Made this up this morning following Chewy's video.  Instead of using normal chilli I used a dried Naga Jolokia (apparently the hottest in the world).  It was very nice but very hot!!

Pre-Cooked Red Lentils - just water and lentils


Frying the garlic slices and dried chilli


The finished Tarka Dal


Some friends bought me the chillis from London

Quote from: Tomdip on June 18, 2011, 09:57 AM
Made this up this morning following Chewy's video.  Instead of using normal chilli I used a dried Naga Jolokia (apparently the hottest in the world).  It was very nice but very hot!!

Hi Tom
Looks great, maybe just a few flakes of Naga, next time.

I think your closer to a restaurant "staff version" of Tarka Dhal,
The Chef's round here, like to fry whole red dried chillies until there jet black
before adding to the Dhal, but then again Bombay Duck's an acquired taste too!

cheers Chewy
p.s. A new vid is on its way, a very tasty Mint Chicken "Pudina"

I'll be honest Chewy - I made it for a chili head mate - too hot for me! I haven't heard back from him yet, hope he is alive

Looking forward to the podina vid, I used to make it in the pub, using a KD base and changing my recipe for Methi by adding dried mint instead of kasuri methi.  Think I got the original idea from Pat Chapman's curry bible.  I found it worked better for lamb than chicken - in my opinion (but I just love lamb!)

I used to quite like bombay duck - my dad got me into it as a kid.  Then for years I used to enjoy asking for it in curry houses (safe in the knowledge that they didn't actually have any, despite it being on the menu).  I think the european safety elves banned it or something?

Quote from: Tomdip on June 19, 2011, 11:39 AM
I found it [podina ] worked better for lamb than chicken - in my opinion (but I just love lamb!)

Having recently made three lamb biryanies, I am beginning to believe I love lamb too !  I have always been a resolution "chicken at home for curries" man (while happily eating lamb dhansak or lamb biryanies in restaurants), simply because my initial experiments with lamb never seemed successful, but now I have acquired the knack of pre-cooking the lamb until tender in recycled curry sauce, it is beginning to replace chicken as my favourite of the moment ...

I used to quite like Bombay duck - my dad got me into it as a kid.  Then for years I used to enjoy asking for it in curry houses (safe in the knowledge that they didn't actually have any, despite it being on the menu).  I think the European safety elves banned it or something?
[/quote]

Now there's a blast from the past.  I can remember chomping on a nice bit of fried crispy Bombay duck (also sometimes cooked in the tandoor) before the main event arrived at the table.  Alas it was removed from the shelves due to some EU directive re. the packing process potentially giving rise to contamination and therefore possible food poisoning (www.bombay-duck.co.uk/). This issue did get resolved in the end but unfortunately the product available nowadays is only a shadow of its former self