What A Dal Recipes

DAL RECIPE (INDIAN RED LENTIL CURRY)

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.

EVERYDAY YELLOW DAL

Steps:

• To make the dal, in a medium heavy saucepan, cover the dal with water. Swish the lentils around with your hand, then drain the water through a fine-mesh sieve. Return any dal from the sieve to the saucepan and repeat, washing, agitating, and draining, until the water runs absolutely clear. It will probably take 7 to 10 changes of water. Pour the 3 cups (710 ml) of water into the pot to cover the lentils. Bring to a boil over medium-high heat, skim any scum that rises to the surface, then lower the heat to maintain a simmer. Add the turmeric and cook until the dal is quite creamy, 45 to 60 minutes. Stir the dal regularly as it simmers or it can catch at the bottom of the pan and burn. If the dal starts to look dry before the lentils are cooked, add hot water (from the tap is fine). Season well with salt.
• About 20 minutes before the dal is done, make the tarka. Melt the ghee over low heat. Fry the cumin seeds for maybe 1 minute, until sizzling and fragrant. Add the onion and chile and cook, stirring, until the onion is very soft and translucent, 15 minutes. When the dal is ready, tip the tarka over the dal, stir to partially combine, then sprinkle the cilantro on top. Serve right away with lime wedges and naan or over rice.
• For the Tomato Tarka Variation:
• Melt 3 tablespoons ghee over low heat, then add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Fry for 1 minute. Add 1 minced onion and 3 minced garlic cloves and cook for 10 minutes, stirring often. Scrape in 1 teaspoon grated ginger and cook to take away some of its rawness, about 1 minute. Stir in 2 small tomatoes that have been diced, 1 or 2 green chiles split lengthwise, and 2 curry leaves (optional). Fry until the tomato starts to break up, 5 to 7 minutes more. Stir most of the mixture into the cooked dal and let simmer for 5 minutes. Check for seasoning, then tip the remaining tarka over the dal. Garnish with chopped cilantro.

URAD DAL

Steps:

• Combine black lentils and red kidney beans in a pot. Cover with water; let soak, 8 hours to overnight.
• Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to the beans. Boil until soft but not pasty, about 30 minutes.
• Heat butter and oil in a separate pot. Add cumin, cloves, and bay leaves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining salt and ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining chili powder; fry until fragrant, about 30 seconds.
• Add beans and lemon juice to the spice mixture; mix gently. Add garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.

DAL

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.

MOONG DAL

Steps:

• Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
• Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
• Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.