Simple Savory Lentils Dal Recipes

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10-MINUTE SAVORY LENTILS



10-Minute Savory Lentils image

A savory lentils dish that is ready to eat in 10 minutes. It's a quick, filling, healthy recipe that's oil free, low sodium, high protein and whole foods plant based.

Provided by Spartan Life

Categories     Dinner     Entree     Lunch

Time 15m

Yield 4 people

Number Of Ingredients 10

2 cups dry lentils
4 cups low sodium vegetable broth
1 TBS soy sauce*
4 large carrots
1/2 large yellow onion
Small handful of fresh parsley
A few shakes of pepper
Optional: 1 celery stalk (minced)
Optional: 1/2 tsp garlic powder
Optional: 1/2 tsp onion powder

Steps:

  • Chop the carrots, onion, and parsley until they are finely diced.*
  • Put all ingredients in your Instant Pot/Pressure Cooker (or pot on stove)
  • Pressure cook for 10 minutes (for stove top: bring to a boil then simmer for 10 minutes until liquid is absorbed)
  • Adjust seasoning if needed, and serve!

LENTIL DAL



Lentil Dal image

Make and share this Lentil Dal recipe from Food.com.

Provided by Strawberry Girl

Categories     Lentil

Time 43m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 cup onion, chopped
1 tablespoon fresh ginger, peeled, minced
1 teaspoon cumin seed
1 teaspoon turmeric, ground
1/2 teaspoon red pepper, crushed
4 garlic cloves, minced
2 cups cauliflower florets, chopped
2 cups tomatoes, chopped
2 1/2 cups water
1 cup dried lentils
2 tablespoons fresh lime juice
1 tablespoon fresh cilantro, minced
3/4 teaspoon salt
6 cups cooked basmati rice or 6 cups long grain rice, cooked

Steps:

  • Heat olive oil in large saucepan over medium-high heat.
  • Add onion, ginger, cumin, turmeric, red peppers, and garlic.
  • Saute 2 minutes.
  • Add cauliflower and tomatoes; saute 1 minute.
  • Stir in water and lentils; bring to a boil.
  • Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
  • Stir in lime juice, cilantro, and salt.
  • Serve 1 cup lentil mixture with 1 cup rice.

Nutrition Facts : Calories 376.4, Fat 3.4, SaturatedFat 0.6, Sodium 313.3, Carbohydrate 72, Fiber 12.5, Sugar 4.3, Protein 14.3

SIMPLE LENTIL DAL (DAHL)



Simple Lentil Dal (Dahl) image

Don't let the word "Simple" fool you; it's a fairly easy recipe to make, but results in the loveliest of flavor complexities. The mashed garlic, cloves and cinnamon give the lentils a lovely, warm aftertaste and a heavenly fragrance. Whole spices are cooked in a bit of oil to infuse it with their flavor before the lentils are added and a fresh tempering oil is also used to finish the dish. This can be a of a stew-like consistency or like a soup depending on your preference. Add more water to thin, less to thicken. Puree a bit of the lentils for a smoother dal. Really nice over basmati rice! This was my second attempt at making a dal and my first *successful* one. ;) The recipe, (courtesy of acclaimed chef and cooking teacher, Suvir Saran), calls for pink lentils (dhuli masoor dal), but I used split yellow (mung or moong without the hulls and split).

Provided by Sandi From CA

Categories     Lentil

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 tablespoons canola oil
1 inch piece cinnamon stick
1 teaspoon cumin seed
3 whole cloves
4 green cardamom pods
1 cup pink lentils (picked over, washed and drained) or 1 cup yellow split lentils (picked over, washed and drained)
1/2 teaspoon turmeric
4 cups cold water
1 teaspoon salt, to taste
1 tablespoon canola oil (I used ghee, clarified butter)
1 medium onion, finely chopped
3 garlic cloves (mashed to a paste, about 1/2 tablespoon)
1 tablespoon minced fresh ginger
1 fresh hot green chili pepper, minced (I used a tablespoon of roasted jalapeno, minced-not as hot)
1/4 cup chopped fresh cilantro
1/2 lemons, juice of or 1/2 lime, juice of, plus more to taste

Steps:

  • Heat the oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
  • Add the cumin, cloves and cardamom and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water and salt. Bring to a boil and skim well. Turn down the heat and simmer, covered, until the lentils are soft, 20-30 minutes. Add more water during cooking if necessary. Taste for salt and add more if you need to.
  • Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon (optional). Return the mashed lentils to the pot and give the dal a stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add water. Remove the cinnamon stick (and cardamom pods, if you like).
  • For the tempering oil, heat the oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4-5 minutes. Add the garlic paste, ginger and minced chile and cook just to mellow the raw taste of the garlic, 10-15 *seconds*.
  • Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes. Transfer the dal to a serving bowl, pour the remaining tempering oil over the top and sprinkle with the remaining cilantro. Serve hot with additional lemon or lime juice to taste.

GARLICKY DAL (SAVORY LENTILS)



Garlicky Dal (Savory Lentils) image

From Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta This dal is the perfect accompaniment to spicy vegetables, bread and rice. Use any kind of lentils. One of the favorites is a mix of split green & yellow Mung and split reddish Masoor. When cooked, dry dal becomes almost 4 times in volume. Serve it hot when well mixed and of semi-liquid consistency. It can be refrigerated or frozen.

Provided by kusum gupta

Categories     Lentil

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup mung dal, with peel
1/2 cup masoor split dal
1/2 chopped onion
1 chopped tomato
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seed
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
1/2 teaspoon coriander powder
1/2 teaspoon red chili powder
1 teaspoon crushed green chili pepper
1 teaspoon garam masala
1 tablespoon green chopped coriander
1/2 teaspoon lemon juice

Steps:

  • Pick over dry dal for grit; rinse a couple of times and drain.
  • Bring to boil about 3 cups water in a 2-quart saucepan.
  • Add dal to hot water.
  • Stir in salt and turmeric powder.
  • (Water can boil over when dal is added; lower the heat as needed.) Partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes.
  • (Add hot water depending on the consistency desired.) Note: Split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes.
  • To sauté, heat the oil in a small skillet on medium heat.
  • Add cumin seeds; as soon as they change color (few seconds), add garlic and onions.
  • Stir, sprinkling little water if needed, until onions are golden brown.
  • Add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes.
  • Add tomatoes and cook for another minute.
  • 5.
  • Mix the sautéed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
  • Add garam masala.
  • 6.
  • Serve hot, garnished with green coriander.
  • Optionally sprinkle lemon juice.
  • Variation 1: Use brown lentils, peeled yellow Mung, peeled light yellow Urad, or split dark yellow Toor (or a mix of them).
  • They take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook.
  • Variation 2: Use whole green Mung, whole black Urad, whole dark brown Masoor, whole yellow brownish Toor, or split yellow Chana (or a mix of them).
  • They take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour).
  • (Takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) Healthy Alternative: Add some vegetable stock or 3 tablespoons of Textured Vegetable Protein (TVP) when dal is half cooked.

Nutrition Facts : Calories 87.4, Fat 2.6, SaturatedFat 0.3, Sodium 392.7, Carbohydrate 12, Fiber 5.4, Sugar 1.3, Protein 4.5

SAVORY LENTILS AND VEGETABLES



Savory Lentils and Vegetables image

I seem to crave lentils during the winter months. Guess it is because they are hearty, filling, and are good in soups/stews. This is an easy, cheap, satisfying meal.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 48m

Yield 7 serving(s)

Number Of Ingredients 15

2 cups dried lentils
2 (14 1/2 ounce) cans chicken broth
2 cups water
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrot
1 large green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste

Steps:

  • Add the first 12 ingredients to a large soup pot.
  • Bring to a boil over medium-high heat.
  • Cover, lower heat, and simmer for 30 minutes or until lentils are tender.
  • Add in tomatoes, tomato sauce, and tomato paste; stir to mix.
  • Cook over medium heat until thoroughly heated.
  • Season to taste with salt, pepper, or hot sauce.

DAL MAKHANI (BUTTER LENTILS)



Dal Makhani (Butter Lentils) image

This is my adaptation of Dal Makhani. This is a slightly sweet and savory version compared to the tomato-based versions out there - it reminds me more of what you would get in a restaurant. I use sugar, cinnamon, and more butter than other offerings in my version. I always make my version of Coconut Chicken Curry when I make this recipe. This dish pairs well with a rice side; I prefer basmati rice, particularly as a pilaf. It also pairs well with naan bread.

Provided by Matthieu Duquette

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h15m

Yield 6

Number Of Ingredients 22

1 ½ cups lentils
2 tablespoons ground cinnamon
1 tablespoon chile powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
½ teaspoon ground cloves
½ teaspoon ground allspice
2 bay leaves
2 tablespoons olive oil
5 tomatoes, pureed
2 tablespoons ginger paste
3 cloves garlic, minced
2 tablespoons white sugar
salt to taste
1 cup heavy whipping cream
6 tablespoons butter
1 lime, cut into wedges

Steps:

  • Soak lentils in a saucepan of water for 1 hour. Bring to a boil for 5 minutes. Drain.
  • Heat cinnamon, chile powder, coriander, cumin, turmeric, nutmeg, paprika, black pepper, cayenne, cloves, allspice, and bay leaves in a large skillet over medium heat, stirring occasionally, until fragrant, about 5 minutes.
  • Stir olive oil into the skillet. Add tomatoes, ginger paste, and garlic; simmer until flavors combine, about 10 minutes. Stir in sugar and salt. Cook until mixture thickens into a pulpy sauce, about 5 minutes. Add lentils and simmer until tender, about 5 minutes.
  • Stir cream and butter into sauce. Cook until sauce thickens and lentils are very soft, about 30 minutes. Squeeze some lime juice over each serving.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 48.5 g, Cholesterol 84.9 mg, Fat 32.7 g, Fiber 19.5 g, Protein 15.7 g, SaturatedFat 17.5 g, Sodium 137.6 mg, Sugar 8.9 g

SIMPLE SAVORY LENTILS (DAL)



Simple Savory Lentils (Dal) image

This is the dal recipe I've cooked for years. It's mildly spicy & compliments more firey Indian dishes. It's always best after a day or two. Prep time doesn't include soaking.

Provided by Elisabetta47

Categories     Lentil

Time 1h30m

Yield 1 dal, 4 serving(s)

Number Of Ingredients 9

1 cup dried lentils, any color, any size
4 cups water
1 teaspoon salt
1 teaspoon turmeric, ground
1 tablespoon vegetable oil
1 onion, medium, finely chopped
1 teaspoon cumin, ground
1/2 teaspoon cardamom, ground
2 garlic cloves, minced

Steps:

  • Soak lentils in water to cover for several hours or overnight. Drain.
  • Bring lentils & 4 cups water to a boil in a saucepan & stir in salt & turmeric.
  • Cover & simmer about 45 minutes or until lentils are tender (but not mushy.).
  • Heat oil in a small skillet over medium-high heat & cook onion, cumin & cardamon, stirring, about 3 minutes.
  • Add garlic & cook, stirring, another minute.
  • Stir onion mixture into lentils.
  • Cook uncovered over low heat 30 minutes, stirring frequently.

Nutrition Facts : Calories 217.4, Fat 4.1, SaturatedFat 0.6, Sodium 593.9, Carbohydrate 32.7, Fiber 15.4, Sugar 2.2, Protein 12.9

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