Mixeddhal Recipes

MIXED DHAL

Mixed Dhal image

This tasty lentil curry uses a mixture of four types of lentils. The original recipe specified equal quantities of brown and red lentils, yellow mung beans (moong dhal) and green split peas. As I did not have those on hand, I improvised and used toor dhal, urid dhal, moong dhal and channa dhal (Bengal gram dhal). The result was a 'moreish', satisfyingly 'meaty' lentil curry.

Provided by Daydream

Categories Curries

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

4 tablespoons ghee (I used 2 tbsp butter and 2 tbsp vegetable oil)
2 medium onions, chopped finely
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
1 fresh green chile, finely chopped (de-seeded, if desired, for less heat)
1 1/2 tablespoons black mustard seeds
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground turmeric
1/4 teaspoon asafoetida powder (optional)
5 ounces toor dal
5 ounces Urad Dal
5 ounces mung dal
5 ounces channa dal
2 (14 1/2 ounce) cans peeled crushed tomatoes
4 cups beef stock or 4 cups vegetable stock
2/3 cup coconut cream
1/4 cup coarsely chopped cilantro

Steps:

Mix the lentils together in a large bowl and wash in several changes of water.
Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
Cook, stirring, until onion is soft, and starting to brown.
Add the seeds and powdered spices, and cook, stirring until fragrant.
Add the lentils along with the undrained tomatoes and stock, and stir to combine.
Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.

SPICY INDIAN DAHL

Spicy Indian Dahl image

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

Ingredients

2 medium onions, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh gingerroot, minced (optional)
2 tablespoons ghee (or unsalted butter)
1 1/2 teaspoons pure ground red chili powder (not the chili spice mix)
4 1/2 teaspoons ground coriander
1 teaspoon turmeric
5 cloves
1 inch cinnamon stick
1 teaspoon salt
8 ounces split red lentils (Masoor dahl)
1/4-1/2 cup water
cilantro leaf, freshly chopped

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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