Simplelentildaldahl Recipes

LENTIL DAHL

Lentil Dahl image

Simple and delicious lentil dhal made with just a few pantry ingredients. It is healthy and packed with plant-based protein.

Provided by NourishPlate

Number Of Ingredients 14

Ingredients

1 tablespoon canola oil
½ teaspoon cumin seeds
1 onion (diced)
2 cm (0.8 inch) ginger root (grated)
2 cm (0.8 inch) turmeric (grated)
1 green chilli (stemmed, deseeded and minced)
2 cloves garlic (minced)
1 teaspoon curry powder
¼ teaspoon cinnamon (ground)
½ teaspoon salt
2 cups (500 ml) vegetable stock
½ can (200 ml) coconut milk
1 cup (150 grams) lentils (red)
1 tablespoon cilantro leaves (fresh)

Steps:

In a pot, heat oil and toast the cumin seeds for a minute. When they sizzle, add the diced onion and saute until it's soft and translucent.
Add the grated ginger, turmeric, chili, and garlic and saute for 1 minute or until fragrant.
Add curry powder, cinnamon, and salt. Cook for 20 seconds, then add the stock and the rinsed and drained lentils.
Add the coconut milk and give it a good stir. Cover with the lid and simmer for 20 minutes.
Stir the dhal every 5 minutes to make sure that it doesn't stick to the pan.
Garnish with chopped fresh cilantro or parsley leaves. Serve with basmati rice and naan or chapati bread.

Nutrition Facts : Calories 107 kcal, Carbohydrate 10 g, Protein 26 g, Fat 7 g, SaturatedFat 1 g, Sodium 665 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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

Ingredients

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

Ingredients

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.

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