Green Lentil Dahl Recipes

GREEN LENTIL DAL MAKHANI

Steps:

• In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.
• Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.
• Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.
• Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.
• Add the kidney beans, green lentils and 2.5 cups of boiling water.
• Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)
• Remove from the heat. Stir in the cream and butter until melted in.
• Let set for about 5 minutes before serving.
• Scatter with coriander (cilantro) leaves after dishing it up.

GREEN LENTIL DAHL

Steps:

• Place the green lentils in a sieve, wash them under cold water and leave them to drain.
• Heat the oil in a saucepan, add the cinnamon stick, chopped onion and garlic and ginger paste. Saute for approximately 5 minutes.
• Add the drained lentils, chilli powder, turmeric and salt and combine everything together, stirring constantly and adding drops of warm water if the mixture begins to stick.
• Add the tomatoes and combine and cook everything together, stirring for a further 3 minutes.
• Add the water, bring the contents to the boil, reduce the heat so the contents are just simmering slightly, put the lid on and cook for 20 - 30 minutes stirring every so often.
• Once the lentils are softened completely, remove the cinnamon stick and stir in the garam masala and fenugreek leaves.
• Garnish with the red chilli and freshly chopped coriander then serve with wholegrain basmati rice / chapatti breads.

GREEN LENTIL DAL (HARA MASOOR KI DAL)

Steps:

• Put the lentils in a bowl and add cold water to cover. Let stand two hours.
• Heat three tablespoons of the oil in a saucepan or kettle and add the onions. Cook briefly, stirring, until the onions are wilted and add the cloves and cinnamon. Cook, stirring often, until the onions are browned. Do not burn.
• Drain the lentils and add them, stirring. Add the broth, salt, ground pepper, cayenne, lemon juice, water and lemon rind. Bring to the boil and partly cover. Cook 30 minutes or until the lentils are tender.
• Heat the remaining two tablespoons of oil in a small skillet and add the caraway seeds. Cook about two minutes or until the seeds start to brown and give off a pleasant caraway smell. Pour this over the lentils and stir.

COCONUT GREEN LENTIL DHAL RECIPE

Steps:

• Heat a small to medium-sized dutch oven or saucepan over medium-high heat.
• Once warm, heat the vegetable oil.
• Add garlic, shallot, ginger, and coriander stems to the olive oil. Coat in oil and sautee until it starts to yellow.
• Add the cumin and turmeric to the mix to coat in oil and release the flavors and aromas. Move to the next step quickly to prevent the seasoning from over-browning or burning.
• Add the lentils and coat them in the seasonings.
• Once coated, add the vegetable broth and coconut milk. Stir well.
• Add cayenne pepper, crushed red chili pepper, and tomato paste. Stir well.
• Bring to a slight boil and then reduce the heat to simmer.
• Simmer uncovered for 30 minutes. Stir on occasion and ensure the curry doesn't get too dry. If it starts to dry before the lentils are soft, add warm water a 1/2 tablespoon at a time.
• Adjust seasoning by adding salt or additional chili pepper.
• Cook until lentils are tender and soft but not mushy, up to 35 or 40 minutes.
• Serve over rice with chopped coriander for garnish.

DAL MAKHANI (INDIAN LENTILS)

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.

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.

GREEN LENTIL DAHL

Steps:

• In heavy pan add 2 tbsp oil and seeds. Cook on med high unitl mustard starts popping. Add onions and garlic and cook until just soft. Add remaing=der oft he spices, tomatoe paste and enough water until thick consistency. Add lemon juice to taste. Garnich with coriander before serving