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Help: What did I do wrong Dal recipe (indian) too sweet and too thick
On 5 Nov 2003 12:38:45 -0800, (anita) wrote:
>> First, you may have cooked the onions over too high a heat and partially
>> caramelized them. Make sure you sweat the onions over a low heat and
>> only cook long enough to turn them translucent to prevent this.
>
>Great analysis, my mom will ROTFL if she finds me asking for help to
>make dal. But hey what I am not born with (ie., talent to cook) I can
>fake. Right ? 
>
>Note to self: 1. Dont cook onions over too high heat, low heat till
>onions turn transcluscent.
>
>I could do that, I was using high heat because I want the onions to
>disintegrate and not get soft pieces in my mouth. how is that done ? I
>can cook it till transluscent but then what ? do I need to cook it for
>a little more with a little water ? Or cover the pan and cook ?
For masoor dal I use sliced onions as I like the taste of the onions.
Start by dicing the onions fairly fine, but don't mince or pulverize
them in the blender. The onions will take on a greenish color if you
do. Although, for moong dal, I suppose it doesn't matter. Best is just
to add a little extra water and simmer the onion/tomato mix for a long
time to break down the onions.
>> So, if you used Roma tomatoes, don't.
>
>BINGO!!! Yep roma tomatoes, they are banished from my kitchen till I
>get the dal right.
>Once again how to I get the tomato to disintegrate ? I try to cook it
>till it disintegrates which is possibly caugin the caramelization...
Simmer in water a long time over a low to medium heat. Don't let it get
so thick that it will start to caramelize. Keep it soupy.
gauriwalla
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