Curry Recipes Online

British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: Roy22 on March 09, 2006, 07:42 PM

Title: What's the Secret of "Smokey" Tarka Dhal?
Post by: Roy22 on March 09, 2006, 07:42 PM: Can anyone tell me how all UK Indian restaurants manage to put that wonderful "smokey" taste into their Tarka Dhals?

Endless recipe books all fail to recreate that elusive smokey taste.? I've read the recipes posted on this site, and sadly they have nothing to add that I haven't tried before.? For the avoidance of doubt, browning garlic just creates a horrible taste but no smokiness.? Browning onion, even to the point of caramelisation, does not create smokiness either.

There is some "trick" known to every UK restaurant that no recipe book writer has ever recorded.? Does anyone out there know the answer, or am I damned to pour fried garlic & onions into my dhal, and live in disappointment?
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: CurryCanuck on March 10, 2006, 03:39 AM: Hi Roy-
Traditionally , a lot of he dhals are " tossed " in a tempered mixture of spices . The dhal ( 1 1/2 cups ) is cooked in water in the usual manner until it is just soft and then drained . Heat 5 tbsp ghee in a pan , add 1 tsp cumin and saute over medium heat until it browns . Add 1/4 tsp asafoetida , 1/2 tsp chili powder , 1/2 tsp tumeric , a pinch of salt and stir . Then add the cooked dhal and toss for a few minutes . Add 1/2 tsp garam masala and 1tsp lemon juice and stir . Other ingredients can be utilized to both adjust or change the desired flavor i.e. - pre-cooked onions , coriander , cardamom etc.

Hope this helps
CC :)
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Roy22 on March 10, 2006, 05:37 PM: Hi Currycanuk,

Thanks for the quick answer, I will give your suggestions a try soon and report back.

Meanwhile, I'm a little curious about your recipe.? Some dhals in the UK do seem quite "solid", so may well have been fried in oil etc, but more commonly they are fluid to be point of sometimes approaching a soup.? How can such fluid dhals have been fried?

The annoying thing is that despite the fact that UK Tarka Dhals vary hugely by way of different pulses used, seasoning and consistency ranging all the way from near solid to soup, they all have that damned smokey taste, which had kind of given me the idea that some mystery ingredient must be common to all.? I will try your recipe, but wonder if you can explain such varied (but still smokey) dhals?

Thanks,

Roy.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Roy22 on March 10, 2006, 08:06 PM: CC,

Just thought I'd quickly add that we've just tried the recipe.? It's certainly one of the nicest dhals we've ever had, not sure if it's the ghee or the initial frying, but it does has a very lovely taste.

I can't say (yet) that it's smokey (though I haven't yet tried adding onions/garlic) but I was wondering exactly what you meant by "tossed" in the tempered oil?? After adding the dhal to the hot ghee, there is an initial vigorous frying/boiling, which quickly subsides as the ghee mixes with the dhal.? Is this what you mean, or did you have in mind a far more vigorous, prolonged high temperature blast in the oiled pan?

Thanks again,

Roy.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: CurryCanuck on March 11, 2006, 01:56 AM: Hi Roy -
Toss the dhal on a slightly higher heat ensuring that it does not stick . The higher temperature in the oil should impart a subtle smokey flavor .

Cheers ,
CC
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Mark J on March 11, 2006, 06:57 AM: I was talking to my BIR owner last week (about this site) and we got onto the subject of TD, I cant recall exactly what he said but I do remember him saying they fry dried garlic flakes in very hot oil, Ill ask him again when I get chance
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Roy22 on March 11, 2006, 03:40 PM: CC - Thanks for the further info, we shall do some more experimenting and get back to you.? I suppose that hot enough oil may well impart some smokiness?

Mark J - What you say is intriguing, I would be very grateful to hear any more detail you can get on this subject.? My experience of browning garlic is that it just creates a horrible bitter taste, ruining any recipe in moments.? I would have thought that putting pre-dried garlic flakes into very hot oil would be an even faster way down the same road, so I wait with interest for any more info you can obtain.

Thanks again,

Roy.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: curryqueen on March 11, 2006, 04:07 PM: Hi Roy, This is a dish I make every Saturday. Cook your lentils according to your recipe, put into a serving dish and then heat some sesame oil, add 1 tsp cummin seeds and cook until they start to pop. Add your fresh garlic slices and cook until dark brown in colour. This is the tarka and is tipped over the top of your dhal. I have to have my tarka dhal every week, it is the best side dish ever.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Roy22 on March 11, 2006, 06:17 PM: Curryqueen,

Thanks, I will try this idea too.? But I must admit, I've never heard of Sesame Oil being used in conventional Indian Cooking (perhaps it's more an Asian/Thai ingredient?), and I haven't noticed that distinctive "nutty" sesame oil taste in a dhal before.?

Where did you get this recipe from?

Roy.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: bhuna-boy on March 11, 2006, 07:21 PM: Hello Roy,
As you will appreciate 'taste' is a very emotive thing. What one person means by smokey will be different to another. My interpretation of it comes from the turmeric. I make a dhansak evey other weekend (along with a jalfrezi as well) I add a heaped tsp of turmeric during the pre cooking stage of the lentils and the more I add the drier/smokier the taste becomes. Be careful though you can overdo it very easily to a point that it tastes unpleasantly dry.
Hope this helps.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: curryqueen on March 11, 2006, 10:40 PM: Hi Roy, Please try it, unless you do you won't know. I can assure you that it is the business. If I don't have a tarka dhal the my meal iss not complete!
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: CurryCanuck on March 12, 2006, 02:23 AM: Seasame oil ...great taste ..great influence...but not BIR .
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: curryqueen on March 12, 2006, 03:07 PM: This recipe that I use each week came from a restaurant and I have had tarka dhal made this way in other restaurants too. Other restaurants tend to either cook the garlic with the dhal or fry the garlic with veg oil/spiced oil and then mix it in with the dhal. Maybe its a regional difference!
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Roy22 on March 12, 2006, 03:38 PM: Bhuna-boy - Turmeric is a colourant, the flavour being generally described as "wet cardboard".? I would be astonished if this could impart smokiness!

Curry Queen - Yes I will try your sesame oil recipe, but I would be surprised if such a non-indian oil was the basis of almost all UK Tarka Dhal recipes?? My quest for Smokey Tarka Dhal has lead me to many new really lovely dhals, all I've been glad to find, though none yet has been smokey.

CurryCanuck - Am in the process of experimenting with dhal frying.? Do you use a relatively liquid dhal (eg red lentils, which even after draining are still a liquid mush) or more solid dhals like split peas, which can be drained to leave a drier solid?? I'm just wondering if your frying trick requires a less liquid dhal, so that the oil isn't instantly cooled?

If you've ever had a truly smoked food, the smoke taste is unmistakable, if that makes things any clearer?!? I had started to wonder whether restaurants had some trick involving the tandoor (my local restaurant's is wood-fuelled, though many others are electric/gas) to quite literally put some kind of smoke taste into an ingredient?? Just a daft idea.

What I do know is that Indian Chefs can be very protective of their recipes.? In my local BIR, the owner told me that the chef sends him out of the way (on some errand) so that he can prepare his spice mixtures etc in secret!
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: CurryCanuck on March 12, 2006, 06:27 PM: Hi Roy -
I ususally use moong dhal - drain well after cooking and add to the ghee or oil along with garlic and onions .
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Roy22 on March 12, 2006, 10:32 PM: CurryQueen,

We've just tried your sesame oil recipe.? It certainly is a lovely dhal.? The browning of the garlic did impart some smokiness, but also there was a little of the acrid/bitter taste that browned garlic has.? Is was very enjoyable, but not exactly what we are seeking.

The browned garlic/cumin seeds were very visible in the yellow dhal.? I mention this, as having stared longingly into many a BIR dhal, it's rare to see anything brown in them.? Perhaps the odd bit of browned onion may be put in some, but most show nothing like the amount amount of browned material that the sesame recipe creates (to the degree that it darkened the yellow dhal to a brownish colour).

When you make it, do you separate out the browned cumin seeds & garlic, and then just use the oil?? Just a thought, as I was starting to wonder if perhaps restaurants flavour the oil by some such dark frying, but remove the bits to avoid passing on any unpleasant taste?

This certainly is one hell of a difficult problem to crack.? Does anyone have an Indian Granny they can cross-examine?!
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: traveller on March 13, 2006, 08:39 AM: I grew up eating dal (lentils) 5 days a week....I have never had it in a BIR but I will try to help out with some of the questions involving basics of indian cooking. About not seeing bits in the dal, I suggest using roasted ground cumin powder instead of the whole seeds. it will give a better flavor than the whole seeds. Perhaps the smell is almost smoky! And only use ground spices - turmeric will give an interesting flavor as someone mentioned earlier in this thread - too much can ruin the taste. But as for smokiness, it must be from the flavored oil (reused oil)...I dont know of any spice in indian cooking (other than the roasted ground cumin) that can impart smokiness!
Hope this is of some help.
Payal
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Roy22 on March 13, 2006, 10:58 PM: Payal,

We've done some futher experiments and are quite encouraged.? A mixture of ground cumin, garlic & turmeric when fried in oil and added to the dhal definitely gave some of the smokiness we seek.? Not quite the full amount, but we sense that we are on the right track!? Now, by adding all three, I can't say for sure which ingredient helped most, but I am starting to get some suspicions here...

Elsewhere on this forum, there's a discussion about "reclaimed oil", meaning using oil that has seen quite a bit of frying action before.? Here's the link if you want to check it out:

http://www.curry-recipes.co.uk/curry/index.php?topic=657.0

One of the conclusions to that discussion was that reused oil acquires a smokey taste, and that some BIR's use this to inject an extra flavour into their dishes.

One of the earlier posters in this thread mentioned the addition of dried garlic flakes to very hot oil, something that would clearly burn the garlic at once.? Well, I'm starting to think that this method is just a short-cut to create the smokey taste of well-used reclaimed oil.? Bits of burned garlic would obviously ruin any dish, so I'm starting to suspect that such bits are removed, and just the smoke-infused oil is used.

So my next experiment will be to burn garlic in oil and then use the oil alone, which I'll post the results of soon.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: curryqueen on March 14, 2006, 05:56 PM: Hi Roy,

Taking out the burnt garlic would certainly be the way to go, as you will have the flavour in the oil. Maybe this could be what you are looking for! Are you going to try this with spiced oil? I have done in the past.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Roy22 on March 16, 2006, 11:10 PM: Bit of a backward step for last couple of days...

Yesterday, tried burning garlic in oil, and after removal of burnt bits, used oil to fry fresh garlic in.? But this this didn't work at all.

Today, tried burning up some cumin seeds as well as garlic, then after 'cleaning', used the oil to fry fresh garlic, cumin powder and asafoteda.? Result....nothing like the near-miss of a few days ago.

Bit perplexed at momentary success earlier this week, must have touched upon something a bit more transient than just adding the right ingredient.? But fear not, more experiments on the way, plus we've been pointed at another tarka recipe to try claiming to have that elusive smokey taste!? Will crack this one way or another.....

Roy.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: pete on April 21, 2006, 09:13 AM: I was watching an indian chef cooking, the other night
Every meal, he prepared, had the pan on fire, at some point
I have experimented with flambeing, and even though I didn't feel it was the source of the "taste", it still adds something to the curry
A smokey aroma
On these big restaurant cookers , it seems inevetible to set the pan on fire
At home it's far harder to do
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: DARTHPHALL on April 21, 2006, 11:13 PM: I wonder still if relying on a flambe is to inconsistent for a BIR i still believe it an ingredient IMHO.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Mark J on April 22, 2006, 11:00 AM: Whilst in my local open plan takeaway last wednesday I watched the chef make 5 dishes, every single one was set on fire multiple times during the cooking
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: DARTHPHALL on April 22, 2006, 12:11 PM: Burn Baby !!!!!!!!!!!!! ;D
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: pete on April 23, 2006, 09:40 AM: There was one dish he was cooking, that had ridiculous flames
The whole pan on fire with flames about fifteen inches high
It burned for about ten seconds
I thought it was out of control
The aroma from the "burn" is a definite restaurant smell
I am not convinced that flambeing is the missing element, but doing that to your meal, has got to affect it some way.
You can't get that same flame at home
Having said that, I have seen curries cooked without the burn, but with the "taste"
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Yousef on April 24, 2006, 05:02 AM: Try this in your kitchen and you'll be in trouble :P
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: merrybaker on April 24, 2006, 05:40 PM: I love the "no smoking" sign!
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: CurryCanuck on April 25, 2006, 12:48 AM: Flambeing is the process of flaming off alcohol by igniting it - this in turn caramelizes the sugar in the alcohol and produces a unique taste . I doubt that BIRs' use alcohol and that the " burning oil " is strictly for affect ( unless you like the taste of burnt oil ) . ;D

CC
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Lakrasia on November 25, 2015, 03:18 PM: !!!!----I HAVE THE ANSWER----!!!!

I have searched for many years and tried so many recipes without getting anywhere near that magical flavour Finally I know why I could never succeed - it's done using charcoal burning in a dish floating in the saucepan of dal. To my surprise there are a lot of videos and photos and instructions out there and I cannot fathom why I never came across anything before except lots of other foodies on the same quest.

My favourite dal recipe so far is this one: http://www.theguardian.com/lifeandstyle/2011/jun/02/how-to-cook-perfect-dal, though it doesn't mention charcoal once.

I might try liquid smoke first and then a chunk of charcoal from a disposable barbecue. Then I can compare the results.

Anyway, here is the answer we've all been hoping for...

https://www.youtube.com/watch?v=KVzT1AQcGqk
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Onions on November 25, 2015, 03:23 PM: I don't think so. It's an old trick I use for Goanese vindaloo. But it's not the 'trick' used day in, day out by BIRs up and down the country. In fact; :D at the very idea :D

The smokiness comes from caramelisation (see above) and the technique you use to cook. And the patience you use likewise.

Charcoal my ring!!! ;)
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Lakrasia on November 25, 2015, 06:23 PM: Really? Oh no, I thought I'd finally figured it out. :-\

There are lots of sites out there claiming that's how to do it. I haven't had any success with onions or garlic, but I guess it's back to the drawing board and try again and again...

BTW I made dal this afternoon and sampled a little with a dash of liquid smoke and it really wasn't right.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Onions on November 25, 2015, 07:00 PM: Maybe the liquid smoke was too strong? It has to be used soooo gently I find.

Even so, the charcoal method dpes still give tasty results, if if perhaps not the exact one. Well worth doing Lakrasia- and good fun experimenting eh!
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Lakrasia on December 03, 2015, 05:52 PM: Hi Onions,

I used just the right amount of liquid smoke, but the taste was all wrong. My experiment with charcoal ended up with something that tasted of paraffin - guess I didn't manage to burn off all the accelerant, but even so, I believe you when you say they don't do that in most restaurants.

I have tried every variation of frying onions, garlic, mustard seeds and dried curry leaves, both individually and together. I use butter ghee for frying. I have tried every degree of cooking, from golden brown to quite burnt. Not one experiment has produced anything remotely like the tarka dal that 90% of BIR's serve.

Onions, if you know the answer, PLEASE can you tell us?

It would be like Xmas arriving early.

Cheers
Linda
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Donald Brasco on December 03, 2015, 06:01 PM: Hi Linda. Not sure what tales have been spun to you but it's not credible that BIRs use charcoal plonked into their pans and liquid smoke is just not the kind of ingredient a penny pinching restauranteur would have on the shelf. Bir is about cheap ingredients cooked to extract maximum flavour.

Tarka dhal's distinctive flavour, common to all good BIRs is simply from the unsubtle approach taken by the average time pressured bir chef towards frying garlic.

Murder your garlic and dump it into the lentils and you'll find the flavour you're seeking.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: curryhell on December 03, 2015, 06:24 PM: I would tend to agree that the smokiness will come from the very well cooked BUT NOT BURNT garlic tarka. Have a look at this video ;)

http://www.curry-recipes.co.uk/curry/index.php/topic,7870.0.html
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Onions on December 03, 2015, 06:33 PM: Quote from: Lakrasia on December 03, 2015, 05:52 PM

Onions, if you know the answer, PLEASE can you tell us?

It would be like Xmas arriving early.

Cheers
Linda

Sorry! No way do I know. Well it's basically the caramelisation. So heat + rest + rapidity of movement. In the later later stages.
Just realised I was talking about a nordinary curry but yeah Donald hits the nails on the head1
Sorry Linda.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: vinotinto on December 03, 2015, 07:51 PM: Whilst not BIR, Rick Steins program on India did show a curry being prepared with a hot charcoal placed on top and then a lid placed over. Can't remember if it was a tarka dhal
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: 976bar on August 04, 2016, 09:28 PM: Simply add some Smoked Paprika to the spice mix you are frying at the beginning will give a lovely smokey flavour. See my Dhansak recipe :)
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: redman1212 on August 05, 2016, 11:25 AM: I went on a cookery course some time ago at the Lasan restaurant in Birmingham. One of the dishes we made was tarka dal, which was wonderfully smoky. The tarka was pretty simple. Very hot oil, 1tsp cumin seeds, add about 5 finely sliced cloves of garlic, allow to brown, add pinch of hing, chilli powder (1tsp) and 1/2 tsp haldi and after a short time two chopped tomatoes. Allow the tomato to breakdown somewhat and then add to the dal (a mixture of channa, red split, urid and toor dals)

For me the smokiness comes from frying the combination of cumin seeds and garlic
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: chewytikka on August 06, 2016, 11:58 AM: The clue is in the title Tarka Dhal

The old school BIR method is a simple recipe! still used today!
Red split lentils, Salt, Haldi, plenty of browned garlic and Coriander leaf.

If you want it extra Smokey, blacken some dried red chillis in the Butter Ghee Tarka.

I did a video recipe 5 years ago for those interested in trying to recreate at home.

https://vimeo.com/22419450

N.B. simple recipes and methods = equals consistent BIR products/dishes.

cheers Chewy.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Edwin Catflap on August 06, 2016, 03:24 PM: Here's a good clear video that shows the use of charcoal, and I love her pressure cooker, wish I knew where to get one!

Ed

http://youtu.be/KVzT1AQcGqk
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Peripatetic Phil on August 06, 2016, 04:38 PM: Quote from: Edwin Catflap on August 06, 2016, 03:24 PM
I love her pressure cooker, wish I knew where to get one!
Messrs Hawkins do one in stainless steel (https://www.amazon.co.uk/Hawkins-Classic-Stainless-Pressure-Cooker/dp/B002MPQH8U) that is very similar, but probably costs at least ten times as much as she paid for hers if not more ...

** Phil.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: london on August 06, 2016, 05:28 PM: Quote from: Phil [Chaa006] on August 06, 2016, 04:38 PM
Quote from: Edwin Catflap on August 06, 2016, 03:24 PM
I love her pressure cooker, wish I knew where to get one!
Messrs Hawkins do one in stainless steel (https://www.amazon.co.uk/Hawkins-Classic-Stainless-Pressure-Cooker/dp/B002MPQH8U) that is very similar, but probably costs at least ten times as much as she paid for hers if not more ...

** Phil.
Try Here a lot cheaper and a great selection

http://www.buyindiankitchen.com/pressure-cooker/

London.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Peripatetic Phil on August 06, 2016, 05:39 PM: Well, well : for seemingly the same model, (http://www.buyindiankitchen.com/hawkins-stainless-steel-pressure-cooker-3l-1.html)
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: chewytikka on August 06, 2016, 06:01 PM: ED, that video had already been posted and dissed in this topic!
http://www.curry-recipes.co.uk/curry/index.php/topic,798.msg123827.html#msg123827

You should have a pressure cooker already ;)
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Edwin Catflap on August 06, 2016, 06:50 PM: Oops! Missed the vid first time, good vid though! I think this will push me to take the plunge and get one :)

Ed
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Edwin Catflap on August 06, 2016, 06:55 PM: I think I'll go for this Hawkins one and get some spices at the same time!

http://www.spicesofindia.co.uk/acatalog/Hawkins-Classic-Pressure-Cooker.html#SID=3590

Ed
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Peripatetic Phil on August 06, 2016, 07:38 PM: Quote from: Edwin Catflap on August 06, 2016, 06:55 PM
I think I'll go for this Hawkins one and get some spices at the same time!

http://www.spicesofindia.co.uk/acatalog/Hawkins-Classic-Pressure-Cooker.html#SID=3590
Not clear that that one is induction-compatible, if that is a relevant factor for you.
** Phil.
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Curryon on August 08, 2016, 09:23 AM: I got this 6litre one about 6 months ago. Very happy with it. I paid 40 pounds at that time through Littlewoods but cheapest on Amazon now. I use it all the time for garabi, pre cooked meat, other dinners etc

https://www.amazon.co.uk/Morphy-Richards-977000-Pressure-Cooker/dp/B00W9GXJAQ/ref=cm_cr_arp_d_product_top?ie=UTF8
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Edwin Catflap on August 08, 2016, 11:14 AM: Hi

Went for this one in the end as space is somewhat tight, should be here today

https://www.amazon.co.uk/Hawkins-Litre-Aluminium-Pressure-Cooker/dp/B002MPQH5S/ref=sr_1_2?ie=UTF8&qid=1470650985&sr=8-2&keywords=hawkins+3litre

ed
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Edwin Catflap on August 28, 2016, 12:07 PM: First dish made was massur dhal, made in about 10 mins, 3 mins once cooker whistles, the other mins were used sauteing the onions, garlic, panch poran etc. Perfect texture!

(http://www.curry-recipes.co.uk/imagehost/pics/3c3549c341c504a3fb282ffe5dde6f88.jpg) (http://www.curry-recipes.co.uk/imagehost/#3c3549c341c504a3fb282ffe5dde6f88.jpg)
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: chewytikka on August 28, 2016, 12:57 PM: Your cooker looks good, if tiny, but obviously handy for small amounts. ;)

Your Dhal looks like a BIR pre cooked paste, ideal for use in a good Tarka Dhal
or a Dhansak

Tip: Burnt dried red chillis are the secret of a Smokey Tarka Dhal taste.

cheers Chewy
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Edwin Catflap on August 29, 2016, 08:32 AM: Hi Chewy, thanks for the tip. The cooker is ideal for just the two of us at 3 litres and the texture of the dhal was lovely and creamy although it was setting by the time i took the photo. I usually water it down when ready to re heat it so that it is runnier.

Ed
Title: Re: What's the Secret of "Smokey" Tarka Dhal?
Post by: Alastair Sim on September 04, 2016, 09:05 AM: Brown Cardamoms seem to have have a smokey element to them, it may be worth experimenting with a few.
AS