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/ck/ - Food & Cooking


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13975126 No.13975126 [Reply] [Original]

too-lazy-to-queue-up-at-the-stores-for-fresh-coriander-and-chili edition

>> No.13975130

Needs more pubes

>> No.13975137
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>>13975130
okay, just for you <3

>> No.13975139

hello sirs do you wish for the needful curry of lentil making I am of the lazy too to queue up at dungloo market for the chilli and curryander of freshness

>> No.13975161

>>13975126
Spose, but only cause dickered cat poster hasn't been round in ages.
https://www.youtube.com/watch?v=I3jAJHRW_Yo
aussie punk in remembrance

>> No.13975165

monitoring

>> No.13975172
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>>13975137
Now it's a /ck/ recipe

>> No.13975173
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>>13975139
thank you sir , please make your self at home as you watch me cook this delicious dish .

>> No.13975217

can you hurry the fuck up please

>> No.13975221
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13975221

>>13975172
it'll be more ck when I forget to add salt during cooking and then ask 4channel if adding salt after cooking would help

>> No.13975228
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>>13975221
perpendicular cutting; the superior way to dice onions

>> No.13975243
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>>13975165
ty

>>13975217
no ty

>> No.13975250
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>>13975243

>> No.13975261
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>>13975250
o-oh , sorry good sir , please do not be offended and continue to watch

melt down a big chunk of butter lamb

>> No.13975270
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13975270

add diced onions

>> No.13975371

Getting hungry here, pal

>> No.13975408
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when onion is smelling nice, add garlic and ginger. ofc if you have whole spices always fry the whole spices before the garlic

>>13975371
sorry good sir , curry is slow tender cook ing , please be patient . thank you sir .

>> No.13975424
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>>13975408
on that note. one should never purchase pre-ground cumin unless you were cooking xinjiang style lamb chuanr for a bbq party of 30

>> No.13975432
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13975432

fun cumin fact. in finnish, caraway is called kumina (cumin) and cumin is called juustokumina (cheesecumin).

>> No.13975439
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13975439

fun finland fact. finland is the biggest producer of caraway and the biggest consumer of coffee in the world.

>> No.13975502
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13975502

add tomatoes and a little water

>> No.13975517
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13975517

never add too much tumeric. tumeric too is powerful

>> No.13975523
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looking a bit dry. add more butter

>> No.13975537
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13975537

more water

>> No.13975545
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13975545

fresh chili would be better...

>> No.13975547

>>13975439
>the biggest consumer of coffee in the world
Doubt it.

>> No.13975560
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>>13975547
per capita

>> No.13975567
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13975567

mustard is a decent replacement for fenugreek/menthi

>> No.13975577
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>>13975567
apply liberally. I used 2 big slices

>> No.13975588
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the masala paste can be taken off heat when it is greasy looking

>> No.13975594
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>>13975577
>>13975588
check em

>> No.13975609
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13975609

so /ck/, so you wash you lentils before cooking?

I do not.

>> No.13975613

>>13975567
Won't make your pee smell delicious though
>>13975577
>>13975588
check'd

>> No.13975618
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apply seasoning to lentils

>> No.13975630
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>>13975613
my pee already smells delicious au naturel

>> No.13975646
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13975646

lentils cooked. I added way to much water, oops. but not to worry

>> No.13975655
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>>13975646
add your lentils to the masala paste

>> No.13975659
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>>13975655
then add potatoes

>> No.13975670
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13975670

aloo much be chopped relatively small so it can absorb the flavours of your daal

>> No.13975674
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13975674

bubble bubble

>> No.13975686
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>>13975674
toil and trouble

>> No.13975712
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13975712

as you can see there was no need to remove the foam. it adds extra starch and protein to our daal

the daal is ready when it smells and tastes like chicken soup/stock. it is the hallmarks of a good daal. tasting like it contains chicken stock when it does not. some people cheat by adding chicken stock when boiling the lentils, don't be like them

>> No.13975714

>>13975712
dont tell me what to be like

>> No.13975755
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>>13975714
yaaaasss! queeeeen! power to you gurl! you do you!

>> No.13975766
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13975766

not too much garam masala

>> No.13975770
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>>13975755
>>13975766
rolling in dubs oh man oh man

>> No.13975785
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13975785

dish out your daal. serve with rice or naan or as a side curry in a thali

I fished out a lot of potatoes (to reduce saltiness) and just ate it like a stew

>> No.13975812
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top with more butter and garam masala to serve.

bob apple teat good sirs and ma'ams . wa la .

>> No.13975882

bump

>> No.13975904

>>13975221
Aren't the green parts of the onion poisonous, like the green parts of a potato?

>> No.13975911
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>>13975904
no ofc not you absolute dumdum

>> No.13976004

>>13975161
I want to prod patti's toes

>> No.13976163
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13976163

>>13975126
What a coincidence OP I have a Staub dutch oven full of red lentil dahl simmering on the stove right fucking now.

>> No.13976208
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>>13976163
noice m8

plx open dutch & show lentil

>> No.13976237
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>>13976208
4 u

>> No.13976259

>>13975609
Can one use black lentils for this?

>> No.13976280

>>13975126
Nice, looks like it turned out well!
Question, at which step would you add in chili?

>> No.13976292
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>>13976237
looking very nice anon

>> No.13976326
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>>13976292
likewise anon

>> No.13976332

>>13976259
it would work yeah, but depending on what 'black' lentil you have consider using specific recipes for daal makhani and daal masoor

>>13976280
it was so delicious. would have been even better with some homemade chapattis, which I might make either tomorrow or this weekend...

if you have chilis cut them into large-ish chunks and fry them in the oil/butter/ghee at the start, when they are crispy and kinda dry (but not like chinese chili oil level dry tho) fish them out and add the whole spices and proceed with recipe. finely chop about half of those fried chilis and add it when you combine the daal and the masala paste. the rest you use add as garnish at the end.

when you fry the chili you can also fry some thin slivers of onion also for garnish at the end.

>> No.13976476

>>13976332
Chapattis and daal make an excellent combination indeed. Sounds like you've figured out Indian cooking. What got you into it?
Thanks for the recipe! Will make it this weekend with one change - swap potato for sweet potato

>> No.13976494
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13976494

>>13975126
Thanks for posting man.

>> No.13976690

>>13976476
living in the uk gives me very cheap and very easy access to the tastiest and most authentic subcontinental food outside of the subcontinent. after eating tasty food one gets the urge to learn to make said tasty food

also the potato is actually unnecessary, it was only because I accidentally'd too much water uwu

>> No.13976696
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>>13976494
ty radish poster <3

>> No.13977027

bump

>> No.13977593

>>13976690
My guy the potatoes are one of the best parts!

>> No.13977719

>>13977593
Potato adds bite to the dish. I also like to add spinach to my dhal. Picked it up from this recipe.

https://www.bbcgoodfood.com/recipes/spinach-sweet-potato-lentil-dhal

>> No.13977771

OP been rolling in gets and cu/ck/s here aint even checkin. Nice thread though opie, very cool!

>> No.13978482

Bump for niceness

>> No.13978738

Good thread.

>> No.13978946

>>13975567
>>13975577
>mustard
What the fuck, just get some fenugreek or mustard seeds

>> No.13978961

>making daal
Any retard can throw these ingredients into a pot. Perfect for /ck/.

>> No.13978985

Wonder if I could get my mom to eat curry this way. Write it down please.

>> No.13979277

>>13977719
agreed, spinach daal is kino. I'm also a big fan of haleem but I feel like that's stretching the definition of daal.

>>13977771
>>13977782
>>13978961
ty brothers

>>13978946
>mustard seeds
what do you think mustard is made of?

>> No.13979284

>>13978482
>>13978738
oops quoted the wrong anon. ty ty <3

>> No.13979742

>>13978985
>Write it down please.
I did, with pictures too, plx read thread

>> No.13980662

bump

>> No.13980764

>>13975567
No it's not fucking hell.
And I like coconut oil better than butter in dhal but it can be considered a matter of personal preference.

>> No.13980844

>>13980764
well then what would you suggest as substitute mr superior tastebuds?