Dimpis Garlic Dal Recipes

DIMPI'S GARLIC DAL

Dimpi's Garlic Dal image

Dal is one of the most common lentil dishes from India. There are countless variations and I make several kinds. This is my most simple, go-to recipe.

Provided by Dimpi

Categories Curries

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 cup toor dal
1/2 cup red lentil (masoor)
3 cups water
1 medium tomatoes, chopped
1/4 teaspoon salt
1/4 teaspoon turmeric powder
1 teaspoon canola oil
1/4 teaspoon black mustard seeds
1/2 teaspoon cumin seed
1 serrano pepper, slit
2 dried red chilies, broken into half
3 -4 curry leaves
2 garlic cloves, finely chopped
1/4 teaspoon cumin powder
1/4 cup cilantro, chopped
salt, to taste

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.

Nutrition Facts : Calories 141.3, Fat 1.2, SaturatedFat 0.1, Sodium 79.3, Carbohydrate 23.6, Fiber 9.1, Sugar 1.5, Protein 9.7

DAL TADKA RECIPE BY TASTY

Dal Tadka Recipe by Tasty image

Here's what you need: Split Pigeon Peas, Mung Lentils, red lentils, water, turmeric powder, coriander powder, salt, ghee, onion, ginger, garlic, cumin seeds, medium tomato, Kashmiri Red Chili Powder, garam masala, cilantro

Provided by Safiya Simpson

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

½ cup Split Pigeon Peas, Arhar or Toor Dal
¼ cup Mung Lentils, Mung(Moong) Dal
¼ cup red lentils, Masoor ki Dal
3 cups water, more to wash and soak the lentils
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon salt
2 tablespoons ghee, or oil
2 tablespoons onion, diced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon cumin seeds, jeera
1 medium tomato, diced
½ teaspoon Kashmiri Red Chili Powder
1 pinch garam masala
1 handful cilantro, chopped

Steps:

Combine split Pigeon peas (Arhahr dal), Mung dal-lentils, and Red lentils(Masoor dal). Rinse the lentils 2 to 3 times until the impurity clears. Soak lentils with enough water to cover for 15 minutes.
Add soaked lentils, water, turmeric powder, cumin-coriander powder and salt to an InstantPot or a Pressure Cooker. Pressure cook in an Instant Pot on high setting for 15 minutes with natural steam release.
For pressure cooker cooking, cook on high heat until 2 whistles. Turn the heat down to low and cook for 8-10 minutes. Natural Pressure Release.
Whisk dal with a whisk or use a hand blender(if needed) until smooth.
Heat oil in a wok or a saucepan on medium heat. Add cumin seeds. Once the oil starts to become cloudy around cumin seeds, add minced onions. Cook onions until slightly golden.
Now add minced ginger and garlic, sauté for a few seconds. Add diced tomatoes, whole chilis, dried fenugreek, Kashmiri chili powder and curry leaves. Cook on low -medium while stirring for about a minute or until tomatoes start to break apart.
Add tadka to cooked Dal. If Dal is too thick add ½ cup to a cup of hot water to thin it down. Boil the Dal to reduce the liquid if needed. Garnish it with chopped cilantro and Garam Masala.
Serve warm with plain rice or roti.

Nutrition Facts : Calories 207 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 6 grams, Protein 7 grams, Sugar 1 gram

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