EASY LENTIL DAL RECIPE
Make a delicious Red Lentil Dal and enjoy a nourishing light lunch or a protein rich side dish to your favourite curry. As it uses red lentils (masor dal), it is quick to make, needs just a few other ingredients to turn it into a delicious, gently spiced, fast meal. If this sounds like something you'd like, then this recipe is for you.
Provided by Julia
Categories Main Course Side Dish
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in the saucepan and add the finely chopped onion and cook gently for a few minutes.
- Add the garlic, ginger and the chilli (de-seed if you don't want too mch heat) and cook for a few minutes. Stir in all of the spices and cook for another minute.
- Add the washed lentils, coconut milk and the vegetable stock. Give it a good stir.
- Bring it to the boil then put the lid on and leave it to simmer for 10 minutes. Then take the lid off and allow it to cook for a further ten minutes and reduce the sauce slightly.
- Stir from time to time in the last ten minutes of cooking as lentils can catch on the bottom of the saucepan. It should thicken to a nice, creamy consisitency during this time.
- Add the kale a few minutes before the end so that it wilts into the sauce.
- Check the seasoning and add more salt if it is needed. If the dal seems to be too thick for your liking add a little more water. If it seems too, thin then cook it a little longer to thicken up.
- Serve with flatbreads, pitta breads, naans, poppadoms, Indian pickles and an optional sprinkle of fresh coriander leaves.
Nutrition Facts : ServingSize 1 portion, Calories 334 kcal, Carbohydrate 42 g, Protein 14 g, Fat 12 g, SaturatedFat 7 g, Sodium 562 mg, Fiber 17 g, Sugar 3 g
EASY RED LENTIL DAL (TARKA DAL | INDIAN LENTIL DISH)
This easy red lentil dal (tarka dal) recipe is a quick and easy meal for busy weeknights using just a handful of ingredients, 3 steps, minimal hands-on prep, and ready in under 30 minutes! The results are a naturally plant-based, gluten-free, dairy-free, flavorful, hearty, and protein-packed tarka dal!
Provided by Samira
Categories Appetizer Main Side
Time 25m
Number Of Ingredients 12
Steps:
- Finely chop the tomatoes, onion, and green chili.
- Sort and rinse the lentils. There can be debris in with the lentils, so just make sure to pick that out and any shriveled lentils. Then add them to a large saucepan with the water (or vegetable stock).
- Add the chopped tomatoes, onion, chili, salt, turmeric powder, and chili to the lentils and stir well.
- Cover the saucepan with a lid, and cook over medium-low for 20-25 minutes, or until the lentils are tender.If you find the dhal becomes too thick, add an extra splash of water/veg broth as needed.
- In a small skillet/pan, heat up the oil or ghee over medium to medium-high heat until shimmery.
- Add the minced garlic and ginger and fry (they should sizzle) until the garlic has browned (1-2 minutes).You could also add a pinch of red chili powder or red pepper flakes right at the end for extra flavor/color. Read the "optional add-ins" section for other tarka dal spices - any additions will help make for an even more flavorful dish!
- Finally, serve the red lentil stew and pour the tadka over the lentils. I like to serve it this way, so it looks pretty, but I recommend mixing the tempering into the lentils before eating!You could also optionally garnish the tadka/ tarka daal with a swirl of plain yogurt, crispy onions, and/or some parsley or cilantro. Plus, lemon/lime juice!
Nutrition Facts : Calories 262 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 2 g, Sodium 457 mg, Fiber 11 g, Sugar 3 g, UnsaturatedFat 12 g, ServingSize 1 serving
DAL MAKHANI (INDIAN LENTILS)
Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.
Provided by SOGOLONDJATA
Categories Side Dish Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 21
Steps:
- Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
- Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
- Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
- Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
- Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g
LENTIL DAL
Make and share this Lentil Dal recipe from Food.com.
Provided by Strawberry Girl
Categories Lentil
Time 43m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in large saucepan over medium-high heat.
- Add onion, ginger, cumin, turmeric, red peppers, and garlic.
- Saute 2 minutes.
- Add cauliflower and tomatoes; saute 1 minute.
- Stir in water and lentils; bring to a boil.
- Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
- Stir in lime juice, cilantro, and salt.
- Serve 1 cup lentil mixture with 1 cup rice.
Nutrition Facts : Calories 376.4, Fat 3.4, SaturatedFat 0.6, Sodium 313.3, Carbohydrate 72, Fiber 12.5, Sugar 4.3, Protein 14.3
SIMPLE LENTIL DAL (DAHL)
Don't let the word "Simple" fool you; it's a fairly easy recipe to make, but results in the loveliest of flavor complexities. The mashed garlic, cloves and cinnamon give the lentils a lovely, warm aftertaste and a heavenly fragrance. Whole spices are cooked in a bit of oil to infuse it with their flavor before the lentils are added and a fresh tempering oil is also used to finish the dish. This can be a of a stew-like consistency or like a soup depending on your preference. Add more water to thin, less to thicken. Puree a bit of the lentils for a smoother dal. Really nice over basmati rice! This was my second attempt at making a dal and my first *successful* one. ;) The recipe, (courtesy of acclaimed chef and cooking teacher, Suvir Saran), calls for pink lentils (dhuli masoor dal), but I used split yellow (mung or moong without the hulls and split).
Provided by Sandi From CA
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
- Add the cumin, cloves and cardamom and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water and salt. Bring to a boil and skim well. Turn down the heat and simmer, covered, until the lentils are soft, 20-30 minutes. Add more water during cooking if necessary. Taste for salt and add more if you need to.
- Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon (optional). Return the mashed lentils to the pot and give the dal a stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add water. Remove the cinnamon stick (and cardamom pods, if you like).
- For the tempering oil, heat the oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4-5 minutes. Add the garlic paste, ginger and minced chile and cook just to mellow the raw taste of the garlic, 10-15 *seconds*.
- Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes. Transfer the dal to a serving bowl, pour the remaining tempering oil over the top and sprinkle with the remaining cilantro. Serve hot with additional lemon or lime juice to taste.
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