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
SEASONED DHAL
Hindus have an infinite number of ways to flavor their daily dhal. This version is good for most split lentils, but it's best with thoor dhal, a flat golden legume favored for its sweet, earthy taste.
Provided by Food Network
Categories side-dish
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a large bowl wash the dhal in several changes of water; drain. Place the dhal and 2 1/2 cups water in a 2-quart saucepan and bring to a boil. Reduce to a simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas), or until the water is absorbed and the peas break up under pressure from the back of a sppon. Check to make sure it doesn't boil over.
- When the dhal has finished cooking, heat the oil in a frying pan. Add the mustard seeds to the oil and heat until they pop. When the popping subsides, toss in the dried red chili and curry leaves. After a few seconds, add the onion and fry until light brown. Put in the garlic and fry 1 minute. Next, add the ground masala and fry for another minute. Stir this mixture into the dhal, along with 1/2 cup water and the salt. Partially cover and continue simmering another 10 minutes, adding more water if the mixture is too thick. It should be the consistency of thick pea soup. Remove from the heat.
- Stir in the lemon juice and ghee. Taste for salt.
DHAL WITH GARAM MASALA CARROTS
If you're looking for a budget vegetarian meal for one, look no further than this delicious dhal topped with spicy carrots. It's healthy and low-calorie too
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Cook the lentils in 500ml water with the garlic clove for around 20 mins until the lentils are tender. Fish the garlic clove out, crush it and stir it back into the lentils with the butter. Season well. It should be spoonable like a thick soup - keep simmering if it's not thick enough.
- Put the carrots in a pan, just cover with water, bring to the boil and simmer until just tender, about 8-10 mins. Drain, then toss in the oil and garam masala. Tip into a frying pan and fry until the carrots start to brown, then add the nigella seeds, if using, and fry for another min.
- Serve the dhal in a bowl with the yogurt and carrots, with the remaining spices and oil from the pan on top.
Nutrition Facts : Calories 475 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
NEXT LEVEL DHAL MAKHANI
Make no excuses for how rich this delicious black dhal is - the buttery lentil dish is meant to be enjoyed as a comforting celebration dish
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 2h10m
Yield Serves 4 as a main, 6 as a side
Number Of Ingredients 14
Steps:
- Tip the dhal into a sieve and rinse under cold water several times until the water runs clear. Put in a large bowl or pot and cover in double their volume of warm water. Stir in the bicarbonate of soda and leave to soak at room temperature for at least 12 hrs.
- Drain the dhal (but don't rinse), tip into a pan and cover with 1.5 litres water. Add the sliced ginger, whole chilli and turmeric, then bring to the boil, skim off any scum that rises to the top and reduce the heat. Simmer uncovered for 1 hr until very tender, or cook in a pressure cooker for 20 mins. Remove the ginger and chilli.
- Heat the butter in a separate pan over a medium-high heat until it has foamed up and turned nut-brown. Pour half into a small container and set aside. Return the pan and remaining butter to the heat and add the cumin seeds, fenugreek leaves, ground coriander, garlic, grated ginger and tomato purée and cook for 2 mins more. Stir the spice mixture into the cooked dhal, then add the kidney beans along with the liquid from the can and season generously with salt.
- Roughly mash the dhal mixture with a potato masher until some of the pulses are crushed. Cook, stirring, over a very low heat for 15-20 mins until the dhal is thick and creamy. Stir through most of the reserved brown butter, the garam marsala and half the cream. Tip the dhal into a serving dish and drizzle over the remaining cream and brown butter. Scatter over the chopped chilli and ginger matchsticks and serve.
Nutrition Facts : Calories 487 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
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