Authentic Dahl Recipes

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DHAL RECIPE



Dhal recipe image

Here is the basic dhal recipe that is easy to make, and kid-friendly and like by everyone.

Provided by KP Kwan

Categories     Curry

Time 1h

Number Of Ingredients 17

200 g yellow lentils, , (Pigeon pea)
800 ml water, or vegetable stock
1 tsp ground turmeric
1 tbsp ghee, or butter
1 tsp cumin seeds
1 small onion, about 100g, finely chopped
2 cloves garlic, minced
0.5 tbsp fresh ginger, minced
1/2 tbsp salt
0.5 tsp ground coriander
0.5 tsp garam masala
1 dried chili, cut into short pieces
0.5 sprig curry leaves
1 tomato, about 200g
Fresh coriander
Fried shallots
Plain yogurt

Steps:

  • Sieve through the lentils with a colander.
  • Rinse with water a few times.
  • Soak the lentils in water for a few hours.
  • Bring the water to a boil. Add the lentils to the boiling water, then reduce to a simmer.
  • Add one teaspoon of turmeric powder.
  • Cook until it turns soft, which will take about forty-five minutes.
  • Season the dahl with salt.
  • Melt the ghee or butter in a saucepan.
  • Add the cumin seeds along with mustard seeds.
  • Add the chopped onion and sautéed until lightly golden and translucent.
  • Next, add the minced garlic and ginger.
  • Add the chopped tomatoes once the garlic starts to turn to light brown,
  • Add the ground coriander, garam masala, curry leaves, and dry chiles. Mixed well
  • Combine the spices with the soften lentils
  • Cook further for a few minutes until it becomes homogeneous.
  • Garnish with a dollop of yogurt, some fried shallots, and fresh coriander leaves.

Nutrition Facts : Calories 331 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 15 grams fat, Fiber 8 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2, Sodium 1962 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

DAL RECIPE (INDIAN RED LENTIL CURRY)



Dal Recipe (Indian Red Lentil Curry) image

The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.

Provided by Roxana Begum

Categories     Main Course

Number Of Ingredients 29

1 cup red lentils (masoor dal or other yellow lentils)
1 onion (yellow, medium, finely chopped)
1 tomato (chopped)
3 cloves garlic (finely sliced)
3/4 tsp turmeric
4 cups water
Salt (to taste)
2.5 tbsp olive oil (or ghee)
2 tsp cumin seeds
4 dried red chilies
8 - 10 curry leaves
1.5 inch ginger (finely grated)
4 cloves garlic (finely grated)
1 shallot (medium, finely chopped (or small onion))
1 tomato (small, finely chopped)
1 green chili (optional, remove seeds for less heat)
1/4 tsp turmeric
1 tsp chili powder* (Kashmiri chili powder is less pungent)
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp garam masala
1 tsp kasuri methi (dry fenugreek leaves)
1/2 tsp mustard seeds (optional)
2 tsp cumin seeds
5 cloves garlic (thinly sliced)
5 dried red chilies
8 - 10 curry leaves
2 tbsp cilantro ( chopped)
1 tbsp ghee (optional)

Steps:

  • Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
  • In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
  • Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
  • Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.

Nutrition Facts : ServingSize 1 cup, Calories 306 kcal, Carbohydrate 41 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 17 g, Sugar 5 g

SPICY INDIAN DAHL



Spicy Indian Dahl image

A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.

Provided by Rachel

Categories     World Cuisine Recipes     Asian     Indian

Yield 6

Number Of Ingredients 13

1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste

Steps:

  • Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
  • In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
  • Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g

INDIAN DAHL WITH SPINACH



Indian Dahl with Spinach image

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.

Provided by Gillian Stevens

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 12

1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk

Steps:

  • Rinse lentils and soak for 20 minutes.
  • In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
  • In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g

EASY DAHL RECIPE



Easy Dahl Recipe image

My family recipes from India and Sri Lanka are all quite good, but this is one of the easiest and best!

Provided by Jaya-Jaya

Categories     Lentil

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 11

1 kg moong dahl (this can be split peas, mung beans, lentils, whatever dried pulse you have)
6 cups steamed basmati rice
1/2 bunch fresh spinach (AS much fresh or frozen spinach as you wish to add)
1 (400 g) can chopped tomatoes (or equivalent fresh...more or less)
1/2-1 tablespoon cumin seed (more or less)
1/2-1 tablespoon chili flakes (more or less, *optional*)
1/2 teaspoon garlic powder (or one clove fresh garlic or half TSP asafoetida, more or less)
1 teaspoon black mustard seeds
1/2 teaspoon coriander powder
2 tablespoons ghee (OR Olive, peanut, or macadamia oil)
salt (to taste)

Steps:

  • NB ALL spices and quantities are adjustable, you can leave out one or more spices. If you like a thinner dahl, add more water. If you like a thicker dahl, add less water. This serves more if used as a side dish.
  • Pick through dried pulses for stones or other foreign material in a plastic bowl or ice- cream container.
  • Rinse several times by swishing water in this container, like washing rice.
  • Place in dutch oven or extra large saucepan and cover with water about two inches over the top.
  • Bring to the boil and simmer for about 10 minutes.
  • Drain pot, and save the water for your plants.Cover with fresh water and bring to boil.
  • Simmer for about 30-4o minutes until dahl is tender, or mushy, however you like it. You can add more boiling water from your kettle as you are cooking, if you think it's getting dry. Some kinds of pulse take longer than others, and some absorb more water.
  • Then stir in tomato and spinach,
  • Whilst dahl is still simmering gently, place oil in a small frypan, and heat. Add the spices to the hot oil and fry whilst stirring until the cumin seeds darken and begin to roast 30sec-1&1/2 mins - be careful, the mustard seeds may start to pop and spit.
  • As soon as the spices begin to darken and roast, tip the contents into your dahl pot and stir. BE CAREFUL, YOU ARE ADDING FAT TO WATER. STAND BACK FROM THE POT AS YOU ADD.
  • Add salt to taste.
  • Serve over steamed Basmati rice.

Nutrition Facts : Calories 747.8, Fat 10.3, SaturatedFat 3.8, Cholesterol 10.9, Sodium 46.3, Carbohydrate 147.5, Fiber 8.3, Sugar 3.6, Protein 16.4

DAL



Dal image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 23

1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
Four 3-inch cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

Steps:

  • In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
  • In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
  • Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

INDIAN DAHL WITH SPINACH



Indian Dahl With Spinach image

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well. From Allrecipes.com

Provided by Cheri 911

Categories     Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups red lentils
3 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1 lb spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seeds
1 teaspoon garam masala
1/2 cup coconut milk

Steps:

  • Rinse lentils and soak for 20 minutes.
  • In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
  • In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

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