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
SPICY VEGAN LENTIL DAHL
Steps:
- Gather the ingredients.
- In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
- Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
- Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
- Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.
Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 666 mg, Sugar 6 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
FIJIAN DHAL SOUP
I developed this soup after going on a 2 month vacation in Fiji. For those of you who enjoy a somewhat spicy soup, this one is for you. If you want to make it really spicy add a little more cayenne pepper.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 12
Number Of Ingredients 16
Steps:
- In a medium size stock pot add 4 cups water, dhal peas, fenugreek seeds, mustard seeds and soak for about 1 hour. When softened, drain and rinse well.
- In a large stock pot, add 10 cups water and drained dhal pea mixture and bring to a boil. Reduce heat and simmer for about 1/2 hour or until peas are soft.
- In a saute pan, add olive oil, garlic and onions and cook until lightly browned.
- Add onion mixture, crushed chili pepper, carrots and celery to large stock pot. Cook for 15 minutes or until carrots are tender.
- Puree soup in batches in a blender or food processor. Return to stock pot and add salt, turmeric, curry powder, chicken soup base and soy sauce. Simmer for another 5 minutes and then serve
Nutrition Facts : Calories 167.6 calories, Carbohydrate 26.1 g, Cholesterol 0.6 mg, Fat 3 g, Fiber 11.3 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 811.1 mg, Sugar 3.6 g
EASY DHAL SOUP
For comfort food with a touch of the exotic, this dhal is quite simple but soooo tasty and has become a staple of our diet.
Provided by ladyroseofrohan
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 615.5, Fat 23.6, SaturatedFat 15.5, Sodium 634.8, Carbohydrate 90.6, Fiber 8.9, Sugar 54.9, Protein 15.7
DAHL SOUP - FIJIAN INDIAN VERSION
This is the most delicious Indian soup ever. I first tasted it when staying at the Tanoa Hotel in Nadi, Fiji, and have been hooked on it ever since. Extremely easy to prepare and will be enjoyed by anyone who loves Indian Cuisine. Can be made as hot or mild as you prefer simply by adjusting the chili powder.
Provided by Kiwi Kathy
Categories Asian
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 212.1, Fat 4.3, SaturatedFat 0.6, Sodium 611.6, Carbohydrate 32.4, Fiber 13.2, Sugar 4.6, Protein 12.6
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- Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes. A pinch of salt can be added while sweating the onions. Toss in celery and peppers with onions and stir to combine and cook.
- Combine garlic, ginger and cumin with the onions. Stir to prevent sticking until fragrant. This may take about 2 minutes. Additional oil may be added if the pot becomes dry.
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