Mixed Dhal Food

DHAL RECIPE

Steps:

• Sieve through the lentils with a colander.
• Rinse with water a few times.
• Soak the lentils in water for a few hours.
• Bring the water to a boil. Add the lentils to the boiling water, then reduce to a simmer.
• Add one teaspoon of turmeric powder.
• Cook until it turns soft, which will take about forty-five minutes.
• Season the dahl with salt.
• Melt the ghee or butter in a saucepan.
• Add the cumin seeds along with mustard seeds.
• Add the chopped onion and sautéed until lightly golden and translucent.
• Next, add the minced garlic and ginger.
• Add the chopped tomatoes once the garlic starts to turn to light brown,
• Add the ground coriander, garam masala, curry leaves, and dry chiles. Mixed well
• Combine the spices with the soften lentils
• Cook further for a few minutes until it becomes homogeneous.
• Garnish with a dollop of yogurt, some fried shallots, and fresh coriander leaves.

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.

BENGALI DHAL

Steps:

• Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
• Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
• Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

MIXED DHAL

Steps:

• Mix the lentils together in a large bowl and wash in several changes of water.
• Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
• Cook, stirring, until onion is soft, and starting to brown.
• Add the seeds and powdered spices, and cook, stirring until fragrant.
• Add the lentils along with the undrained tomatoes and stock, and stir to combine.
• Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
• Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
• Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.