Creamy Spiced Dhal Recipes

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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

CREAMY SPICED DHAL



Creamy spiced dhal image

Dhal is super-easy and cheap to make - plus lentils are really good for you, so it's a winner from all sides

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h5m

Number Of Ingredients 9

2 tsp mustard seed
2 tsp cumin seed
1 tbsp olive oil
1 onion , finely diced
4 garlic cloves , crushed
2.5cm fresh root ginger , grated
7 cardamom pods
400g red lentil , rinsed and drained
400ml can reduced-fat coconut milk

Steps:

  • In a large saucepan, on a low heat, toast the mustard and cumin seeds until they give off a nutty aroma; be careful not to burn them. Set aside in a bowl. In the same pan, heat the oil over a low heat and soften the onion, garlic and ginger with the cardamom pods for 10 mins, adding a little water if they look like they might burn.
  • Tip the lentils and toasted seeds into the pan, then stir for a couple of mins before pouring in the coconut milk and enough water to cover it all well. Bring to the boil, immediately cover the pan, turn it down to a low heat and leave to simmer for about 45 mins, stirring every now and then to make sure the mixture is not sticking. If it starts to become too thick, add a little more water. Serve with warmed pitta bread.

Nutrition Facts : Calories 478 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 0.38 milligram of sodium

CREAMY LENTIL AND SPLIT-PEA DHAL



Creamy Lentil and Split-Pea Dhal image

Make and share this Creamy Lentil and Split-Pea Dhal recipe from Food.com.

Provided by JustJanS

Categories     Lentil

Time 1h10m

Yield 3-4 serving(s)

Number Of Ingredients 14

2/3 cup lentils, rinsed and drained
2/3 cup yellow split peas, rinsed and drained
1 teaspoon ground turmeric
2 green chilies, halved lengthwise
4 teaspoons vegetable oil
1 teaspoon black mustard seeds or 1 teaspoon brown mustard seeds
1 teaspoon cumin seed
2 teaspoons garam masala
1 teaspoon ground coriander
1/2 cup water
3 tablespoons heavy cream
1 large tomatoes, unpeeled, chopped
salt
1/4 cup fresh coriander leaves

Steps:

  • Place lentils and split-peas in a bowl and add cold water to cover. Set aside for 30 minutes. Drain.
  • Fill a large saucepan with water and bring to the boil. Add the lentils, split-peas, tumeric and chillies. Boil uncovered until the lentils and split-peas are tender (about 30 minutes). Drain, place in a bowl and mash coarsely. Set aside.
  • In a saucepan, heat oil over medium-low heat and add the mustard seeds. Cook until they crackle (about 30 seconds). Stir in the cumin seeds and cook until aromatic (about 30 seconds). Stir in garam masala and ground coriander.
  • Stir in the mashed lentils and peas, water, cream and tomato. Season with salt and bring to the boil over medium heat. Reduce heat to low and simmer, partially covered, stirring often for 4 minutes. Adjust the seasoning, stir in the fresh coriander leaves and serve hot.

Nutrition Facts : Calories 338.8, Fat 13, SaturatedFat 4.4, Cholesterol 20.6, Sodium 21.8, Carbohydrate 42.3, Fiber 16.4, Sugar 7.5, Protein 16.6

SPICY INDIAN DAHL



Spicy Indian Dahl image

I just love a steaming hot bowl of spicy, aromatic Indian Dahl. I served this with Anu's Tangy Lemon Rice with Peanuts, and chapattis. A delicious, nourishing meal. If you prefer not to use ghee or butter, substitute vegetable oil. Add the amount of chile powder as per your own taste - less or more is up to you. If you prefer, you can use Toor dahl or even split and hulled Moong dahl, instead of Masoor dahl.

Provided by Daydream

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 medium onions, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh gingerroot, minced (optional)
2 tablespoons ghee (or unsalted butter)
1 1/2 teaspoons pure ground red chili powder (not the chili spice mix)
4 1/2 teaspoons ground coriander
1 teaspoon turmeric
5 cloves
1 inch cinnamon stick
1 teaspoon salt
8 ounces split red lentils (Masoor dahl)
1/4-1/2 cup water
cilantro leaf, freshly chopped

Steps:

  • Place lentils in a colander and rinse under running cold tap water.
  • Add lentils to a medium-sized, but deep, saucepan.
  • For each cup of lentils, add 2 cups of water to the saucepan.
  • Bring to the boil, turn heat down, and simmer 10 to 20 minutes.
  • Do not allow lentils to become mushy- they should still be'al dente'.
  • Drain when cooked.
  • Melt ghee or butter over a medium flame.
  • Add onions, garlic and ginger, and saute until onions are soft and light brown in colour.
  • Add spices and salt, and cook a couple of minutes until lightly fried and bubbling.
  • Add dahl, and stir well.
  • Add 1/4 to 1/2 cup of water.
  • Cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn't stick to the bottom of the pan.
  • Add more water if necessary, or if a thinner dahl is desired.
  • Garnish with fresh cilantro to serve.
  • Variation: Add two chopped tomatoes with the onions.

Nutrition Facts : Calories 303.1, Fat 8.3, SaturatedFat 4.3, Cholesterol 16.4, Sodium 606.2, Carbohydrate 44, Fiber 8.9, Sugar 2.4, Protein 16.5

SPICED SWEET POTATO DAHL



Spiced Sweet Potato Dahl image

A delicious thick Indian lentil soup, with delicate spices, sweet potato, and baby spinach. Delicious scooped up with naan breads!

Provided by Melanie Booth

Categories     World Cuisine Recipes     Asian     Indian

Time 48m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 teaspoon butter, or to taste
1 red onion, chopped
2 tablespoons dukka
1 tablespoon garam masala
1 clove garlic, crushed
2 large sweet potatoes, peeled and cut into chunks
5 ¾ cups vegetable broth
1 ½ cups red lentils
1 small bunch fresh cilantro, chopped
3 ½ ounces baby spinach leaves
ground black pepper to taste

Steps:

  • Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
  • Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 66.2 g, Cholesterol 1.8 mg, Fat 8.4 g, Fiber 13.8 g, Protein 17 g, SaturatedFat 1.3 g, Sodium 567.5 mg, Sugar 11.1 g

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  • Creamy black dhal with crispy onions. This creamy black dhal is a slow cooker sensation – it may take a little bit of forward thinking, but it's worth it.
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  • Chickpea & coconut dhal. This subtle chickpea and coconut dhal uses a traditional Indian method of seasoning called ‘tarka’, bringing a real taste of India to your home.
  • Next level dhal makhani. This super duper next level dhal makhani is truly deserving of its name. A rich and buttery dish, it's designed to bring comfort and happiness to those who make it.
  • Red lentil & squash dhal. Perfect as a starter and a main, our hearty red lentil and squash dhal uses butternut squash for a healthier twist on an Indian classic.
  • Sweet & sour lentil dhal with grilled aubergine. Tamarind is the secret ingredient in our sweet & sour lentil dhal, bringing an irresistible tangy flavour.
  • Tarka dhal. The aroma of a classic tarka dhal stewing away on the stove is enough to make anyone's stomach rumble. This healthy dinner takes just five minutes of prep, then time to reduce and reach the desired consistency.
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