Why Lentils And Rice Are Scientifically Delicious Together | What’s Eating Dan
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Published 2021-05-14
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All Comments (21)
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I've often said that if I ever became a vegetarian it would be because Indian cuisine makes meals with no meat protein so incredibly tasty. Dal (lentils) is obviously a central component of their cuisine and, as you say, really delicious.
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As a lifelong vegetarian (over 45 years) I remember Indian food was one of the reasons why I stopped eating meat and rice and lentils opened my eyes (and mouth) to satisfying and nutritious vegetarian dishes - bravo!
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Me, an Indian who eats dal almost everyday: 😲
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Another country that has several succulent ways of cooking lentils is Lebanon, one of these scrumptious dishes, is called Mejadra ( I believe) . We discovered that dish when invited by some Lebanese friends.. it’s simply delicious for the way they combine Lebanese spices and herbs. Greetings from Norway.
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Daal Chawal (Lentils and Rice) is my all time favorite combo.
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Ginger is a good addition to the tarka as well.
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Simple Dal cooked with cumin, mustard, half tsp of sugar & with small pinch of Asafetida with cooked rice and top of ghee (clarified butter) is heavenly meal
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Add tomato with the turmeric when cooking daal. Enhances the daal 10 folds
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A tadka without asafoetida is only half the magic.
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And there is "khichdi" or "khichuri", cooking rice and lentils together - one of the best rice items after biriyani.
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I love lentils and use them in a variety of ways. For people wanting less meat in their diet, or no meat, lentils and rice are a very important combination.
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Btw, you can cook every lentil with the same recipe as he cooked daal. The only thing that will vary is the soaking time for different lentils, some need more soaking time than others. But the basic recipe is exactly as he mentioned. They all taste really good! Especially the brown lentil he mentioned for salad. Try making the brown lentil daal. It’s yummy with rice!
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I just realised that I take Dal Chawal for granted.
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You need to come to India in India every part dal is made differently and variety of lentils is used.
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FINALLY! a non Indian who makes dal the traditional Indian way...and even being Indian origin I didn't know the tadka science! But you skipped the asafoetida in it...essential in every region...its medicinal properties aid digestion. Kudos! The combination of rice and pulses give complete amino acids no other food can give. All over India traditional Co.binations reign in the diet: dal rice papad, kichdi, idli/dosa and sambar, various sweet dishes, and common dishes eaten in daily diets.
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One of the Soul foods of India. There is life in that food. Such lively
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The recipe at the end literally has hundreds of variations. This is the great thing about cooking - you can really customize and make it suit your taste buds. I love Dhal.
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Still the literal best thing ATK has ever done. I say that with respect, as a fan! What's Eating Dan is so, so good! More Dan, please! <3
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"Essential" amino acids means that the body cannot produce it so it will come from the diet instead of "manufacturing" (de novo synthesis) it. Even the non-essential amino acids are needed by the body but our cells can just build them from scratch, i.e. metabolites sourced from the breakdown of glucose, basically.
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😂I remember my first taste of this combination. We played at my cousin’s house until lunch. She finished cooking this masterpiece for everyone and dished it out for everyone. It’s one of those vivid memories l have with food.
