Empress Dal Recipes

EMPRESS DAL

Steps:

• Combine the oil, cumin, red chiles and turmeric in a large saucepan over medium-high heat.
• Cook, stirring, 1 to 2 minutes.
• Add the garlic or asafetida, lentils, cayenne, and mango powder, if using, (if using lemon juice instead, stir in at the end), and cook, stirring, 1 minute.
• Add the water and salt, bring to a boil and skim well.
• Reduce the heat and simmer, covered , until the lentils are soft, 20 to 30 minutes.
• Add more water during cooking if necessary. Taste for salt and add more if you need to.
• Ladle about ½ cup of the lentils into a small bowl and mash them with a spoon.
• Return the mashed lentils to the pot and give the dal a stir. Then 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 more water. Stir in the lemon juice, if using. Serve hot.

DAL

Steps:

• In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
• In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
• Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

EMPRESS DAL

Steps:

• Instructions: Combine the oil, cumin, red chiles and turmeric in a large saucepan over medium-high heat. Cook, stirring, for 1 to 2 minutes. Add the garlic or asafetida, lentils, cayenne and mango powder (if using lemon juice, add it just before serving), and cook, stirring, for 1 minute. Add 3 1/2 cups water and the salt, bring to a boil and skim. Reduce the heat and simmer until the lentils are soft, about 30 minutes. Add more water during cooking, if necessary. To thicken the dal, ladle out about 1/2 cup or more of the lentils and mash them with a spoon or puree in a food processor. Stir them back into the dal and simmer 5 minutes longer. Taste for salt. If you would like a thicker dal, mash or puree more of the lentils. If you would like a thinner dal, add water. Stir in the lemon juice, if using. Serve hot. Per serving: 256 calories, 12 g protein, 30 g carbohydrate, 11 g fat (1 g saturated), 0 cholesterol, 540 mg sodium, 12 g fiber.

LENTIL DAL

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.