Coconut Dal Food

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DAL RECIPE (INDIAN RED LENTIL CURRY)



Dal Recipe (Indian Red Lentil Curry) image

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

1 cup red lentils (masoor dal or other yellow lentils)
1 onion (yellow, medium, finely chopped)
1 tomato (chopped)
3 cloves garlic (finely sliced)
3/4 tsp turmeric
4 cups water
Salt (to taste)
2.5 tbsp olive oil (or ghee)
2 tsp cumin seeds
4 dried red chilies
8 - 10 curry leaves
1.5 inch ginger (finely grated)
4 cloves garlic (finely grated)
1 shallot (medium, finely chopped (or small onion))
1 tomato (small, finely chopped)
1 green chili (optional, remove seeds for less heat)
1/4 tsp turmeric
1 tsp chili powder* (Kashmiri chili powder is less pungent)
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp garam masala
1 tsp kasuri methi (dry fenugreek leaves)
1/2 tsp mustard seeds (optional)
2 tsp cumin seeds
5 cloves garlic (thinly sliced)
5 dried red chilies
8 - 10 curry leaves
2 tbsp cilantro ( chopped)
1 tbsp ghee (optional)

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 (INDIAN LENTIL CURRY)



Dal (Indian Lentil Curry) image

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

2 tbsp / 30 g ghee (, or 1 tbsp oil + 1 tbsp/15g butter (Note 1))
2 green cayenne chillies (, deseeded and cut into chunks (optional) (Note 2))
1 medium onion (, finely chopped (brown or yellow))
6 garlic cloves (, finely chopped)
1 tbsp ginger (, finely chopped (1.5cm / 3/5"))
8 fresh curry leaves (, or 6 dried (Note 3))
1 tomato (, chopped)
1/2 tsp ground cumin
1 cup dried chana dal (, yellow split peas or other yellow lentils (Note 4 for other lentils))
4 cups / 1 litre water
1/2 tsp turmeric powder
1/8 tsp garam marsala
3/4 tsp salt
1 1/2 tbsp / 20g ghee (, or half each butter + oil (Note 1))
1 eschalot or 1/4 small onion (, halved lengthways and sliced (Note 5))
1 tsp cumin seeds
1/2 tsp black mustard seeds ((optional))
3 dried chillies (, broken in half, seeds removed (optional))
Fresh coriander/cilantro sprigs ((optional))
Steamed basmati rice

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

COCONUT-APPLE-GINGER DAL



Coconut-Apple-Ginger Dal image

This velvety lentil stew is the antidote to holiday excess; skip the yogurt to make it vegan.

Provided by Anna Stockwell

Categories     Bon Appétit     Lentil     Soup/Stew     Cumin     Ginger     Apple     Coconut     Dinner     Vegetarian     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

2 Tbsp. virgin coconut oil
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. ground turmeric
1/2 large onion, finely chopped
2 garlic cloves, finely chopped
1 (3") piece ginger, peeled, finely chopped
1 large apple (unpeeled), grated on the large holes of a box grater
1 1/2 cups red lentils
1 (13.5-oz.) can coconut milk
2 Tbsp. fresh lime juice
Kosher salt, freshly ground pepper
Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

Steps:

  • Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2 1/2 cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20-25 minutes. Add lime juice and season with salt and pepper.
  • Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

RED LENTIL DAL



Red Lentil Dal image

This gloriously golden red lentil dal is the ultimate in comfort food. Fragrant, creamy and utterly delicious this simple dal recipe is packed with flavor from turmeric and spices. And it will be on the table in under 30 minutes!

Provided by Delicious Everyday

Categories     Main Course

Time 35m

Number Of Ingredients 18

2 tbsp olive oil
1 onion (diced)
1 tbsp grated ginger
1 red chilli (deseeded and finely chopped)
1 tomato (finely chopped)
2 tbsp coriander (cilantro) roots and stalks (finely chopped)
6 leaves curry
1 tsp yellow mustard seeds
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground turmeric
2 cloves garlic (finely chopped)
1 cup red lentils
3 cups vegetable stock
1 cup coconut milk
salt and pepper (to taste)
1 lemon (juiced)

Steps:

  • Place a large pot over your smallest burner set to a medium heat. Add the olive oil (you can also use coconut oil or ghee) and the onions, ginger, chilli, tomato and coriander roots. Add a couple of pinches of salt. Cook, stirring occasionally, until the onions are sweet and golden, around 5 minutes.
  • Add the curry leaves and mustard seeds. When the mustard seeds start to pop add the rest of the spices and garlic. Cook until fragrant. Add the lentils, stock and coconut milk and when it starts bubbling reduce the heat to low.
  • Let the dal bubble away for 20 minutes or so or until the lentils collapse and the dal becomes beautifully creamy. Taste and adjust the seasonings as necessary and add a squeeze of lemon.

Nutrition Facts : Calories 386 kcal, Carbohydrate 40 g, Protein 14 g, Fat 20 g, Sodium 722 mg, SaturatedFat 12 g, Fiber 16 g, Sugar 6 g, ServingSize 1 serving

CREAMY COCONUT DAL



Creamy Coconut Dal image

A light, well spiced dish with an oriental mix of flavours. This meal is rich is proteins and therefore a perfect alternative for meat in a balanced diet.

Provided by robertmartinot

Time 35m

Yield Serves 4

Number Of Ingredients 11

2 tsp mustard seeds
2 tsp cumin seeds
3 tbsp olive oil
1 onion , finely diced
4 garlic cloves , crushed
2 fresh green pepper
2.5cm fresh root ginger , grated
7 cardamom pods
400g pre-cooked (canned) red or brown lentils , rinsed and drained
400ml creamed coconut milk
*Save some of the liquid drained from the lentils!

Steps:

  • In a large saucepan, on a medium flame, add the olive oil and heat it up for a minute.
  • Throw in the mustard and cumin seeds, let them pop but be careful not to burn them.
  • Add the onions. Saute them for 3.min.
  • Turn the flame down and add the garlic, ginger, chili and cardamon pods. Add in the liquid of the lentils and let it simmer till it thickens a little.
  • Add the coconut cream and stir it in nicely. Let it simmer for 5 minutes. Then add in the lentils, some salt and pepper and you let it simmer for another 5 minutes.
  • Serve and enjoy!

ONE-PAN COCONUT DHAL



One-pan coconut dhal image

Rustle up a versatile coconut dhal. It's the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.

Provided by Barney Desmazery

Categories     Dinner

Time 55m

Number Of Ingredients 14

300g red lentils
2 tbsp sunflower oil, plus extra for drizzling
2 onions, finely sliced
4 garlic cloves, crushed or finely chopped
thumb-sized piece of ginger, finely chopped
5 curry leaves (optional)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
1 tsp turmeric
1 dried red chilli, left whole
1 tbsp tomato purée
400g can coconut milk
coriander leaves, sliced ginger and sliced green chilli, to serve

Steps:

  • Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
  • Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
  • Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.

Nutrition Facts : Calories 531 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium

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From crecipe.com


COCONUT & LENTIL DAHL RECIPE - DELICIOUSLY ELLA
Place a pan over a medium heat. Add the chopped garlic with olive oil and salt and let that cook for 1-2 minutes before adding all the spices, followed by the chopped tomatoes. Stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
From deliciouslyella.com


STUFFED EGGPLANT IN CURRY AND COCONUT DAL WITH GINGER

From more.ctv.ca


PUMPKIN, COCONUT & LENTIL DAL | PASSAGE FOODS
Method. Microwave: Shake pouch; Tear open pouch approximately 2cm to 3cm and place standing up in the microwave; Heat for 1.5 to 2 minutes, or until hot.
From passagefoods.com


COCONUT DAL - DETOX KITCHEN
200ml coconut milk; 400g chickpeas; 100g baby spinach ; 1/2 bunch coriander; Pinch salt; Pinch black pepper. Method . Finely chop the onion and garlic, and finely grate the ginger. Add a little oil to a large saucepan and saute the onions, garlic and ginger on a medium heat for 5 minutes until softened.
From detoxkitchen.co.uk


COCONUT MILK DAL - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Dal with Coconut Milk | Savory Salty Sweet great savorysaltysweet.com. 1 cup canned or fresh coconut milk. Put the dal in a medium pot with the water. Bring to a boil, reduce the heat to a low simmer, then cook for 20 minutes. Keep warm over low heat.
From therecipes.info


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