I can make better dal, haha ,okay but thats about the only thing better than aarti :P., lubs ur videos girly.. u should upload some vids of soups hopefully, maybe winter time ;)
I just found this site looking up videos about lentils and found your page and must say that you are beautiful! Anyways, I just literally started adding lentils to my diet. I NEVER ate them before! I heard they are a "force multiplier" for fatloss, but besides that, they are amazing. I must agree...
PRECIOSA! HERMOSA PRESENTACION!..NATURAL EXPONTANEA...DELICIOSA¨¨ LA TENGO QUE PROBAR....GRACIAS POR ANOTAR LOS INGRADIENTES,,TE LLEVO CONMIGO A CASA. TE GRABE Y HARE LA RECETA DE TU MAMI¨¨
i made it yesterday after watching this video n their was no scum believe me, but i forgot tomato , must admit though i dont think the scum was as a result of tomato, also i used ginger garlic paste instead of actually cuttin n puttin both
i have never watched you before until now. I have spent all day at work watching your show. LOVE IT. I have been on a major cooking show spree lately, Paula Deen, Lidia Bastianich and of Course Daisy Martinez.
looking forward to some of the vegetable and yogurt dishes (hopefully they are simple enough). Thanks for the dahl recipe and the visual in the pan-I GOT IT NOW!!. Time to get my spice rack back up to par.
looking forward to some of the vegetable and yogurt dishes (hopefully they are simple enough). Thanks for the dahl recipe and the visual in the pan-I GOT IT NOW!!. Time to get my spice rack back up to par.
I grew up on Indian food (which is funny, because I'm this little white girl from Toronto, lol!) I always wanted to try making a dal since..and it always seemed to complicated, but this seems doable. (accept for the hot oil thing at the end that freaks me out, lol) - I think I'm going to try this.
I didn't realise that the wagar (vagar?) was south indian (the oil w/ spices in it). Do you fish out the garlic afterwards? My mom usually just dices it and puts it in.
Lentil scum happens due to the starch. Continue washing the lentils until the water runs clear. This washes away most of the starchy, scummy, yucky.
This looks great! I'm going to make this recipe right now, actually! I have all the ingredients (but I can't find any aesofoetida in Minneapolis!) When you're sautéing your spices, why do you leave the garlic whole and in the wrapper? Do you still eat it after you add it to the lentils? I've never used garlic that way before.
@wheresmylife i leave it in the wrapper so that it doesn't burn, but rather toasts and steams in its own god-given skin! then you can pop it out of the skin and serve, although indians are used to pulling whole spices and other inedibles out of their own food.
@iamaarti Thanks so much for responding! Indian food is my favorite and garlic is my favorite. I've always said that if I have tomatoes, lemons and garlic, I have groceries! Well, my dal is simmering now for another 25 minutes. Then I get to the fun part of blooming my spices! What temp do you use? Medium? I must be using too high a heat because my cumin seeds tend to burn after I add the rest of my spices. I'll try a lower heat. My apartment smells wonderful right now! Thank again!
I just made this yesterday and I cannot stop slurping! We make dal all the time, but something about this.. made is so so so flavorful. Loved the part where you put the whole garlic into the tadka. The only extra thing I did was chop up cilantro stalks and added it while boiling the dal. Love your episodes!! Good luck on Food Network Star!
I FINALLY got it down...I made this and didn't use the right pan for the spices, but this time I did, it looked just like your mom's - it is so good, thanks Aarti ~ :)
it's a ceramic knife! i loved it so -- it stays sharp forever, and it's so light, so you can chop for days (as long as it's nothing too hard and heavy, like butternut squash). but sadly, it's kaput... something fell on it and it snapped in two. :(
Thank you Thank you~! Yippeee~!!! I especially appreciate the step by step with the spices...The only time I ever tried to make curried chicken..it was a disaster...I never quite got down how to "burn the spices" and by watching this, I see now how it's done...thanks again... I'm going to write food network and ask them to give you your own show..are you cool with that? :)
@FM897- she is using a ceramic knife. You never have to sharpen them!
Torcello11 5 days ago
my mom adds all of the spices and stuff straight to the dal when she makes it, it's my dads favorite dish of hers :D
crazyluv30 2 months ago
That's the strangest looking knife I've ever seen. Is it made out of plastic?
FM897 6 months ago
I can make better dal, haha ,okay but thats about the only thing better than aarti :P., lubs ur videos girly.. u should upload some vids of soups hopefully, maybe winter time ;)
zee687 7 months ago
Hey what is the name of the intro song? Tnx!
And i have to say: you look hot! XD
Md1986ok 8 months ago
I just found this site looking up videos about lentils and found your page and must say that you are beautiful! Anyways, I just literally started adding lentils to my diet. I NEVER ate them before! I heard they are a "force multiplier" for fatloss, but besides that, they are amazing. I must agree...
Neiliooooo 1 year ago
The "scum" is just starch that is being cooked out of the lentils. It is the same thing that happens when you boil potatoes.
AisforAccidents 1 year ago
PRECIOSA! HERMOSA PRESENTACION!..NATURAL EXPONTANEA...DELICIOSA¨¨ LA TENGO QUE PROBAR....GRACIAS POR ANOTAR LOS INGRADIENTES,,TE LLEVO CONMIGO A CASA. TE GRABE Y HARE LA RECETA DE TU MAMI¨¨
lorenalara144 1 year ago
i made it yesterday after watching this video n their was no scum believe me, but i forgot tomato , must admit though i dont think the scum was as a result of tomato, also i used ginger garlic paste instead of actually cuttin n puttin both
peace
MrRuggedboy27 1 year ago
i have never watched you before until now. I have spent all day at work watching your show. LOVE IT. I have been on a major cooking show spree lately, Paula Deen, Lidia Bastianich and of Course Daisy Martinez.
Love it!
celebrity19812004 1 year ago
you can directly cook it in Pressure Cooker. Lentils doesn't need to soak and also the cooking time is cut to 15 mins from abt 45 mins!!
TheHema18 1 year ago 6
Scum is denatured protein. Dal has some nifty proteins in it. But who has been punching your bedroom door? Kinky.
BeeRich33 1 year ago
that knife looks so unique and cool!
HeyyHuda 1 year ago
looking forward to some of the vegetable and yogurt dishes (hopefully they are simple enough). Thanks for the dahl recipe and the visual in the pan-I GOT IT NOW!!. Time to get my spice rack back up to par.
lovemusiclifeyy 1 year ago
looking forward to some of the vegetable and yogurt dishes (hopefully they are simple enough). Thanks for the dahl recipe and the visual in the pan-I GOT IT NOW!!. Time to get my spice rack back up to par.
lovemusiclifeyy 1 year ago
Where can I find one of those white knives Aarti?? What are they called because some of your stores in the US don't exist in Canada
MrKellyKelly1 1 year ago
I grew up on Indian food (which is funny, because I'm this little white girl from Toronto, lol!) I always wanted to try making a dal since..and it always seemed to complicated, but this seems doable. (accept for the hot oil thing at the end that freaks me out, lol) - I think I'm going to try this.
kanenite1985 1 year ago
Awesome, Aarti! I love itt! :] I really wanna know how the story between you and your husband though, haha x)
xannetteo8x 1 year ago
I didn't realise that the wagar (vagar?) was south indian (the oil w/ spices in it). Do you fish out the garlic afterwards? My mom usually just dices it and puts it in.
cowshrptrn 1 year ago
I want to keep making your dal! But the video freezes on me every time around a minute & a half in.
Aarti, I'm rooting for you for NFNS!!! You deserve to win - I hope you make it! Love you!
pattythefiddler 1 year ago
Can't wait to try! Thank you. Charming presentation.
jbirsner 1 year ago
Oh wow, I just made this for dinner tonight and it's so FABULOUS!
crazyelf84 1 year ago
Lentil scum happens due to the starch. Continue washing the lentils until the water runs clear. This washes away most of the starchy, scummy, yucky.
This looks great! I'm going to make this recipe right now, actually! I have all the ingredients (but I can't find any aesofoetida in Minneapolis!) When you're sautéing your spices, why do you leave the garlic whole and in the wrapper? Do you still eat it after you add it to the lentils? I've never used garlic that way before.
wheresmylife 1 year ago
@wheresmylife i leave it in the wrapper so that it doesn't burn, but rather toasts and steams in its own god-given skin! then you can pop it out of the skin and serve, although indians are used to pulling whole spices and other inedibles out of their own food.
iamaarti 1 year ago
@iamaarti Thanks so much for responding! Indian food is my favorite and garlic is my favorite. I've always said that if I have tomatoes, lemons and garlic, I have groceries! Well, my dal is simmering now for another 25 minutes. Then I get to the fun part of blooming my spices! What temp do you use? Medium? I must be using too high a heat because my cumin seeds tend to burn after I add the rest of my spices. I'll try a lower heat. My apartment smells wonderful right now! Thank again!
wheresmylife 1 year ago
hi aarti, I stay in AUH. Do show me how to bake cakes.Gotta a new oven and so wud like to learn to make a simple cake.
thebeautifulmemories 1 year ago
I just made this yesterday and I cannot stop slurping! We make dal all the time, but something about this.. made is so so so flavorful. Loved the part where you put the whole garlic into the tadka. The only extra thing I did was chop up cilantro stalks and added it while boiling the dal. Love your episodes!! Good luck on Food Network Star!
seenagie 1 year ago
I just saw the ring on your finger, now my hopes & dreams are crushed!
theswoonfactor 2 years ago 17
I FINALLY got it down...I made this and didn't use the right pan for the spices, but this time I did, it looked just like your mom's - it is so good, thanks Aarti ~ :)
StarryNightDiva 2 years ago
oh great! fantastic!
aartipaarti 2 years ago
great recipe! What kind of knife are you using to chop the ginger??
hdabara 2 years ago
it's a ceramic knife! i loved it so -- it stays sharp forever, and it's so light, so you can chop for days (as long as it's nothing too hard and heavy, like butternut squash). but sadly, it's kaput... something fell on it and it snapped in two. :(
aartipaarti 2 years ago
That looks lovely.
bigballers522 2 years ago
thankyou!
aartipaarti 2 years ago
I just made this tonight and it's awesome! Goes really well with just roti. Thanks!
TheYmaudy 2 years ago
yes it does! thanks so much for trying it!
aartipaarti 2 years ago
Thank you Thank you~! Yippeee~!!! I especially appreciate the step by step with the spices...The only time I ever tried to make curried chicken..it was a disaster...I never quite got down how to "burn the spices" and by watching this, I see now how it's done...thanks again... I'm going to write food network and ask them to give you your own show..are you cool with that? :)
StarryNightDiva 2 years ago
Yummmm, the dal looks SO tasty. And I love how you have your mum's photo featured in the shots. Nice work!
akire4biz 3 years ago
beautiful period
glendamary 3 years ago
Love It. If it's as good as the baba ganoush then we're onto a winner!
1stong 3 years ago
awesome..i finally figured out youtube! you make dal look so easy.
macgirl444 3 years ago
Aarti...that looks so yum! Say...that oil...what else would that be good for?
elizabethhooker 3 years ago
Aarti, I love your show! You've shown me a new & better way to cut garlic. Thanks for sharing your mom's recipe. - Jay
jaydavis12345 3 years ago
Did you do the garlic in the sizzle as whole cloves with the skin on? how does that work?
emfowlkes 3 years ago
Love this! Danny's going to try your recipe (he's veg now). :)
labre09 3 years ago
Aarti!! You are an adorable chef and make everything seem simple and fun to make. I'm into it man!
mom2beckett 3 years ago
I can not wait to make it! Yummy! Thanks for mentioning me...I feel so special.
gstskey 3 years ago
I can't wait to try this Aarti! Please tell me about your knife.
floridariz 3 years ago
Mmmmmm ... I am leaving for the Indian grocer to get red lentils for dal!
Forlifeandeternity 3 years ago
check out those choppin skills! seriously i am going to cut garlic up that way from now on...well done lovely....
hachimachimama 3 years ago
Okay first I love the hair. And since Lent is around the corner I love the lentil recipe. WAKA WAKA!!!
kevenscotti 3 years ago