Daal Masala Lentil Dip Recipes

DAL (INDIAN LENTIL CURRY)

Steps:

• Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
• Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
• Add onions and fry until softened.
• Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
• Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
• Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
• Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
• Stir through garam masala at the end. Adjust salt if desired.
• Pour over Tadka, if using, and stir through.
• Serve Dal over rice, garnished with a sprig of coriander if desired.

DAAL MASALA (LENTIL DIP)

Steps:

• Pour oil into a sauce pan on low heat. When the oil is hot, put in garlic and ginger root. Simmer until browned (2-3 minutes). If the oil starts spitting, pull the pan off the heat and turn down the element.
• Do not let the oil smoke under any circumstances!
• Slowly sift in the spices, stirring constantly. Let them simmer for 2-3 minutes. This allows the flavour of the spices to permeate the oil.
• Finally, pour lentils into the sauce pan and stir, making sure the oil coats the lentils.
• Allow to simmer at least 20 minutes on low heat. The longer you cook it, the more fully the spices permeate the lentils.
• If you want a smoother dip, you can mash the daal with the back of a wooden spoon or potato masher before you take them off the heat. If you're feeling very ambitious, you can put it through a blender.
• Makes 12 4-tbsp servings.

LENTIL DAL (OR DAHL, DAAL, DHAL)

Steps:

• Heat olive oil in a large saucepan over medium-high heat.
• Add onion, ginger, garlic, cumin, turmeric, garam masala and red pepper and saute for approx 2 minutes (until onions are soft).
• Add cauliflower and saute 1 minute.
• Stir in broth and lentils, making sure to mix well.
• Bring to a boil.
• Cover, reduce heat, and simmer for about 35 minutes or until lentils are tender.
• Stir in lime juice and salt.