Spicy Dahl Recipes

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SPICY INDIAN DAHL



Spicy Indian Dahl image

A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.

Provided by Rachel

Categories     World Cuisine Recipes     Asian     Indian

Yield 6

Number Of Ingredients 13

1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste

Steps:

  • Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
  • In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
  • Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g

BAKED POTATOES WITH SPICY DHAL



Baked potatoes with spicy dhal image

Cook red lentils with cumin, mustard seeds and turmeric and serve with a fluffy jacket potato and chutney

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 14

2 baking potatoes (Vivaldi have a lovely, creamy texture)
1 tbsp sunflower oil
½ tsp cumin seeds
½ tsp black mustard seeds
½ tsp turmeric
1 onion , thinly sliced
3 garlic cloves , sliced
1 red chilli , deseeded and sliced
85g red lentils
1 tomato , chopped
400ml vegetable stock
210g can chickpeas , drained
good handful chopped coriander
chutney or lime pickle, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the potatoes in the oven and bake for 1 hr until tender and the skin is crispy.
  • While they are baking, make the dhal. Heat the oil in a medium pan and fry the spices to release their flavours. As soon as they start to crackle, tip in the onion, garlic and chilli, with a splash of water to stop the spices from burning. Cook for 5 mins until the onion softens.
  • Add the lentils, tomato and stock, then cover and cook for 10 mins. Tip in the chickpeas, cover and cook for 10 mins more until the lentils are tender. Season to taste, stir in the coriander and spoon onto the jacket potatoes. Serve with chutney or lime pickle.

Nutrition Facts : Calories 556 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 10 grams sugar, Fiber 12 grams fiber, Protein 23 grams protein, Sodium 1.1 milligram of sodium

INDIAN DAHL WITH SPINACH



Indian Dahl with Spinach image

This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.

Provided by Gillian Stevens

Categories     World Cuisine Recipes     Asian     Indian

Time 40m

Yield 4

Number Of Ingredients 12

1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk

Steps:

  • Rinse lentils and soak for 20 minutes.
  • In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
  • In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.

Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 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

SPICY INDIAN DAHL



Spicy Indian Dahl image

I just love a steaming hot bowl of spicy, aromatic Indian Dahl. I served this with Anu's Tangy Lemon Rice with Peanuts, and chapattis. A delicious, nourishing meal. If you prefer not to use ghee or butter, substitute vegetable oil. Add the amount of chile powder as per your own taste - less or more is up to you. If you prefer, you can use Toor dahl or even split and hulled Moong dahl, instead of Masoor dahl.

Provided by Daydream

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 medium onions, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh gingerroot, minced (optional)
2 tablespoons ghee (or unsalted butter)
1 1/2 teaspoons pure ground red chili powder (not the chili spice mix)
4 1/2 teaspoons ground coriander
1 teaspoon turmeric
5 cloves
1 inch cinnamon stick
1 teaspoon salt
8 ounces split red lentils (Masoor dahl)
1/4-1/2 cup water
cilantro leaf, freshly chopped

Steps:

  • Place lentils in a colander and rinse under running cold tap water.
  • Add lentils to a medium-sized, but deep, saucepan.
  • For each cup of lentils, add 2 cups of water to the saucepan.
  • Bring to the boil, turn heat down, and simmer 10 to 20 minutes.
  • Do not allow lentils to become mushy- they should still be'al dente'.
  • Drain when cooked.
  • Melt ghee or butter over a medium flame.
  • Add onions, garlic and ginger, and saute until onions are soft and light brown in colour.
  • Add spices and salt, and cook a couple of minutes until lightly fried and bubbling.
  • Add dahl, and stir well.
  • Add 1/4 to 1/2 cup of water.
  • Cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn't stick to the bottom of the pan.
  • Add more water if necessary, or if a thinner dahl is desired.
  • Garnish with fresh cilantro to serve.
  • Variation: Add two chopped tomatoes with the onions.

Nutrition Facts : Calories 303.1, Fat 8.3, SaturatedFat 4.3, Cholesterol 16.4, Sodium 606.2, Carbohydrate 44, Fiber 8.9, Sugar 2.4, Protein 16.5

SPICY VEGAN LENTIL DAHL



Spicy Vegan Lentil Dahl image

This spicy lentil dahl recipe is a dairy-free vegan soup that is hearty and delicious. It's also easy and inexpensive to make and great with flatbread.

Provided by Ashley Adams

Categories     Dinner     Entree     Lunch     Soup

Time 45m

Yield 4

Number Of Ingredients 15

1 tablespoon sesame oil (or olive oil)
1 cup onion (white; finely chopped)
2 cloves garlic (finely chopped)
1 tablespoon fresh ginger (finely chopped)
4 cups water (or vegetable broth)
1 cup dried red lentils ( rinsed and picked over )
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon salt (or to taste)
2 tablespoons tomato paste
Garnish: dairy-free soy yogurt

Steps:

  • Gather the ingredients.
  • In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
  • Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
  • Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
  • Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.

Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 666 mg, Sugar 6 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

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