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Author Topic: What's the Secret of "Smokey" Tarka Dhal?  (Read 12691 times)

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Offline Edwin Catflap

  • Spice God
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  • Posts: 525
Re: What's the Secret of "Smokey" Tarka Dhal?
« Reply #50 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!


Offline chewytikka

  • Ive Had Way too Much Curry
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  • Posts: 1860
Re: What's the Secret of "Smokey" Tarka Dhal?
« Reply #51 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
Burn those spices "Singefry" and Bhunao are the keys to success.
Smoking Mustard Oil is good for You and your curries.....Lol


Offline Edwin Catflap

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Re: What's the Secret of "Smokey" Tarka Dhal?
« Reply #52 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

Offline Alastair Sim

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  • Posts: 18
Re: What's the Secret of "Smokey" Tarka Dhal?
« Reply #53 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
You can lie to yourself better than you can lie to anyone else


 


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