DAL RECIPE (INDIAN RED LENTIL CURRY)
The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.
Provided by Roxana Begum
Categories Main Course
Number Of Ingredients 29
Steps:
- Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
- In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
- Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
- Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.
Nutrition Facts : ServingSize 1 cup, Calories 306 kcal, Carbohydrate 41 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 17 g, Sugar 5 g
DAL
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
- In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
- Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.
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- 1. Place the lentils in a medium bowl and cover them with water. Wash the lentils with your hand, tip out the water and repeat this process until the water runs clear. Cover the lentils with fresh water and soak 30 minutes to 1 hour (this will allow them to cook faster).
- 2. Heat olive oil in a large heavy pot over medium heat. When it begins to shimmer, add the onions and sauté for 3-4 minutes, until they start to become tender and translucent. Add the ginger and garlic and cook with the onions for an additional 2-3 minutes, until everything starts to brown slightly.
- 3. Stir in the turmeric, cumin, coriander, cayenne pepper, salt and pepper. Roast the masala for 2-3 minutes, until it smells aromatic and darkens in color.
- 4. Add the tomato paste to the spices and cook it until it deepens in color, about 1-2 minutes. Now, pour in your tomatoes. Continue to cook until the tomatoes reduce slightly, 3-4 minutes.
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