Priya Krishna and Madhur Jaffrey Cook Dal Two Ways | The New York Times Food Festival

Oh, hello mother, hello Bree, how are you doing? Okay, so we're making a doll. My name is Priya. I wrote a book called Indian ish and my mother Joffrey is a living legend. What more do I need to say? I feel like we should clarify. that we're not going to make spawn with for the instant pot, we just really like the way it makes you, so today we're going to make a doll, mother, let's talk a little bit, okay, does anyone know what that means? No, wow, so if you go to a doll store in India what you will get our beans and all kinds of beans whole beans red beans skinned beans skinless beans wait waiting divided divided and we it's a very important part of our lives yes, we eat rice or bread with it means that this is everyone's diet, like in Mexico, like in many places, people died and then they add a little yogurt or some dairy and that becomes a complete protein meal , it is very rich and very healthy in every way. very good for you and for most people, that's what most people can afford, that's another thing, it makes it ours too.

There is a word in India for splitting a doll or it is called a doll. Now a doll doesn't mean you take a whole bean when you split it. You've already done it. a doll, so technically when a split pea of ​​any kind has been split it is a doll, a whole pea is a whole, you call the hole like a Massoud doll, here we go, Massoud doll, so when you hear the word doll Massoud in the The end of anything is divided if you listen to Massoud's hole, it's not divided, so that never confuses you, yes, I died, that's new, that's news to me, so that's the dolls, They are very, very important in our lives, so yes, yes.

I'm curious to hear your experience as a child. I was raised as a vegetarian, so for us a typical meal was sub Z rice, which is a kind of stir-fried vegetable and you and you were kind of a source of protein, it fills you up, it's really healthy. nutritious and it's one of those things that I think you know, Indian regional cuisines are very different, but dolls seem to be a constant, that's right, yes, yes, in every home, honey, you don't have a carnivore or a carnivore, but You probably have some kind of doll in your house, so there are many

ways

to

cook

it and there are many types of dolls, so what I have done, yeah, why don't you talk about your dolls?

Yes, let me talk about my doll. I have taken two. whole dolls I've done a full walkthrough, I mean, be doll or what's the technical name, what is this, the whole aura or a doll and that's what it is and when you submerge it in water you have to soak it overnight now. There are a lot of people who say why do you need to soak when you're using an Instant Pot because essentially the bodies can be, you can use a dollop without soaking, but I find that the beans are done evenly and I'm a bit of a perfectionist.

I like it. that each piece of doll is a whole muscle that is soaked properly and evenly so that when you eat it you don't get hard and soft pieces, so that's what soaking does, it's no effort, just put it in water during the night, the next morning it's soaked, you know, I don't know why people are so scared, oh, can I admit something? I don't soak my doll, it's not a problem if it's a whole doll, just let it soak overnight. If you don't soak it,

cook

it without double the time I say in the bender in the instant pot but I think soaking it gives better results and if you want a better result you show that it's okay, now this is a doll that has two types of beans, one it's the whole unit, which is this one, it looks almost black, but when you soak it it turns a wonderful, wonderful green.

I mean, I would love to have a blouse and this green is a wonderful green, dark green. color and in this particular part of India where this towel is made it is not made in all of India because India is a huge country it is the size of Europe and every part of India is like a country in Europe so there is Spain, there is Italy, there is In Greece, yes all their

food

s are different, so in India the

food

in Punjab is different, there is food in Tamil Nadu is different, the food in Kerala is different, there are countries with their own languages ​​so now what we have here they mix it up so order this or adalat all the Iran they are making is Indian it was developed in India it grew in India it is an ancient dal but Westerners brought it to India from the Americas another red bean doll, so people in Punjab decided to combine the two dolls and make a special doll which they call black doll, which is just there, so it is cooked very slowly, some

times

it is cooked slowly in a oven in a tandoor overnight and makes a lovely beautiful dish in the morning.

Now I've soaked these two dolls overnight and I'm leaving. to put them in the Instant Pot and I'm going to quickly talk about what I have. I have it, it is called golly masoor dal and now I am very confused about divided versus whole dal, is this a whole or divided one? a masseuse mother, I thought it was okay, it could be leaky, it could split, just look for Kali masoor dal in the supermarket, this is like a medium biscuit, it cooks on medium speed, like you have very thin varieties to cook in six minutes, This is cooked. in about 20 minutes, this is my favorite doll at home, although we actually call her Priya because she's like my absolute favorite variety, she has this almost chubby, buttery, naturally creamy character and you don't need to add cream to it. it's like it rolls off your tongue it's just the most perfect ball.

I don't soak it because I'm a little lazier and I guess less of a perfectionist, Ben's mom, but I'm sure my mom soaks the doll. and I have nothing more to say about it I just don't feel it, it's time to soak the ball I don't think I don't know I just don't al

ways

have time I don't always remember Sorry, I don't always remember to soak my wrist well, I do it well, so now my doll is in the pot and my whole dolls are in the pot and I'm going to add four teaspoons of grated ginger.

Now, how do you create a gingerbread? get a micro plane, those use the best one, use the next one for ginger, which is absolutely the best, it's no work, just check it and like that I have four four teaspoons of finely grated ginger that you can use like powdered ginger or anything, it's acetone. or powdered ginger fresh fresh ginger and then I have a tablespoon of crushed, you can use your garlic press. Don't tell it, let no one tell you, don't use it, do it by hand, do it, press the user, okay, so here's my spoonful of garlic.

I'm going to put and then I'm going to put a little bit now it depends on the amount of chili powder it depends if you like hot food at this moment I'm going to put maybe a little bit as much as you want let's go Let's use the chili a lot, a lot , okay so this is about 1/2 to 3/4, there's more, we'll get to it later, do you have a preference for chili powder? There is one? Is there one you like? I really like it, okay, now wait for this paprika and chili powder. I think I mixed it up here, so this is chili powder, okay, we'll put Indian paprika in later to get it in and then I'm going to put this in.

The dish will need about a teaspoon and a half of salt. Now not everyone eats the same amount of salt. If you don't want salt, don't put salt in it, but I'm going to put in a tablespoon of salt right now and then I'll taste it and then I'll add a little more salt, so for a teaspoon, this is a big table, that's a table , look, that's a teaspoon, look at this and this is half, this half is now 1/2 tablespoon, oh, thank you. Alright, now I salt it about a teaspoon of salt and then I put a cup of tomato puree of some kind, you can call it passata and some stores, but it's just pureed tomatoes.

I love putting tomatoes on my wrist because it really adds that she likes the bright spicy flavor when you add all those really heady places, so I'll put four cups of water, she's in the zone and I'll see how simple it is, all I'm going to do Now it's cover it and turn it on. pressure, cook at four, thirty minutes, high, high pressure, high pressure, okay, thirty minutes and it releases the pressure naturally. Then it releases the pressure naturally so it cooks for 30 minutes and then it releases the pressure on its own so I'm not going to do anything for a while so I've got it all together and I add three cups of water and then basically all my mom's dolls start the same way which is doll water, turmeric or haldi and Hindi and then about a teaspoon of salt, we lower the salt level because you can always add more later and then I'll just stir this in and We will also add a bay leaf.

Bay leaf is actually used quite a bit in a lot of Indian dishes and I love it just adds this kind of how stir this is described as the fresh holiday flavor. I'm talking about the taste of bay leaf oh yes, I love it honey, it's great, how do you say in Hindi Java 307, Indian bay leaf is actually a little bit tastier, it says more flavor, it's kind of general , yes, more flavor, so what I do is do manual high pressure for 20 minutes and then I do a natural process, I make harder and bigger beans. has softer beans so she has 20 minutes I have 30 minutes okay here I go to this is now where are we?

Has the pressure been released? No, I shouldn't be under pressure at all. Okay, there you have it. It's like stuck. everything vented, it shouldn't be, I know it's not, it's not opening, why is it under pressure? It was never under pressure. I don't understand, we're going to sauté okay, so now this is nice and hot, I have to mash it up a little bit and I'm going to mix it with the New York Times mashup, do you want to talk about that a little bit? My mom's book is about Indian cooking in an Instant Pot and I feel like neither of us are really into newfangled gadgets, but we both found that The Ball cooks exceptionally well in an Instant Pot and you can literally put it in there and walk away. , what was your experience making the instant pot, what she said something while I was busy, so your book is about instant cooking. pot, so I was saying I love the way the doll comes out, an instant pot, yes, really, this is one of the best things, yes, the instant pot actually makes rice perfectly, absolutely perfect, if you follow my recipe and also makes dogs love it absolutely beautiful. it's just no yeah I got into this pot and never used it until I started making dal and now I use it almost exclusively to make dal because it makes the most perfect doll so here's mine after 20 minutes and everything what I'm What I'm going to do is just add about the juice of one lime and after this, both my mom and I are big fans of a technique called chalking and you know, after we crush it we can talk about it, but tell me what we are .

What do you think about chalk? Can I talk about the name chalk first? We call it that because our families are from a particular part of India. Yes, because everyone speaks different languages ​​and this particular step has different names depending on where you come from and where it comes from. and I come from there it's called chalk but it's also called darker it has hundreds of other names don't bother their pretty little heads because of the name they can call it Turki or you I think that guy is a good word, I use it in my book because it's easy say I will teach honk I like chalk but that is harder to say for the United States you can say it you can say Chong Chong is the nasal there is a nasal so speak or just say ta are ka this is a step it is not a step unknown in Europe for example If you have baby II or some type of fish in Spain they very often cook it in little oil with garlic and a red chilli and it is the same thing it is very similar it is done in Greece it is done in other places, but in India it is part of a technique that we have perfected and we have gone further in what we do with it, the spices that we put in a chalk to add that extra flavor, so we are going to make very different types. of chokes but I have one more step, okay?

Can I do it? We make our cut as best as possible. I mashed my beans here. I'm going to put aa, so I have to tell you that this dish is from Punjab, a land that is the The land that grows all our wheat is known for its dairy and dairy products and the people there are strong, in fact, they take a teaspoon of ghee, which is clarified butter, in the morning as a vitamin to make them even stronger, making them butter. or milk are strong people some

times

with turbans on their heads and actually known for their tall physique and everything else.

I don't come from that, but I'm sure that this includes all the wonderful products of the land and that includes cream, this is a buttery dish and it includes butter, but, but, okay, I'm going to stir it and then I'll add a wonderful spice mix we call Ghanem masala these are aromatic spices that warm the body they are not hot none of them are hot but they warm the body and they are things like cardamom cinnamon cloves nutmeg these are aromatic and they warm the body so let's put a little of that too. putabout a teaspoon or more of this homemade garam masala and I can tell mom is so important that Kalu Stian sells something called mom Geoffrey's garam masala.

Well, now I did it myself. I do it myself and have done it every time. I gave recipes on how to do it. I can recite the recipe by heart, but then I thought people aren't doing it, they're not making garam masala, so I gave the recipe to Cal, stay which is a wonderful store where you can send it for it and they make it now. , so you don't have to. You can go buy it at Cal. You stay, just ask for Mother Geoffrey's garam masala dough. I don't get percentage for you whether you can buy it or not but I suggest you use it because it gives you the authentic taste of fresh garam masala otherwise if there are spices around they become rancid and the smell goes away so that's something I you could get, so now I'm also going to add, I'm going to taste the dal and I'm going to add another little bit of salt because I don't think we have that spicy flavor yet, not yet.

I'm just trying it for the salt just the salt if you want to come and try this okay so if I can try it now yeah let me put in the other little bit of salt wait hmmm delicious it needs more chili but I'll do it . More chili girls will come in. the turcica oh okay, okay, okay, I'm going to try some, here we go, they are rich and delicious things, there are mom's things and in India we eat them with naan or breads like that, you know, they are flat breads, like that that you go buy a PITA and get a whole. wheat pita, heat it up pita bread and eat it with this doll and it will be delicious, you just have a little salad or something on the side and it's wonderful for a wonderful meal, but now Jimmy notes that we're not done.

We have our Turki, you already made your cake, no, not me, you make yours, don't you want to make it at the same time? No, no, I want you to make your own, this is really now, I'm really nervous, so I said it in the demonstration before my mom made all her pieces on high heat, yeah, and I was wondering: what kind of maniac makes his pieces over high heat? Do you make your trunk on high heat? Don't you wait, wait, wait? I'm popping spices like mustard seeds, it has to be on high heat or they just sit there saying what are you trying to do right.

I would say what I prefer is medium-high heat, it takes like a medium, uh, yeah, but it has to get hot. very spicy but the spices don't pop well and the whole idea because you know things like mustard seeds. I like Jekyll and Hyde, they feel quite strong, spicy and bitter, but the moment you put them in hot oil they become nothing, they change completely. so you want that nutty flavor on your wrist, that is, what are you using mustard seeds? No, not in this one, not in this one, all that's said is that you're not even using them, but hey, I'm using Jira, which behaves similarly once the ghee melts, you put the cumin seeds in and you're basically looking for them to like to dance in the oil and your apartment will be filled with this wonderful really nutty smoky aroma and the cumin seeds will turn a shade darker. and this happens very quickly, so I'm going to put these in and it won't take long, yeah, so you can tell by the smell, you can tell when the cumin seeds change color.

I'm really neuron, she's fine, she's not watching. I'm already okay can they can you can see in the can come inside can see inside okay then you'll see cumin seeds dancing around they're doing their thing you can almost smell them they're coming this can even be seen Okay, the cumin seeds are ready, so then I just add some dried red chillies and then I add some red chilli powder and then I add asafoetida or Hien father, do you want to talk about peeing too fast? No, not her. I love hanging it. Great, it's a tree resin and to me it makes Indian food taste Indian, it has a deep flavor, almost like onion and garlic, and when you put it on a piece it just brings it to life.

I'm talking about Him, I'm just waiting for you and then you throw this out like this and then I usually put a little bit in the pot to make sure you get everything and that's how this doll is made. Do you want to make your mother slice? Yes, I'm also using clarified butter because we're keeping with our buttery theme here and I'm going to do several things here. I'm just going to eat while you do your Your son, okay, so the key is now piping hot. I'm going to put some onions in it, they're finely chopped.

Yeah, okay, I'm just stealing your spoons. So this is technically a chunk, even if it has onion in it. yes yes you can make an onion bug ha and this is punjabi style. Yes, this is a very different and completely different approach, so I'm going to wait until they turn a nice brown and crystalline color. This is good, can I feed you half? of that I have a small mouth bilcoe both Maria hey uh that means very good in Hindi I have been practicing that a very good boy delicious okay so now I am browning these onions I bah I will take out the doll you can stir my employee, where is our lake?

Hmm, so this is like a two ingredient chunk, it's just onions and Jenny powder, this is very easy, you can put this on top of a lot of things, it's not just dog, no, it's okay, no, don't put this on anything , but although. Ok, oh wow, you're doing the whole presentation, while I got a bowl. Okay, here we go, okay, I guess I can put this here, yeah, and this year I'm waiting for them to be crispy. Sorry, you're just waiting for them to be done. I cry right when yes, I'm just waiting for this to get nice and brown and they have to be like that when I'm teaching cooking and my onions are browning the students get very anxious they say it's browning too much it's burning I said no , be patient continue continue it's not ready yet, how do you know when it's ready?

It has to be a lot more browned and crispy than that, so you're basically caramelizing them, yeah I'm basic, yeah, basic brown onions, mm-hmm, but then when it's almost done, if you see some, they're already there. Mmm and did you use butter or sharp eyes? It's okay, you'll see. I think so many things would be done. It would be better if you cooked them with him he likes so many desserts. like it's such an amazing candy yeast, it's just perfect now I'm going to take one of these chiles, break them in two and put it in.

I'm going to put some chili powder here that will burn and paprika and turn it over. so and how this beautiful golden oil will put it Wow Wow, that's just perfect. I wish I had the foresight to prepare mine on such a beautiful plate, but I was eager to eat some Bob, look, that's what it will look like, wow, that's beautiful. A hand for mother Geoffrey. This was amazing. Do you want to eat some? Let's eat? Sorry, we should eat some. Yes, yes, to have it with the key. Okay, I'm in a Jase, oh yeah, I'm so excited about this mmm oh.

Oh my gosh, that's divine, oh my gosh, just the freshness of the garam masala, yeah, and it's not too heavy with the cream, no, no, no, it's not too heavy and you take a piece of naan or pita bread and You do like this and eat it like this, you know, just wonderful, my ideal Friday night, this doll, the glass, wine, mother, a couch, oh yeah, I think we're going to sign some books after this, that's right, yeah, We'll sign some books, but thanks. Thank you very much for hanging out with us. Thank you all. Thank you all for coming.

Come back at 4:15 for modern steakhouse with Chef Angie Mar and Sam Siftin.