DAL RECIPE (INDIAN RED LENTIL CURRY)
The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.
Provided by Roxana Begum
Categories Main Course
Number Of Ingredients 29
Steps:
- Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
- In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
- Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
- Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.
Nutrition Facts : ServingSize 1 cup, Calories 306 kcal, Carbohydrate 41 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 17 g, Sugar 5 g
THE BEST EASY DAL RECIPE
Creamy, buttery tarka dal is pure comfort food. Packed with flavor, a bowl of this extra tasty dal will be a hit with anyone you serve it to, while being an excellent way to convince lentil skeptics to fall in love with this versatile and nutritious legume. This is an easy way to prepare dal in just 30 minutes with supermarket staple ingredients.
Provided by Christine Melanson
Time 30m
Number Of Ingredients 16
Steps:
- Rinse the lentils in a sieve, then put them in a large saucepan with the turmeric, several grinds of salt and 3 cups (700ml) of water. Bring to the boil and then simmer for 20 minutes, until soft and broken down.
- Now is a good time to put your rice on, if you're making rice.
- Meanwhile, gather and prep your tarka ingredients. You want everything chopped and measured, ready to go, before you start cooking because you will be adding ingredients to the pan in very quick succession. You may even wish to line everything up in the order it goes in the pan.
- Now make your tarka. Heat the olive oil in a frying pan and fry the onions until soft and slightly browned. Add the sliced garlic and stir until slightly browning before adding the minced garlic, chili and ginger. Once fragrant, push all of the onions, garlic and ginger to the sides of the pan and add the cumin seeds and fenugreek seeds to the middle of the pan to toast them, just for a few moments until the toasty scent comes out. Then turn off the heat and immediately add the butter and garam masala, coriander and smoked paprika (+ chili powder, if using). The residual heat of the pan will melt the butter so it can very lightly fry the ground spices.
- Once the lentils are cooked, stir in the lemon juice.
- Once ready, pour the tarka mix into the lentils and stir through. Allow the dal to sit, off the heat, for at least 5 minutes. (I use this time to chop coriander and heat up some naan breads.)
Nutrition Facts : ServingSize 1 g, Calories 312 kcal, Carbohydrate 23 g, Protein 15 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 955 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 9 g
DAL
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
- In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
- Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.
EASY DAL
This recipe by Madhur Jaffrey from her cookbook 'An Invitation to Indian Cooking' is North India's most popular dal, and it's eaten with equal relish by toothless toddlers, husky farmers, and effete urban snobs. You can use white urad dal, the salmnon-colored masoor dal, and the large arhar or tovar dal as well. The roasted whole cumin seeds added at the end gives this dish a nice touch. Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal.
Provided by tigerduck
Categories Asian
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Clean and wash the lentils thoroughly. Put them in heavy-bottomed 3-4 quart pot, add 5 cups water, and bring to a boil. Remove the froth and scum that collects at the top. Now add the garlic, ginger, fresh coriander (or keep it and use it as a garnish at the end), turmeric, and cayenne pepper. Cover, leaving the lid very slightly ajar, lower heat, and simmer gently for about 1 1/2 hours. Stir occasionaly. When dal is cooked, add the salt and lemon juice (it should be thicker than pea soup, but thinner than cooked cereal.
- In a 4-6-inch skillet or small pot, heat the vegetable oil or ghee over a medium-high flame. When hot, add the asafetida and cumin seeds. As soon as the asafetida sizzles and expands and the cumin seeds turn dark (this will take only a few seconds), pour the oil and spices over the dal (lentils) and serve. (Some people put the dal in a serving dish and then pour the oil and spices over it.).
- To serve: Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal. Since some people like to squeeze extra lemon or lime juice on their dal, serve some wedges separately. Note: Finely sliced onion rings, fried until brown and crisp, are often spread over the dal as a garnish before it is served.
EASY MASOOR DAAL
Fast and simple daal using red lentils.
Provided by Cathy
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
- Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 25 g, Fat 5.2 g, Fiber 9.7 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 868.3 mg, Sugar 2.6 g
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- 1. In a large pot over high heat, combine the lentils, turmeric, salt and 3 cups water and bring to a boil.
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