Daal Masala Lentil Dip Recipes

MASOOR DAL (SPICED RED LENTILS)

Masoor Dal (Spiced Red Lentils) image

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

Ingredients

2 tablespoons vegetable oil
1 cup finely chopped onion
2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai or bird's-eye red chili
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes
Salt
3 tablespoons chopped cilantro
Pieces of coconut flesh from a fresh coconut (optional)

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

EASY MASOOR DAAL

Easy Masoor Daal image

Fast and simple daal using red lentils.

Provided by Cathy

Categories World Cuisine Recipes Asian Indian

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup red lentils
1 slice ginger, 1 inch piece, peeled
¼ teaspoon ground turmeric
1 teaspoon salt
½ teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
4 teaspoons dried minced onion
1 teaspoon cumin seeds

Steps:

Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 25 g, Fat 5.2 g, Fiber 9.7 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 868.3 mg, Sugar 2.6 g

DAAL TARKA (SPICED LENTILS)

Daal Tarka (Spiced Lentils) image

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

Ingredients

3 cups water
1 cup red lentils, rinsed
1 cup chopped red onion
1 cup diced tomato
1 serrano pepper, seeded and finely chopped
¾ teaspoon salt
½ teaspoon red chile powder
½ teaspoon ground turmeric
4 tablespoons ghee or canola oil
1 cup chopped onion
1 cup diced tomato
2 dried red chiles, seeded and broken into small pieces
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 teaspoon cumin seeds
Kasuri methi (see Tip) & chopped fresh cilantro for garnish

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

More about "daal masala lentil dip recipes"

RED LENTIL DAHL (EASY INDIAN RECIPE) - BIANCA ZAPATKA

Web Oct 7, 2020 Let’s start making this lentil dahl! First, in a skillet or saucepan, heat the coconut oil. Toss the chopped onion and sauté for 2 …
From biancazapatka.com
5/5 (393)
Category Lunch & Dinner, Main Course, Side Dish, Soup
Cuisine Indian
Calories 458 per serving

Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.
Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.

Daal Masala Lentil Dip Recipes

MASOOR DAL (SPICED RED LENTILS)

EASY MASOOR DAAL

Fast and simple daal using red lentils.

DAAL TARKA (SPICED LENTILS)

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