Spice Kissed Masoor Dal Split Red Lentils Recipes

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RED SPLIT LENTILS (MASOOR DAL)



Red Split Lentils (Masoor Dal) image

Indian-inspired lentils the whole family will love and babies, too. Once the dal and rice are at the desired consistency, it's ready to eat or freeze. Make sure mixture is completely cool before freezing. I use freezer ice trays and small individual glass bowls with lids.

Provided by katie

Categories     World Cuisine Recipes     Asian     Indian

Time 2h18m

Yield 6

Number Of Ingredients 17

1 cup basmati rice
4 ½ cups water, divided
1 cup red lentils (masoor dal), rinsed
½ cup finely chopped red onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt, or to taste
½ teaspoon ground black pepper
½ teaspoon cayenne powder
½ teaspoon ground turmeric
1 cup broccoli florets
1 cup diced tomatoes
1 cup frozen peas
1 tablespoon olive oil, or as needed
1 cup sliced mushrooms
1 tablespoon peeled, finely grated fresh ginger
2 cloves garlic, finely grated

Steps:

  • Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
  • Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
  • Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
  • Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
  • Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 50.8 g, Fat 3.7 g, Fiber 7.1 g, Protein 13.4 g, SaturatedFat 0.5 g, Sodium 433 mg, Sugar 3.9 g

MASOOR DAL (SPICED RED LENTILS)



Masoor Dal (Spiced Red Lentils) image

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."

Provided by Nigella Lawson

Categories     easy, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 cup finely chopped onion
2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai or bird's-eye red chili
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes
Salt
3 tablespoons chopped cilantro
Pieces of coconut flesh from a fresh coconut (optional)

Steps:

  • In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
  • Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
  • Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
  • To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams

SPICED RED LENTIL DAL



Spiced Red Lentil Dal image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons peanut oil
1 large onion, chopped
1 cup dried red lentils, washed and picked over
2 tablespoons minced fresh ginger
3 cloves garlic, minced (1 tablespoon)
1 tablespoon mustard seeds
2 cloves
1 teaspoon freshly ground black pepper
Salt
2 tablespoons cold butter, optional
Chopped fresh cilantro leaves, for serving

Steps:

  • Put oil in a skillet over medium-high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
  • Meanwhile, combine the lentils, ginger, garlic, mustard seeds, cloves, and 1 teaspoon pepper in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes.
  • Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
  • Remove cloves from pan and add reserved sauteed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.

MASOOR DAL (RED LENTILS)



Masoor Dal (Red Lentils) image

Make and share this Masoor Dal (Red Lentils) recipe from Food.com.

Provided by grapefruit

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup red lentil
3 cups water
1 teaspoon red chili powder
1 teaspoon salt
1/4 teaspoon turmeric powder
2 whole green chilies, chopped
2 teaspoons fresh coriander, chopped
1 teaspoon garam masala
1/4 cup ghee or 1/4 cup cooking oil
2 garlic cloves, finely chopped
1/2 teaspoon cumin

Steps:

  • wash dal in a few changes of water, until the water runs clear.
  • soak in cold water for about half hour
  • drain.
  • place in pot with water, salt, red chilli powder and cook for 20 to 30 minutes or until dal is very tender.
  • when dal is tender it should resemble a creamy soup (you might have to add more water if the its not creamy and cook for furtur 10 to 20 minutes).
  • For the temper - heat oil in a frying pan add the garlic and fry until light brown , at this point add cumin and fry for few seconds and pour over the lentil and stir and cook for few minutes.
  • cover and take off heat.
  • serve hot.
  • garnish with coriander and green chillies.
  • Sprinkle a little garam masala on top.
  • serve with boiled rice or chapatis.

Nutrition Facts : Calories 196.5, Fat 9.5, SaturatedFat 5.5, Cholesterol 22.3, Sodium 398.3, Carbohydrate 21.1, Fiber 3.9, Sugar 0.8, Protein 8.5

SPICE KISSED MASOOR DAL (SPLIT RED LENTILS)



Spice Kissed Masoor Dal (Split Red Lentils) image

I love tasty food, especially when it can be made quickly and be made from ingredients I usually have on hand. I've cooked many recipes for dal over the years, eaten many varieties of dal dishes out at restaurants, and I'm always looking for the next best dal recipe that I can make at home. This is it!

Provided by jo_mama

Categories     Lunch/Snacks

Time 35m

Yield 5 serving(s)

Number Of Ingredients 14

1 tablespoon peanut oil (or other fat such as ghee, butter, grapeseed oil, etc.)
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon garam masala powder
2 cups masoor dal
water, to cover the dal as it cooks
1 cup green peas, frozen
2 tablespoons butter (butter or ghee preferably(other light flavor oils also ok to substitute)
1 teaspoon turmeric powder
2 teaspoons garam masala powder
1/2 teaspoon red pepper flakes
1 onion, diced
4 garlic cloves, finely minced
1 teaspoon ginger, freshly grated or minced

Steps:

  • In a medium sized pot over medium flame, add 1 tbsp peanut oil, 1 tsp garlic powder, 1 tsp ginger powder, and 1 tsp garam masala powder. Stir spices and oil together, allow to fry slightly (when you smell the spices releasing their fragrance you're done).
  • Add the dal and water to cover (by an inch or so), turn the heat to high, and bring to a boil. Skim off foam that forms on top and discard. Cover and turn the heat to low. Allow to simmer until dal begins to fall apart and is cooked through. While cooking, monitor the water level. If it is too low, the dal will burn to the bottom of the pan, so add more water. If the water level is too high, uncover the pan so some will evaporate. When done, the dal should be a porridge consistency--not watery, but not burning to the bottom of the pot.
  • Heat frozen green peas (I usually defrost in the microwave with a few tablespoons of water), drain excess water, and add to cooked dal.
  • Taste dal and adjust salt. Since you have not salted the pan yet, you may need to add a few teaspoons to tablespoons of salt. Add slowly--you can always add more but it is hard to get rid of too much.
  • Make the tadka: In a frying pan over medium heat add the butter, 1 tsp tumeric powder, 2 tsp garam masala powder, and 1/2 tsp red pepper flakes. Fry lightly until spices release their fragrance. Add the onion and fry for another few minutes to the softness you desire. Add the garlic and ginger and fry for another 2 minutes. Add tadka mixture to dal mixture and stir to combine. Taste and adjust seasonings as necessary.
  • Serve Spice Kissed Masoor Dal over rice with yogurt, raita, red raw onions, cucumber, lettuce, tomatoes or other fresh vegetables of your liking.
  • To read about dal, visit the wikipedia page at: http://en.wikipedia.org/wiki/Dal.
  • To read about tadka, visit the wikipedia page at: http://en.wikipedia.org/wiki/Chaunk.

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