Red Lentil Dal Recipes

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MUM'S EVERYDAY RED LENTILS



Mum's Everyday Red Lentils image

Provided by Aarti Sequeira

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

1 cup masoor dal red lentils, picked through for stones
2 cups water
1 onion, diced
4 cloves garlic, thinly sliced
One 1/2-inch piece ginger, peeled and minced
2 medium tomatoes, diced
1 serrano chile, sliced in 1/2, optional
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
Generous 1/2 teaspoon turmeric powder
1/2 teaspoon paprika or bafaat powder
1 tablespoon vegetable oil
Handful chopped fresh cilantro leaves

Steps:

  • Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
  • In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
  • Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
  • Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
  • In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
  • Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.

Nutrition Facts : Calories 237 calorie, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 35 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams

RED SPLIT LENTILS (MASOOR DAL)



Red Split Lentils (Masoor Dal) image

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

1 cup basmati rice
4 ½ cups water, divided
1 cup red lentils (masoor dal), rinsed
½ cup finely chopped red onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
½ teaspoon cayenne powder
½ teaspoon ground turmeric
1 cup broccoli florets
1 cup diced tomatoes
1 cup frozen peas
1 tablespoon olive oil, or as needed
1 cup sliced mushrooms
1 tablespoon peeled, finely grated fresh ginger
2 cloves garlic, finely grated

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

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

RED LENTIL DAL



Red Lentil Dal image

An easy Red Lentil Dal recipe. This traditional Indian dish is usually served with basmati rice or Indian bread.

Categories     Food Processor     Onion     Rice     Side     Quick & Easy     Lentil     Vegan     Cilantro     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 13

1 tablespoon vegetable oil
2 cups chopped onions
3 garlic cloves, minced
3 cups water
1 cup dried red lentils*
3/4 teaspoon turmeric
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger
1 cup basmati rice,* cooked according to package directions
2 plum tomatoes, seeded, chopped
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped
*Available at Indian markets and in many supermarkets.

Steps:

  • Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
  • Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.

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.

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