Gollum Posted September 17, 2020 Share Posted September 17, 2020 Just now, coffee_rules said: And you don’t like lightly sweetened sambar Not just the sweetness, I also like my Sambhar thick with lots of dal and veggies. Link to comment Share on other sites More sharing options...
coffee_rules Posted September 17, 2020 Share Posted September 17, 2020 2 minutes ago, jalebi_bhai said: @Trichromatic @Gollum why do Bongs and Gujjus add sugar in everything they eat? Gujjus because of too much left over sugar syrup made for jalebi or jamoon. beetle and sandeep 2 Link to comment Share on other sites More sharing options...
jalebi_bhai Posted September 17, 2020 Author Share Posted September 17, 2020 1 minute ago, Gollum said: Can't speak for Gujjus. Bongs don't add sugar in everything!!! Just this one dish, like how the Sambhar in Bengaluru is on the sweeter side. Oh ok. So it's not like you'll add sugar to fish recipe...gotcha. Link to comment Share on other sites More sharing options...
maniac Posted September 17, 2020 Share Posted September 17, 2020 I actually love Gujju dal dish dal dhokli. I was originally apprehensive because Gujjus put sweet in everything but it was great. Also it was home made so may be tasted even better. Link to comment Share on other sites More sharing options...
jalebi_bhai Posted September 17, 2020 Author Share Posted September 17, 2020 2 minutes ago, coffee_rules said: Gujjus because of too much left over sugar syrup made for jalebi or jamoon. Seriously? Link to comment Share on other sites More sharing options...
coffee_rules Posted September 17, 2020 Share Posted September 17, 2020 (edited) 4 minutes ago, Gollum said: Not just the sweetness, I also like my Sambhar thick with lots of dal and veggies. Tamil style is too sour from tamarind. We balance it with sweet. At home , we make it thick with all veggies. What you get in hotels is basically watered down version with too much sweet. Main differentiator is the powder. MTR powders give that authentic taste Edited September 17, 2020 by coffee_rules diga 1 Link to comment Share on other sites More sharing options...
coffee_rules Posted September 17, 2020 Share Posted September 17, 2020 2 minutes ago, jalebi_bhai said: Seriously? J/k , but that is how I reason with why they add too much sweet to everything. jalebi_bhai 1 Link to comment Share on other sites More sharing options...
coffee_rules Posted September 17, 2020 Share Posted September 17, 2020 Forgot to list Litti Chokha - Bihari style Dal bhati is another favorite Link to comment Share on other sites More sharing options...
jalebi_bhai Posted September 17, 2020 Author Share Posted September 17, 2020 Anyone has tried North East style dal? Link to comment Share on other sites More sharing options...
coffee_rules Posted September 17, 2020 Share Posted September 17, 2020 Never heard of any non-veg Dals. As the saying goes, ghar ki murgi dal barabhar. (hate that saying though), maybe they don’t try mixing chicken and dal. Just curious. Both are protein source. There are enough Dal recipes that can match a chicken or non-veg dish. It’s all about the masala anyway, non-veg without masala or oil , makes it too bland. Like German cuisine Link to comment Share on other sites More sharing options...
beetle Posted September 17, 2020 Share Posted September 17, 2020 Arhar daal( tur) with ghee,zeera and heeng ka tadka with loooooog grain basmati rice. Link to comment Share on other sites More sharing options...
beetle Posted September 17, 2020 Share Posted September 17, 2020 37 minutes ago, coffee_rules said: Tamil style is too sour from tamarind. We balance it with sweet. At home , we make it thick with all veggies. What you get in hotels is basically watered down version with too much sweet. Main differentiator is the powder. MTR powders give that authentic taste Same here...lots of daal and veggies in my sambhar. None of the watery stuff is accepted at my home......everest masala rules in my kitchen. coffee_rules 1 Link to comment Share on other sites More sharing options...
beetle Posted September 17, 2020 Share Posted September 17, 2020 41 minutes ago, coffee_rules said: Gujjus because of too much left over sugar syrup made for jalebi or jamoon. I use my syrups for making halwa.... coffee_rules 1 Link to comment Share on other sites More sharing options...
Gollum Posted September 17, 2020 Share Posted September 17, 2020 (edited) 23 minutes ago, coffee_rules said: Never heard of any non-veg Dals. As the saying goes, ghar ki murgi dal barabhar. (hate that saying though), maybe they don’t try mixing chicken and dal. Just curious. Both are protein source. There are enough Dal recipes that can match a chicken or non-veg dish. It’s all about the masala anyway, non-veg without masala or oil , makes it too bland. Like German cuisine Machher Matha Diye Dal (Fish head in Dal), seen it in weddings. Edited September 17, 2020 by Gollum coffee_rules 1 Link to comment Share on other sites More sharing options...
jalebi_bhai Posted September 17, 2020 Author Share Posted September 17, 2020 6 minutes ago, beetle said: Same here...lots of daal and veggies in my sambhar. None of the watery stuff is accepted at my home......everest masala rules in my kitchen. Naarthies make sambhar at home? maniac and coffee_rules 2 Link to comment Share on other sites More sharing options...
beetle Posted September 17, 2020 Share Posted September 17, 2020 2 minutes ago, jalebi_bhai said: Naarthies make sambhar at home? I do....north indian sambhar. coffee_rules 1 Link to comment Share on other sites More sharing options...
jalebi_bhai Posted September 17, 2020 Author Share Posted September 17, 2020 4 minutes ago, beetle said: I do....north indian sambhar. Watery ya thick? Link to comment Share on other sites More sharing options...
Gollum Posted September 17, 2020 Share Posted September 17, 2020 One of the best Sambhars I have tasted was by a Nepali lady, she used to work as cook in our house. Didn't know about Sambhar, my grandma taught her and then she worked on that, student surpassed teacher and all that. I literally used to have that Sambhar along with Phulka every day for lunch. beetle 1 Link to comment Share on other sites More sharing options...
zen Posted September 17, 2020 Share Posted September 17, 2020 A big dal fan. A few of my favorite styles: Thick yellow dal (that is what I call it). It is more like a vegetable dish than a dal. With onions, garlick, tomatoes, etc. in it Dal Tadka Gujju dal without sugar. I only prefer sugar in deserts Dal Bukhara: Dal makhani but cooked for 24 hours or so Osaman Dal batti (Rajasthani style dal served with batti) Dal Dhokli Sambhar Other types of daal including mung Dal Moradabadi - dal with paneer served at one of the restaurants here. probably the one below: Link to comment Share on other sites More sharing options...
Ankit_sharma03 Posted September 17, 2020 Share Posted September 17, 2020 Dal makhni Link to comment Share on other sites More sharing options...
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