tag:blogger.com,1999:blog-1693082713303047231.post3961139988844505745..comments2024-03-15T16:48:21.922-06:00Comments on The Tiffin Box: Indian Classics - Dal Bukhara (Creamy Indian Black Lentil Dal)Michellehttp://www.blogger.com/profile/14329905866291793180noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-1693082713303047231.post-25418246799969749732016-05-20T04:02:51.263-06:002016-05-20T04:02:51.263-06:00Thank you for this recipe. Feel I should comment a...Thank you for this recipe. Feel I should comment as I have just been raving about this on social media. The flavour was amazing! I had never used black cardamom before but found some at the hipster grocer and it blew my mind; will definitely keep it in stock from now on. I will say the baking soda turned my lentils to mush within 30 minutes so I would not add it in future - but I understand legumes are very changeable in cook time depending on their age. Never mind, it's still delicious. :)Belinda Rulehttps://www.blogger.com/profile/17275104496315028213noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-78527463884517524472016-01-18T19:15:03.605-07:002016-01-18T19:15:03.605-07:00Great recipe, thank you so much. One query - cups ...Great recipe, thank you so much. One query - cups sometimes differ, how many grams of dal would your 2 cups be?vivguphttps://www.blogger.com/profile/13887024030376850821noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-29010194195668917532015-11-10T09:20:28.255-07:002015-11-10T09:20:28.255-07:001. Yes, using only the seeds of the black cardamom...1. Yes, using only the seeds of the black cardamom ensures that the smoky flavour permeates through the dish, as opposed to the darkness of the cardamom taking over.<br />2. Green cardamom pods are more 'sweeter', but using them whole still adds the cardamom flavour, and a slight smokiness which is not dissimilar to black cardamom. <br /><br />Black cardamom is not always available, which is why I have offered the option of green cardamom. If black is available, I always recommend that. <br /><br />The reason for the plastic like substance is the oil released during the spice grinding process. One way to stop this happening is to let spices cool down completely before grinding to minimise the oil release. Also, try blending in bursts, not letting the blender heat up, and this would also help. Michellehttps://www.blogger.com/profile/14329905866291793180noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-14333865357153379632015-11-10T09:08:57.131-07:002015-11-10T09:08:57.131-07:00I do NOT expect this comment to be "published...I do NOT expect this comment to be "published" but I think it is fair to say that as the "supposed" chef Ms Peters - Jones should be able to answer recipe related queries.<br /><br />This, though, is the second time I have attempted to get her to do this with NO response.<br /><br />I, therefore, am left to contemplate just how much she understands about her subject, rather than the number of words she can type! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-26031608343890666902015-10-28T04:04:20.626-06:002015-10-28T04:04:20.626-06:00I'm really, really looking forward to giving t...I'm really, really looking forward to giving this recipe a shot because it just looks SO good.<br /><br />I do though have a couple of queries before I start.<br /><br />1) You give the option of either 1 black cardamom pod (seeds removed) or two green cardamom pods left whole (I'm assuming split, to allow maximum flavour).<br /><br />However, the two have very different flavours - one smokey and the other perfumed.<br /><br />Which would you actually recommend?<br /><br />Secondly, I've only tried grinding black cardamom pods once before and they left my spice mill (albeit only a cheap Sharp model) with a black "plastic" like substance stuck to the plastic of the grinder base extremities - I did grind the seeds as well, so maybe that made a difference?<br /><br />Do you know a way to avoid that happening?<br />Anonymoushttps://www.blogger.com/profile/08554094330878626531noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-71269026455546679142015-03-08T20:32:39.686-06:002015-03-08T20:32:39.686-06:00Would have appreciated oven temp in F since we liv...Would have appreciated oven temp in F since we live in Edmonton. Thanks Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-88867340519659270462015-02-25T02:17:42.688-07:002015-02-25T02:17:42.688-07:00CAN YOU PLS PROVIDE RECIPE FOR KEEMA BHARE SALAN M...CAN YOU PLS PROVIDE RECIPE FOR KEEMA BHARE SALAN MURG KA PULAO;A STUFFED CHICKEN RICE DISHSNEHAnoreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-14544393524899321432015-02-24T10:47:34.762-07:002015-02-24T10:47:34.762-07:00It won't burn at 150 C if you have a oven safe...It won't burn at 150 C if you have a oven safe pot and it is covered. If you want to be more cautious, you can reduce the heat to 120 C. Michellehttps://www.blogger.com/profile/14329905866291793180noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-88149295825578667452015-02-24T10:34:57.440-07:002015-02-24T10:34:57.440-07:00plz tell me after I had pre-heated my oven & p...plz tell me after I had pre-heated my oven & placed the dal with foil & lid,the oven will remain on @150c or after pre-heating we should turn off the oven & then place the dal pot inside it.as @150c the dal may burn if kept for 1 hrs. do replysneha sinhanoreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-63306665967625595492014-10-11T19:52:43.050-06:002014-10-11T19:52:43.050-06:00I am a Punjabi, now settled in US. I grew up eatin...I am a Punjabi, now settled in US. I grew up eating this dal for 50 yes of my life. Made it on my own for the first time and am speechless. It would have been an injustice not to write a review. Bravo !!! I tip my hat too thee Sire...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-77511580197487341202014-10-03T13:28:42.160-06:002014-10-03T13:28:42.160-06:00Oh snap! I assume I'm using true cinnamon. I&#...Oh snap! I assume I'm using true cinnamon. I'll be mindful of that in my future cooking! Thanks for the tip!Matthew Wordenhttps://www.blogger.com/profile/02557725523978734506noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-46719467315324628332014-10-03T09:44:32.603-06:002014-10-03T09:44:32.603-06:00Hi Matthew, did you use true cinnamon or cassia? T...Hi Matthew, did you use true cinnamon or cassia? True cinnamon is way more intense than cassia, which is a lot milder. We tend to use cassia in Indian cooking, as it gives the hint of cinnamon but without the intensity. If you're using true cinnamon sticks, I'd reduce by a third. Hope this helps :)Michellehttps://www.blogger.com/profile/14329905866291793180noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-20770210076102217072014-10-02T22:13:11.964-06:002014-10-02T22:13:11.964-06:00I just made this last night and though it came out...I just made this last night and though it came out pretty good, the cinnamon was way too intense. Two sticks to start, then 2 inch stick ground up, and then another 1/2 teaspoon for the whole dish was way over the top. Perhaps my cinnamon is stronger? Besides that, everything worked out well!Matthew Wordenhttps://www.blogger.com/profile/02557725523978734506noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-36416977813129657212013-12-15T17:52:07.450-07:002013-12-15T17:52:07.450-07:00Hi Abhi, weirdly, yes, I do mean 2 cups, or 500 ml...Hi Abhi, weirdly, yes, I do mean 2 cups, or 500 ml. This recipe actually makes a lot of dal bukhara, almost enough to feed 6 - 8 people, so it uses a fair bit of yogurt. A lot if it cooks down into the sauce, as it thickens. If you don't like the taste of yogurt, I would go with 1 cup yogurt + 1/2 cup cream, which will give you the same, albeit, a less tangier taste. Hope this helps, good luck. Michelle. Michellehttps://www.blogger.com/profile/14329905866291793180noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-64258973161428860072013-12-15T12:35:16.074-07:002013-12-15T12:35:16.074-07:00Hi Michelle:
Thanks so much for sharing this wonde...Hi Michelle:<br />Thanks so much for sharing this wonderful recipe and for a beautiful scripted post :-)<br />Much like you I am a passionate home chef and a long time connoisseur of Dal Bukhara. Today is the day I am taking on the daunting challenge with your recipe as my armor. I however have one clarifying q: did you really mean to say 2 cups of yoghurt, or is that some kind of a typo. The reason I ask is because dal bukhara is essentially a cousin of the more richer and less subtle makhni. Having cooked it for years, I have know for a fact that Makhni is purely tomato based. I can appreciate that in your ingenious decoding of the ITC Bukhara you must found Yoghurt doing the trick (along with the usual suspect tomato), but should the quantity be that high. I would truly appreciate if you could retort ASAP. Thanks again, Abhiabybabyhttps://www.blogger.com/profile/00773329349075513499noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-1679983243664936582013-01-13T20:38:34.309-07:002013-01-13T20:38:34.309-07:00Hi Bryarly, thanks for taking the time to comment....Hi Bryarly, thanks for taking the time to comment. I usually use dried chillies for the spice mix. I feel that toasted whole chillies, when ground up add a lot of flavour. But if you don't find them, then feel free to substitute with 1 - 2 teaspoons of Kashmiri chilli powder. Just remember to use mild chilli powder, otherwise the flavour is too spicy. If using hot chilli powder, reduce to 1/2 teaspoon. Kashmiri chillies can be found in most Indian groceries, but you have to ask for them. Eastern brand is quite good. Hope you enjoy it, cheers!<br />Michellehttps://www.blogger.com/profile/14329905866291793180noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-7146521798777591162013-01-13T16:34:12.626-07:002013-01-13T16:34:12.626-07:00Thank you so much for posting this recipe! I'm...Thank you so much for posting this recipe! I'm trying it out now. My brother and I grew up in Kathmandu, Nepal where we frequently ate at the local Bukhara restaurant. We were addicted to Dal Bukhara. A couple questions: do you use dried or fresh chillies? Have you tried the recipe without adding the whole chillies to the spice mix? I've seen another Dal Bukhara recipe that uses some chilli powder but not whole chillies. Where do you find Kashmiri chillies? Thanks! BryarlyBryarly McEachernhttps://www.blogger.com/profile/00611901863870090500noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-88523751711840479262012-07-25T08:09:51.646-06:002012-07-25T08:09:51.646-06:00This looks absolutely amazing, I definitely want t...This looks absolutely amazing, I definitely want to try to make this at home.Kristin Nicolehttps://www.blogger.com/profile/00546627396915617000noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-10318687168608575572012-04-16T08:33:47.381-06:002012-04-16T08:33:47.381-06:00This looks incredible!This looks incredible!Emilynoreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-80009782129323417812012-03-01T19:38:16.072-07:002012-03-01T19:38:16.072-07:00Thank you so much for the lovely comments and vote...Thank you so much for the lovely comments and votes, everyone, I really appreciate them so much. <br /><br />I am very excited about this challenge, and hopefully I'll make it into the top in at least one category. Touch competition though, so please, if you like this post and this recipe, head over and vote for me.Michellehttps://www.blogger.com/profile/14329905866291793180noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-2031680755313184672012-02-21T08:17:32.003-07:002012-02-21T08:17:32.003-07:00Awesome Recipe
visit @my blog for my first event ...Awesome Recipe<br /><br />visit @my blog for my first event in ur free time :-)<br />Preeti<br /><a href="http://preeti-kitchen.blogspot.in/2012/02/my-1st-event-color-n-sweet-holi-fest.html" rel="nofollow">Ongoing Event--Color n Sweet-HOLI FEST </a><br /><a href="http://preeti-kitchen.blogspot.in/" rel="nofollow">Preeti's Kitchen Life</a>preeti garghttps://www.blogger.com/profile/17016311869640038819noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-91888646710528439772012-02-19T16:54:01.710-07:002012-02-19T16:54:01.710-07:00Thanks for this. I think I've already mentione...Thanks for this. I think I've already mentioned (probably more than once) my fascination for the black lentils cooked for 30 hours over charcoal at my local restaurant. I've never tried anything quite like this myself because I know how tricky cooking black lentils can be, so thanks for the guidance. I'm also currently slightly obsessed with the flavour of black cardamom, so this looks good to me.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-37944102078591870542012-02-19T13:32:41.499-07:002012-02-19T13:32:41.499-07:00This sounds amazing and is going on the menu this ...This sounds amazing and is going on the menu this week! Beautiful photography as well. I stopped by the FB page for a vote. This is deserving for sure!Lorihttps://www.blogger.com/profile/02673728403023457344noreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-60066663082564480942012-02-19T13:19:45.900-07:002012-02-19T13:19:45.900-07:00Wow! I wish I had my own blog to expound the virt...Wow! I wish I had my own blog to expound the virtues of this dish! Thank you so much - this'll be in regular rotation for sure!<br /><br />(P.S. I did vote for you on facebook)<br /><br />CharlotteAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1693082713303047231.post-17267896141277993292012-02-19T07:38:35.087-07:002012-02-19T07:38:35.087-07:00I have heard stories about this lovely dal bhukhar...I have heard stories about this lovely dal bhukhara from people who have eaten the real deal. Now I am so excited to see your recipe as this looks perfect!! Can't wait to try it!themustardseedhttps://www.blogger.com/profile/11779189617656194377noreply@blogger.com