![[Question] Do I cook Daal with a lid on?](https://lemmy.world/pictrs/image/4ea92259-8cd7-48a3-a652-ad176bd6a2ab.jpeg){kind=link}
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!
I tend to leave the lid half off, so that it can reduce but it also doesn’t splash everywhere.
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)
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The way the recipe is written it looks like you leave the lid off.
Thanks y’all! It’s by far the most scratch made Indian food I have ever tried.
You’re going to love it.
Amazing flavours, cheap ingredients and not overly reliant on meat.