Spicy Dal Parathas Indian Lentil Stuffed Tortillas 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

SPICY DAL PARATHAS (INDIAN LENTIL-STUFFED TORTILLAS)



Spicy Dal Parathas (Indian Lentil-Stuffed Tortillas) image

This interesting paratha is wonderful on cold winter nights, and is one of my favourite comfort foods. Parathas always bring back memories of Delhi winters with my cousins, long nights of talking, playing board games, and just having fun! You can adjust the spiciness of this recipe according to your taste. This is adapted from www.tarladalal.com

Provided by Anu_N

Categories     One Dish Meal

Time 1h15m

Yield 6 parathas

Number Of Ingredients 14

1 cup whole wheat flour
1 teaspoon vegetable oil
1/4 teaspoon salt (or to taste)
1/3 cup water
1/2 cup yellow moong dal, washed and soaked for at least 20 minutes (split yellow gram)
3/4 cup water
1/2 teaspoon cumin seed
1/4 teaspoon asafoetida powder (optional)
1/8 teaspoon turmeric powder
1/8-1/4 teaspoon red chili powder
1 teaspoon vegetable oil
1/2 teaspoon salt (or to taste)
flour
1 tablespoon ghee or 1 tablespoon vegetable oil, for cooking

Steps:

  • For the dough: Combine all the ingredients and knead into a soft dough using 1/3 cup water (you may need a little more or less).
  • Divide the dough into 6 equal portions and keep aside, covered with a damp cloth.
  • For the stuffing: Cook the washed and drained lentils in in 3/4 cup of water till all the water is absorbed.
  • Heat 1 teaspoon oil in a skillet and add the cumin seeds.
  • When they sputter, add the asafoetida, cooked lentils, turmeric powder, chilli powder and salt.
  • Cook till the lentil mixture is dry, stirring continuously.
  • Cool completely and divide into 6 equal portions.
  • To prepare the parathas: On a floured surface, roll out one portion of the dough into a circle of 100 mm (4") diameter.
  • Place one portion of the stuffing mixture in the centre of the circle.
  • Bring togehter all the sides in the centre and seal tightly.
  • Roll out again into a circle of 150 mm (6") diameter, using extra flour to roll the paratha.
  • Place the paratha on a hot griddle, spreading a little ghee or oil over the paratha while it is on the griddle; flip once, and cook until both sides are golden brown.
  • Repeat with the remaining dough and stuffing to make 5 more parathas.
  • Serve hot with chilled yogurt, pickle or a raita.

Nutrition Facts : Calories 130.2, Fat 4.1, SaturatedFat 1.6, Cholesterol 5.5, Sodium 293.9, Carbohydrate 19.7, Fiber 5, Sugar 0.3, Protein 4.9

DAL MAKHANI (INDIAN LENTILS)



Dal Makhani (Indian Lentils) image

Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.

Provided by SOGOLONDJATA

Categories     Side Dish     Beans and Peas

Time 4h15m

Yield 6

Number Of Ingredients 21

1 cup lentils
¼ cup dry kidney beans
water to cover
5 cups water
salt to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1 ½ tablespoons ginger paste
1 ½ tablespoons garlic paste
½ teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
1 cup canned tomato puree, or more to taste
1 tablespoon chili powder
2 tablespoons ground coriander
¼ cup butter
2 tablespoons dried fenugreek leaves
½ cup cream

Steps:

  • Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
  • Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
  • Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
  • Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
  • Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g

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