• Administrator
  •  
    Welcome to BIRCurries.co.uk Discussion Forum
    Your One-Stop Resource for Discussing Anything to do With Replicating British Indian Restaurant (BIR) Style Curries at Home!


    Please note that you need to be a MEMBER to access the recipe sections of the forum. Please REGISTER and then become a MEMBER by following the link below:

    Image


    Membership gives you FULL ACCESS to:

    • OVER 300 BIR-STYLE MAIN DISH CURRY RECIPES
    • OVER 300 BIR-STYLE STARTERS, ACCOMPANIMENTS & SIDE DISH RECIPES
    • OVER 100 BIR-STYLE CURRY BASE RECIPES
    • OVER 100 ANCILLARY RECIPES NEEDED TO MAKE YOUR BIR-STYLE CURRIES
    • OVER 100 TRADITIONAL & OTHER NON-BIR STYLE CURRY RECIPES


    Please send me a Personal Message or email me, at admin@bircurries.co.uk, if you have any questions or if you need any assistance with using the forum.
     

A quick Dhal

Photos of BIR & members' curries

PLEASE POST PHOTOS RELATING TO A SPECIFIC RECIPE IN THE ASSOCIATED RECIPE THREAD
Forum rules
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
Post Reply
User avatar
Westy
HABANERO
HABANERO
Posts: 2240
Joined: Thu Mar 21, 2013 1:31 pm
Favourite Curries: Chicken Phal
Location: Bratislava - Slovakia
Slovakia

A quick Dhal

Post by Westy »

Ready for tonight’s curry ..
EB12B8D9-50F4-48DB-8612-408E68EAAA53.jpeg
A curry can never be ‘too garlicky’ or ‘too hot’ .....
pauly
SENIOR MODERATOR
SENIOR MODERATOR
Posts: 3884
Joined: Sat May 18, 2013 10:29 am
Favourite Curries: Chicken Vindaloo
Location: Co.Cork, Ireland
Ireland

Re: A quick Dhal

Post by pauly »

Looks good Westy, what type of lentils are they, are they channa ?
User avatar
Westy
HABANERO
HABANERO
Posts: 2240
Joined: Thu Mar 21, 2013 1:31 pm
Favourite Curries: Chicken Phal
Location: Bratislava - Slovakia
Slovakia

Re: A quick Dhal

Post by Westy »

No Pauly, they’re red split lentils or ‘masoor Dhal’ ... no pre-soak and you can add salt from the ‘off’, so more tasty in my opinion.
A curry can never be ‘too garlicky’ or ‘too hot’ .....
User avatar
Cory Ander
SENIOR MODERATOR
SENIOR MODERATOR
Posts: 9521
Joined: Sat Mar 02, 2013 3:52 pm
Favourite Curries: King Prawn Phal
Location: Perth, Western Australia
England

Re: A quick Dhal

Post by Cory Ander »

Looks good, Westy. I presume this is from your recipe? Any changes to the recipe? Are the black bits wild onion seeds (kalonji)? Maybe from panch phoran?
CA (aka Admin) :)
User avatar
Westy
HABANERO
HABANERO
Posts: 2240
Joined: Thu Mar 21, 2013 1:31 pm
Favourite Curries: Chicken Phal
Location: Bratislava - Slovakia
Slovakia

Re: A quick Dhal

Post by Westy »

Yes, my simple Dhal, any of the bits in there will be the Panch Phoran or finely chopped coriander from the freezer - which makes it darken. Very difficult to source fresh coriander here so when I can I buy a kilogram or so and freeze it.
A curry can never be ‘too garlicky’ or ‘too hot’ .....
Post Reply
  • Similar Topics
    Replies
    Views
    Last post

Return to “Photos”