EASY MASOOR DAAL
Fast and simple daal using red lentils.
Provided by Cathy
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
- Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 25 g, Fat 5.2 g, Fiber 9.7 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 868.3 mg, Sugar 2.6 g
MASOOR DAL
Make and share this Masoor Dal recipe from Food.com.
Provided by hr7280
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil water.
- Add lentils. When it comes back to a boil, cook for five minutes uncovered, then turn the heat down and cover, cook for 15 minutes.
- Add salt, ginger, chile, coriander, cumin and tumeric. Cook for ten more minutes until lentils are very soft.
- Turn heat down to low.
- In a small pan, heat oil until very hot. Add mustard seeds. When they have finished popping, add chili pieces and then asafoetida. Pour hot oil into lentil pot and cover quickly.
- Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with cilantro.
MASOOR DAL (SPICED RED LENTILS)
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."
Provided by Nigella Lawson
Categories easy, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
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.
MASOOR DAL (INDIAN RED LENTILS)
Masoor dal is a spiced Indian lentil dish that's equal parts flavorful and cozy; serve with rice or naan bread for dipping.
Provided by Sonja Overhiser
Categories Dinner
Time 45m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 571 calories, Sugar 1.7 g, Sodium 11.1 mg, Fat 16.5 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 80.8 g, Fiber 13.7 g, Protein 29.4 g, Cholesterol 0 mg
MASOOR DAL
Make and share this Masoor Dal recipe from Food.com.
Provided by Zeke Koch
Categories Lentil
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring dal to boil in a large stock pot with 4 cups water and bring to a boil.
- When it comes to a boil, there will be a gray surface scum.
- Skim this away and then add the ginger and turmeric.
- Turn the heat low and simmer partially covered for 1 hour.
- When done, a thick puree settles on the bottom.
- Make sure you stir the dal several times in the last 15 minutes.
- Heat the oil in a small skillet and when it smokes add the pinch of asafetida.
- One second later, add the cumin and peppers.
- Cook until the peppers until both sides turn dark (a few seconds).
- Pour the oil spice mixture into the dal with the salt and stir for 1 minute.
Nutrition Facts : Calories 230.9, Fat 8, SaturatedFat 1.1, Sodium 590.9, Carbohydrate 29.2, Fiber 5.4, Sugar 0.1, Protein 12.2
MASOOR DAL WITH YOGURT
Masoor Dal refers to red lentils. They cook very quickly and are budget-friendly making them perfect for a weeknight dinner. In this recipe, they are cooked with aromatics including onion, ginger, garlic and warming spices.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
- Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
- Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.
Nutrition Facts : Calories 440, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 2 milligrams, Sodium 474 milligrams, Carbohydrate 67 grams, Fiber 10 grams, Protein 20 grams, Sugar 4 grams
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