Dal With Spiced Tomatoes And Potatoes Recipes

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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

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

BAKED POTATOES WITH SPICY DHAL



Baked potatoes with spicy dhal image

Cook red lentils with cumin, mustard seeds and turmeric and serve with a fluffy jacket potato and chutney

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 14

2 baking potatoes (Vivaldi have a lovely, creamy texture)
1 tbsp sunflower oil
½ tsp cumin seeds
½ tsp black mustard seeds
½ tsp turmeric
1 onion , thinly sliced
3 garlic cloves , sliced
1 red chilli , deseeded and sliced
85g red lentils
1 tomato , chopped
400ml vegetable stock
210g can chickpeas , drained
good handful chopped coriander
chutney or lime pickle, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.
  • While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.
  • Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.

Nutrition Facts : Calories 556 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium

DAL WITH SPICED TOMATOES AND POTATOES



Dal With Spiced Tomatoes and Potatoes image

Make and share this Dal With Spiced Tomatoes and Potatoes recipe from Food.com.

Provided by Busy Student

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 medium baking potato
1/4 cup red lentil, picked over, rinsed, and drained
2 tablespoons canola oil
1 onion, chopped
1 jalapeno pepper, seeded and chopped (wear gloves to prevent iritation)
1 1/4 teaspoons garam masala
1 teaspoon cumin seed
1 lb plum tomato, chopped
1 (15 1/2 ounce) can chickpeas, rinsed and drained
1 tablespoon fresh ginger, peeled and minced
2 garlic cloves, minced
1 tablespoon cilantro, chopped

Steps:

  • Bring large saucepan of lightly salted water to a boil. Add potatoes, return to a boil, and cook until fork-tender, 7 minutes; remove with slotted spoon and set aside, reserving the cooking liquid.
  • Add lentils to the same saucepan and return cooking liquid to a boil. Cook until lentils are tender but still hold their shape, 8 - 10 minutes; drain and set aside.
  • Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion, jelapeno, garam masala, and cumin. Cook until onion begins to soften, 3 - 4 minutes. Stir in the potatoes, tomatoes, chickpeas, ginger, and garlic. Cook, stirring occasionally, until tomatoes soften and potatoes are tender, 4 - 5 minutes. Stir in lentils and cook until heated through, 1 minute. Remove from the heat and stir in cilantro.

Nutrition Facts : Calories 302.1, Fat 8.9, SaturatedFat 0.8, Sodium 338.7, Carbohydrate 47.2, Fiber 8.7, Sugar 4.6, Protein 10.6

GOLDEN DAL WITH GINGERED TOMATOES



Golden Dal with Gingered Tomatoes image

Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 10

2 cups red lentils, rinsed
Kosher salt and freshly ground pepper
1 teaspoon ground turmeric
5 cups assorted orange and yellow vegetables (such as carrots, golden beets, and orange bell peppers), cut into a 3/4-inch dice
1 tablespoon cumin seeds
1/4 cup raw unrefined coconut oil
4 shallots, thinly sliced (1 cup)
1 piece ginger (2 inches), peeled and julienned (1/4 cup)
3 cups halved cherry or grape tomatoes
Greek yogurt and fresh mint leaves, for serving

Steps:

  • In a large pot, combine lentils, 2 teaspoons salt, turmeric, and 8 cups water. Bring to a boil, then reduce heat to medium-low and add vegetables. Simmer, stirring often, until vegetables are tender and lentils have broken down, about 45 minutes. Season with more salt, if desired.
  • Meanwhile, in a large skillet, heat cumin seeds in oil over medium-high until sizzling, 1 to 2 minutes. Add shallots and ginger; cook, stirring occasionally, until brown, 3 to 4 minutes. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes just begin to burst, about 2 minutes more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

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