DAL MAKHANI (INDIAN LENTILS)
Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.
Provided by SOGOLONDJATA
Categories Side Dish Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 21
Steps:
- Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
- Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
- Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
- Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
- Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g
SOUTH INDIAN SPICY LENTIL STEW
Steps:
- In a large saucepan bring the water to a boil. Add the dahl, tomatoes, okra, carrots, potatoes, tumeric, salt and tamarind paste or lemon juice. Stir and bring back to a boil. Reduce the heat slightly and cook until the dahl is tender--approximately 30 minutes; add more water if necessary.
- Meanwhile, in a heavy skillet, heat the oil and lightly fry the ground cilantro and cumin over a medium heat. Add the mustard seeds, chile and curry leaves and fry for 2 minutes, covering the skillet as the seeds pop. Add the fried spices to the cooked dahl and vegetables. Add the sambhar masala and mix well.
- The stew can be prepared up to 2 hours in advance.
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
SPICED INDIAN LENTILS
Steps:
- Rinse and drain the lentils.
- Combine the lentils, turmeric, 1 tbsp ginger garlic paste, and 4 cups water.
- Cook over high heat until it comes up to a rapid boil, then reduce the heat to medium-low and cook for 20 minutes.
- While the lentils cook, heat some oil in a large skillet.
- Add the mustard seeds, cumin seeds, and chilies. Cook for 2-3 minutes.
- Stir in the curry powder and asafetida and cook for 20 seconds.
- Add the onions and tomatoes and cook for 7-10 minutes over medium-low heat.
- Stir in the remaining tbsp ginger garlic paste and cook for 30 seconds.
- Add the cooked lentils to the onion and tomato mixture and mix well.
- Season with salt and chili powder.
- Simmer over low heat for 5 minutes and then serve immediately.
- Garnish with fresh coriander if desired, and enjoy!
Nutrition Facts : Calories 130 kcal, Carbohydrate 22 g, Protein 8 g, Sodium 19 mg, Fiber 10 g, Sugar 2 g, ServingSize 1 serving
SPICY VEGAN LENTIL DAHL
Steps:
- Gather the ingredients.
- In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
- Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
- Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
- Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.
Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 666 mg, Sugar 6 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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
INDIAN-SPICED LENTIL SOUP
This recipe is from Vegan Planet by Robin Robertson. I changed it slightly by added more lentils and sweet potatoes which makes it really thick, more like stew.
Provided by Poecile
Categories Yam/Sweet Potato
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Cover and cook about 15 minute or until softened.
- Add the tomatoes and their juice.
- Stir in the ginger, cumin, coriander, and cayenne. Add the lentils and water (or stock) and bring to a boil.
- Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min).
- Add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
- Serve hot.
Nutrition Facts : Calories 334.6, Fat 5.5, SaturatedFat 0.8, Sodium 182.9, Carbohydrate 54.5, Fiber 22.3, Sugar 6.5, Protein 18.1
INDIAN SPICED LENTIL SOUP
Yesterday I used the coconut oil to fry onions in for a lentil soup with a bit of an Indian twang. I love the very slight hint of coconut that this soup has, but if coconut isn't you thing or you can't find the oil, butter will work well too, and the spices are so strong that you won't miss the coconut.
Provided by St Margarets Kitchen
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot heat the oil and saute the onions and garlic until translucent. Add the turmeric, cumin and chili powder to the mixture and stir until the spices are mixed into the oil.
- Add the lentils and water and bring to a boil.
- Boil for 15 minutes.
- Add the pepper and cook for another 5 minutes.
- Blend the soup well. If needed add more water to the soup to thin it.
Nutrition Facts : Calories 148.5, Fat 2.8, SaturatedFat 2, Sodium 9, Carbohydrate 22.7, Fiber 10.3, Sugar 1.5, Protein 8.7
INDIAN-SPICED RICE WITH LENTILS
Categories Ginger Rice Side Sauté Wheat/Gluten-Free Dinner Spice Lentil Winter Cinnamon Clove Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
- Basmati rice is available at Indian markets and some supermarkets.
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INDIAN SPICED LENTILS RECIPE | LAURA IN THE KITCHEN ...
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- In a medium saucepan, add the oil along with the onion mixture and ginger, turn the heat on medium and saute for about 4 minutes.
- Add about 2 Tbsp of water to the onion mixture followed by the garam masala, stir for a few seconds, then add the lentils and water.
- Bring the mixture to a boil, allow it to simmer for about 20 minutes or until the lentils have softened, season with salt and cilantro to taste.
INDIAN-SPICED SALMON WITH LENTILS - WHOLE FOODS MARKET
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- Rinse lentils in cold running water. Place in medium saucepan and add 3 cups water. Bring to a boil; reduce heat to low and simmer until just tender but still holding their shape, about 20 minutes.
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Sauté shallot, garlic and ginger until tender, about 2–3 minutes.
- Stir in curry powder, turmeric and red chile flakes and cook until fragrant, about 1 minute. Stir in coconut milk and reduce heat to medium-low. Simmer until reduced and slightly thickened, about 8–10 minutes.
- Fold in lentils, ½ teaspoon salt and ¼ teaspoon pepper. Simmer on low until heated through and flavors have blended, about 5 minutes. Fold in cilantro and lime juice.
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4.5/5
- Heat a saucepan over medium-high heat. Add oil to pan; swirl. Add lamb and next 4 ingredients (through red pepper); sauté 4 minutes, stirring to crumble. Add onion, carrot, and jalapeño; sauté 4 minutes or until lamb is browned. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste; sauté 30 seconds.
- Add lentils; sauté 30 seconds. Stir in broth and next 3 ingredients (through tomatoes); bring to a boil. Reduce heat, and simmer for 40 minutes or until lentils are tender. Ladle about 1 cup lentil mixture into each of 4 bowls; top each serving with 1 tablespoon yogurt and 1 tablespoon cilantro.
DAL FRY - SPICED INDIAN LENTIL SOUP - VEGAN RICHA
From veganricha.com
4.9/5 (18)Total Time 45 minsCategory SoupCalories 196 per serving
- Wash the red and yellow lentils, drain. Combine in a saucepan with water over medium heat. Cook for 18 to 20 minutes or until yellow lentils are tender. Reduce heat to low and simmer.
- Meanwhile make the tempering. Heat oil in a skillet over medium heat. when the oil is hot, add the cumin seeds and mustard seeds. Let them start to sizzle and pop. the cumin seeds should change color and get fragrant. Add asafetida, chili, onion, garlic, ginger and a pinch of salt. Cook until translucent. about 5 minutes. Stir occasionally.
- Add coriander, turmeric, cayenne and mix well. Add tomatoes, lemon juice and a tbsp of water and mix. Cook until the tomatoes are saucy. Mash the larger pieces. About 6 minutes.
EASY INDIAN LENTILS | INDIAN LENTIL CURRY -- WHOLE NEW MOM
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5/5 (6)Category Side DishCuisine Dairy-Free, Gluten-Free, Grain-Free, VeganTotal Time 52 mins
INDIAN LENTIL SOUP - DINNERS, DISHES, AND DESSERTS
From dinnersdishesanddesserts.com
4.7/5 (6)Total Time 50 minsCategory Dinner RecipesCalories 198 per serving
- In a heavy pot head 2 Tbls oil over medium heat. Add onions and cook for 4-5 minutes until they start to soften. Add garlic and ginger and cook for 2 minutes until fragrant.
- Add lentils, water, tomatoes and salt to the pot. Bring to a boil. Reduce heat and simmer for 40-45 minutes until the lentils start to break down. You can use a potato masher or a stick blender if you want your soup smoother.
- In a small skillet heat remaining tablespoon of oil over medium heat. Add cumin seeds and mustard seeds and cook for a couple minutes until they start to toast. Stir in remaining seasonings and cook for about 30 seconds. Add to the lentil mixture and stir well to combine.
- Taste and season with additional salt if necessary. If your soup is too thick you can add more water if needed.
INDIAN SPICED SHEPHERD'S PIE WITH RED LENTILS
From diversivore.com
4.7/5 (3)Total Time 1 hr 15 minsCategory Main DishesCalories 478 per serving
- In a large, heavy-bottomed pot, melt half of the butter/ghee over medium-high heat. Add the garlic, ginger, and onions, and sauté until fragrant and starting to colour slightly; about 3-4 minutes.
- Heat a large, heavy (preferably cast iron) skillet or pot over medium-high heat. Add the spices to the pan and dry roast them until they're fragrant; about 1 minute. Transfer the roasted spices to a spice grinder or mortar and pestle and crush to a powder.
INDIAN SPICED LENTILS WITH SPINACH | BETTER HOMES & GARDENS
From bhg.com
3.5/5 (3)Total Time 8 hrs 15 minsServings 11Calories 496 per serving
- Cover and cook on low for 8 hours or on high for 4 hours. Stir in coconut milk and spinach. Season to taste with salt and pepper.
RED LENTIL DAHL (EASY INDIAN RECIPE) - BIANCA ZAPATKA ...
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5/5 (179)Category Lunch & Dinner, Main Course, Side Dish, SoupCuisine IndianCalories 458 per serving
- Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.
- Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
- Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.
SLOW COOKER INDIAN-SPICED LENTILS - HOST THE TOAST
From hostthetoast.com
5/5 (5)Total Time 4 hrs 20 minsServings 12
- In a large bowl, soak the lentils for 10 minutes. Drain and rinse well, and then transfer the lentils to the bowl of the slow cooker.
- Combine the serrano chiles, chopped onion, garlic, ginger, curry powder, cumin, turmeric, chili powder, and sugar in a food processor. Process until the mixture becomes a paste and is well-combined. Transfer the mixture to the slow cooker. Stir in 6 cups of water and the diced tomatoes.
- Cover the slow cooker and cook on high for 4 hours or low for 8 hours, or until the lentils are soft. Season very generously with salt, stir well, and adjust remaining seasonings, to taste. Gently mash about half of the lentils with a mixing spoon.
- Stir in the butter, if desired, and the heavy cream or coconut milk, a bit at a time, until reaching the desired richness and consistency. Mix in the cilantro, saving some to top.
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5/5 (1)Total Time 40 minsCategory SoupCalories 215 per serving
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4.1/5 (190)Total Time 40 minsCategory Condiment, DinnerCalories 382 per serving
- When the coconut oil had melted add the onion, garlic, ginger and mustard seeds. Cook until the mustard seeds start to pop and the onion is translucent.
- Add the garam masala, cumin, turmeric and chilli powder and saute for 5 minutes until fragrant.
- Add the lentils and stir to coat with the spices. Add the vegetable stock and tomato, bring to the boil, then reduce to a simmer.
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Ratings 32Estimated Reading Time 6 minsServings 2Total Time 30 mins
- In a deep pan, heat oil and add in the cumin and fennel seeds. Once they starts to sizzle, add in the onions, chillies, garlic and ginger.
- Fry of a few minutes till onions soften, before adding in the spices. Give it a quick stir and add in the tomatoes. Once the tomatoes start to soften, add in the cooked lentils and about 1-2 cups of water, depending on the consistency you prefer.
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5/5 (6)Total Time 1 hrCategory Main CourseCalories 210 per serving
- Bring lentils and 4 cups of water to a boil in large pot or Dutch oven. Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender. Drain and transfer lentils to bowl.
- Add carrots and rice, and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
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