Simple Red Lentil Dhal Recipes

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RED LENTIL DAL



Red Lentil Dal image

This easy Indian dal is ready in under an hour, and makes a satisfying vegetarian lunch or dinner. Serve with rice or naan. This soup also keeps well and can be frozen for up to three months.

Provided by Elise Bauer

Categories     Side Dish     Soup     Freezer-friendly     Make-ahead     Indian     Lentil

Time 40m

Yield 4

Number Of Ingredients 13

1 cup red lentils (yellow lentils will work as well)
3 cups water
3 plum tomatoes
2 teaspoons vegetable oil
1/2 cup finely chopped white or yellow onion
2 medium cloves garlic, finely chopped and made into a paste (see Recipe Note)
2 teaspoons Bengali five spice mix (panch phoron) OR 1/2 teaspoon nigella seeds or black (or white) sesame seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 1/2 teaspoon mustard seeds, and (if available) 1/2 teaspoon fenugreek seeds
1 bay leaf
1 teaspoon turmeric
1 teaspoon kosher salt plus more to taste
1 lime, juiced (about 2 tablespoons fresh lime juice)
8 sprigs cilantro, de-stemmed and chopped
Cooked basmati rice, optional

Steps:

  • Blanch and chop the tomatoes: While the lentils are cooking in step 1, bring a separate small pot of water to a boil. Score the peel of the tomatoes with a sharp knife in the shape of an "X". Place the tomatoes in the boiling water and blanch for one minute. Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside.

Nutrition Facts : Calories 230 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 7 g, Protein 13 g, SaturatedFat 0 g, Sodium 335 mg, Sugar 3 g, Fat 4 g, ServingSize Serves 4, UnsaturatedFat 0 g

EASY RED LENTIL DAHL



Easy Red Lentil Dahl image

Easy Red Lentil Dahl is a perfect plant based dish - tasty, healthy and ready in under 20 minutes. Red lentils are cooked with spices in this traditional Indian favorite, which is packed full of protein. Served with rice, it's a great addition to your midweek meal rotation. It's also naturally gluten free, dairy free and vegan.

Provided by Joanna

Categories     Main Course     Side Dish     Soup

Time 30m

Number Of Ingredients 12

2 cups Red Lentils
2 inch Fresh Ginger (peeled and finely grated)
2 cloves Fresh Garlic (peeled and crushed)
1 tsp Turmeric
2 tsp Curry Powder
1 tsp Chili Powder (optional)
5 cups Water or Vegetable Broth (depending on how soupy you like your dhal)
Sea Salt and Black Pepper (to taste)
2 tbsp Butter, Ghee or Vegetable oil
2 Shallots (or an onion, any kind, thinly sliced)
1 Jalapeno Pepper (thinly sliced )
Fresh Cilantro (Coriander)

Steps:

  • Rinse the lentils carefully under running water.
  • Place all of the dahl ingredients including the lentils in a large saucepan.
  • Bring the pot to a boil on a medium-high heat, then turn it down to a simmer. Stir occasionally to prevent anything sticking on the bottom. Taste and season as you go.
  • Cook for 15-20 minutes, until the lentils are soft and the dhal has thickened. Taste and season again before serving. Add more water if you want a thinner dhal.
  • Meanwhile if you're adding the shallots as an optional topping, fry them in a frying pan with the butter, ghee or oil. Cook on a medium low heat stirring occasionally, until golden brown, around 10 minutes.
  • Serve the dahl. Optionally top with the golden shallots, thin sliced jalapeno and fresh cilantro/coriander.

Nutrition Facts : Calories 327 kcal, Carbohydrate 56 g, Protein 24 g, Fat 1 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 28 g, Sugar 2 g, ServingSize 1 serving

RED LENTIL - CLASSICAL AYURVEDA DHAL



Red Lentil - Classical Ayurveda Dhal image

Ayurvedic Dhal is a very easy to make dish that can be prepared whenever you don't have much time and still want to eat something nutritious and delicious that will not make you feel like you have a brick in your stomach.

Provided by Ayurveda For Life

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/2 cups red lentils
6 cups water
1 teaspoon turmeric powder
1/4 teaspoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon black salt
2 -3 dry curry leaves (optional)
4 tablespoons ghee
1/2 teaspoon mustard seeds
1/2 teaspoon ajwain (Carom Seeds)
1 medium onion
1/2 inch piece fresh ginger
1 tomatoes
5 garlic cloves

Steps:

  • In one pot put the lentils and water.
  • Add the turmeric, chilly, salt and curry leaves and bring to boil.
  • Cook for about 20 minutes.
  • In a separate sauce pan heat up the ghee and add the mustard and ajwain seeds.
  • When you hear the seeds pop add the chopped onion and shredded ginger.
  • Cook the onions until they are well cooked and brown. To them add the diced tomatoes and finely chopped garlic.
  • Cook until the tomatoes become soft and are well mixed in the sauce.
  • Add the sauce to the lentils and simmer for another 10 minutes.

Nutrition Facts : Calories 386.3, Fat 14.6, SaturatedFat 8.2, Cholesterol 32.8, Sodium 605, Carbohydrate 48.1, Fiber 8.9, Sugar 2.1, Protein 18.9

SIMPLE RED LENTIL DHAL



Simple Red Lentil Dhal image

Another simple, delicious recipe from my friend Chris. Cooking for 40 minutes will result in completely broken down lentils and well melded flavours. If you like your lentils to retain their shape, cook for only 20 minutes. This will thicken on standing, so add more water when reheating for leftovers. Freezes well.

Provided by Gingernut

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 red onion, finely sliced
2 1/2 cm piece fresh ginger, peeled & grated
3 garlic cloves, crushed
1 large green chili pepper, finely chopped
1 teaspoon ground cumin
250 g red lentils
1 tablespoon lime juice
1/2 cup cilantro (aka coriander leaves)

Steps:

  • Heat a heavy based saucepan over medium heat and add oil. When hot, add onion, ginger, garlic, chilli, 1 tsp sea salt and cumin and cook for 10 minutes, stirring occasionally until onion is soft.
  • Add lentils and 750 mls of water and cook, stirring occasionally, for 40 minutes over medium-low heat until lentils have dissolved. Keep an eye on the moisture level and add more water depending on desired consistency.
  • Remove from heat and stir through lime juice. Top with coriander leaves.
  • Serve over rice or as a soup.

Nutrition Facts : Calories 298.1, Fat 8.3, SaturatedFat 1.2, Sodium 8.4, Carbohydrate 42.2, Fiber 7.5, Sugar 1.9, Protein 16.4

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