Dal Recipe Yellow

YELLOW DAAL TADKA

Steps:

• Wash lentils in running water until water runs clear. Then boil with 3 cups of fresh batch of water and 1/2 tsp salt until lentils are very tender or done to your preference. (15-20 minutes). Boil on low-medium heat as yellow lentils tend to boil-over very quickly.
• Heat 1 tablespoon of oil in pan, add half of cumin seeds (these should start sputtering), add onion and fry until light brown in color (4-5 minutes). Now, add ginger, garlic, green chilies. Fry for 2 minutes.
• Now add grated tomatoes and fry until oil separates. Add turmeric and half teaspoon of red chili powder and fry for 30 seconds.
• Mix daal/lentils in the fried mixture. Cook for 1-2 minute at low heat.
• Turn off the heat. Remove lentils in a bowl. Whip the pan clean, heat up remaining oil. When oil is hot, add in cumin seeds and remaining chili powder. Fry for 20 seconds then pour over daal. Garnish with chopped cilantro. Serve hot. Enjoy!

INDIAN YELLOW SPLIT PEA DAL

Steps:

• Gather the ingredients.
• In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
• Add the turmeric , cayenne, and 1/2 teaspoon of salt, and cover.
• Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
• Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
• Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
• Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!

EVERYDAY YELLOW DAL

Steps:

• To make the dal, in a medium heavy saucepan, cover the dal with water. Swish the lentils around with your hand, then drain the water through a fine-mesh sieve. Return any dal from the sieve to the saucepan and repeat, washing, agitating, and draining, until the water runs absolutely clear. It will probably take 7 to 10 changes of water. Pour the 3 cups (710 ml) of water into the pot to cover the lentils. Bring to a boil over medium-high heat, skim any scum that rises to the surface, then lower the heat to maintain a simmer. Add the turmeric and cook until the dal is quite creamy, 45 to 60 minutes. Stir the dal regularly as it simmers or it can catch at the bottom of the pan and burn. If the dal starts to look dry before the lentils are cooked, add hot water (from the tap is fine). Season well with salt.
• About 20 minutes before the dal is done, make the tarka. Melt the ghee over low heat. Fry the cumin seeds for maybe 1 minute, until sizzling and fragrant. Add the onion and chile and cook, stirring, until the onion is very soft and translucent, 15 minutes. When the dal is ready, tip the tarka over the dal, stir to partially combine, then sprinkle the cilantro on top. Serve right away with lime wedges and naan or over rice.
• For the Tomato Tarka Variation:
• Melt 3 tablespoons ghee over low heat, then add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Fry for 1 minute. Add 1 minced onion and 3 minced garlic cloves and cook for 10 minutes, stirring often. Scrape in 1 teaspoon grated ginger and cook to take away some of its rawness, about 1 minute. Stir in 2 small tomatoes that have been diced, 1 or 2 green chiles split lengthwise, and 2 curry leaves (optional). Fry until the tomato starts to break up, 5 to 7 minutes more. Stir most of the mixture into the cooked dal and let simmer for 5 minutes. Check for seasoning, then tip the remaining tarka over the dal. Garnish with chopped cilantro.

YELLOW LENTIL DAL

Steps:

• In a saucepan add lentils and chicken stock, ginger and turmeric.
• Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
• Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
• In a skillet heat oil.
• Add mustard seed and shake pan until they start to pop, 20 seconds.
• Add the onion and cook until softened, 5- minutes.
• Add serrano chile, and garlic, cook 1 minute.
• Add cumin and bay leaves, and tomato, cook minutes more.
• Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
• Serve over basmati rice.

DAL

Steps:

• In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
• In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
• Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

YELLOW SPLIT PEA DAL

Steps:

• Place split peas in a saucepan with 5 cups of water.
• Cover and bring to boil.
• Lower heat and simmer very slowly, partially covered until soft (2-2/12 hours) Melt butter in large skillet.
• Add crushed garlic, cumin, mustard seeds, turmeric, and cinnamon.
• Cook, stirring, over medium heat for 3 minutes.
• Add cooked peas and stir until everything is well mixed.
• Keep stirring and cooking as you gradually add an additional 1/2 cup water.
• You want a creamy consistency but not soup.
• Add salt, black and red peppers.
• Cook and stir another 5 minutes over low heat.
• Serve hot.

TOOR DAL (SPLIT YELLOW PIGEON PEAS)

Steps:

• Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
• Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
• Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
• Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.

YELLOW SPLIT PEA DHAL

Steps:

• Rince split pea until water runs clear.
• Boil 1 litre of water, add cinnamon stick, turmeric, chilli pieces and 2 slices of ginger. Simmer for 30-45 minutes (check packaging of split pea for recommended cooking lengths.)
• Heat oil in frying pan and add cumin seed. Fry for 30 seconds and add onion, chilli (add aditional chilli here if required), ginger. Fry until onion is soft. Add garlic, coriander, garam masala and salt and fry for further two minutes. Add tomato plus 100ml water and allow to cook for 20-30 minutes.
• Add spice mix to split pea and stir though. Squeeze in lemon juice and serve topped with coriander leaf.
• Eat as a main with roti or as a side.