I received the Dishoom cookbook for Christmas, I'm trying the Daal first :/. They don't say if I should cover the Daal while cooking. It seems like it would be far too watery with a lid on. They even talk of adding water if it gets low.
Follow-up edit: mistakes were made but ok for a first try. I left it off and simmering for 1.5hrs but it was still pretty watery. I should have started with less water. Then I forgot the cream until after the first bowl... Oops. Thanks for all the tips!
6 Comments
endeavor@sopuli.xyz · 19 pts · 1y
ProstheticBrain@sh.itjust.works · 13 pts · 1y
I tend to leave the lid half off, so that it can reduce but it also doesn't splash everywhere.
bluGill@fedia.io · 1 pts · 1y
You need a crack to let water/steam out, but you still want a cover on to keep the heat in and thus save energy. (it isn't much energy, but it is still energy saved, and most likely CO2 saved)
southsamurai@sh.itjust.works · 7 pts · 1y
Yeah, generally you'll want the lid off unless you need to be away from the kitchen a good bit.
If you're juggling tasks, cover it while you're out of the room, but otherwise just keep an eyeball on it.
SatansMaggotyCumFart@lemmy.world · 4 pts · 1y
The way the recipe is written it looks like you leave the lid off.
vatlark@lemmy.world · 2 pts · 1y
Thanks y'all! It's by far the most scratch made Indian food I have ever tried.
SatansMaggotyCumFart@lemmy.world · 3 pts · 1y
You're going to love it.
Amazing flavours, cheap ingredients and not overly reliant on meat.