Daal Recipe Indian Recipes Recipe For Banana

SPICY INDIAN DAHL

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.

BANANA DAHL

Steps:

• Fry the onion, garlic and ginger in the oil over a gentle heat for approx ten minutes until golden.
• Add the turmeric and fry for a further 1 minute.
• Add the lentils and fry for 2 minutes.
• Add the warmed stock and bring to the boil then simmer for 15 minutes.
• Add the spices and seasoning and simmer for a further 10 minutes.
• If using banana or plantain add it a coupe of minutes before serving to allow to warm through.
• Serve with warm chapattis or naan bread.

DAAL

Steps:

• Heat 1 tablespoon oil, fry onions for 5 minutes, add garlic fry for 1 minutes and all the spices, and seasoning.
• Placed washed red lentils and water bring to boil and then simmer for 30 minutes, stirring constantly . Add purée .
• Last add coriander leaves cook for 5 more minutes.

DAL MAKHANI (INDIAN LENTILS)

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.