Spiced Dal With Fluffy Rice And Salted Yogurt Recipes

MASOOR DAL WITH YOGURT

Masoor Dal with Yogurt image

Masoor Dal refers to red lentils. They cook very quickly and are budget-friendly making them perfect for a weeknight dinner. In this recipe, they are cooked with aromatics including onion, ginger, garlic and warming spices.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tomatoes, chopped
Kosher salt
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon Madras curry powder
1 1/4 cups dried red lentils
Freshly ground pepper
1/4 cup plain yogurt
1/3 cup fresh cilantro, torn
1 to 2 Fresno chile peppers, thinly sliced
2 pieces naan, halved and warmed

Steps:

Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.

Nutrition Facts : Calories 440, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 2 milligrams, Sodium 474 milligrams, Carbohydrate 67 grams, Fiber 10 grams, Protein 20 grams, Sugar 4 grams

DAHI DAL (YOGURT LENTIL CURRY WITH SPINACH)

Dahi Dal (Yogurt Lentil Curry With Spinach) image

This comforting vegetarian Indian dish is quick and easy to make: just add couple of fresh ingredients thrown into a pan of simply seasoned dal.

Provided by Chetna Makan

Time 30m

Number Of Ingredients 10

Ingredients

100g (3½ oz.) spilt moong dal
400ml (14 fl oz.) boiling water
½ teaspoon salt
½ teaspoon ground turmeric
1-inch piece piece of fresh root ginger, peeled and roughly chopped
7 oz. fresh spinach leaves
2 tablespoons ghee
2 onions, finely chopped
1 teaspoon chile powder
3 tablespoons plain yogurt

Steps:

Put the moong dal in a pan with the measured boiling water, salt, turmeric and ginger. Bring to the boil, then cover and cook over a low to medium heat for 10 minutes. Add the spinach, cover again and cook for another 5 minutes until the lentils are soft and the spinach has wilted.
Meanwhile, heat the ghee in a frying pan, add the onions and cook over a low to medium heat for 10 minutes until golden, then stir in the chile powder. Remove from the heat and set aside.
Once the lentils are ready, blitz to a purée with a hand blender or in a blender or food processor. Return to the pan, if necessary, and bring to the boil. Then take off the heat, add the yogurt and mix well. Transfer the dal to a serving bowl, top with the fried onions and serve.

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