Simple Lentil Dal Dahl Food

EASY RED LENTIL DAHL

Steps:

• Rinse the lentils carefully under running water.
• Place all of the dahl ingredients including the lentils in a large saucepan.
• Bring the pot to a boil on a medium-high heat, then turn it down to a simmer. Stir occasionally to prevent anything sticking on the bottom. Taste and season as you go.
• Cook for 15-20 minutes, until the lentils are soft and the dhal has thickened. Taste and season again before serving. Add more water if you want a thinner dhal.
• Meanwhile if you're adding the shallots as an optional topping, fry them in a frying pan with the butter, ghee or oil. Cook on a medium low heat stirring occasionally, until golden brown, around 10 minutes.
• Serve the dahl. Optionally top with the golden shallots, thin sliced jalapeno and fresh cilantro/coriander.

LENTIL DAL

Steps:

• Heat olive oil in large saucepan over medium-high heat.
• Add onion, ginger, cumin, turmeric, red peppers, and garlic.
• Saute 2 minutes.
• Add cauliflower and tomatoes; saute 1 minute.
• Stir in water and lentils; bring to a boil.
• Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
• Stir in lime juice, cilantro, and salt.
• Serve 1 cup lentil mixture with 1 cup rice.

SIMPLE LENTIL DAL (DAHL)

Steps:

• Heat the oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
• Add the cumin, cloves and cardamom and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water and salt. Bring to a boil and skim well. Turn down the heat and simmer, covered, until the lentils are soft, 20-30 minutes. Add more water during cooking if necessary. Taste for salt and add more if you need to.
• Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon (optional). Return the mashed lentils to the pot and give the dal a stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add water. Remove the cinnamon stick (and cardamom pods, if you like).
• For the tempering oil, heat the oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4-5 minutes. Add the garlic paste, ginger and minced chile and cook just to mellow the raw taste of the garlic, 10-15 *seconds*.
• Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes. Transfer the dal to a serving bowl, pour the remaining tempering oil over the top and sprinkle with the remaining cilantro. Serve hot with additional lemon or lime juice to taste.

A SIMPLE DAHL RECIPE

Steps:

• Place all ingredients except garam masala into a saucepan, bring to the boil, cover and simmer for 20 minutes (or microwave, covered on HIGH for 12 minutes).
• Stir in garam masala, cover and leave for 2-3 minutes for flavours to blend.

CURRIED RED LENTIL DAHL

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.