Dhal

DHAL



Dhal image

A great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any Indian Curry. Made by memory after having watched the cook make this many times when I was a child. Serves 4-6

Recipe From food.com

Provided by JoyfulCook

Categories     Lunch/Snacks

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces yellow lentils (channa dhal)
2 medium onions, diced small
2 garlic cloves
2 teaspoons black mustard seeds
1/2 teaspoon chili powder
1 teaspoon turmeric
1 tablespoon coriander
1 teaspoon cumin
salt and pepper
water
Calories239.8
Fat1.4
SaturatedFat0.2
Sodium9.9
Carbohydrate41.7
Fiber18.8
Sugar3.7
Protein15.9

Steps:

  • Wash lentils and pick out all the brown bits (as otherwise this will color the dahl a brown color).
  • Wash; place in a medium saucepan and cover with water 3-4 inches above lentils. Simmer for 45 minutes (lentils should be very soft when cooked), skimming the foam off the top of the water occasionally. Top up with extra water, if necessary.
  • Strain lentils, retaining the liquid. Blend lentils with some of the liquid in blender until smooth. Add more water if necessary--blend should be like a thick paste. Put to one side.
  • Place oil in medium saucepan. Add the mustard seeds and cook stirring until the seeds start to pop. Immediately add the onions and garlic. Cook, stirring until onions are soft. Add all the spices; stir and cook for another minute or two. Add the pureed lentils and stir well until fully mixed.
  • This freezes extremely well. Serve with curry and rice as an accompaniment.

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.

Recipe From allrecipes.com

Provided by Rachel

Categories     World Cuisine Recipes     Asian     Indian

Yield 6

Number Of Ingredients 13

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
Calories208.9 calories
Carbohydrate30.6 g
Fat5.7 g
Fiber12.7 g
Protein10.4 g
SaturatedFat0.8 g
Sodium11.5 mg
Sugar5.5 g

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.

BENGALI DHAL



Bengali Dhal image

Here is my recipe for dhal based on my many experiences cooking with my friends over the years. We love this served over freshly made basmati rice. Don't skimp on the caramelized onions and garlic - it totally makes this recipe amazing!

Recipe From allrecipes.com

Provided by Tabitha C

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 45m

Yield 4

Number Of Ingredients 11

1 cup red lentils
3 cups water
1 cup onion, thinly sliced, divided
4 cloves garlic, coarsely chopped, divided
½ teaspoon ground turmeric
1 bay leaf
¾ cup cherry tomatoes
½ teaspoon salt
2 (2 inch) whole serrano chile peppers
1 tablespoon vegetable oil
2 tablespoons chopped cilantro
Calories223.8 calories
Carbohydrate34.3 g
Fat4.1 g
Fiber15.7 g
Protein13.2 g
SaturatedFat0.6 g
Sodium304.1 mg
Sugar2.3 g

Steps:

  • Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
  • Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
  • Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

DHAL RECIPES



Dhal recipes image

Make some dhal-ightful lentil curries for a filling veggie supper... These Indian-inspired recipes include variations on black dhal and a red lentil dish.

Recipe From bbcgoodfood.com

Number Of Ingredients 1

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  • Add lentils and cook uncovered for 10 minutes, stirring every few minutes to prevent burning on the bottom. Remove from heat.
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2019-02-02  · Put a small frying pan over a medium heat and add 2 tsp cumin seeds. Shake in the pan for 1-2 mins until fragrant and just lightly toasted. Set aside to cool slightly. Measure out 1 tsp crushed chillies and 2 tsp turmeric and mix with the cumin seeds.

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From sbs.com.au
Heat the oil in a slow cooker over high heat. Add the lentils, cumin, turmeric, garam masala, chilli powder, red chilli, onion, garlic and ginger, and cook, stirring, until the onion softens. Add the coriander, stock and chopped vegetables, and cook over low heat for at least 1 hour (the longer the better). Stir in the parsley just before serving.

3.2/5 (141)
Total Time 1 hr 20 mins
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From youtube.com
Find the full recipe for this and many more Indian restaurant style dishes in my paperback books INDIAN RESTAURANT CURRY AT HOME Volumes 1 and 2, available f...
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How to cook dhal in 3 simple stepsDhal is one universal Indian dish that like by everyone in Malaysia. It is the comfort food that transcends cultures, races...
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