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.
DHAL CURRY WITH MEAT (GOSHT DHAL)
Since one of the themes on Zaar this month is comfort food I thought I would submit this. This is my ultimate comfort food. This is a dhal curry which is made with meat. Serve with rice, salads, sambals, Indian pickes and crispy spicy fried potatoes. Mmmmmhhh. NOTE: It can be made with red meat or chicken, if using chicken please remove the skin. Use the oil dhal type that you will find in most Indian spice shop preferably. If you cannot find it then use gram(chana) dhal or red lentils. But will not be the same as when using oil dhal. The second list of ingredients are the tempering spices used.
Provided by muffin207
Categories Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Rinse dhal and lentils in some lukewarm water. Soak overnight if you have the time otherwise not necessary. Pour in to large saucepan cover with water, 1 tsp each of the salt and tumeric. Boil like you would do for beans until soft and mushy.
- In a separate saucepan, saute onions, cinnamon stick and cumin seeds in oil till a pale gold colour .
- Add meat and the spices. Stir a few times without adding water.
- Gently cooking the spices, by adding water you don't give the spices a chance to cook, and then you will have a tasteless curry remember this with all Indian food.
- When it starts sticking to the pot add the tomotoe and about half a cup of water.
- Simmer slowly till well blended and the water has dried up.
- Liquidise the dhals and add to pot and some water to the consistency you would like the dhal about a cup of water should be enough. Bring to boil and then simmer slowly till dhal is well blended in, about half an hour. Adding water if becoming to thick.
- When done, make your tempering, heat your ghee in a pan add onion, cumin and mustard seeds and garlic cloves,and fry till nice golden brown. Add to pot of dhal and close lid tightly.
- Just before serving add your chopped cilantro and your gharam malasa. (In Indian cooking gharam masala is always added just before serving as it is a pepping up spice. Stir and serve with white rice/roti etc.
Nutrition Facts : Calories 322.8, Fat 18.7, SaturatedFat 7.1, Cholesterol 59.9, Sodium 825, Carbohydrate 18.9, Fiber 7.3, Sugar 2.4, Protein 20.4
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.
TRINIDADIAN DHAL
Personally I find this a bit bland but it is a traditional comfort food for my DH. He loves this with plain rice and fried fish or as a soup on it's own. If made without pepper, I find it to be a useful side dish to a very hot spicy curry.
Provided by WizzyTheStick
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil split peas in 2 cups of water until it comes to the boil.
- Add tumeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary.
- Add salt to taste and purée until mixture becomes thick. (Use a swizzle stick, Dhal Gutnee or your blender).
- Heat oil in a small pot; add cumin and remaining garlc and fry until brown.
- Pour in split peas mixture add pepper sauce to taste and stir well.
- Serve with hot rice or roti.
- Nice first food for baby - minus the hot pepper of course.
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
DHAL
A great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any Indian Curry. Made by memory after having watched the cook make this many times when I was a child. Serves 4-6
Provided by JoyfulCook
Categories Lunch/Snacks
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash lentils and pick out all the brown bits (as otherwise this will color the dahl a brown color).
- Wash; place in a medium saucepan and cover with water 3-4 inches above lentils. Simmer for 45 minutes (lentils should be very soft when cooked), skimming the foam off the top of the water occasionally. Top up with extra water, if necessary.
- Strain lentils, retaining the liquid. Blend lentils with some of the liquid in blender until smooth. Add more water if necessary--blend should be like a thick paste. Put to one side.
- Place oil in medium saucepan. Add the mustard seeds and cook stirring until the seeds start to pop. Immediately add the onions and garlic. Cook, stirring until onions are soft. Add all the spices; stir and cook for another minute or two. Add the pureed lentils and stir well until fully mixed.
- This freezes extremely well. Serve with curry and rice as an accompaniment.
Nutrition Facts : Calories 239.8, Fat 1.4, SaturatedFat 0.2, Sodium 9.9, Carbohydrate 41.7, Fiber 18.8, Sugar 3.7, Protein 15.9
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