DAL (INDIAN LENTIL CURRY)
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
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
DAL RECIPE (INDIAN RED LENTIL CURRY)
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
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
INDIAN DHAL
Taken from Charmaine Solomon (she has the most fantastic Asian recipes) this is easy, healthy, comfort food. Great with rice, Indian breads or on its own. Any lentil can be used but red lentils cook quickly and don't need soaking, (if using any other sort soak overnight), I've never tried it with anything other than red lentils. As one reviewer has commented this isn't a spicy Indian dish and therefore makes a great accompaniment / side dish to othe rspicy curries. Also its a great way of introducing children to Indian food (my 4yr loves it) and I'm happy because its full of protein for her.
Provided by Lou van
Categories Lentil
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash lentils thoroughly, remove any that float on the surface, drain well.
- Heat ghee and fry onion, garlic and ginger until onion is golden brown.
- Add turmeric and stir well.
- Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
- Cover and cook for 15 to 20 minutes or until lentils are half cooked.
- Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
- If there is too much liquid leave the lid off the pan to speed evaporation.
- Serve plain or garnished with sliced onion.
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
NEXT LEVEL DHAL MAKHANI
Make no excuses for how rich this delicious black dhal is - the buttery lentil dish is meant to be enjoyed as a comforting celebration dish
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 2h10m
Yield Serves 4 as a main, 6 as a side
Number Of Ingredients 14
Steps:
- Tip the dhal into a sieve and rinse under cold water several times until the water runs clear. Put in a large bowl or pot and cover in double their volume of warm water. Stir in the bicarbonate of soda and leave to soak at room temperature for at least 12 hrs.
- Drain the dhal (but don't rinse), tip into a pan and cover with 1.5 litres water. Add the sliced ginger, whole chilli and turmeric, then bring to the boil, skim off any scum that rises to the top and reduce the heat. Simmer uncovered for 1 hr until very tender, or cook in a pressure cooker for 20 mins. Remove the ginger and chilli.
- Heat the butter in a separate pan over a medium-high heat until it has foamed up and turned nut-brown. Pour half into a small container and set aside. Return the pan and remaining butter to the heat and add the cumin seeds, fenugreek leaves, ground coriander, garlic, grated ginger and tomato purée and cook for 2 mins more. Stir the spice mixture into the cooked dhal, then add the kidney beans along with the liquid from the can and season generously with salt.
- Roughly mash the dhal mixture with a potato masher until some of the pulses are crushed. Cook, stirring, over a very low heat for 15-20 mins until the dhal is thick and creamy. Stir through most of the reserved brown butter, the garam marsala and half the cream. Tip the dhal into a serving dish and drizzle over the remaining cream and brown butter. Scatter over the chopped chilli and ginger matchsticks and serve.
Nutrition Facts : Calories 487 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
MALAYSIAN-INDIAN DALCHA
This recipe originates from South India and was taken by Muslim immigrants to Malaysia. It is a wonderfully warming and nourishing lentil and vegetable curry with a tantalising flavour, but with such a long list of ingredients, I fear that few will attempt to make it. Pottering around in the kitchen preparing, then eating, this, is my idea of heaven, and I love to serve it to guests. The original recipe suggests using half and half toor (toovar) and chana dal, but I prefer to use a greater proportion of toor dal. It is possible to use Australian yellow split peas in place of the dals. Adjust the number of chillies to suit your taste.
Provided by Daydream
Categories Curries
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Soak the cashews and almonds in 4 oz water overnight or for at least four hours. Blend the nuts and liquid in an electric blender until smooth, remove to a bowl and set aside.
- Rinse the blender container with water before blending the garlic and ginger with two tablespoons water until smooth. Set aside.
- Using an electric spice or coffee grinder, grind the coriander, cumin and fennel seeds as finely as possible, then set aside.
- Combine the two dals in a bowl and wash in several changes of water. Drain and place in a large lidded pan with 7 cups water and bring to the boil. With a slotted spoon skim off any scum that rises to the surface, then add the turmeric and stir. Partially cover the pan with its lid, then reduce heat to low. Simmer gently until the dal is tender, then remove from heat and set aside. This should take around 30 to 40 minutes, although if using Australian yellow split peas it may take up to 1 1/4 hours.
- Heat the oil or ghee in a large, preferably non-stick, lidded pan. When hot add the cinnamon, cardamom pods and cloves. Stir once then add the sliced onion, and saute and stir for 4 - 5 minutes until the onion softens and begins to brown.
- Add the chopped mint and stir once before adding the aubergine and potato. Stir for 2 minutes.
- Next add the garlic-ginger paste and cook, stirring, for a minute.
- Add the cooked dal, coconut milk, 2 cups water, the ground spices and salt, and simmer very gently, partially covered with the lid, for 30 minutes.
- Finally, stir in the nut paste, tomato, tamarind paste and chillies and simmer gently, uncovered, for 10 minutes. The consistency should be quite thick - add a little water if you feel it is too thick.
- For a special treat, you can melt extra ghee and pour over the top of the curry before serving.
Nutrition Facts : Calories 575.1, Fat 21.4, SaturatedFat 9.4, Cholesterol 5.5, Sodium 428.5, Carbohydrate 75.8, Fiber 29.2, Sugar 12.5, Protein 25
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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