Lentil Dhal Recipes

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RED LENTIL DHAL



Red Lentil Dhal image

A beautiful lentil dhal flavoured with a spicy tomato masala

Provided by HariGhotra

Time 30m

Yield Serves 4

Number Of Ingredients 16

200g red lentils, washed
900ml water (approx.)
1 tsp of salt
Masala: 1 tbsp ghee or vegetable oil
1 tsp of cumin seeds
1 bay leaf
1 small onion, chopped
1 garlic clove, chopped
2 tomatoes, finely chopped
1 tsp ginger, grated
1 tsp ginger, grated
1 chilli, finely chopped
1 tsp fenugreek leaves
1 tsp of garam masala
Garnish: 1 or 2 whole chillies
Handful of coriander, chopped

Steps:

  • Place lentils in a pan with the salt, cover with the water and bring to the boil.
  • Remove the froth, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
  • In a frying pan heat the oil or butter. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds.
  • When the seeds sizzle, remove the chilli and set to one side for your garnish.
  • Add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
  • Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
  • Check the seasoning and add a little salt if required. Stir in the garam masala, coriander and top with the whole chillies to serve.

LENTIL DHAL WITH ROASTED GARLIC



Lentil Dhal With Roasted Garlic image

This is a variation of Tarka Dahl, a North Indian dish of yellow lentils seasoned with garlic and spiced oil. Although this recipe contains a whole head of garlic, do not be concerned about the garlic being overpowering - it acquires a lovely mellow flavour when roasted. I find it quite delicious. In regard to spiciness, though, to my taste this recipe is quite mild - next time I will include the white inner flesh and seeds of the chili, but you can remove these if you prefer. Incidentally, if you ever take a mouthful of something that is overwhelmingly hot, don't rush for water - the best remedy is milk, vinegar, or alcohol! Accompany this dish with rice or Indian bread, and a vegetable dish.

Provided by Daydream

Categories     Curries

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 22

1 head garlic
2 tablespoons extra virgin olive oil, plus extra for brushing and drizzling
2 tablespoons ghee or 2 tablespoons butter
1 onion, chopped
2 fresh green chilies, seeded (optional)
1 tablespoon chopped fresh gingerroot
8 ounces split yellow lentils (Toor dhal, Chana dhal, or split yellow peas) or 8 ounces split red lentils (Masoor dhal)
3 3/4 cups water
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tomatoes, peeled and diced
1 -2 teaspoon lemon juice
salt & freshly ground black pepper, to taste
3 tablespoons fresh cilantro, to garnish
2 tablespoons peanut oil or 2 tablespoons other vegetable oil
4 -5 asian shallots, peeled and sliced
2 garlic cloves, thinly sliced
1 tablespoon ghee or 1 tablespoon butter
1 teaspoon cumin seed
1 teaspoon brown mustard seeds
3 -4 dried red chilies
8 -10 fresh curry leaves (or you can use frozen, but not dried)

Steps:

  • Place the whole head of garlic in an oiled roasting tin - I used a little pannacotta mould that the garlic could sit snugly in - and drizzle a little olive oil over the garlic. Pop the garlic in a preheated 350F (180C) oven, and roast it for 30 minutes.
  • Meanwhile, wash and drain the lentils, and then place them in a large, heavy-bottomed, preferably non-stick pan, with the 3 ¾ cups of water. Bring to the boil, then reduce heat to a simmer, partially covering the pan with its lid. Stirring occasionally, allow the lentils to simmer for about 35 minutes, or until the mixture starts to take the appearance of very thick soup. You may need to add some water to the pan, from time to time, as it evaporates and the mixture starts to look dry.
  • Once you have the lentils on to cook, melt the ghee or butter in a small to medium skillet, and cook the onion, fresh chilies and ginger over low heat, stirring from time to time, until golden - about 10 minutes. Just as the lentils are becoming tender, add the onion mixture to the lentils and stir to combine. Then allow the lentils to finish cooking. Give the skillet a bit of a wipe with kitchen paper, as you will use it again shortly.
  • At about this time, the garlic should be soft and tender. Remove it from the oven and let it cool - roasted garlic can be extremely hot, so take care. Cut off the top third of the head, and holding the garlic over a small bowl, squeeze and otherwise dig out the flesh from each clove. Next, mash the garlic with the 2 tablespoons olive oil.
  • Add the roasted garlic puree, ground cumin and ground coriander to the lentil mixture, and season with salt and pepper to taste. Cook for 10 minutes, stirring frequently, then add the diced tomatoes and a little lemon juice, to taste. Mix thoroughly, then reduce the heat while you prepare the spice mix.
  • Heat the oil in the skillet and fry the sliced shallots until quite crispy and brown. Add the garlic and cook until it just colours slightly - overcooked garlic gets bitter. Remove this mixture from the pan and set it aside.
  • Melt the ghee or butter in the same pan, and fry the cumin and mustard seeds until the mustard seeds start popping. Stir in the dried chilies, curry leaves and the shallot mixture, then tip it all into the lentils and swirl it around.
  • Garnish the dhal with the fresh cilantro and serve immediately.

Nutrition Facts : Calories 491.1, Fat 24.6, SaturatedFat 8.2, Cholesterol 24.6, Sodium 22.9, Carbohydrate 52.7, Fiber 19.9, Sugar 6, Protein 18.2

SPINACH, SWEET POTATO & LENTIL DHAL



Spinach, sweet potato & lentil dhal image

A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 13

1 tbsp sesame oil
1 red onion, finely chopped
1 garlic clove, crushed
thumb-sized piece ginger, peeled and finely chopped
1 red chilli, finely chopped
1½ tsp ground turmeric
1½ tsp ground cumin
2 sweet potatoes (about 400g/14oz), cut into even chunks
250g red split lentils
600ml vegetable stock
80g bag of spinach
4 spring onions, sliced on the diagonal, to serve
½ small pack of Thai basil, leaves torn, to serve

Steps:

  • Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
  • Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
  • Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
  • Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
  • Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
  • Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
  • Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
  • Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

Nutrition Facts : Calories 397 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium

LENTIL DAL



Lentil Dal image

Make and share this Lentil Dal recipe from Food.com.

Provided by Strawberry Girl

Categories     Lentil

Time 43m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup onion, chopped
1 tablespoon fresh ginger, peeled, minced
1 teaspoon cumin seed
1 teaspoon turmeric, ground
1/2 teaspoon red pepper, crushed
4 garlic cloves, minced
2 cups cauliflower florets, chopped
2 cups tomatoes, chopped
2 1/2 cups water
1 cup dried lentils
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro, minced
3/4 teaspoon salt
6 cups cooked basmati rice or 6 cups long grain rice, cooked

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.

Nutrition Facts : Calories 376.4, Fat 3.4, SaturatedFat 0.6, Sodium 313.3, Carbohydrate 72, Fiber 12.5, Sugar 4.3, Protein 14.3

RED LENTIL DAHL



Red Lentil Dahl image

Quick and easy red lentil dahl. Super easy and super simple. Vegan and guten-free too.

Provided by aberrow

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat a glug of oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
  • Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
  • Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
  • Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.

BABY FRIENDLY LENTIL AND VEGGIE DHAL RECIPE BY TASTY



Baby Friendly Lentil And Veggie Dhal Recipe by Tasty image

Here's what you need: red lentils, butternut squash, sweet potato, vegetable stock, tomato puree, turmeric, chili powder, curry powder, salt, ginger, spinach, coconut milk, cilantro

Provided by Janani Ramnarayan

Categories     Lunch

Yield 2 servings

Number Of Ingredients 13

½ cup red lentils, washed and soaked in water for 15 minutes. Soaking is optional but it reduces cooking time.
1 cup butternut squash, diced
1 cup sweet potato, diced
vegetable stock, 1 stock cube dissolved in 500ml hot water.
1 tablespoon tomato puree
1 teaspoon turmeric
chili powder, to taste, optional
1 tablespoon curry powder, adjust to taste
salt, to taste
1 teaspoon ginger, grated
1 cup spinach
¼ cup coconut milk
1 teaspoon cilantro, for garnish

Steps:

  • In a pan, add lentils, squash, sweet potato, stock, tomato purée, spices, salt and grated ginger. Cover and let it cook for 12-15 minutes, until lentils have softened.
  • Add spinach and coconut milk. Simmer for 5 minutes, garnish with cilantro and serve.

Nutrition Facts : Calories 264 calories, Carbohydrate 46 grams, Fat 7 grams, Fiber 11 grams, Protein 9 grams, Sugar 8 grams

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BLACK LENTIL DAHL RECIPE VEGAN | DEPORECIPE.CO
2022-05-21 Black Lentil Dahl Recipe Vegan. Vegan dal makhani black lentil curry from the comfort of my bowl vegan dal makhani creamy black lentil cook republic vegan dal makhani black lentil heartful table coconut black lentil curry vegan dal makhani the endless meal
From deporecipe.co


15 BEST LENTIL RECIPES - VEGGIE DESSERTS
2022-05-11 They're commonly used in Indian dhal curries. Quick to cook in lentil recipes, they collapse and break down once cooked into a tasty mush. Cooking time: approximately 15-20 minutes. Try them: Red Lentil Dahl. Puy lentils (aka French lentils) French puy lentils have a green/blue/grey color and a thicker skin, which means they hold their shape better when …
From veggiedesserts.com


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