ghee?

I've not got time to read through all this now, but will do... do you have a good recipe for Dhaal?

posted on Jun, 19 2009 @ 11:18 AM
reply to post by jokei


I only use Ghee when cooking for religious occasions, then tradition beats out health...

I don't care for the very buttery taste or fat content when cooking on a daily basis, I prefer safflower, canola or vegetable oil for everyday use.

and my dhaal recipe is right on this page a few posts above yours.

[edit on 6-19-2009 by worldwatcher]

posted on Jun, 30 2009 @ 12:54 PM
I could really go for some Tikka Masala right about now...

I love cooking Indian food but mine doesn't look as awesome as yours does.

posted on Apr, 8 2013 @ 04:27 PM
reply to post by worldwatcher

Ohmygosh!!! I followed your recipe to the letter just now and had the most amazing bread with my curry!!
Thank you so much, absolutely perfect and delicious. You have no idea how grateful I am to you for showing me how to make lovely bread with just oil, salt and flour in a frying pan - Total survival food on a budget

posted on Apr, 8 2013 @ 08:57 PM
reply to post by grainofsand

Awesome!! So glad you tried and liked it!!

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