Dhal Lentil Puree Food

DHAL

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.

SIMPLE LENTIL DAL (DAHL)

Steps:

• Heat the oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
• Add the cumin, cloves and cardamom and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water and salt. Bring to a boil and skim well. Turn down the heat and simmer, covered, until the lentils are soft, 20-30 minutes. Add more water during cooking if necessary. Taste for salt and add more if you need to.
• Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon (optional). Return the mashed lentils to the pot and give the dal a stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add water. Remove the cinnamon stick (and cardamom pods, if you like).
• For the tempering oil, heat the oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4-5 minutes. Add the garlic paste, ginger and minced chile and cook just to mellow the raw taste of the garlic, 10-15 *seconds*.
• Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes. Transfer the dal to a serving bowl, pour the remaining tempering oil over the top and sprinkle with the remaining cilantro. Serve hot with additional lemon or lime juice to taste.

DHAL - LENTIL PUREE

Steps:

• Wash lentils thoroughly, removing those that float on the surface.
• Drain well.
• Heat ghee or oil and fry onion, garlic and ginger until onion is golden.
• Add turmeric and stir well.
• Add drained lentils and fry for 1-2 minutes.
• Add water, lower heat, cover and cook for 15 minutes.
• Add salt to taste, mix thoroughly and continue cooking until lentils are soft and the consistency is thick, similar to porridge.
• Serve Dhal plain or garnish with sliced onion, fried until golden brown.

RED LENTIL PUREE

Steps:

• Bring water, lentils and thyme to boil.
• Reduce heat to low and cook for 10-15 minutes until lentils are soft and water is absorbed (for cooking time: refer also to package directions).
• Remove Thyme Sprigs and mash Lentils.
• Add salt, lemon juice, olive oil, garlic and pepper to taste. Mix well.
• Serve warm or cold. Decorate with black olives, capers, cherry tomatoes and onion rings.
• NOTE: Mirj suggested to add some lemon zest to the lentil puree. Thank you Mirj, I think this is a great idea to support a fresh note.

DAHI DAL (YOGURT LENTIL CURRY WITH SPINACH)

Steps:

• Put the moong dal in a pan with the measured boiling water, salt, turmeric and ginger. Bring to the boil, then cover and cook over a low to medium heat for 10 minutes. Add the spinach, cover again and cook for another 5 minutes until the lentils are soft and the spinach has wilted.
• Meanwhile, heat the ghee in a frying pan, add the onions and cook over a low to medium heat for 10 minutes until golden, then stir in the chile powder. Remove from the heat and set aside.
• Once the lentils are ready, blitz to a purée with a hand blender or in a blender or food processor. Return to the pan, if necessary, and bring to the boil. Then take off the heat, add the yogurt and mix well. Transfer the dal to a serving bowl, top with the fried onions and serve.

TRINIDADIAN DHAL

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.