How To Make Dahl Recipes

SPICY INDIAN DAHL

Steps:

• Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
• In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
• Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

DHAL RECIPE

Steps:

• Sieve through the lentils with a colander.
• Rinse with water a few times.
• Soak the lentils in water for a few hours.
• Bring the water to a boil. Add the lentils to the boiling water, then reduce to a simmer.
• Add one teaspoon of turmeric powder.
• Cook until it turns soft, which will take about forty-five minutes.
• Season the dahl with salt.
• Melt the ghee or butter in a saucepan.
• Add the cumin seeds along with mustard seeds.
• Add the chopped onion and sautéed until lightly golden and translucent.
• Next, add the minced garlic and ginger.
• Add the chopped tomatoes once the garlic starts to turn to light brown,
• Add the ground coriander, garam masala, curry leaves, and dry chiles. Mixed well
• Combine the spices with the soften lentils
• Cook further for a few minutes until it becomes homogeneous.
• Garnish with a dollop of yogurt, some fried shallots, and fresh coriander leaves.

EASY DAHL RECIPE

Steps:

• NB ALL spices and quantities are adjustable, you can leave out one or more spices. If you like a thinner dahl, add more water. If you like a thicker dahl, add less water. This serves more if used as a side dish.
• Pick through dried pulses for stones or other foreign material in a plastic bowl or ice- cream container.
• Rinse several times by swishing water in this container, like washing rice.
• Place in dutch oven or extra large saucepan and cover with water about two inches over the top.
• Bring to the boil and simmer for about 10 minutes.
• Drain pot, and save the water for your plants.Cover with fresh water and bring to boil.
• Simmer for about 30-4o minutes until dahl is tender, or mushy, however you like it. You can add more boiling water from your kettle as you are cooking, if you think it's getting dry. Some kinds of pulse take longer than others, and some absorb more water.
• Then stir in tomato and spinach,
• Whilst dahl is still simmering gently, place oil in a small frypan, and heat. Add the spices to the hot oil and fry whilst stirring until the cumin seeds darken and begin to roast 30sec-1&1/2 mins - be careful, the mustard seeds may start to pop and spit.
• As soon as the spices begin to darken and roast, tip the contents into your dahl pot and stir. BE CAREFUL, YOU ARE ADDING FAT TO WATER. STAND BACK FROM THE POT AS YOU ADD.
• Add salt to taste.
• Serve over steamed Basmati rice.

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.

TRINIDADIAN DHAL

Steps:

• Boil split peas in 2 cups of water until it comes to the boil.
• Add tumeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary.
• Add salt to taste and purée until mixture becomes thick. (Use a swizzle stick, Dhal Gutnee or your blender).
• Heat oil in a small pot; add cumin and remaining garlc and fry until brown.
• Pour in split peas mixture add pepper sauce to taste and stir well.
• Serve with hot rice or roti.
• Nice first food for baby - minus the hot pepper of course.

INDIAN DAHL WITH SPINACH

Steps:

• Rinse lentils and soak for 20 minutes.
• In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
• In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.