RED SPLIT LENTILS (MASOOR DAL)
Indian-inspired lentils the whole family will love and babies, too. Once the dal and rice are at the desired consistency, it's ready to eat or freeze. Make sure mixture is completely cool before freezing. I use freezer ice trays and small individual glass bowls with lids.
Provided by katie
Categories World Cuisine Recipes Asian Indian
Time 2h18m
Yield 6
Number Of Ingredients 17
Steps:
- Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
- Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
- Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
- Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
- Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 50.8 g, Fat 3.7 g, Fiber 7.1 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 433 mg, Sugar 3.9 g
SABUT MASOOR DAL (SPICED BROWN LENTILS)
Traditional dal takes about an hour to cook. This recipe cuts that time in half by using high heat throughout the cooking process, removing extra water once the dal is tender and simultaneously cooking the masala. This kind of efficiency does require the use of two utensils, and it means watching a couple of burners at a time. It's worth the effort because in the end, there's the warmth of a big bowl of dal in around 30 minutes, a miracle when such comfort is most needed.
Provided by Zainab Shah
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large (about 6-quart) pot, add 7 cups of water, the whole masoor dal and bay leaf. Bring to a boil, cover and cook on as high heat as possible until tender, about 25 to 30 minutes.
- In the meantime, prepare the masala: In a medium-sized (8-inch) frying pan, heat ghee over medium heat for 30 to 45 seconds or until melted. Add onion, ginger and garlic, and cook on medium heat, stirring occasionally, until the onions turn translucent, about 5 minutes. Add cumin, chile powder, turmeric and coriander. Mix well. Stir in tomatoes, add salt and Thai green chiles. Cook on medium heat, stirring occasionally, until tomatoes break down and the oil separates (it will form an outline around the jammy tomato), about 10 minutes.
- Remove 1 cup water from the pot of dal with a ladle (remove more if you want the dal to be thicker, or less or none of you prefer it thinner). Stir the masala from the frying pan into the pot of dal. Simmer for 3 to 5 minutes, or for 10 minutes for more tender dal. Turn off the stove, and stir in lemon juice. Sprinkle with garam masala and cilantro. Serve with rice, roti or by itself.
SPICE KISSED MASOOR DAL (SPLIT RED LENTILS)
I love tasty food, especially when it can be made quickly and be made from ingredients I usually have on hand. I've cooked many recipes for dal over the years, eaten many varieties of dal dishes out at restaurants, and I'm always looking for the next best dal recipe that I can make at home. This is it!
Provided by jo_mama
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a medium sized pot over medium flame, add 1 tbsp peanut oil, 1 tsp garlic powder, 1 tsp ginger powder, and 1 tsp garam masala powder. Stir spices and oil together, allow to fry slightly (when you smell the spices releasing their fragrance you're done).
- Add the dal and water to cover (by an inch or so), turn the heat to high, and bring to a boil. Skim off foam that forms on top and discard. Cover and turn the heat to low. Allow to simmer until dal begins to fall apart and is cooked through. While cooking, monitor the water level. If it is too low, the dal will burn to the bottom of the pan, so add more water. If the water level is too high, uncover the pan so some will evaporate. When done, the dal should be a porridge consistency--not watery, but not burning to the bottom of the pot.
- Heat frozen green peas (I usually defrost in the microwave with a few tablespoons of water), drain excess water, and add to cooked dal.
- Taste dal and adjust salt. Since you have not salted the pan yet, you may need to add a few teaspoons to tablespoons of salt. Add slowly--you can always add more but it is hard to get rid of too much.
- Make the tadka: In a frying pan over medium heat add the butter, 1 tsp tumeric powder, 2 tsp garam masala powder, and 1/2 tsp red pepper flakes. Fry lightly until spices release their fragrance. Add the onion and fry for another few minutes to the softness you desire. Add the garlic and ginger and fry for another 2 minutes. Add tadka mixture to dal mixture and stir to combine. Taste and adjust seasonings as necessary.
- Serve Spice Kissed Masoor Dal over rice with yogurt, raita, red raw onions, cucumber, lettuce, tomatoes or other fresh vegetables of your liking.
- To read about dal, visit the wikipedia page at: http://en.wikipedia.org/wiki/Dal.
- To read about tadka, visit the wikipedia page at: http://en.wikipedia.org/wiki/Chaunk.
MASOOR MASALA (RED LENTILS WITH ONION AND GARLIC)
For a great accompaniment to all manner of Indian inspired dishes, rustle up spiced red lentils with onion and garlic.
Provided by English_Rose
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the lentils in a large saucepan and add the water. Boil until mushy.
- Heat the oil in a large frying pan and fry the onions until golden. Drain half of them with a slotted spoon and reserve in a separate bowl.
- Add the ginger and garlic pastes to the pan and stir for a few seconds. Stir in the tomatoes and the chili powder and cook until soft.
- Season with salt and stir in the cooked lentils.
- Serve hot, topped with the reserved fried onions and a sprinkling of cilantro leaves.
Nutrition Facts : Calories 367.9, Fat 8.8, SaturatedFat 1.2, Sodium 61, Carbohydrate 54.3, Fiber 10.4, Sugar 3.3, Protein 21.2
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