Daal Curry Food

SPICY INDIAN DAHL

Spicy Indian Dahl image

A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.

Provided by Rachel

Categories World Cuisine Recipes Asian Indian

Yield 6

Number Of Ingredients 13

Ingredients

1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste

Steps:

Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g

DAAL CURRY

Daal Curry image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 cups channa daal (yellow split peas)
1/4 tsp. turmeric
4 Tbs. vegetable oil
1 tsp. black mustard seeds
6 curry leaves
2 medium tomatoes
3 Tbs. fried onions
1 tsp. crushed garlic
1/2 tsp. methi leaves
1 tsp. curry powder
1/2 tsp. chili powder
2 tsp. sugar
1 cup water
1/2 tsp. garam masala
1 bunch cilantro, chopped (optional)

Steps:

Wash lentils. Bring plenty of water (six cups) with turmeric to a boil in a large saucepan and cook lentils until overdone and mushy, approximately 15 minutes.
In a different saucepan, heat oil on medium heat. Add mustard seeds and curry leaves until seeds start to pop (no more than 30 seconds). Add tomatoes and fry for about three minutes. Add onions, garlic, methi leaves, curry powder, salt, chili powder and sugar. Add mashed lentils and boil for five minutes. Add one cup of water to dilute to curry consistency.
Remove from heat and add garam masala. Sprinkle with chopped cilantro before serving. Serve with chapatis, roti or rice.

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

Ingredients

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

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