Masoor Dal Spiced Red Lentils Food

MASOOR DAL (INDIAN RED LENTILS)

Steps:

• Wash the lentils in cold running water, then place in a bowl and soak for 30 minutes in fresh col water. (If you do not have time to soak the lentils, just wash them before adding to the pan - red lentils cook quickly and so do not need long soaking.)
• Finely chop the onion. Mince the garlic.
• In a heavy-based pan that has a lid, heat the ghee or oil over medium-high heat. Add the dried red chilis to the pan, followed by the chopped onion and garlic. Cook, stirring, until they just start to color (about 5 minutes).
• Add the soaked lentils to the pan, then the salt and ground turmeric. Add 5 cups warm water to the lentils and bring to a boil. When the surface of the water is bubbling, cover the pan, lower the heat, and simmer gently for 30 minutes. Stir occasionally to ensure the dal is not sticking to the base of the pan. Once the dal is cooked, place it in a bowl and keep warm while you prepare the tempering.
• For the tempering, heat the ghee or oil in a small frying pan over high heat. Working very quickly so the tempering does not burn, add the dried red chilis, cumin seeds, garlic slivers and finally, the curry leaves. Cook for a few seconds, then pour the tempering oil and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil - take care while doing this since the oil may spatter - then tip the spoonful of dal from the frying pan back into the main dal pan.
• Serve immediately, ladling the dal into separate serving bowls. Serve with basmati rice or flatbread for dipping.

MASOOR DAL (SPICED RED LENTILS)

Steps:

• In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
• Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
• Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
• To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

RED SPLIT LENTILS (MASOOR DAL)

Steps:

• Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
• Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
• Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
• Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
• Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

SPICED UP RED LENTILS(MASOOR DAL)

Steps:

• Mix the spices in a small bowl and set aside.
• Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
• Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
• Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
• Variation:.
• Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.

SPICE KISSED MASOOR DAL (SPLIT RED LENTILS)

Steps:

• In a medium sized pot over medium flame, add 1 tbsp peanut oil, 1 tsp garlic powder, 1 tsp ginger powder, and 1 tsp garam masala powder. Stir spices and oil together, allow to fry slightly (when you smell the spices releasing their fragrance you're done).
• Add the dal and water to cover (by an inch or so), turn the heat to high, and bring to a boil. Skim off foam that forms on top and discard. Cover and turn the heat to low. Allow to simmer until dal begins to fall apart and is cooked through. While cooking, monitor the water level. If it is too low, the dal will burn to the bottom of the pan, so add more water. If the water level is too high, uncover the pan so some will evaporate. When done, the dal should be a porridge consistency--not watery, but not burning to the bottom of the pot.
• Heat frozen green peas (I usually defrost in the microwave with a few tablespoons of water), drain excess water, and add to cooked dal.
• Taste dal and adjust salt. Since you have not salted the pan yet, you may need to add a few teaspoons to tablespoons of salt. Add slowly--you can always add more but it is hard to get rid of too much.
• Make the tadka: In a frying pan over medium heat add the butter, 1 tsp tumeric powder, 2 tsp garam masala powder, and 1/2 tsp red pepper flakes. Fry lightly until spices release their fragrance. Add the onion and fry for another few minutes to the softness you desire. Add the garlic and ginger and fry for another 2 minutes. Add tadka mixture to dal mixture and stir to combine. Taste and adjust seasonings as necessary.
• Serve Spice Kissed Masoor Dal over rice with yogurt, raita, red raw onions, cucumber, lettuce, tomatoes or other fresh vegetables of your liking.
• To read about dal, visit the wikipedia page at: http://en.wikipedia.org/wiki/Dal.
• To read about tadka, visit the wikipedia page at: http://en.wikipedia.org/wiki/Chaunk.

MASOOR DAL (RED LENTILS)

Steps:

• wash dal in a few changes of water, until the water runs clear.
• soak in cold water for about half hour
• drain.
• place in pot with water, salt, red chilli powder and cook for 20 to 30 minutes or until dal is very tender.
• when dal is tender it should resemble a creamy soup (you might have to add more water if the its not creamy and cook for furtur 10 to 20 minutes).
• For the temper - heat oil in a frying pan add the garlic and fry until light brown , at this point add cumin and fry for few seconds and pour over the lentil and stir and cook for few minutes.
• cover and take off heat.
• serve hot.
• garnish with coriander and green chillies.
• Sprinkle a little garam masala on top.
• serve with boiled rice or chapatis.

SPICED RED LENTIL DAL

Steps:

• Put oil in a skillet over medium-high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
• Meanwhile, combine the lentils, ginger, garlic, mustard seeds, cloves, and 1 teaspoon pepper in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes.
• Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
• Remove cloves from pan and add reserved sauteed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.

RED SPLIT LENTILS WITH CABBAGE (MASOOR DAL AUR BAND GOBI)

Steps:

• Pick over, wash, and drain the lentils.
• In a heavy-bottomed pot, bring the lentils and water to a boil, skimming off any scum that rises to the top. Stir in the turmeric. Cover pot, with lid slightly ajar, and simmer over low heat for 1 1/4 hours, stirring occasionally.
• While the lentils are cooking, heat the oil in a frying pan over medium heat. Add the cumin seeds and cook for 3 to 4 seconds, then add the garlic. Once the garlic pieces start to brown, add the onion, cabbage and green chilies. Cook the cabbage mixture, stirring often, until it starts to brown. Stir in 1/4 teaspoon salt. Turn off the heat.
• After the lentils have cooked for 1 1/4 hours, add and stir in the tomato, the ginger, and 1 1/4 teaspoon salt. Cover and continue to cook for 10 minutes. Add the cabbage mixture. Stir to mix and allow to simmer uncovered for a few minutes to reheat the cabbage.

SABUT MASOOR DAL (SPICED BROWN LENTILS)

Steps:

• In a large (about 6-quart) pot, add 7 cups of water, the whole masoor dal and bay leaf. Bring to a boil, cover and cook on as high heat as possible until tender, about 25 to 30 minutes.
• In the meantime, prepare the masala: In a medium-sized (8-inch) frying pan, heat ghee over medium heat for 30 to 45 seconds or until melted. Add onion, ginger and garlic, and cook on medium heat, stirring occasionally, until the onions turn translucent, about 5 minutes. Add cumin, chile powder, turmeric and coriander. Mix well. Stir in tomatoes, add salt and Thai green chiles. Cook on medium heat, stirring occasionally, until tomatoes break down and the oil separates (it will form an outline around the jammy tomato), about 10 minutes.
• Remove 1 cup water from the pot of dal with a ladle (remove more if you want the dal to be thicker, or less or none of you prefer it thinner). Stir the masala from the frying pan into the pot of dal. Simmer for 3 to 5 minutes, or for 10 minutes for more tender dal. Turn off the stove, and stir in lemon juice. Sprinkle with garam masala and cilantro. Serve with rice, roti or by itself.

MASOOR DAAL - INDIAN RED LENTILS

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.