Topic: What's the Secret of "Smokey" Tarka Dhal?

[Edwin Catflap]

First dish made was massur dhal, made in about 10 mins, 3 mins once cooker whistles, the other mins were used sauteing the onions, garlic, panch poran etc. Perfect texture!

[chewytikka]

Your cooker looks good, if tiny, but obviously handy for small amounts.

Your Dhal looks like a BIR pre cooked paste, ideal for use in a good Tarka Dhal
or a Dhansak

Tip: Burnt dried red chillis are the secret of a Smokey Tarka Dhal taste.

cheers Chewy

[Edwin Catflap]

Hi Chewy, thanks for the tip. The cooker is ideal for just the two of us at 3 litres and the texture of the dhal was lovely and creamy although it was setting by the time i took the photo. I usually water it down when ready to re heat it so that it is runnier.

Ed

[Alastair Sim]

Brown Cardamoms seem to have have a smokey element to them, it may be worth experimenting with a few.
AS