Indian Dahl Recipes
SPICY INDIAN DAHL
A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.
Provided by Rachel
Categories World Cuisine Recipes Asian Indian
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g
INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Provided by Gillian Stevens
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g
INDIAN DHAL
Taken from Charmaine Solomon (she has the most fantastic Asian recipes) this is easy, healthy, comfort food. Great with rice, Indian breads or on its own. Any lentil can be used but red lentils cook quickly and don't need soaking, (if using any other sort soak overnight), I've never tried it with anything other than red lentils. As one reviewer has commented this isn't a spicy Indian dish and therefore makes a great accompaniment / side dish to othe rspicy curries. Also its a great way of introducing children to Indian food (my 4yr loves it) and I'm happy because its full of protein for her.
Provided by Lou van
Categories Lentil
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash lentils thoroughly, remove any that float on the surface, drain well.
- Heat ghee and fry onion, garlic and ginger until onion is golden brown.
- Add turmeric and stir well.
- Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
- Cover and cook for 15 to 20 minutes or until lentils are half cooked.
- Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
- If there is too much liquid leave the lid off the pan to speed evaporation.
- Serve plain or garnished with sliced onion.
SPICY INDIAN DAHL
I just love a steaming hot bowl of spicy, aromatic Indian Dahl. I served this with Anu's Tangy Lemon Rice with Peanuts, and chapattis. A delicious, nourishing meal. If you prefer not to use ghee or butter, substitute vegetable oil. Add the amount of chile powder as per your own taste - less or more is up to you. If you prefer, you can use Toor dahl or even split and hulled Moong dahl, instead of Masoor dahl.
Provided by Daydream
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place lentils in a colander and rinse under running cold tap water.
- Add lentils to a medium-sized, but deep, saucepan.
- For each cup of lentils, add 2 cups of water to the saucepan.
- Bring to the boil, turn heat down, and simmer 10 to 20 minutes.
- Do not allow lentils to become mushy- they should still be'al dente'.
- Drain when cooked.
- Melt ghee or butter over a medium flame.
- Add onions, garlic and ginger, and saute until onions are soft and light brown in colour.
- Add spices and salt, and cook a couple of minutes until lightly fried and bubbling.
- Add dahl, and stir well.
- Add 1/4 to 1/2 cup of water.
- Cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn't stick to the bottom of the pan.
- Add more water if necessary, or if a thinner dahl is desired.
- Garnish with fresh cilantro to serve.
- Variation: Add two chopped tomatoes with the onions.
Nutrition Facts : Calories 303.1, Fat 8.3, SaturatedFat 4.3, Cholesterol 16.4, Sodium 606.2, Carbohydrate 44, Fiber 8.9, Sugar 2.4, Protein 16.5
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2020-10-07 Let’s start making this lentil dahl! First, in a skillet or saucepan, heat the coconut oil. Toss the chopped onion and sauté for 2-3 minutes until …
From biancazapatka.com
5/5 (209)Category Lunch & Dinner, Main Course, Side Dish, SoupCuisine IndianCalories 458 per serving
From biancazapatka.com
5/5 (209)Category Lunch & Dinner, Main Course, Side Dish, SoupCuisine IndianCalories 458 per serving
- Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.
- Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
- Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.
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Preparing your Indian Dahl Recipe. Wash the lentils until the water is clear, drain and put into a large pot cover with water and bring to the boil, reduce heat and simmer removing any scum from the surface. Add the turmeric, garlic, ginger and chillis to the pan. Simmer the mixture until the lentils have become soft and creamy in texture, the ...
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From thewanderlustkitchen.com
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