{"id":198263,"title":"Dhal z \u010derven\u00e9 \u010do\u010dky","modified":"2026-10-31T17:35:31+01:00","plain":"Rychl\u00fd severoindick\u00fd dahl, kr\u00e9mov\u00fd a vo\u0148av\u00fd, dochucen\u00fd sm\u011bs\u00ed tadka z gh\u00ed, ko\u0159en\u00ed a \u010desneku, ide\u00e1ln\u00ed s r\u00fd\u017e\u00ed nebo plackou roti.\n\n\n\nJe 19\u00a0hodin, m\u00e1te hlad a v lednici nen\u00ed nic, co by p\u0159ipom\u00ednalo ve\u010de\u0159i. Hrst \u010derven\u00e9 \u010do\u010dky, dv\u011b raj\u010data a z hrnce u\u017e se line p\u0159\u00edjemn\u00e1 v\u016fn\u011b. \n\n\n\nRozhoduj\u00edc\u00ed okam\u017eik p\u0159ich\u00e1z\u00ed a\u017e na konci: \u010desnek a \u0159\u00edmsk\u00fd km\u00edn prskaj\u00ed v rozp\u00e1len\u00e9m gh\u00ed a pak je nar\u00e1z vlijete na rozma\u010dkanou \u010do\u010dku. Ozve se zasy\u010den\u00ed, kter\u00e9 je sly\u0161et a\u017e ve vedlej\u0161\u00edm pokoji. Trocha citronov\u00e9 \u0161\u0165\u00e1vy, \u0161petka koriandru a z oby\u010dejn\u00e9 ve\u010de\u0159e uprost\u0159ed t\u00fddne je j\u00eddlo, kter\u00e9 si p\u0159\u00ed\u0161t\u00ed st\u0159edu uva\u0159\u00edte znovu.\n\n\n\nNaan pr\u00e1v\u011b sundan\u00fd z p\u00e1nve na vyt\u0159en\u00ed misky do posledn\u00ed kapky\n\n\n\nCo je dahl z \u010derven\u00e9 \u010do\u010dky?\n\n\n\nSlovo dal, psan\u00e9 tak\u00e9 dahl nebo daal, ozna\u010duje jak p\u016flen\u00e9 lu\u0161t\u011bniny, tak pokrmy z nich. Z\u00e1kladem tohoto receptu je \u010derven\u00e1 \u010do\u010dka, masoor dal, kter\u00e1 se uva\u0159\u00ed p\u0159ibli\u017en\u011b za dvacet minut a rozma\u010dk\u00e1 se v\u00edce \u010di m\u00e9n\u011b najemno podle po\u017eadovan\u00e9 konzistence. P\u0159\u00edprava m\u00e1 \u010dty\u0159i kroky: lu\u0161t\u011bniny, tekutina, aromatick\u00e9 p\u0159\u00edsady a nakonec tadka.\n\n\n\nTadka, naz\u00fdvan\u00e1 tak\u00e9 tarka nebo chaunk, spo\u010d\u00edv\u00e1 v kr\u00e1tk\u00e9m opra\u017een\u00ed ko\u0159en\u00ed v gh\u00ed nebo oleji, aby tuk nas\u00e1kl jeho v\u016fn\u00ed. Z\u00e1klad tvo\u0159\u00ed sem\u00ednka \u0159\u00edmsk\u00e9ho km\u00ednu, su\u0161en\u00e1 \u010derven\u00e1 chilli papri\u010dka a \u010desnek, n\u011bkdy dopln\u011bn\u00e9 ho\u0159\u010di\u010dn\u00fdmi sem\u00ednky a \u0161petkou asafoetidy, zvan\u00e9 hing. \n\n\n\nKurkuma, ka\u0161m\u00edrsk\u00e9 chilli a garam masala se do p\u00e1nve p\u0159id\u00e1vaj\u00ed a\u017e po odstaven\u00ed z plotny, t\u011bsn\u011b p\u0159edt\u00edm, ne\u017e se v\u0161e nalije na \u010do\u010dku.\n\n\n\nDal\u0161\u00ed velk\u00e1 klasika indick\u00fdch lu\u0161t\u011bninov\u00fdch j\u00eddel: chana masala\n\n\n\nDal ze severu, bez kokosov\u00e9ho ml\u00e9ka\n\n\n\nTato verze vych\u00e1z\u00ed ze severoindick\u00e9 kuchyn\u011b a pod\u00e1v\u00e1 se s r\u00fd\u017e\u00ed, nejl\u00e9pe basmati, nebo s plackou roti. Neobsahuje kokosov\u00e9 ml\u00e9ko, chu\u0165 stav\u00ed sp\u00ed\u0161e na ko\u0159en\u00ed garam masala a kasuri methi, su\u0161en\u00fdch listech p\u00edskavice.\n\n\n\nVelkou \u010d\u00e1st chuti dod\u00e1v\u00e1 tadka. Ko\u0159en\u00ed se proh\u0159eje v gh\u00ed, \u010desnek se nech\u00e1 jen lehce zezl\u00e1tnout a sm\u011bs se na konci va\u0159en\u00ed nalije na \u010do\u010dku. Polovinu si nechte stranou a p\u0159elijte j\u00ed dahl v misce t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm.\n\n\n\nVyzkou\u0161ejte tak\u00e9: \u010do\u010dkov\u00fd sal\u00e1t.\n\n\n\nDal\u0161\u00ed lu\u0161t\u011bnina ze severn\u00ed Indie, tentokr\u00e1t v raj\u010datov\u00e9m kari: cizrnov\u00e9 kari\n\n\n\nJi\u017en\u011bji se n\u011bkter\u00e9 verze zjem\u0148uj\u00ed trochou kokosov\u00e9ho ml\u00e9ka p\u0159idan\u00e9ho na konci va\u0159en\u00ed. V tlakov\u00e9m hrnci po\u010d\u00edtejte s 1 a\u017e 2 zap\u00edsk\u00e1n\u00edmi na st\u0159edn\u00edm ohni, a jakmile tlak klesne, \u010do\u010dku rozma\u010dkejte.\n\n\n\nHlavn\u00ed suroviny na dahl z \u010derven\u00e9 \u010do\u010dky\n\n\n\n\n\n\n\n\u010cerven\u00e1 \u010do\u010dka dod\u00e1v\u00e1 j\u00eddlu ve\u0161kerou hutnost. Va\u0159\u00ed se s raj\u010daty, vodou a p\u0159\u00edpadn\u011b zelenou chilli papri\u010dkou, ne\u017e se rozma\u010dk\u00e1. Raj\u010data p\u0159in\u00e1\u0161ej\u00ed jemnou kyselost a n\u00e1dech umami. Mal\u00e9 mno\u017estv\u00ed moong dal, kter\u00e9 m\u016f\u017eete p\u0159idat podle chuti, sm\u011bs zahust\u00ed a dod\u00e1 j\u00ed kr\u00e9mov\u011bj\u0161\u00ed konzistenci; v tom p\u0159\u00edpad\u011b po\u010d\u00edtejte s trochou vody nav\u00edc.\n\n\n\nZ\u00e1kladem sm\u011bsi tadka je gh\u00ed. Pro \u010dist\u011b rostlinnou verzi ho nahra\u010fte olejem neutr\u00e1ln\u00ed chuti, v nouzi poslou\u017e\u00ed m\u00e1slo. Nasekan\u00fd \u010desnek se v tuku nech\u00e1 zezl\u00e1tnout spolu se sem\u00ednky \u0159\u00edmsk\u00e9ho km\u00ednu a su\u0161enou \u010dervenou chilli papri\u010dkou; ho\u0159\u010di\u010dn\u00e1 sem\u00ednka a asafoetida jsou voliteln\u00e9 a jen prohlubuj\u00ed chu\u0165ov\u00fd z\u00e1klad.\n\n\n\nPo odstaven\u00ed z plotny p\u0159ich\u00e1z\u00ed na \u0159adu kurkuma, ka\u0161m\u00edrsk\u00e9 mlet\u00e9 chilli a garam masala, kter\u00e9 by na prudk\u00e9m ohni zho\u0159kly. Rozemnut\u00e9 kasuri methi dod\u00e1 lehkou ho\u0159kost p\u00edskavice, \u010derstv\u00fd koriandr a citronov\u00e1 \u0161\u0165\u00e1va se p\u0159id\u00e1vaj\u00ed a\u017e na posledn\u00ed chv\u00edli.\n\n\n\nPro bohat\u0161\u00ed vegetari\u00e1nsk\u00fd tal\u00ed\u0159 p\u0159idejte palak paneer\n\n\n\nNa co si d\u00e1t pozor p\u0159i p\u0159\u00edprav\u011b dalu\n\n\n\nPoveden\u00fd dal pozn\u00e1te podle konzistence: je dost hust\u00fd, aby ulp\u011bl na l\u017e\u00edci, a dost tekut\u00fd, aby p\u0159i chladnut\u00ed neztuhl v jednolitou hmotu. Konzistenci v\u017edy upravujte horkou vodou, nikdy studenou, a sb\u00edrejte p\u011bnu, kter\u00e1 se tvo\u0159\u00ed na za\u010d\u00e1tku va\u0159en\u00ed. Za nev\u00fdraznou chut\u00ed dalu t\u00e9m\u011b\u0159 v\u017edy stoj\u00ed p\u0159\u00edli\u0161 brzy p\u0159idan\u00e1 tadka nebo mlet\u00e9 ko\u0159en\u00ed nasypan\u00e9 do p\u00e1nve na prudk\u00e9m ohni.\n\n\n\nL\u017e\u00edce okurkov\u00e9 raity pro osv\u011b\u017een\u00ed mezi sousty\n\n\n\nChcete-li z dalu ud\u011blat cel\u00e9 menu, pod\u00e1vejte jako p\u0159edkrm samosy, k vyt\u00edr\u00e1n\u00ed misky p\u0159idejte naan nebo roti a vedle postavte okurkovou raitu. Vegetari\u00e1nsk\u00fd tal\u00ed\u0159 dob\u0159e dopln\u00ed aloo gobi. \n\n\n\nA pokud v\u00e1s lu\u0161t\u011bninov\u00e1 j\u00eddla bav\u00ed, za vyzkou\u0161en\u00ed stoj\u00ed tak\u00e9 chana masala a nep\u00e1lsk\u00fd dal bhat.\n\n\n\n\n\n\tD\u00e1l z \u010derven\u00e9 \u010do\u010dky\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t95 g \u010derven\u00e9 \u010do\u010dky23 g moong dal (voliteln\u011b)2 st\u0159edn\u011b velk\u00e1 raj\u010data (zbaven\u00e1 sem\u00ednek a nakr\u00e1jen\u00e1)1 zelen\u00e1 chilli papri\u010dka (voliteln\u011b)300-360 ml vodyNa tadku2 l\u017e\u00edce gh\u00ed (nebo 1 l\u017e\u00edce oleje s neutr\u00e1ln\u00ed chut\u00ed, nebo 2 l\u017e\u00edce m\u00e1sla)1 su\u0161en\u00e1 \u010derven\u00e1 chilli papri\u010dka (rozl\u00e1man\u00e1)2 strou\u017eky \u010desneku (nasekan\u00e9)0,25 l\u017ei\u010dky ho\u0159\u010di\u010dn\u00fdch sem\u00ednek (voliteln\u011b)0,5 l\u017ei\u010dky sem\u00ednek \u0159\u00edmsk\u00e9ho km\u00ednu1 \u0161petka asafoetidy (hing) (voliteln\u011b)0,5 l\u017ei\u010dky soli0,25-0,5 l\u017ei\u010dky mlet\u00e9ho ka\u0161m\u00edrsk\u00e9ho chilli0,25 l\u017ei\u010dky kurkumy1 \u0161petka garam masaly0,5 l\u017ei\u010dky kasuri methi (su\u0161en\u00fdch list\u016f p\u00edskavice) (voliteln\u011b)2 l\u017e\u00edce \u010derstv\u00e9ho koriandru (najemno nasekan\u00e9ho, na ozdobu)1 l\u017e\u00edce citronov\u00e9 \u0161\u0165\u00e1vy (k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tVa\u0159en\u00ed \u010do\u010dkyNasypte \u010dervenou \u010do\u010dku a moong dal do hrnce.Proplachujte \u010distou vodou, dokud voda nebude \u010dir\u00e1.P\u0159idejte raj\u010data, vodu a zelenou chilli papri\u010dku.P\u0159ive\u010fte k varu.Ztlumte plamen a va\u0159te pod pokli\u010dkou, dokud \u010do\u010dka nezm\u011bkne. Podle pot\u0159eby p\u0159ilijte trochu hork\u00e9 vody.Seberte p\u011bnu z povrchu.Rozma\u010dkejte \u010do\u010dku v\u00edce \u010di m\u00e9n\u011b najemno podle po\u017eadovan\u00e9 konzistence.Pokud je d\u00e1l p\u0159\u00edli\u0161 hust\u00fd, p\u0159ilijte trochu hork\u00e9 vody.TadkaV mal\u00e9 p\u00e1nvi rozeh\u0159ejte gh\u00ed na st\u0159edn\u00edm plameni.P\u0159idejte ho\u0159\u010di\u010dn\u00e1 sem\u00ednka, sem\u00ednka \u0159\u00edmsk\u00e9ho km\u00ednu, su\u0161enou \u010dervenou chilli papri\u010dku a \u010desnek.Restujte, dokud \u010desnek lehce nezezl\u00e1tne.Odstavte z plotny a p\u0159idejte asafoetidu, ka\u0161m\u00edrsk\u00e9 chilli, kurkumu a garam masalu.Tadku ihned nalijte na d\u00e1l.P\u0159idejte s\u016fl a rozm\u011bln\u011bn\u00e9 kasuri methi.Prom\u00edchejte a nechte 2 minuty m\u00edrn\u011b probubl\u00e1vat.Podle chuti dosolte.Navrch vyma\u010dkejte citron.Ozdobte \u010derstv\u00fdm koriandrem.Pod\u00e1vejte s r\u00fd\u017e\u00ed nebo roti.\t\n\t\n\t\t\nMoong dal je voliteln\u00fd: dod\u00e1 pokrmu hust\u0161\u00ed a kr\u00e9mov\u011bj\u0161\u00ed konzistenci. Pokud ho p\u0159id\u00e1te, po\u010d\u00edtejte p\u0159i va\u0159en\u00ed s trochou vody nav\u00edc.\nChcete-li u\u0161et\u0159it \u010das, m\u016f\u017eete \u010do\u010dku uva\u0159it v tlakov\u00e9m hrnci: na st\u0159edn\u00edm plameni po\u010dkejte na 1 a\u017e 2 zap\u00edsk\u00e1n\u00ed ventilu a po poklesu tlaku \u010do\u010dku rozma\u010dkejte.\nB\u011bhem va\u0159en\u00ed m\u016f\u017eete k \u010do\u010dce p\u0159idat mrkev, \u0161pen\u00e1t nebo \u010derstv\u00e9 listy p\u00edskavice.\nPolovinu tadky si nechte stranou a p\u0159elijte j\u00ed d\u00e1l p\u0159i pod\u00e1v\u00e1n\u00ed.\nTento d\u00e1l je p\u0159ipraven\u00fd v severoindick\u00e9m stylu a neobsahuje kokosov\u00e9 ml\u00e9ko. Pro jemn\u011bj\u0161\u00ed verzi v jihoindick\u00e9m stylu vm\u00edchejte na konci va\u0159en\u00ed trochu kokosov\u00e9ho ml\u00e9ka.\n\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198263"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198263\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/171325"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}