DAL (INDIAN LENTIL CURRY)
Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka" that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bump - but is optional. I include it for company, and leave it out for midweek or if being served alongside other punchy flavoured curries. Heat level in this recipe is mild - just a tickle. If you like it fiery, try leaving in the seeds in the chillies and/or adding some chilli powder. This is a dal that's flavourful to have as a main!
Provided by Nagi
Time 1h45m
Number Of Ingredients 20
Steps:
- Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
- Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
- Add onions and fry until softened.
- Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
- Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
- Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
- Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
- Stir through garam masala at the end. Adjust salt if desired.
- Pour over Tadka, if using, and stir through.
- Serve Dal over rice, garnished with a sprig of coriander if desired.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
DAL MAKHANI
This Dal Makhani recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils. Dal Makhani is one of the most popular lentil recipes from the North Indian cuisine made with whole urad dal (black gram) and kidney beans.
Provided by Dassana Amit
Categories Main Course
Time 9h
Number Of Ingredients 25
Steps:
- Soak both the whole urad dal and rajma overnight in enough water for 8 to 9 hours or overnight. Later drain them well.
- Rinse both the lentils a couple of times in water.
- Drain again and then add them in a 3 litre pressure cooker. Add water and stir well.
- Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.
- The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside.
- In a blender or mixer jar, take chopped tomatoes and blend to a smooth puree. Set aside.
- You can also add ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.
- In a pan, now heat butter. You can use salted butter or unsalted butter.
- Add the whole spices - cumin seeds, cloves, green cardamoms, black cardamom, 1 inch cinnamon, 1 small to medium tej patta.
- Fry for some seconds till the spices sputter and become aromatic.
- Add finely chopped onions.
- Stir and sauté the onions on a low or medium-low heat often till they become light golden.
- Add the ginger garlic paste. Stir again and sauté for some seconds till the raw aroma of ginger-garlic goes away.
- Add the chopped green chilies and sauté for a minute.
- Add the prepared tomato puree and mix well.
- Add red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
- Stir very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.
- Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
- Stir very well and simmer the dal makhani uncovered on a low flame.
- Keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
- Once it has begun to thicken, add salt as required.
- Stir very well and continue to simmer on a low flame. Keep on stirring when the lentils are simmered on low heat.
- When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.
- I kept it for about an overall 25 minutes on a low flame. Do keep on stirring at intervals.
- When the gravy has thickened enough, then add cream. Dal makhani is not too thick or too thin. It has a medium consistency.
- Mix the cream very well. Then switch off the heat.
- Add crushed kasuri methi (dried fenugreek leaves). Mix again.
- Cover and set dal makhani aside, if you are proceeding to the dhungar method. Or else you can serve dal makhni straight away.
- Heat a small piece of charcoal on flame till it becomes red hot. With the help of tongs, keep on turning the charcoal piece so that it evenly burns.
- Keep the red hot charcoal in a small bowl.
- Pour ½ teaspoon oil on the hot charcoal.
- Immediately keep this bowl on top of the dal makhani.
- Cover for a minute and allow the charcoal to infuse its smoke in the dal makhni. Remove the bowl. Stir again.
- Serve punjabi dal makhani garnished with chopped coriander leaves (cilantro) and a few teaspoons of cream with naan, roti, paratha or steamed rice.
Nutrition Facts : Calories 308 kcal, Carbohydrate 35 g, Protein 13 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 433 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving
DAL MAKHANI
This has to be one of the most popular and delicious dals in India. Luscious and rich with a deep flavor, this dal is made mostly with a whole black lentil called sabut urad dal and a smattering of red kidney beans. Originally from Peshawar (now in Pakistan), this Punjabi dal was brought to India during the Partition and became an instant classic, served everywhere from 5-star hotels to roadside dhabas (shacks). There are various versions of this dish, such as kali dal, ma ki dal and dal bukhara. This version, dal makhani, was created by the founder of Moti Mahal restaurant in Delhi, who added kidney beans, tomato and cream. Traditionally it is made in a clay pot and simmered for 24 hours, but a pressure cooker speeds that up. It makes great leftovers because it tastes even better the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 12h
Yield 4 to 5 servings (5 to 6 cups of dal)
Number Of Ingredients 10
Steps:
- Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook's Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn't scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
- Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it's not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
- Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
- Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!
BLACK BEAN SALAD
Steps:
- Tie the celery, carrot, thyme, parsley, and bay leaf into a bundle using cotton butcher?s twine. Place the beans, bundle, and onion into a pot. Add just enough water to barely cover the beans. Bring to a simmer, partially cover, and cook for 1 to 2 hours until beans are barely tender.
- After 30 minutes, add the salt to the beans. Occasionally check on the beans and add water to cover the beans, if needed.
- When beans are just barely tender, drain them and remove the carrot bundle. Toss the beans while hot with the olive oil, lime juice, onion, cilantro, cumin, and chili powder. Chill thoroughly and season with salt and pepper.
NEXT LEVEL DHAL MAKHANI
Make no excuses for how rich this delicious black dhal is - the buttery lentil dish is meant to be enjoyed as a comforting celebration dish
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 2h10m
Yield Serves 4 as a main, 6 as a side
Number Of Ingredients 14
Steps:
- Tip the dhal into a sieve and rinse under cold water several times until the water runs clear. Put in a large bowl or pot and cover in double their volume of warm water. Stir in the bicarbonate of soda and leave to soak at room temperature for at least 12 hrs.
- Drain the dhal (but don't rinse), tip into a pan and cover with 1.5 litres water. Add the sliced ginger, whole chilli and turmeric, then bring to the boil, skim off any scum that rises to the top and reduce the heat. Simmer uncovered for 1 hr until very tender, or cook in a pressure cooker for 20 mins. Remove the ginger and chilli.
- Heat the butter in a separate pan over a medium-high heat until it has foamed up and turned nut-brown. Pour half into a small container and set aside. Return the pan and remaining butter to the heat and add the cumin seeds, fenugreek leaves, ground coriander, garlic, grated ginger and tomato purée and cook for 2 mins more. Stir the spice mixture into the cooked dhal, then add the kidney beans along with the liquid from the can and season generously with salt.
- Roughly mash the dhal mixture with a potato masher until some of the pulses are crushed. Cook, stirring, over a very low heat for 15-20 mins until the dhal is thick and creamy. Stir through most of the reserved brown butter, the garam marsala and half the cream. Tip the dhal into a serving dish and drizzle over the remaining cream and brown butter. Scatter over the chopped chilli and ginger matchsticks and serve.
Nutrition Facts : Calories 487 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
BLACK GRAM BEANS IN CREAM SAUCE (DAL MAKHANI)
Adapted from Chef Nanda Kishore of Tiffin Restaurant in Chicago. Plan ahead, overnight soaking time.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Drain dal; rinse; combine dal with the 3 cups water, turmeric and oil in a medium saucepan; heat to boiling, cover and cook until dal are cooked through but not mushy, about 30 minutes- the dal should absorb most of the water.
- Stir in garlic, ginger, cumin, garam masala, salt, red pepper, butter and half-and-half; heat to boiling over medium heat; cook, stirring frequently, until mixture thickens and flavors blend, about 10 minutes.
- Serve over cooked rice; garnish with cilantro and ginger.
CREAMY BLACK DHAL WITH CRISPY ONIONS
This super-satisfying, slow cooker curry is packed with iron and fibre. Serve with a choice of tasty garnishes to turn your simple supper into a warming feast
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 7h10m
Number Of Ingredients 21
Steps:
- Soak the beans in cold water for 4 hrs (or overnight, if you like).
- Melt the butter or ghee in a large pan, then add the onions, garlic and ginger, and cook slowly for 10-15 mins until the onions are starting to caramelise. Stir in the spices, coriander stalks and 100ml water. Pour into the slow cooker (or leave in the pan if cooking on the hob). Add the passata and whole red chilli. Drain the beans and add these too, then top up with 400ml water. Season well, set the slow cooker to Low and cook for 5-6 hrs (or cover and cook for 2 hrs over a very low heat on the hob).
- Once cooked, the dhal should be very thick and the beans tender. Stir in the cream, check the seasoning and serve in bowls with naan bread, rice or in a jacket potato, with your choice of toppings. To freeze the dhal, cool completely, then divide into containers or sandwich bags. Freeze for up to 2 months, defrost and heat thoroughly before eating.
Nutrition Facts : Calories 527 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.1 milligram of sodium
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- In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger and jalapeño, and cook until softened, stirring occasionally, about 4 to 6 minutes.
- Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
- Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally, about 35 minutes.
- Remove the bay leaf. Transfer 2 cups of the mixture (make sure to get some liquid with the lentils) to a blender. Securely fasten the lid. Blend until smooth, about 1 minute, being careful to avoid the hot steam rising from the blender lid.
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