DAL RECIPE (INDIAN RED LENTIL CURRY)
The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.
Provided by Roxana Begum
Categories Main Course
Number Of Ingredients 29
Steps:
- Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
- In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
- Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
- Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.
Nutrition Facts : ServingSize 1 cup, Calories 306 kcal, Carbohydrate 41 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 17 g, Sugar 5 g
DAL (INDIAN LENTIL CURRY)
Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka" that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bump - but is optional. I include it for company, and leave it out for midweek or if being served alongside other punchy flavoured curries. Heat level in this recipe is mild - just a tickle. If you like it fiery, try leaving in the seeds in the chillies and/or adding some chilli powder. This is a dal that's flavourful to have as a main!
Provided by Nagi
Time 1h45m
Number Of Ingredients 20
Steps:
- Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
- Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
- Add onions and fry until softened.
- Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
- Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
- Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
- Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
- Stir through garam masala at the end. Adjust salt if desired.
- Pour over Tadka, if using, and stir through.
- Serve Dal over rice, garnished with a sprig of coriander if desired.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
DAL
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
EASY DAL
This recipe by Madhur Jaffrey from her cookbook 'An Invitation to Indian Cooking' is North India's most popular dal, and it's eaten with equal relish by toothless toddlers, husky farmers, and effete urban snobs. You can use white urad dal, the salmnon-colored masoor dal, and the large arhar or tovar dal as well. The roasted whole cumin seeds added at the end gives this dish a nice touch. Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal.
Provided by tigerduck
Categories Asian
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Clean and wash the lentils thoroughly. Put them in heavy-bottomed 3-4 quart pot, add 5 cups water, and bring to a boil. Remove the froth and scum that collects at the top. Now add the garlic, ginger, fresh coriander (or keep it and use it as a garnish at the end), turmeric, and cayenne pepper. Cover, leaving the lid very slightly ajar, lower heat, and simmer gently for about 1 1/2 hours. Stir occasionaly. When dal is cooked, add the salt and lemon juice (it should be thicker than pea soup, but thinner than cooked cereal.
- In a 4-6-inch skillet or small pot, heat the vegetable oil or ghee over a medium-high flame. When hot, add the asafetida and cumin seeds. As soon as the asafetida sizzles and expands and the cumin seeds turn dark (this will take only a few seconds), pour the oil and spices over the dal (lentils) and serve. (Some people put the dal in a serving dish and then pour the oil and spices over it.).
- To serve: Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal. Since some people like to squeeze extra lemon or lime juice on their dal, serve some wedges separately. Note: Finely sliced onion rings, fried until brown and crisp, are often spread over the dal as a garnish before it is served.
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
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
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