The Best Comfort Food Ever? - Dal Tadka

Dal Tadka is one of the best comfort foods but what makes it even more special is the smokiness that the Dhungar provides. Join me today, and I’ll show you how you can cook this delicious Dal at home.

You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.

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Timestamps:
00:00 Intro
00:13 Toor Dal
00:59 Naan Dough
02:28 Dal Cont.
06:01 Naan
09:00 Dhungar method
09:27 Tadka
10:25 Plate and Taste

Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

[Ashish.YouTube.]

This is the closest any foreigner can get to being an Indian. Choice of red onion portrays your perfection. The dish is 100.0000% authentic. Love from India!

[TJ_Rider]

Andy is my favourite cook for three reasons. 1. No BS recipes. 2. A great sense of humor. 3. Nice dude vibes!

[angadunited]

Hey @andy - my family of Indian origin tried the smoking method last night. My mum & dad born and raised in India, 65+ years... Around the dinner table we all were in shock and agreed "this is the best yellow dhaal we've ever had". Kudos to you, my mum is an incredible chef, we are a family of foodies who are actually very good cooks! But this was stunning! Lots of love and respect ❤🙏

[farudaru]

Hey Chef, Just a tip: Always wash your lentils well, till the water runs clear. Soaking the lentils for an hour, works wonders to help em cook faster! Also, let your cooker depressurise naturally.
I love watching your videos. Love, from India! <3

[aarmanarzare]

Finally people are eating something other than butter chicken or biryani

[aayushisingh]

When making naan, brush a little water on one side and place that side down on the pan. This helps it stick and prevents it from falling off when you flip the pan. This method works most of the time.
Love your sense of humor and authentic food recipes! Keep up the great work!

[EarendilMitsos]

Thanks for exposing us to all these international dishes. I really appreciate it chef! Food can break a lot of barriers. Cheers!

[mckidney]

Pressure cooker is great, for those that do not have it, get the tallest pot and fill it less than 1/3. That way bubbles will create a decent seal before it overflows. Allows for 96-105C. Another option is to cook legumes ahead of time in an oven using 1/2 filled thick jars (120C). Do not go open the oven until it cools off below 90C - shrapnel can fly out as it cools. This is why canned beans are called baked beans :)

[christopherc]

What I appreciate most, Andy, us that you try to give measurements, but point out/use a true cook's "measurements ", dab of this, dollop of that...best way to cook!

[parthasarathirath]

100% authentic. You deserve an honorary citizenship from India. ❤. Traditionally we would wash the lentils 2-3 times (until the water runs clear)

[anabhidnya]

I am from Maharashtra, a state located in western part of India, our cuisine is mostly unknown to the west, we have a very diverse cuisine and it changes from region to region across the state. Here we make this daal in a very simple way without any tadka but just add some green chillies and a dollop of ghee on top, it's the staple here. we make spicy version of daal with homemade black masala called as "goda masala" and use kokam fruit to add sourness and cococunt and jaggery are also added. I hope Andy explores maharashtrian delicacies as it's largely unexplored.

[aiswaryasahu]

Hey..I know u r a pro but a tip to make naan stick to pan is to give a touch of water to the base of naan before starting cooking. Love ur videos ❤

[jnorth]

Thanks, growing up in the States I only ever knew of red and brown lentils and there was no Indian food (still really isn't much where I am, LOTS of Thai restaurants but no Indian). With the last few years being, well, the last few years, the local Costco had a ton of different bags of vacuum packed Dal, more types of lentils and split peas then I'd ever imagined. I think they just got them because they were having problems getting the normal beans and rice we are used to. So now I have a bunch of different types of Dal and I'm trying to find recipes for it. I'll give this one a try, everything of yours I've tried has been great.

[padders]

Andy! Yes Chef! Looks amazing!
Not criticisms just a a couple of tips:
For whole cloves crush the round end with your fingers add to the dish and discard the hard stalky bit.
For home cooks for cooking Naans - if you're lucky enough to have an electric fan oven with a grill that you can turn on at the same time, set them both as hot as they will go, put a cast iron pan or cast iron griddle plate in there to pre heat to as hot as as it'll go. Then drop your Naan onto the cast iron, with the grill and the oven on, then you get heat from top and bottom! Warning be bloody careful not to burn yourself as the cast iron etc will be ridiculously hot! Peace and ❤ to you and all the team!

[triaxe-mmb]

My dad's been gone for 30years next month and i can still say with supreme confidence that i have yet to eat a dal tadka better than the one he used to make.

I will have to make this and see how it stands up.

[NamanArya]

Amazing, looks fab Andy. Pro tip: to make sure the naans stick to the pan, rub the lower side of the naan with some water. It will stick perfectly :)

[subinkumar]

As an Indian i admire the efforts you put into your dishes to make it as authentic as it's made here❤❤luv your videos chef

[abhia]

This is extremely authentic Indian food i can promise. I am from India and a self taught chef. Been learning from restaurant chefs, dhaba chefs and friends and relatives. This is as authentic as any good Indian chef. One extra tip i would give to some of the watchers is, while cooking large amount of dhaal in pressure cooker in its full capacity, the water from daal sometimes sprays out through nozzle. To prevent this or minimise this, add a spoon full of ghee along with water into the daal.

[Franklin_Johanessan]

I usually have Dal with rice, my mum's recipe was soo sooo delicious

[DrJambuca]

Adding fried small dried chillies until they go black gives tarka daal and amazing flavour and heat