RED LENTIL DAL
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
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 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
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
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
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
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
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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5/5 (60)Total Time 30 minsCategory Main, Side DishCalories 258 per serving
- In a large pot or pan over medium heat, sauté the chopped onion in the olive oil for 5 minutes, stirring frequently. Then add the garlic and ginger and cook 1 more minute, until fragrant.
- Add the garam masala, turmeric and red pepper flakes to the pan and stir into the onion mixture. Add a few tablespoons of water if the mixture is too dry.
- Now add the dried lentils, canned tomatoes and their juices, coconut milk and vegetable broth to the pan. Stir well and turn the heat to high. Bring to a boil, then lower heat and simmer for about 15 minutes, until the lentils are cooked and soft. Stir occasionally.
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- Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.
- Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
- Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.
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