Lentil Potato Dal Recipes

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MASOOR DAL (SPICED RED LENTILS)



Masoor Dal (Spiced Red Lentils) image

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."

Provided by Nigella Lawson

Categories     easy, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 cup finely chopped onion
2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai or bird's-eye red chili
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes
Salt
3 tablespoons chopped cilantro
Pieces of coconut flesh from a fresh coconut (optional)

Steps:

  • In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
  • Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
  • Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
  • To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams

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

LENTIL POTATO DAL



Lentil Potato Dal image

I don't know where I got this recipe. Dal is typically made with lentils, tomatoes, onions, and a spices. My friends in India say Dal is a staple type dish like mashed potato is to American's. This smells & tastes wonderful.

Provided by Awayfrmitall

Categories     Lentil

Time 40m

Yield 1 Cup Dal per Serving, 6 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1 medium onion, chopped
5 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper (or other Ground red pepper)
3 cups water
1 medium tomatoes, Seeded & Chopped
1 medium yukon gold potato, Cut into 1/2 inch chunks
1 cup lentils (I used regular brown or green ones)
1/4 cup parsley
2 tablespoons red wine vinegar

Steps:

  • Melt butter in a large saucepan over medium heat.
  • Add onion, saute until translucent.
  • Add garlic and ginger, saute a 1-2 minutes.
  • Add salt, tumeric, coriander, cumin, mustard powder, Cayanne Pepper and cook for 1-3 minutes until fragrant.
  • Add water, scraping to loosen browned bits from the bottom.
  • Stir in tomato, potato, and lentils.
  • Bring to a boil; cover, reduce heat, and simmer until potato mixture is tender (About 30 minutes).
  • Remove from heat and stir in Parsley & Red Wine Vinegar.
  • Serve over rice or with Naan.

Nutrition Facts : Calories 113.5, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 625.2, Carbohydrate 15.5, Fiber 4, Sugar 2.2, Protein 4.2

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

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