Spicy Indian 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

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

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

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