[bharatbits]

Interesting to know of this fusion called daal chicken. In Andhra, Telangana we either have daal or we have chicken. Daal and chicken are considered 2 opposite ends of the spectrum. Chicken when you have a party or a feast and daal when there's nothing available to eat.

[vibbs]

Originally Posted by ABHI_1512

Well, I do cook Daal Chicken once in a while. This lockdown has given me time to cook some real time consuming dishes over the last one month

P.S - Bengal gram is Cholar Daal in Bangla

Thanks. Issue is I don't have chana daal. Tuur daal is enough? Or is it mandatory to have three types of daal?

Originally Posted by bharatbits

Interesting to know of this fusion called daal chicken. In Andhra, Telangana we either have daal or we have chicken. Daal and chicken are considered 2 opposite ends of the spectrum. Chicken when you have a party or a feast and daal when there's nothing available to eat.

Well it's a variant of Daal Gosht where chicken is being substituted for Lamb. Daal Gosht itself is quite well known among mulsim community up north and Pakistan.

[m8002?]

Originally Posted by vibbs

Guys,
I plan to cook Daal chicken tomorrow. Anyone has some good recipe suggestion for this?

Check out Dhansak. Its a persian dish usually done with Daal and lamb. Maybe you can try it out with chciken.

[hserus]

Originally Posted by bharatbits

Interesting to know of this fusion called daal chicken. In Andhra, Telangana we either have daal or we have chicken. Daal and chicken are considered 2 opposite ends of the spectrum. Chicken when you have a party or a feast and daal when there's nothing available to eat.

This dish is living proof of the old hindi saying that ghar ki murgi dal barabar.

The recipe here sounds quite good, take a look.

https://www.youtube.com/watch?v=ODmCLiHfHJQ

[vibbs]

Originally Posted by hserus

The recipe here sounds quite good, take a look.

I saw this one but the issue is she uses chana daal and masoor daal as well which I don't have. I wanted to know if I use only Tuur daal will it spoil the dish.

[hserus]

Originally Posted by vibbs

I saw this one but the issue is she uses chana daal and masoor daal as well which I don't have. I wanted to know if I use only Tuur daal will it spoil the dish.

It won’t spoil the dish at all, it will merely taste different if you use a different dal.

[ABHI_1512]

Originally Posted by vibbs

Thanks. Issue is I don't have chana daal. Tuur daal is enough? Or is it mandatory to have three types of daal?

Tuur dal has its own distinct taste, if it’s white then it will taste different and if it is black then it will taste different. Just to give you an example- Dal Makhani usually consists of black Toor dal, so if you have only that then I guess it should be okay too. Adding one more dal just makes the gravy rich and thick and little variation in taste. If you are using only Toor dal then don’t add too much of Garam Masala, instead you can use Kasoori methi if you have that is !

[niteshbids]

Originally Posted by carboy

Does anyone have a simple recipe for Punjabi Chole?

You could try this recipe from my wife's youtube channel

https://youtu.be/Nb0tpVAfNCE

[vibbs]

Originally Posted by hserus

It won’t spoil the dish at all, it will merely taste different if you use a different dal.

Originally Posted by ABHI_1512

Tuur dal has its own distinct taste, if it’s white then it will taste different and if it is black then it will taste different. Just to give you an example- Dal Makhani usually consists of black Toor dal, so if you have only that then I guess it should be okay too. Adding one more dal just makes the gravy rich and thick and little variation in taste. If you are using only Toor dal then don’t add too much of Garam Masala, instead you can use Kasoori methi if you have that is !

Guys thanks. I followed the below recipe.

https://www.youtube.com/watch?v=ODmCLiHfHJQ

Just used Moong dal and tuur dal. Also did not use Lauki. Must say the result was good



Now I will use the right Dals and make mutton dal gosht for Eid.

[Chetan_Rao]

Originally Posted by ABHI_1512

..Dal Makhani usually consists of black Toor dal...

Isn't Dal Makhani whole urad dal?

[rdst_1]

Originally Posted by Chetan_Rao

Isn't Dal Makhani whole urad dal?

It is. Toor dal is also known as Arhar and best known for it's use in making Sambhar. He must have mixed it up in his mind. Urad is also known as Mah ki daal.

[ABHI_1512]

Originally Posted by Chetan_Rao

Isn't Dal Makhani whole urad dal?

Originally Posted by rdst_1

It is. Toor dal is also known as Arhar and best known for it's use in making Sambhar. He must have mixed it up in his mind. Urad is also known as Mah ki daal.

Indeed, the bengali in me got both mixed up because of the colour black.

Thanks to both of you for correcting here

Regards.

[Sheel]

Any recipes for making pizza dough with wheat flour?

I have made a pizza base with refined flour (had this flour after 2 or 3 years) and what different needs to be done in case of wheat?

[Aroy]

Originally Posted by Sheel

Any recipes for making pizza dough with wheat flour?

I have made a pizza base with refined flour (had this flour after 2 or 3 years) and what different needs to be done in case of wheat?

Firstly Atta and Maida are both wheat flour. The difference being that Atta is ground coarse and has the bran while Maida is ground fine and no bran.
Pure Atta does not develop as much gluten as Maida. May be the reason is that Atta is coarse ground while Maida is very fine. For bread to rise gluten buildup is a must. If you use Atta then you will need to give it at least four days to rise. I make bread using at the most 20% Atta with maida. Last week I made Pizza with this dough and it came out perfect.


Dough


Populated. This is a 12" lid


Baked - around 45 min in gas oven


Slice

[Sheel]

Originally Posted by Aroy

Pure Atta does not develop as much gluten as Maida.

Using yeast or baking soda / powder won't be of any help in atta?

What toppings have you used, chicken or ham?