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 TARKA (SPICED LENTILS)
Variations of daal (or dal) and tarka (or tadka)-a mixture of aromatics, vegetables and spices spooned over the top of the daal for extra flavor-are served throughout the Indian subcontinent and parts of southeast Asia. This version is served at Nepali Mountain Kitchen, part of the Mango House community in Aurora, Colorado. Give the dish a generous stir before digging in to ensure the tarka gets thoroughly incorporated.
Provided by Sarda Siktel
Categories Healthy Lentil Recipes
Time 45m
Number Of Ingredients 16
Steps:
- To prepare daal: Combine water, lentils, red onion, tomato, serrano, salt, chile powder and turmeric in a large saucepan. Bring to a boil over high heat. Adjust heat to maintain a simmer, cover and cook, stirring occasionally, until the lentils are tender and the mixture is thickened, 25 to 30 minutes. Stir often during the last 10 minutes to prevent burning.
- Meanwhile, prepare tarka: Heat ghee (or oil) in a large saucepan over medium heat. Add onion, tomato, chiles, garlic, ginger and cumin seeds; cook, stirring often, until golden brown, 5 to 7 minutes.
- Serve the daal topped with the tarka. Garnish with kasuri methi and cilantro, if desired.
Nutrition Facts : Calories 382 calories, Carbohydrate 46 g, Cholesterol 40 mg, Fat 16 g, Fiber 10 g, Protein 14 g, SaturatedFat 9 g, Sodium 467 mg, Sugar 6 g
SPICY VEGAN LENTIL DAHL
Steps:
- Gather the ingredients.
- In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
- Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
- Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
- Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.
Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 666 mg, Sugar 6 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
DAL MAKHANI (INDIAN LENTILS)
Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.
Provided by SOGOLONDJATA
Categories Side Dish Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 21
Steps:
- Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
- Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
- Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
- Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
- Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g
MASOOR DAL (SPICED RED LENTILS)
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."
Provided by Nigella Lawson
Categories easy, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
MASOOR DAAL - INDIAN RED LENTILS
These cute legumes are SO yummy! I made this for my nutrition class and it was a huge hit! Options for the vegan version are listed.
Provided by Love6381
Categories Curries
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Wash the lentils well, and then put them into a sauce pan. Add 4 - 6 cups of salted water to cover the lentils.
- Bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft. Keep the water level above the lentils.
- While the lentils are simmering, grind the spices together then toast them over low heat in a dry sauté pan until you have released their aromas. Set spices aside.
- Using the same sauté pan, heat ghee or oil over low to medium heat. Add onions and sauté until they are soft. Add garlic, sauté another 3-4 minutes. Do not burn the onions or garlic. Add spice mixture; continue to cook for 2 minutes.
- Once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick). Stir and scrape up any bit from the bottom. Stir in lemon juice, adjust salt and continue to cook for 5 minutes.
- Just before serving add yogurt and heat through. Serve with a wheat flat bread such as roti.
Nutrition Facts : Calories 253, Fat 7.1, SaturatedFat 3.7, Cholesterol 15.8, Sodium 63.6, Carbohydrate 35.3, Fiber 6.5, Sugar 6.7, Protein 14.9
DAAL: INDIAN SPICED LENTILS
Number Of Ingredients 14
Steps:
- In a large pot over low-medium heat, add the ghee to melt. Add the onion and cook, stirring until very soft and translucent and slightly yellow, about 6-8 minutes.
- Add the garlic, ginger and fresh chilli if using (if using dried red chilli flakes, add them later with the spices) and cook for 1 minute, until just fragrant.
- Add the spices; curry, coriander, turmeric, cumin, cinnamon and dried red chilli flakes (if using). Stir for about 30 seconds.
- Add the tomato and the lentils, stir for a couple of minutes until nicely coated with everything.
- Add 4 cups water, bring to a boil and lower the heat to a simmer. Cook, partially covered for about 20-30 minutes until lentils are very soft and the stew is thick, stirring occasionally to prevent sticking and adding a little extra water if needed. Season to taste. Serve with Naan and mango chutney.
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- Daal-Palak Ka Shorba Lentil and Spinach Soup. Made from scratch with spinach and orange lentils, this simple soup dish is as tasty as it is good for you.
- Rajma Dal- Red Kidney Bean Curry. Rajma dal is a rustic, one-pan, vegetarian red kidney bean curry dish popular in northern India, but enjoyed throughout the country.
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- Kaali Daal - North Indian Black Lentils. Kaali daal is also known as ma ki daal (mom's lentils) since it is wholesome and delicious! Black lentils are cooked with spices, tomatoes and cream for the ultimate in Indian comfort food.
- Masala Daal. This tasty lentil dish goes just as well with hot chapatis as it does with plain boiled rice. Throw in a salad or a veggie and you've got the perfect vegetarian meal!
- Chole - North Indian Chickpea Curry. Classically North Indian, chole (pronounced chho-lay) or chickpea curry probably has almost as many variations as there are households in North India.
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