Never Boil Your Dal Like Soup Again! Try This Old Punjabi Trick Instead

Your dal is not thin because you are careless. It is thin because the packet told you to boil everything together. In this video I show you seven old Punjabi tricks for cooking toor dal the way Nani did, in one steel pot. The biggest one, the sound at the end, comes last. All seven tricks are written out below so you can keep them open by the cooker. CHAPTERS 0:00 It was never you 1:15 Quick, while I have you 2:05 7. The dal itself 3:05 6. Four rinses and thirty minutes 3:55 5. Water and whistles 4:35 4. The tomato 5:25 3. The whisk 6:40 2. Ten quiet minutes 8:15 1. The sound from Nani's kitchen 9:45 Why it works 10:55 The whole pot in order 11:25 The honest words 12:10 Who profits, and the habit 13:45 Next time in this kitchen THE SEVEN TRICKS 7. Buy loose toor dal from a busy shop, not the pretty packet. 6. Rinse four times, then soak for thirty minutes. 5. Dal, water, turmeric, a few drops of ghee, salt. Three whistles. Let the steam fall on its own. 4. Acid waits. The tomato goes in the tadka, the lemon goes on at the table. 3. Whisk for one full minute. Hot water only, never cold. 2. Keep it at a whisper for ten quiet minutes and fix the salt. 1. Pour the tadka on last: ghee, cumin, garlic, dried chilli, hing, then Kashmiri chilli with the flame off. TELL ME IN THE COMMENTS Toor dal house, or moong dal house? And tell me your city. I read every one. #dal #dalrecipe #dealtadka #punjabifood #indiancooking #nanisrecipes #homecooking