Dal As We Like It Recipes

DAL - AS WE LIKE IT!!

Dal - As we like it!! image

This is my trademark Dal recipe I am posting for a friend!!! The ingredients are really approximatations as I am a very instinctive cook. I add/ subtract/ vary quantities of ingredients all the time for the dal to turn out just a little different each time.

Provided by Girl from India

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 cup split red gram, washed and soaked in 3 cups water for an hour
1 onion, sliced
1 big tomatoes, chopped
3 cloves garlic, chopped
1/2 inch gingerroot, peeled and minced
2 green chilies, deseeded and slit
1/4 teaspoon turmeric powder
1/4 teaspoon salt
1/2 teaspoon oil
1 tablespoon oil
1 pinch asafoetida powder
2/3 teaspoon mustard seeds
1/2 teaspoon cumin seed
2 sprigs curry leaves
1 chicken stock cubes or 1 vegetable stock cube
1/2 an onion, sliced
2 cloves garlic, minced
1 small tomatoes, chopped
1/4 teaspoon chili powder
1/4 teaspoon garam masala powder
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
3 tablespoons chopped coriander leaves (to garnish)
2 teaspoons lime juice

Steps:

Boil the dal in the water it soaks in with the next 8 ingredients, in a vessel or pressure cooker till cooked (my pressure cooker takes 1 whistle to cook the dal) In the meanwhile keep the rest of the ingredients ready.
When the dal is cooked heat a tblsp of oil in a kadai/ vessel Add the asafetida and the mustard, cumin and curry leaves in quick succession.
Add the garlic as soon as the mustard splutters.
Then add the onion slices and fry till light brown.
Then add the stock cube and saute.
When you get the aromas add the chopped tomato and then the spice powders.
Add the cooked dal and stir to mix well.
When heated through add the lime juice.
(One tsp at a time Taste and add some more if you feel like it you can go beyond 2 tsp if your taste buds give you the go ahead) Garnish with coriander leaves (we really add a lot of these but I have only put and serve hot over rice).
Try a dry meat dish as an accompaniment.

Nutrition Facts : Calories 82, Fat 4.5, SaturatedFat 0.6, Cholesterol 0.2, Sodium 443.3, Carbohydrate 10, Fiber 1.9, Sugar 4.3, Protein 1.9

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.

Provided by Rachel

Categories World Cuisine Recipes Asian Indian

Yield 6

Number Of Ingredients 13

Ingredients

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

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.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g

EASY DAL

Easy Dal image

This recipe by Madhur Jaffrey from her cookbook 'An Invitation to Indian Cooking' is North India's most popular dal, and it's eaten with equal relish by toothless toddlers, husky farmers, and effete urban snobs. You can use white urad dal, the salmnon-colored masoor dal, and the large arhar or tovar dal as well. The roasted whole cumin seeds added at the end gives this dish a nice touch. Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal.

Provided by tigerduck

Categories Asian

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups red lentils
2 garlic cloves, peeled and finely chopped
2 slices peeled fresh ginger, 1 inch square and 1/8 inch thick
1 teaspoon chopped fresh coriander (cilantro)
1/2 teaspoon ground turmeric
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 teaspoons salt
1 1/2 tablespoons lemon juice
2 tablespoons vegetable oil (original recipe says three tbsp) or 2 tablespoons ghee (original recipe says three tbsp)
1 pinch ground asafoetida powder
1 teaspoon whole cumin seed
lemons (optional) or lime wedge, to serve (optional)

Steps:

Clean and wash the lentils thoroughly. Put them in heavy-bottomed 3-4 quart pot, add 5 cups water, and bring to a boil. Remove the froth and scum that collects at the top. Now add the garlic, ginger, fresh coriander (or keep it and use it as a garnish at the end), turmeric, and cayenne pepper. Cover, leaving the lid very slightly ajar, lower heat, and simmer gently for about 1 1/2 hours. Stir occasionaly. When dal is cooked, add the salt and lemon juice (it should be thicker than pea soup, but thinner than cooked cereal.
In a 4-6-inch skillet or small pot, heat the vegetable oil or ghee over a medium-high flame. When hot, add the asafetida and cumin seeds. As soon as the asafetida sizzles and expands and the cumin seeds turn dark (this will take only a few seconds), pour the oil and spices over the dal (lentils) and serve. (Some people put the dal in a serving dish and then pour the oil and spices over it.).
To serve: Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal. Since some people like to squeeze extra lemon or lime juice on their dal, serve some wedges separately. Note: Finely sliced onion rings, fried until brown and crisp, are often spread over the dal as a garnish before it is served.

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