DAAL
Showing just how great lentils can be, this dish is always a winner. Here, we're teaming lentils with loads of vibrant fresh veg - try carrots, potatoes, cauliflower, aubergine and more - for extra goodness. It's delicious on its own mopped up with bread, or enjoy it with fluffy rice.
Provided by Jamie Oliver
Categories Batch cooking Tesco Community Cookery School with Jamie Oliver Curry
Time 1h15m
Yield 10
Number Of Ingredients 6
Steps:
- Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
- Peel (or trim) and roughly chop the alliums. Peel the garlic and finely chop.
- Scrub or peel the veg, then chop into 2cm chunks.
- Place a pan large enough to hold all the ingredients on a medium heat with the oil.
- Add the alliums, cook for 4 to 5 minutes until they start to soften, then add the garlic and cook for a further 4 minutes, or until golden, stirring frequently.
- Tip in the hard and root veg (if using), cook for 15 minutes or until golden and softened, then add the Mediterranean veg (if using) and cook for 10 minutes more.
- Rinse the lentils, then add to the pan along with the curry base sauce and 600ml water. Cover, then reduce the heat and simmer gently for 45 minutes to 1 hour, or until the lentils are soft and creamy.
- Season to taste with sea salt and black pepper.
Nutrition Facts : Calories 330 calories, Fat 5 g fat, SaturatedFat 1.2 g saturated fat, Protein 18.4 g protein, Carbohydrate 56.4 g carbohydrate, Sugar 16.2 g sugar, Sodium 0.3 g salt, Fiber 9.8 g fibre
DAAL CURRY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 15
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
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 23
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
I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.
Provided by Pyromommy
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 57.1 g, Fat 3 g, Fiber 14.5 g, Protein 21.1 g, SaturatedFat 0.6 g, Sodium 667.3 mg, Sugar 5.8 g
SPICY INDIAN DAHL
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
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
Simple nutritious Indian recipe
Provided by mitrajam
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon oil, fry onions for 5 minutes, add garlic fry for 1 minutes and all the spices, and seasoning.
- Placed washed red lentils and water bring to boil and then simmer for 30 minutes, stirring constantly . Add purÃÂée .
- Last add coriander leaves cook for 5 more minutes.
EVERYDAY YELLOW DAL
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.
Provided by Tara O'Brady
Categories Lentil Soup/Stew Dinner Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 12
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.
MASOOR DAAL - INDIAN RED LENTILS
These cute legumes are SO yummy! I made this for my nutrition class and it was a huge hit! Options for the vegan version are listed.
Provided by Love6381
Categories Curries
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Wash the lentils well, and then put them into a sauce pan. Add 4 - 6 cups of salted water to cover the lentils.
- Bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft. Keep the water level above the lentils.
- While the lentils are simmering, grind the spices together then toast them over low heat in a dry sauté pan until you have released their aromas. Set spices aside.
- Using the same sauté pan, heat ghee or oil over low to medium heat. Add onions and sauté until they are soft. Add garlic, sauté another 3-4 minutes. Do not burn the onions or garlic. Add spice mixture; continue to cook for 2 minutes.
- Once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick). Stir and scrape up any bit from the bottom. Stir in lemon juice, adjust salt and continue to cook for 5 minutes.
- Just before serving add yogurt and heat through. Serve with a wheat flat bread such as roti.
Nutrition Facts : Calories 253, Fat 7.1, SaturatedFat 3.7, Cholesterol 15.8, Sodium 63.6, Carbohydrate 35.3, Fiber 6.5, Sugar 6.7, Protein 14.9
CHICKPEA DAAL (INDIAN)
This is my mother's recipe. There are variations throughout India and this is from Northern India (Punjab). It is actually a relatively easy recipe and can be left unattended for the majority of the time. Make sure to use the best and freshest ingredients available. Leftovers can be kept in the fridge for a few days.
Provided by RavJJ
Categories Vegetable
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Wash chickpeas in water.
- Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
- Leave overnight to soak.
- Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.
- Cover and turn down to medium (level 5) heat, skim off any white foam.
- Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
- Take off heat.
- In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
- When onions are thoroughly transparent put in ginger.
- Continue to sauté until mixture is sticking to bottom and brown bits are evident.
- Put onion mixture in a food processor and mix (not steadily) until smooth.
- Process tomato, 1/2 tomato portions at a time.
- Put mixture back into large pot.
- Add green onion.
- Heat should be at (medium-high) level 8.
- When mixture starts to bubble add tomato paste.
- Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
- Add in potatoes.
- Add in chana masala.
- Reduce heat to level 7.
- Put in chickpeas with a slotted spoon.
- Water is NOT put in, but put aside for later.
- Mix for about 2 minutes Add in red pepper, masala.
- Mix for a further 2 minutes.
- Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
- Add turmeric.
- Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
- Once potatoes are tender, the daal is done.
- This daal is typically eaten with Indian bread- naan or chapati.
- As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
- If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.
More about "daal food"
HOW TO MAKE DAAL: 5 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
81% (19)Estimated Reading Time 2 minsCategory Indian CuisinePublished 2013-10-09
- Rinse out the soaked daals a couple of times and add to a approximately 6 US-quart (6,000 ml) pot along with 6 cups of water, finely chopped tomato, salt, turmeric powder, coriander powder and cayenne chili pepper powder.
- In a small frying pan heat the oil and add sliced garlic cloves, fry for a minute till they turn golden add the dry cumin seeds and the whole dry chili peppers, fry another half a minute and pour over the daal.
- Garnish further with finely chopped green cilantro and thinly sliced green chili pepper. Cover and cook on lowest flame for two minutes, this process is called "dum".
- Serve hot with boiled rice, finely chopped mix salad, Yogurt/mint chutney, and traditional Pakistani/Indian mango or mix vegetable pickle. An awesome comfort food for any occasion.
INDIAN LENTIL (DAAL) RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Anita Schecter
- Daal-Palak Ka Shorba Lentil and Spinach Soup. Made from scratch with spinach and orange lentils, this simple soup dish is as tasty as it is good for you.
- Rajma Dal- Red Kidney Bean Curry. Rajma dal is a rustic, one-pan, vegetarian red kidney bean curry dish popular in northern India, but enjoyed throughout the country.
- Sambar - South Indian Lentil Curry. This Indian vegetable stew with tamarind that is typically served piping hot with idlis (a savory cake), vadas (fritters) or plain rice.
- Kaali Daal - North Indian Black Lentils. Kaali daal is also known as ma ki daal (mom's lentils) since it is wholesome and delicious! Black lentils are cooked with spices, tomatoes and cream for the ultimate in Indian comfort food.
- Masala Daal. This tasty lentil dish goes just as well with hot chapatis as it does with plain boiled rice. Throw in a salad or a veggie and you've got the perfect vegetarian meal!
- Chole - North Indian Chickpea Curry. Classically North Indian, chole (pronounced chho-lay) or chickpea curry probably has almost as many variations as there are households in North India.
- Tadka Daal - Tempered Lentils. This mild, tasty yet easy-to-cook daal dish is hugely popular in India and has an almost endless array of variations. Hugely popular, it can be made ahead and frozen.
- Shahi Daal - Mixed Lentil Curry. This regal, soup-like dish combines five different kinds of daals (lentils) and is therefore also known as panchratan (five gems) daal.
- Sooki Moong Ki Daal - Stir Fried Moong Daal. Unlike other daal dishes which usually have a soup-like consistency, this tasty lentil dish is actually dry.
- Daal Gosht - Meat With Lentils. Daal gosht, or dal gosht, is a popular dish of spicy cubed lamb, a blend of herbs and plain lentils. In Pakistani and North Indian cuisine, this is a wholesome one-pot meal that's easily doubled or tripled for large gatherings.
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