Dimpi S Garlic Dal Recipes

DAL RECIPE (INDIAN RED LENTIL CURRY)

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.

DIMPI'S GARLIC DAL

Steps:

• Rinse the lentils several times, then combine the first 6 ingredients (through turmeric) and pressure cook until soft.
• In a saucepan, heat oil. Add mustard seeds. When mustard crackles, add cumin seeds and red chillies. Stir for a few seconds.
• Now add serrano pepper (deseed if you don't want heat), curry leaves and garlic. Stir until garlic is barely colored.
• Now add the cooked lentil mixture, water if needed and bring to a boil.
• When dal is boiling, add cumin and salt to taste. Lower heat, cover and simmer for a few minutes.
• Take off heat, add cilantro and mix well.
• Serve hot with rice or chapati.

SIMPLE GARLIC DIP

Steps:

• Beat cream cheese, milk, sour cream, mayonnaise, garlic, and ground black pepper together in a bowl with an electric mixer.

DAL - AS WE LIKE IT!!

Steps:

• Boil the dal in the water it soaks in with the next 8 ingredients, in a vessel or pressure cooker till cooked (my pressure cooker takes 1 whistle to cook the dal) In the meanwhile keep the rest of the ingredients ready.
• When the dal is cooked heat a tblsp of oil in a kadai/ vessel Add the asafetida and the mustard, cumin and curry leaves in quick succession.
• Add the garlic as soon as the mustard splutters.
• Then add the onion slices and fry till light brown.
• Then add the stock cube and saute.
• When you get the aromas add the chopped tomato and then the spice powders.
• Add the cooked dal and stir to mix well.
• When heated through add the lime juice.
• (One tsp at a time Taste and add some more if you feel like it you can go beyond 2 tsp if your taste buds give you the go ahead) Garnish with coriander leaves (we really add a lot of these but I have only put and serve hot over rice).
• Try a dry meat dish as an accompaniment.

FIVE-LENTIL STEW (PANCH DAL)

Steps:

• Rinse dals. Bring water to boil in large pot. Add dals, stir, and bring back to boil. Remove from heat, cover, and let sit 2 hours.
• Add turmeric and cayenne to dal and bring water to boil. Reduce heat slightly and simmer until dal is tender, approximately 35 minutes.
• 10-15 minutes before dal is ready, begin cooking spice mixture. Heat oil in heavy skillet or saucepan over medium-high heat. When hot, add onion and garlic and fry 2-3 minutes, stirring frequently. Add cumin and garam masala and cook another minute. Add tomatoes and salt and cook until tomatoes have been reduced, approximately 10 minutes.
• Add onion mixture to dal and stir well. Cook 2-3 minutes more to blend flavors. Taste for salt and adjust seasoning.
• Serve hot in one large bowl or in individual-sized bowls with chapati or naan.

CREAMY GARLIC DIP

Steps:

• In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.