Dhal Soup Recipe Indian Recipe For Chicken

SPICY INDIAN DAHL

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 DHAL SOUP

Steps:

• In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
• Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
• Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
• Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.

DAHL SOUP - FIJIAN INDIAN VERSION

Steps:

• Place yellow split peas, water, turmeric and salt into largish saucepan and bring to boil.
• Turn down heat once boiling and simmer until peas are tender. About 45 - 60 minutes.
• Meanwhile, heat ghee or oil and gently fry onion and garlic until slightly brown.
• Add mustard seeds and chilli powder and fry a further 2 - 3 minutes.
• Add onion mixture to soup.
• Garnish with chopped coriander and serve with roti bread or poppadoms.
• Optional: A skinned, finely chopped tomato can also be added to soup when serving.
• Enjoy!

INDIAN DHAL

Steps:

• Wash lentils thoroughly, remove any that float on the surface, drain well.
• Heat ghee and fry onion, garlic and ginger until onion is golden brown.
• Add turmeric and stir well.
• Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
• Cover and cook for 15 to 20 minutes or until lentils are half cooked.
• Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
• If there is too much liquid leave the lid off the pan to speed evaporation.
• Serve plain or garnished with sliced onion.

DAL WITH CHICKEN

Steps:

• Soak the moong dal for 1/2 hour in water.
• Meanwhile, wash the chicken pieces, and remove the skin and excess fat.
• Set aside.
• Dice one onion and set aside.
• In a dutch oven or other large cooking vessel heat 3 Table. oil over medium heat.
• When the oil is hot, add 3/4 of the diced onion.
• Set the remaining 1/4 of the onion aside for later use.
• Cook the onion, stirring frequently, until the onion is 3/4 cooked.
• Add the ginger and the chicken thighs and cook, turning over the chicken occasionally, for about 5 minutes.
• Stir in the turmeric and the cayenne and mix well with the chicken.
• Drain the moong dal and add to the chicken with about 4 cups water.
• Add 1 diced tomato (optional).
• Blend and bring the mixture to a boil, reduce heat and simmer for at least 45 minutes, but more like one hour.
• You will probably need to keep adding water every 10-15 minutes.
• The dal should be well cooked (cook until smooth) and the chicken very tender.
• Remove the chicken from the dal and debone it, returning the chicken meat to the dal (lentils).
• Meanwhile, in a small frying pan on high heat put 3 Table. oil, the remaining 1/4 diced onion, the cumin seeds, minced garlic and minced green serrano chiilies.
• Stir nonstop until almost burnt, but not quite.
• Add to the dal.
• Add salt to taste and mix well.

DAHL SOUP

Steps:

• Cook onion and garlic in butter for 2-3 minutes. Add all spices and cook for 30 more seconds.
• Stir in tomatoes, red lentils, lemon juice, stock and coconut milk. Bring to a boil.
• Reduce heat and simmer for 25-30 minutes, or until lentils are tender and cooked.
• Season to taste, garnish with cilantro.

INDIAN DHAL SHORVA - LENTIL SOUP

Steps:

• In a large saucepan, heat the ghee and add the dhal, mustard seeds, ground coriander, ground cumin, turmeric, cinnamon stick, garlic, minced ginger, curry leaves, onion, and green chilly pepper. Cook over low heat for 5 minutes until the spices are fragrant and deep brown in color and the onion has softened.
• Add the vegetable broth and simmer until the dhal is spft, about 30-45 minutes.
• Remove the cinnamon stick, green chilly pepper and curry leaves.
• Blend the dhal until smooth with a hand-held electric beater, then return to the saucepan.
• Add the diced vegetables and simmer for a further 20 minutes or until the vegetables are soft.
• Add the lemon juice, salt to taste, and chopped coriander. Stir well and serve with a dollop of yogurt, garnished with a few coriander leaves.