DAL
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
DAL RECIPE (INDIAN RED LENTIL CURRY)
The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.
Provided by Roxana Begum
Categories Main Course
Number Of Ingredients 29
Steps:
- Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
- In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
- Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
- Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.
Nutrition Facts : ServingSize 1 cup, Calories 306 kcal, Carbohydrate 41 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 17 g, Sugar 5 g
DAL MAKHANI (INDIAN LENTILS)
Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.
Provided by SOGOLONDJATA
Categories Side Dish Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g
DAL (INDIAN LENTIL CURRY)
Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka" that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bump - but is optional. I include it for company, and leave it out for midweek or if being served alongside other punchy flavoured curries. Heat level in this recipe is mild - just a tickle. If you like it fiery, try leaving in the seeds in the chillies and/or adding some chilli powder. This is a dal that's flavourful to have as a main!
Provided by Nagi
Time 1h45m
Number Of Ingredients 20
Steps:
- Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
- Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
- Add onions and fry until softened.
- Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
- Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
- Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
- Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
- Stir through garam masala at the end. Adjust salt if desired.
- Pour over Tadka, if using, and stir through.
- Serve Dal over rice, garnished with a sprig of coriander if desired.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
SPICY INDIAN DAHL
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
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
INDIAN DAL
Indian dal is an easy and very flavorful vegetarian side dish made of lentils, tomato and spices.
Provided by Culinary Ginger
Categories Side dishes
Time 51m
Number Of Ingredients 12
Steps:
- To a large saucepan add the lentils, turmeric and water. Partially cover with a lid and simmer for 15-20 minutes until the lentils are broken down.
- While the lentils cook. Add the butter over to a separate pan over medium-low heat. Add the garlic, ginger, cumin, mustard powder, garam masala and tomato. Stir to combine. Cook for 2 minutes stirring. Add the cooked lentils, salt and cilantro, mix well and remove from heat.. Taste for seasoning, add more salt if needed.
- Serve warm.
Nutrition Facts : Calories 157 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 4 grams fat, Fiber 9 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 769 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EASY DAL
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
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.
THE BEST EASY DAL RECIPE
Creamy, buttery tarka dal is pure comfort food. Packed with flavor, a bowl of this extra tasty dal will be a hit with anyone you serve it to, while being an excellent way to convince lentil skeptics to fall in love with this versatile and nutritious legume. This is an easy way to prepare dal in just 30 minutes with supermarket staple ingredients.
Provided by Christine Melanson
Time 30m
Number Of Ingredients 16
Steps:
- Rinse the lentils in a sieve, then put them in a large saucepan with the turmeric, several grinds of salt and 3 cups (700ml) of water. Bring to the boil and then simmer for 20 minutes, until soft and broken down.
- Now is a good time to put your rice on, if you're making rice.
- Meanwhile, gather and prep your tarka ingredients. You want everything chopped and measured, ready to go, before you start cooking because you will be adding ingredients to the pan in very quick succession. You may even wish to line everything up in the order it goes in the pan.
- Now make your tarka. Heat the olive oil in a frying pan and fry the onions until soft and slightly browned. Add the sliced garlic and stir until slightly browning before adding the minced garlic, chili and ginger. Once fragrant, push all of the onions, garlic and ginger to the sides of the pan and add the cumin seeds and fenugreek seeds to the middle of the pan to toast them, just for a few moments until the toasty scent comes out. Then turn off the heat and immediately add the butter and garam masala, coriander and smoked paprika (+ chili powder, if using). The residual heat of the pan will melt the butter so it can very lightly fry the ground spices.
- Once the lentils are cooked, stir in the lemon juice.
- Once ready, pour the tarka mix into the lentils and stir through. Allow the dal to sit, off the heat, for at least 5 minutes. (I use this time to chop coriander and heat up some naan breads.)
Nutrition Facts : ServingSize 1 g, Calories 312 kcal, Carbohydrate 23 g, Protein 15 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 955 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 9 g
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Servings 6Published 2008-01-18Total Time 30 minsCalories 310 per serving
- Heat oil in a large pot over medium high heat. Add onion and cook until softened, about 5 minutes.
- Add cumin, cardamom, garlic and ginger and cook, stirring often, until fragrant, about 2 minutes.
- Add lentils, broth, tomatoes, cilantro, turmeric, salt and jalapeño and bring to a boil. Reduce heat to medium low, cover and simmer, stirring often, until lentils are soft, about 15 minutes.
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- 1. In a large pot over high heat, combine the lentils, turmeric, salt and 3 cups water and bring to a boil.
- 2. Reduce the heat to medium-high, insert a large long-handled spoon into the pot, and cook with the spoon still inserted until the lentils are soft and a little mushy, 5-7 minutes.
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- Add 1 cup dal to a pot or cooker. Rinse it well a few times until water runs clear. (optional - To cut down the cook time, soak them for 30 minutes and drain the water.)
- Heat a pan with ghee, oil or butter. Add mustard seeds, cumin seeds and dried red chili. When the spices begin to splutter, add hing.
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- Rinse the chana dal and then add it to a pressure cooker along with 2.5 cups water (20 oz), 1/2 teaspoon turmeric and 3/4 teaspoon salt. Pressure cook the dal until it's cooked and soft. On normal stove-top pressure cooker, it would take 8-10 whistles on high flame. If using an electric pressure cooker like the Instant Pot, cook on high pressure for 13 minutes. In both the cases, let the pressure release naturally.Set this aside and work on the masala. Meanwhile crush 4 large garlic cloves, 1.5-inch ginger and 1 green chili in a mortar pestle and set it aside.
- Heat 2 tablespoons of oil in a heavy bottom pan on medium heat. Once the oil is hot, add the whole spices- cumin seeds, cloves, green cardamom and cinnamon stick. Sauté for few seconds until the spices are fragrant.
- Then add the chopped onion and cook for around 3 to 4 minutes until they are soft and start to change color.
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- Soak dry split peas in water overnight*, or for at least 1 hour if possible. Then, rinse thoroughly and drain the peas. Set aside.
- In a large pot, heat coconut oil over medium. Once heated, add in diced onions and sauté for 2-3 minutes, or until turning translucent (but not browning).
- Next, add in garlic and ginger, and sauté for another 1-2 minutes. Then, add cumin, coriander, turmeric, cayenne, and tomato paste. Cook for another 1-2 minutes, stirring frequently.
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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.
- Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
- Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
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- Pressure cook for 4 whistle on high heat then lower the heat and let it cook for 3 to 4 minutes. Let the pressure release naturally. If using an Instant Pot, cook on high pressure for 8 minutes with natural pressure release. Set it aside.
- Meanwhile crush 4 large garlic cloves, 1-inch ginger and green chili in a mortar pestle and set it aside.
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