PYAZ DIYE MASOOR DAL
Pyaz Diye Masoor Dal is a simple Bengali Lentil soup prepared with Red Lentil aka Masoor Dal with Onion.
Provided by Debjani Chatterjee Alam
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- Wash Masoor Dal two-three times under running water.
- Take Dal along with half of the turmeric powder and 1/2 Tsp. salt in a Pressure Cooker.
- Add three cups of water.
- Attach the lid and put the weight.
- Pressure cook on medium flame until pressure releases two times (Two whistles).
- Switch the flame off.
- Open the lid once the pressure dropped completely.
- Meanwhile, chop onion and tomato.
- Heat Oil in a pan.
- Temper the oil with Onion seed and also dry red chili.
- Add chopped onion and fry until the onion turns translucent in color.
- Add chopped Tomato and crushed garlic and cook until tomato soften.
- Now add Turmeric powder and green chili and also salt.
- Cook until oil leaves the edge.
- Now add Boiled dal to it.
- If required add little water.
- Cook for five minutes and switch the flame off.
- Serve Pyaz Diye Masoor Dal hot with steamed rice and a side.
Nutrition Facts : ServingSize 50g, Calories 147 calories, Sugar 3.3g, Sodium 592mg, Fat 8.1g, SaturatedFat 0.9g, Carbohydrate 14.8g, Fiber 5.8g, Protein 4.8g, Cholesterol 0mg
DAL SOUP RECIPE | DAHL SOUP | LENTIL SOUP RECIPE | DAAL SOUP
easy dal soup recipe | dahl soup | lentil soup recipe | daal soup
Provided by HEBBARS KITCHEN
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal.
- rinse well and soak for 30 minutes.
- now transfer the soaked dal to a pressure cooker.
- add 1 inch ginger, 2 clove garlic, ¼ tsp turmeric, ½ tsp salt and 2 cup water.
- cover and pressure cook for 2 whistles on medium flame.
- once the pressure releases, cool completely and transfer to the blender.
- blend to smooth paste.
- take the veggie dal paste to a large kadai.
- add ½ tsp pepper powder and 1½ cup water. adjusting consistency as required.
- mix well and simmer for 5 minutes or until the flavours are well absorbed.
- finally, add 2 tbsp coriander and dal soup is ready to serve.
Nutrition Facts : Calories 96 kcal, Carbohydrate 17 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 418 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
BENGALI DHAL
Here is my recipe for dhal based on my many experiences cooking with my friends over the years. We love this served over freshly made basmati rice. Don't skimp on the caramelized onions and garlic - it totally makes this recipe amazing!
Provided by Tabitha C
Categories World Cuisine Recipes Asian Bangladeshi
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
- Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
- Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 34.3 g, Fat 4.1 g, Fiber 15.7 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 304.1 mg, Sugar 2.3 g
SPICY INDIAN LENTIL STEW (DAAL)
This is an easy and rewarding recipe for a spicy and flavorful Indian dish of lentil stew! Serve on its own or with basmati rice.
Provided by rbexx34
Categories World Cuisine Recipes Asian Indian Side Dishes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
- Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
- Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.
Nutrition Facts : Calories 236.1 calories, Carbohydrate 35.6 g, Cholesterol 11 mg, Fat 5.1 g, Fiber 14.2 g, Protein 13.3 g, SaturatedFat 2.8 g, Sodium 744 mg, Sugar 4.1 g
DAAL - BENGALI LENTIL SOUP
Traditional lentil soup, of Bengali origin. Staple of our cuisine, easy, delicious and nutritious. Can be served with ghee, or clarified butter, for extra richness, but perfectly fine and healthier without it. Usually served with rice, or can be eaten alone :)
Provided by Chef Zbaby
Categories Grains
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- wash and rinse lentils under running water several times, dumping out gritty water after each rinse.
- in medium pot boil lentils in 6 cups water for 20 minutes under medium heat, watch for foam that develops and may overflow out of the pot.
- in frying pan saute onions for 10 minutes or until translucent
- add garlic and spices to frying pan and sautee for 5 minutes more, careful not to burn garlic.
- add salt to lentil pot.
- transfer fried ingredients into lentil pot and let cook together for 5-10 more minutes.
- add fresh chopped cilantro at the end for an extra fresh taste.
Nutrition Facts : Calories 224.3, Fat 11, SaturatedFat 0.8, Sodium 596.1, Carbohydrate 23.6, Fiber 8.4, Sugar 3, Protein 9.4
LENTIL AND CORN SOUP (DAAL)
This is a home favourite, saved for duller days that need a little spice, warmth and turmeric's yellow-gold sunshine. To find more details and pictures go to: http://eatluvenjoy.blogspot.co.uk/2013/05/no-fuss-simple-spicy-lentil-soup.html
Provided by Mizmiah
Categories Indian
Time 25m
Yield 1-3 serving(s)
Number Of Ingredients 14
Steps:
- Throw in all the ingredients into a pan (except for the garlic and dry chilies). Pour in enough water to cover the lentils and a little more. Simmer until the the lentils are cooked; for me this is when the lentils appear a little mushy, but still retaining a little structure. You can leave the salt out at this stage and add right at the end to taste.
- Add the corn - as much as you want, but do not overcrowd.
- Once you feel the soup is done, you can now prepare the garlic and dry chilies by frying gently in olive oil. Once done, add this to the soup (but be careful - the soup might go into a frenzy and spit at you, so stand back and keep children away). Stir thoroughly.
- Scoop into a bowl and devour it as a soup with bread, or have it as a vegetarian curry with some rice or naan bread. Whatever takes you fancy -- Eat, Love, Enjoy :) (http://eatluvenjoy.blogspot.co.uk/).
Nutrition Facts : Calories 405.3, Fat 6.1, SaturatedFat 0.9, Sodium 9.7, Carbohydrate 63, Fiber 30.8, Sugar 2.4, Protein 25.8
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