Dahl

INDIAN DAHL WITH SPINACH



Indian Dahl with Spinach image

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.

Recipe From allrecipes.com

Provided by Gillian Stevens

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 12

1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk
Calories362 calories
Carbohydrate44.9 g
Cholesterol15.3 mg
Fat13.4 g
Fiber18.3 g
Protein21 g
SaturatedFat9.2 g
Sodium692.6 mg
Sugar5.5 g

Steps:

  • Rinse lentils and soak for 20 minutes.
  • In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
  • In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

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."

Recipe From cooking.nytimes.com

Provided by Nigella Lawson

Categories     easy, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

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)
@contexthttp
Calories195
UnsaturatedFat5 grams
Carbohydrate29 grams
Fat5 grams
Fiber6 grams
Protein9 grams
SaturatedFat0 grams
Sodium299 milligrams
Sugar4 grams
TransFat0 grams

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.

SPICY INDIAN DAHL



Spicy Indian Dahl image

A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.

Recipe From allrecipes.com

Provided by Rachel

Categories     World Cuisine Recipes     Asian     Indian

Yield 6

Number Of Ingredients 13

1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste
Calories208.9 calories
Carbohydrate30.6 g
Fat5.7 g
Fiber12.7 g
Protein10.4 g
SaturatedFat0.8 g
Sodium11.5 mg
Sugar5.5 g

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.

EASY DAHL RECIPE



Easy Dahl Recipe image

My family recipes from India and Sri Lanka are all quite good, but this is one of the easiest and best!

Recipe From food.com

Provided by Jaya-Jaya

Categories     Lentil

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 11

1 kg moong dahl (this can be split peas, mung beans, lentils, whatever dried pulse you have)
6 cups steamed basmati rice
1/2 bunch fresh spinach (AS much fresh or frozen spinach as you wish to add)
1 (400 g) can chopped tomatoes (or equivalent fresh...more or less)
1/2-1 tablespoon cumin seed (more or less)
1/2-1 tablespoon chili flakes (more or less, *optional*)
1/2 teaspoon garlic powder (or one clove fresh garlic or half TSP asafoetida, more or less)
1 teaspoon black mustard seeds
1/2 teaspoon coriander powder
2 tablespoons ghee (OR Olive, peanut, or macadamia oil)
salt (to taste)
Calories747.8
Fat10.3
SaturatedFat3.8
Cholesterol10.9
Sodium46.3
Carbohydrate147.5
Fiber8.3
Sugar3.6
Protein16.4

Steps:

  • NB ALL spices and quantities are adjustable, you can leave out one or more spices. If you like a thinner dahl, add more water. If you like a thicker dahl, add less water. This serves more if used as a side dish.
  • Pick through dried pulses for stones or other foreign material in a plastic bowl or ice- cream container.
  • Rinse several times by swishing water in this container, like washing rice.
  • Place in dutch oven or extra large saucepan and cover with water about two inches over the top.
  • Bring to the boil and simmer for about 10 minutes.
  • Drain pot, and save the water for your plants.Cover with fresh water and bring to boil.
  • Simmer for about 30-4o minutes until dahl is tender, or mushy, however you like it. You can add more boiling water from your kettle as you are cooking, if you think it's getting dry. Some kinds of pulse take longer than others, and some absorb more water.
  • Then stir in tomato and spinach,
  • Whilst dahl is still simmering gently, place oil in a small frypan, and heat. Add the spices to the hot oil and fry whilst stirring until the cumin seeds darken and begin to roast 30sec-1&1/2 mins - be careful, the mustard seeds may start to pop and spit.
  • As soon as the spices begin to darken and roast, tip the contents into your dahl pot and stir. BE CAREFUL, YOU ARE ADDING FAT TO WATER. STAND BACK FROM THE POT AS YOU ADD.
  • Add salt to taste.
  • Serve over steamed Basmati rice.

DHAL RECIPES



Dhal recipes image

Make some dhal-ightful lentil curries for a filling veggie supper... These Indian-inspired recipes include variations on black dhal and a red lentil dish.

Recipe From bbcgoodfood.com

Number Of Ingredients 1

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  • Place the rinsed lentils in a large saucepan along with 3 cups of room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.
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2021-02-27  · Place a pan over a medium heat. Add the chopped garlic with olive oil and salt and let that cook for 1-2 minutes before adding all the spices, followed by the chopped tomatoes. Stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by …

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From sbs.com.au
Heat the oil in a slow cooker over high heat. Add the lentils, cumin, turmeric, garam masala, chilli powder, red chilli, onion, garlic and ginger, and cook, stirring, until the onion softens. Add the coriander, stock and chopped vegetables, and cook over low heat for at least 1 hour (the longer the better). Stir in the parsley just before serving.

3.2/5 (141)
Total Time 1 hr 20 mins
Cuisine Indian

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