Black Dal Food

CREAMY BLACK DHAL WITH CRISPY ONIONS

Creamy black dhal with crispy onions image

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

Time 7h10m

Number Of Ingredients 21

Ingredients

250g black urid beans (also called urid dal, urad dal, black lentils or black gram beans - available from large supermarkets) - yellow split peas also work well
100g butter or ghee
2 large white onions, halved and thinly sliced
3 garlic cloves, crushed
thumb-sized piece ginger, peeled and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp paprika
¼ tsp chilli powder (optional)
small bunch coriander, stalks finely chopped, leaves reserved to serve
400g passata or chopped tomatoes
1 fat red chilli, pierced a few times with the tip of a sharp knife
50ml double cream
cooked rice, naan bread or baked sweet potatoes
coriander
sliced red chilli
lime wedges
yogurt (or a swirl of cream)
your favourite Indian pickle or chutney
crispy salad onions (to make your own, see recipe below)

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

BLACK DAAL

Black Daal image

This recipe for black daal is courtesy of actor Anil Kapoor -- it's a family favorite.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 16

Ingredients

1 cup split urad dal (black lentils)
2 large onions, thinly sliced
2 green Serrano chiles, halved lengthwise
Pinch of asafetida
Coarse salt
2 tablespoons vegetable oil
2 large tomatoes, chopped
1 (2-inch) piece fresh peeled ginger, juilienned
1 tablespoon minced garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon Kashmiri red chili powder
1/2 cup heavy cream, whisked
2 tablespoons Ghee
1 teaspoon cumin seeds
Naan, for serving

Steps:

Place lentils in a large bowl. Cover with water and let stand overnight.
Drain lentils and add to a large saucepan along with 3 cups water, 1 sliced onion, chiles, and asafetida; season with salt and bring to a boil over high heat. Cook until lentils are very tender, about 30 minutes.
In a large skillet, heat oil over medium-high heat. Add remaining onion and cook, stirring, until soft. Add ginger and garlic; cook, stirring, for 1 minute. Add tomatoes, coriander, ground cumin, and chili powder. Cook, stirring, until tomatoes are softened and mixture is fragrant, about 5 minutes.
Drain lentils, reserving cooking water. Add lentils to skillet along with enough of the reserved cooking water to make a thick gravy-like consistency. Let simmer about 10 minutes. Stir in heavy cream until well combined; remove from heat.
In a small saucepan, heat ghee until hot. Carefully add cumin seeds and cook until they stop popping. Carefully pour mixture over lentils (it will sizzle) and mix to combine. Serve immediately with naan.

DAL

Dal image

Provided by Food Network

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
Four 3-inch cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

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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