[1 - 2] might just be one of the world's
[2 - 4] most loved comfort foods,
[4 - 6] and it certainly is in this household.
[6 - 7] Today I am going to finish my dal
[7 - 9] tadka with the dhungar method,
[9 - 11] to make it delicious and smoky.
[11 - 12] And of course we're going
[12 - 13] to need some garlic naan to eat it with.
[13 - 14] So first up, we're going to need
[14 - 16] to get our split peas
[16 - 17] cooking or pigeon peas sorry.
[18 - 19] So these are split yellow
[19 - 21] pigeon peas called Toor Dal. You should
[21 - 22] get it in most supermarkets now.
[22 - 23] They take a while to cook.
[23 - 24] I like to do it in a pressure cooker,
[24 - 25] and I think most people would do it
[25 - 25] in a pressure cooker.
[25 - 27] If you don't have a pressure cooker,
[27 - 28] you can just do it in a pot.
[29 - 30] It'll just take a while.
[30 - 30] So you’re going to
[30 - 31] add 200g of those to there.
[33 - 36] why, but a few more for good luck. Water,
[36 - 38] a big pinch of salt,
[38 - 39] and about a quarter
[39 - 40] of a teaspoon of turmeric.
[41 - 44] This stuff's pretty potent. Lid on.
[47 - 49] One day I'll get that right. High pressure.
[49 - 50] We’re going to bring it up
[50 - 51] to steaming point.
[51 - 53] Eight minutes once it's
[53 - 54] making that whistling noise.
[54 - 55] While we're doing that,
[56 - 57] let's start getting our naan ready,
[57 - 60] or the dough for our naan. Plain flour.
[60 - 61] Little well on the center.
[61 - 62] Water, warm water.
[62 - 64] Like 32-33 degrees ish.
[65 - 66] A little bit oil,
[66 - 67] and a tablespoon,
[67 - 72] I guess of sugar. Yeast. Yogurt.
[72 - 73] About three heaped tablespoons.
[73 - 74] That is a very accurate
[74 - 75] measurement isn't it.
[75 - 77] One, Two, Three.
[77 - 79] One for the chef.
[79 - 81] A pinch of salt.
[81 - 82] I'm just going to bring
[82 - 83] the dough together.
[83 - 84] Turn it out onto the bench
[84 - 86] and we'll knead it until it's nice and smooth.
[88 - 89] Now that thing’s started
[89 - 91] making a hissing sound
[91 - 92] like a wild cat.
[92 - 93] You can turn it down.
[93 - 94] You want the steam to come out.
[94 - 95] That means you know
[95 - 97] it's at the right pressure,
[97 - 98] need to be ripping its head off.
[98 - 99] Ripping its head off.
[99 - 101] Such an aggressive way to say
[101 - 101] that isn’t it.
[101 - 102] I need my scraper.
[104 - 105] Now that dough’s come together
[105 - 107] and there's nothing left in the bowl,
[107 - 108] onto a bench,
[108 - 109] a little bit of flour
[109 - 111] just to stop it from sticking.
[111 - 112] You don't want too much. And we're
[112 - 113] just going to knead this until it's
[113 - 115] nice and smooth.
[115 - 117] You can also do this in a stand
[117 - 118] mixer with the hook as well,
[118 - 119] but you got eight minutes
[119 - 123] while your lentils are cooking. Alright,
[123 - 124] that dal has been cooking
[124 - 126] for almost eight minutes now.
[126 - 127] I’m going to turn the heat off
[127 - 129] in a second and release the pressure.
[129 - 130] And this dough
[130 - 131] is nice and smooth,
[131 - 132] which is exactly what we want.
[132 - 134] A nice smooth dough.
[134 - 135] Form it into a ball,
[135 - 137] so it's got some tension on the outside.
[137 - 139] Back into a bowl,
[139 - 140] cover it with a tea towel,
[140 - 141] and we're going to rest it
[141 - 142] for half an hour just for that yeast
[143 - 144] to start doing its thing.
[144 - 146] I like to rest mine in the oven.
[146 - 147] That oven's not on, it's just a nice
[147 - 148] draft free area.
[149 - 150] This is done. Heat off,
[150 - 151] release the pressure.
[154 - 154] This is neutralized
[154 - 155] to the pressure.
[156 - 157] Let's open this thing up.
[158 - 161] Aw yeah. Look at that. Nicely cooked,
[161 - 162] but they’re still a little bit watery.
[162 - 164] It's exactly what we're after.
[164 - 165] Make sure that they are actually cooked.
[165 - 166] I think a lot of people have dal
[168 - 169] at different textures.
[169 - 170] Some people like it quite soupy,
[171 - 171] some people like it
[171 - 173] still a bit of chunky.
[173 - 174] Yeah, I'm kind of like somewhere
[174 - 175] like a medium, I guess.
[175 - 177] I like a little bit of texture,
[177 - 179] but I also kind of aren’t into
[179 - 179] the really dry dals,
[179 - 180] I like it nice and wet.
[180 - 181] That's good to go.
[181 - 182] Let's set that aside.
[182 - 184] Let that just chill out. Fresh pot.
[184 - 186] You’ll need the lid for. Medium heat.
[186 - 188] Add some ghee.
[188 - 189] I'm going to add our dry spices.
[190 - 193] So I've got some cumin seeds, coriander seeds
[193 - 194] and a couple of cloves.
[194 - 196] Cloves are strong, so don't go too crazy.
[197 - 198] Now these spices will
[198 - 199] stay on this all the way through.
[199 - 201] Some people don't really like it.
[201 - 202] They don't really like eating a spice.
[202 - 203] I don't mind it, it doesn't bother me,
[203 - 205] but it's kind of a tricky way to do it.
[205 - 206] You kind of can take these out
[206 - 208] once they toasted and put them in
[208 - 209] like a little piece of cheesecloth
[209 - 212] so that you can pull them out. But,
[212 - 212] you know, just,
[212 - 214] just eat a little bit of spice.
[215 - 216] The cloves can get a bit gnarly.
[216 - 217] While they're toasting,
[218 - 219] chop up the rest of our aromats.
[219 - 222] We've got garlic, ginger, red onion,
[222 - 222] a couple of these
[222 - 224] really nice green chilies,
[224 - 225] and a couple of tomatoes.
[227 - 228] So you want about 4
[228 - 229] or 5 cloves of garlic.
[229 - 231] These things are massive, so I'm just
[231 - 234] going to use three. About a
[234 - 235] thumb sized piece of ginger.
[236 - 237] Just cut off the big knobbly bits
[237 - 239] and then peel it with the back of a spoon
[239 - 240] or the back of a knife.
[241 - 242] Then I'm just going to use a microplane
[242 - 244] to, to grate these down.
[246 - 247] Oh, and just quickly
[247 - 249] did you watch last week's video
[249 - 250] and you're not subscribed?
[250 - 251] Then do me a favour
[251 - 255] and then just tap that subscribe button. Thanks. Woo.
[255 - 256] Garlic and ginger.
[256 - 257] In that goes.
[257 - 259] I just want to sauté that down,
[259 - 260] like a low temperature.
[260 - 261] We don't want it to burn.
[261 - 263] Aw it smells good doesn’t it.
[263 - 264] So then just one red onion.
[265 - 266] We're just going to finely
[266 - 268] diced this up.
[269 - 270] Add that to our pan.
[270 - 272] If it's looking a bit dry,
[272 - 273] like mine is, add some more ghee.
[278 - 278] Alright, we're just going
[278 - 279] to chop these green chilies.
[281 - 282] We're definitely going to add
[282 - 283] more Kashmiri chili powder.
[284 - 285] So if you like it spicy,
[285 - 287] I suggest you try and find that heat
[287 - 288] from the Kashmiri chili powder
[288 - 290] rather than the fresh chilies. I think
[290 - 293] you'll find a better kind of drier heat effectively.
[293 - 295] And then we're just going to dice these tomatoes.
[296 - 297] They're going to cook down
[297 - 298] fairly well, so I wouldn't
[298 - 299] be too pedantic about it.
[300 - 301] And in they go.
[302 - 303] If you got any little bits of fond
[303 - 304] on the bottom,
[304 - 305] make sure you're scraping that off.
[305 - 306] The liquid from the tomatoes
[306 - 307] will help that come off as well.
[308 - 309] I'm going to cook these tomatoes
[309 - 311] for about 5 or 6 minutes
[311 - 312] just until they start to soften.
[313 - 314] Okay, these have only being cooked
[314 - 315] for about two minutes
[315 - 316] and they're already starting to dry out.
[316 - 317] And you really need to make sure
[317 - 318] the tomatoes are cooked.
[318 - 320] So just add a bit of water to that.
[320 - 322] So they've got a chance to cook before
[323 - 324] all the water evaporates.
[324 - 325] Alright, our tomatoes are nicely cooked.
[326 - 327] We're going to add some salt.
[327 - 329] Our dry spices.
[329 - 330] So this is where you can really turn
[330 - 331] the heat up if you want.
[331 - 332] Some Kashmiri chili
[332 - 337] powder, garam masala and some coriander powder.
[337 - 338] Stir that through.
[338 - 340] And then we're going to add our dal.
[341 - 343] Make sure you get them all out.
[343 - 346] Alright, stir that through well. And we’re
[346 - 348] going to simmer this on like a low heat
[348 - 350] for about 30 minutes.
[350 - 351] And then we just need to make the tadka,
[351 - 354] which is like the infused ghee
[354 - 356] that you pour on the top as the garnish.
[356 - 357] Just let that do its thing
[357 - 359] for 20 minutes.
[359 - 360] Keep an eye on it.
[360 - 361] If it's starting to get too dry, add
[361 - 361] a bit of water.
[361 - 363] Alright, roll out our naan.
[363 - 364] Look at that,
[364 - 365] little smooth boy.
[368 - 368] That was aggressive.
[368 - 370] Probably not need to be that aggressive.
[372 - 373] Cut your dough up.
[374 - 374] You can weigh it out
[375 - 376] and be really particular about it.
[376 - 378] Or you can just eyeball it. I’m eyeballing,
[378 - 381] but that one's bigger than that one. Cool.
[382 - 384] a tight ball like so.
[387 - 388] Now I've got a dry
[388 - 389] pan over a medium heat.
[389 - 390] We want to heat that up.
[390 - 391] We're going to try a method
[391 - 392] of cooking these,
[393 - 394] where we stick it to the bottom
[394 - 395] and flip it over and get a bit of heat.
[395 - 396] I've done a whole short
[396 - 398] on different ways to cook naan.
[398 - 399] You can do it in a barbecue.
[399 - 400] You can do it in a cast
[400 - 402] iron pan on one side.
[402 - 403] You can do it in a pizza oven which works
[403 - 404] really well, but I think this is kind
[404 - 406] of the easiest way
[406 - 407] to get as close
[407 - 409] with the average domestic kitchen.
[409 - 410] So what I'm doing is I'm
[410 - 411] taking this piece of dough
[412 - 413] and I'm just folding it into itself
[413 - 415] 5 or 6 times,
[415 - 416] and pinching the bottom,
[416 - 417] and I'm putting it between my thumb
[417 - 418] and my index finger
[418 - 419] and pushing it through.
[419 - 421] And that creates good tension on the top
[421 - 422] and it closes the bottom. Very similar
[422 - 424] to what you do for a pizza dough ball.
[424 - 425] Fold it in, fold it
[425 - 426] in, fold it in.
[426 - 427] Push it through.
[428 - 429] On the board.
[429 - 430] Hold your hand like a cup.
[432 - 433] So we're going to use oil
[433 - 434] on our board for this.
[436 - 438] Stretch it out
[439 - 440] You don't want too much oil.
[440 - 441] So if you feel like the dough's a bit
[441 - 442] oily, just put it
[442 - 443] on a new part of the
[444 - 445] of the board.
[445 - 446] Chef my chopping board
[446 - 447] isn’t three meters wide.
[449 - 451] That's a fair point Mitchell.
[451 - 452] So a little bit of crushed garlic.
[453 - 454] Just spread it out
[454 - 455] and then a little bit
[455 - 457] of chopped coriander.
[457 - 458] We'll just press on there.
[458 - 460] Okay, we've got the pan
[460 - 461] which is reasonably hot.
[463 - 464] And press it into it.
[464 - 466] We kind of want this to stick to it.
[466 - 467] Now the plan is to flip this whole pan
[468 - 469] and we're going to get some colour
[469 - 471] on the top from the open flame.
[471 - 472] For that to happen,
[472 - 474] the naan needs to have stuck to the pan.
[474 - 475] So if it doesn't,
[476 - 476] and it falls onto
[476 - 477] the flame will quickly lift it off,
[477 - 479] it'll be fine, but let's have it a go.
[484 - 485] Get that flame up a bit.
[485 - 486] Don't fall, don’t
[486 - 487] fall, don’t fall.
[490 - 493] Yes, that's what we're looking for. That's it.
[493 - 494] Pretty happy with that.
[494 - 495] Nice bubbled up.
[495 - 496] Turn the heat off.
[496 - 497] I'm just going to brush
[497 - 498] a little bit of ghee on here.
[498 - 499] Pretty happy with that.
[499 - 500] I'd like a bit more even colour,
[500 - 503] a bit more char around this edge. But overall,
[503 - 504] I'm going to call that a success.
[505 - 505] I probably shouldn't have said that
[505 - 506] because I haven't taken it
[506 - 507] out of the pan yet.
[507 - 509] Nah, we're good. We’re golden.
[509 - 511] Onto a plate with a towel
[511 - 514] and just keep that covered. Continue
[514 - 523] cooking the rest. Well,
[523 - 525] at least we got one in the bag.
[527 - 528] if it doesn't stick,
[528 - 529] and it falls on the element
[529 - 529] like mine just did.
[529 - 531] Grab a couple of thin
[531 - 540] pairs of tongs and do it like this. Naan's made,
[540 - 542] our dal’s made.
[542 - 543] Now we’ve got to smoke
[543 - 544] it using the dhungar method.
[544 - 545] So I've got some charcoal
[545 - 547] I've heated up over an open flame.
[547 - 548] And I've got a little metal dish in there.
[548 - 550] You might have a window open
[550 - 551] or an extraction on for this one,
[551 - 552] because it will get smoky.
[552 - 553] In your charcoal goes.
[554 - 555] Okay, I got my charcoal in there.
[555 - 556] It's ripping hot.
[556 - 558] I'm going to have a lid nice and handy.
[558 - 560] It's time to add some melted ghee.
[562 - 563] And then cover it up.
[565 - 566] We're going to let that
[566 - 567] sit for five minutes.
[567 - 568] For the tadka..
[568 - 570] This is a very confusing. Tadka, dhungar.
[571 - 572] The tadka is basically the..
[572 - 574] It's effectively like an infused
[574 - 575] oil is the best way to describe it,
[575 - 575] that we're going
[575 - 577] to garnish the top of it with.
[577 - 578] So, you really want a small pot,
[578 - 579] as small as you've got.
[579 - 580] This is probably too big
[580 - 581] to be perfectly honest, but
[582 - 584] Ghee into the pot.
[584 - 585] I'm going to let that melt right down.
[585 - 589] It's one of those things that you can kind of infuse with
[589 - 590] whatever you want, really,
[590 - 591] spices wise anyway.
[594 - 595] I'm going to add some dried
[595 - 596] chilies, just to infuse.
[597 - 599] A little bit of coriander powder.
[599 - 600] And right at the last second
[600 - 601] we're going to add some chili powder.
[601 - 606] We want that nice colour. Alright,
[606 - 608] this has been steeping for five minutes.
[608 - 609] Oh look at that.
[610 - 612] How cool does that look.
[612 - 614] Take our charcoal out.
[614 - 615] Pour over our tadka.
[618 - 619] Stir that through.
[620 - 620] A little bit more
[620 - 621] for good luck.
[622 - 622] A little bit of chopped
[623 - 625] coriander to garnish. Right, I'm
[625 - 626] just going to find a little bowl,
[626 - 627] serve some up and taste it,
[627 - 632] because I can't wait to eat this. Alright, I'm
[632 - 635] pretty excited to eat this. Some naan.
[640 - 643] It really is absolutely delicious. Fragrant, spicy,
[643 - 645] you know all those little elements.
[645 - 646] You know the tadka at the end.
[646 - 647] The slight smokiness.
[647 - 649] That is definitely
[649 - 651] a warm hug. Yum.
[651 - 652] Thank you legends so much for watching,
[652 - 653] and we'll see you next week
[653 - 655] for another recipe. Peace.