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
RED LENTIL DAL WITH CHARRED ONIONS
Red lentil dal is a traditional Indian comfort food that gets added texture and flavor here from smoky charred onions.
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large heavy skillet over medium-high heat. Add 1 tsp oil to the pan and swirl it to coat. Add onion to the pan and cook for 2 minutes or until charred. Carefully turn over the onion and cook 4 minutes. Remove from the heat. Coarsely chop and set aside.
- Combine the mustard seeds, coriander seeds, and cumin seeds in a small skillet over medium heat. Cook for 1½ minutes or until fragrant, stirring frequently. Remove from the heat. Place these seeds, cinnamon, cardamom, and the chile in a spice or coffee grinder and pulse until ground.
- Heat a medium pot over medium-high heat. Add remaining 2 tsp oil to the pan and swirl to coat. Add the ginger and garlic to the pot and saute 1 minute. Stir in the spice mixture and saute 1 minute, stirring constantly.
- Add the broth, lentils, and tomatoes to the pan. Bring to a boil. Cover and reduce heat to simmer for 30 minutes, stirring occasionally. Uncover and add onion. Cook 10 minutes more. Stir in the cilantro and lime juice.
Nutrition Facts : Nutrition Information Serving size ¼ of recipe
RED LENTIL DAL
An easy Red Lentil Dal recipe. This traditional Indian dish is usually served with basmati rice or Indian bread.
Categories Food Processor Onion Rice Side Quick & Easy Lentil Vegan Cilantro Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
- Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.
RED LENTIL DAHL (DAL) WITH SPINACH
Easy to make, warming and comforting this Red Lentil Dahl with spinach is the perfect comfort food. This tasty curry is naturally gluten-free, vegan and very budget-friendly.
Provided by Michelle Alston
Categories Dinner
Number Of Ingredients 20
Steps:
- Thoroughly rinse the lentils until the water runs clear then add to a large saucepan with 1 litre of water, one teaspoon of turmeric and half a teaspoon of salt. Bring to the boil then reduce to a low simmer and cook for 15 minutes. Stir once the beginning then stir well at the end of cooking.
- While the lentils are cooking, heat a tablespoon of sunflower oil in a large sautè pan. Add the sliced shallots along with 1 tsp of mustard seeds, 1 tsp of cumin seeds and 10 cardamom pods. Cook gently until the shallots are soft.
- Next, add the garlic, ginger, 1 and a half teaspoons of garam masala, 1/4 teaspoon of ground cloves, 1/2 a teaspoon of salt and a pinch of red chilli flakes. Stir well, and gook until the spices release their aroma, about one minute.Now add the chopped tomatoes, stir well and break down any large pieces with your wooden spoon. Cook over low heat until the lentils are ready.
- Once the lentils are cooked, they should have almost collapsed, give them a good stir. Add the lentils to the tomatoes and stir well. Simmer over low heat for 15 minutes, stirring often so the lentils don't stick to the bottom of the pan.
- Once the dal is nice and thick stir in the lemon juice. Add the spinach one handful at a time until it is wilted. Top the dal with a handful of fresh coriander leaves.Serve immediately with basmati rice, naan and lemon wedges.
Nutrition Facts : Calories 348 kcal, Carbohydrate 53.9 g, Protein 22.8 g, Fat 5.9 g, SaturatedFat 0.4 g, Sodium 612 mg, Fiber 12.8 g, Sugar 2.4 g, ServingSize 1 serving
RED LENTIL DHAL
A beautiful lentil dhal flavoured with a spicy tomato masala
Provided by HariGhotra
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place lentils in a pan with the salt, cover with the water and bring to the boil.
- Remove the froth, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
- In a frying pan heat the oil or butter. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds.
- When the seeds sizzle, remove the chilli and set to one side for your garnish.
- Add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
- Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
- Check the seasoning and add a little salt if required. Stir in the garam masala, coriander and top with the whole chillies to serve.
CURRIED RED LENTIL DAHL
When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst
Provided by Karen Elizabeth
Categories Grains
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan.
- Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
- Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
- Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
- Cook until the lentils are tender, about 25 - 30 minutes.
- Stir in the coriander and serve.
- Suggested accompaniments, steamed rice, naan bread, poppadoms.
RED LENTIL DAL WITH CHARRED ONIONS
Red lentils break down so you don't need to puree them. 20% of your daily fiber in this recipe, so it's pretty WW friendly. From Cooking Light '07. I would serve this with a tandoori chicken, or just over jasmine rice for vegetarian.
Provided by A la Carte
Categories Lentil
Time 1h20m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tsp oil in a large heavy cast iron skillet over medium-high heat. Add onion and cook for 2 minutes (not stirring) or until charred. Carefully turn the onion over and cook an additional 4 minutes or until charred.
- Remove from the heat and coarsely chop. Set aside.
- Combine the mustard seeds, coriander seeds, cumin seed and clove ina small skillet over medium heat. Cook about 1 1/2 minute until the mixture is fragrant, stirring frequently.
- Remove from the heat.
- Combine the mustard mixture, cinnamon, cardamom and chili ina spice or coffee grinder and pulse until ground.
- Heat remaining 2 tsp of oil in a small Dutch oven over medium high heat. Add the ginger and garlic to the pan; saute 1 minute.
- Stir in the spices; saute 1 minute more.
- Add the broth, lentils, and tomato to the pan and bring to a boil.
- Cover and reduce heat and simmer for 30 minutes, stirring occasionally.
- Uncover and add charred onion, and cook 10 more minutes.
- Stir in cilantro and lime juice.
- Serve.
Nutrition Facts : Calories 187.9, Fat 3.6, SaturatedFat 0.6, Cholesterol 1.4, Sodium 593.2, Carbohydrate 30.1, Fiber 9.9, Sugar 5.3, Protein 9.6
EASY RED LENTIL DAL
This red lentil dal recipe is thick, creamy, and full of Indian spices. The ultimate vegan comfort food, made in one pot using pantry staples, and ready in 40 minutes! Gluten-free, vegan, and meal prep friendly.
Provided by Denise Bustard
Categories Main Course
Number Of Ingredients 13
Steps:
- Sautée - Heat oil in a medium sized pot over medium heat. Add the onion, and cook for 5-7 minutes, until soft.Make a space in the onion and add the minced garlic and ginger. Add a bit of extra oil if needed. Cook for 1 minute, stirring occasionally.
- Add Spices - Add all the spices: curry powder, cumin, coriander, garam masala, turmeric and salt. Stir to coat onions and cook for 1-2 minutes, until spices are fragrant. Be careful not to burn: stir occasionally and keep an eye on them.
- Combine - Add around 1 cup of stock, and use a spatula to scrape all the bits off the bottom of the pan. Add the rest of the stock, the lentils and diced tomatoes.
- Simmer - Stir, cover, bring to a simmer, then cook (covered), for 30 minutes. You will want to stir occasionally to prevent anything from sticking to the bottom of the pan.
- Serve - Serve with rice and naan bread.
Nutrition Facts : ServingSize 1.5 cups, Calories 211 kcal, Carbohydrate 34 g, Protein 13 g, Fat 3 g, SaturatedFat 1 g, Sodium 770 mg, Fiber 15 g, Sugar 4 g
SPICY RED LENTIL DAL
This easy red lentil dal is prepared with tomatoes, onion, garlic, ginger and a combination of Indian spices like turmeric, cinnamon, coriander, cumin and cayenne. Quick, easy and perfect for a healthy weeknight meal!
Provided by Julie | The Simple Veganista
Categories Entree
Time 35m
Number Of Ingredients 11
Steps:
- Saute: In dutch oven or pot, heat oil over medium heat, add onions and saute until onions are translucent, about 5 - 7 minutes. Add tomatoes, garlic and ginger, and cook 5 minutes, or until tomatoes start to break down.
- Simmer: Add the lentils, liquids, and dry spices, bring to boil, cover, reduce heat to low and simmer at a gentle rolling boil for 15 - 20 minutes, stirring occasionally, until lentils are tender, not mushy. Dal will thicken upon standing, add more liquids as needed.
- Serve: Ladle into individual serving bowls as is. Or serve over a bed of arugula, white rice, brown rice, or this Cilantro Lime Rice. Top with a squeeze of lemon for brightness. It pairs great with a side of homemade Vegan Naan.
- Serves 6
- Leftovers can be stored in the refrigerator for up to 5 - 6 days, in a covered container.
Nutrition Facts : Calories 207 calories, Sugar 4.7 g, Sodium 19.9 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 38.4 g, Fiber 7.2 g, Protein 13.2 g, Cholesterol 0 mg
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- Heat 1 teaspoon oil in a large heavy cast-iron skillet over medium-high heat. Add onion to pan; cook 2 minutes or until charred. Carefully turn over onion, and cook an additional 4 minutes or until blackened and charred. Remove from heat. Coarsely chop; set aside.
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- Heat remaining 2 teaspoons oil in a small Dutch oven over medium-high heat. Add ginger and garlic to pan; sauté 1 minute. Stir in spices; sauté 1 minute. Add broth, lentils, and tomato to pan; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover; add onion, and cook 10 minutes. Stir in cilantro and juice.
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- In a large saucepan, heat 1 tablespoon of the coconut oil. Add the cumin, fennel and turmeric and cook over moderate heat, stirring constantly, until fragrant, about 1 minute. Stir in the remaining 2 tablespoons of coconut oil and the onions and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the garlic, ginger and half of the sliced chiles and cook, stirring, for 1 minute. Spoon half of the spiced onion mixture into a small bowl and reserve.
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- Combine rinsed lentils with 4 cups water in a medium pot and bring to a boil. Reduce heat and simmer until lentils are very soft and pulpy, about 25 minutes.
- Meanwhile, heat oil in a medium skillet over medium heat. Add the cumin seeds and cinnamon; cook for 60 seconds until fragrant, then stir in turmeric and salt. Add onion, garlic, ginger and serrano and cook until golden brown, taking care not to burn them.
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- 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.
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- You can watch the short video for visual instructions.Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.
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