Sour Dal Food

EASY MASOOR DAAL

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.

SWEET-AND-SOUR DAL BHAT

Steps:

• Dal:
• Bring tomato, toor dal, salt, and 8 cups water to a boil in a medium saucepan over medium-high heat, skimming foam from surface and stirring occasionally, 8-10 minutes. Reduce heat and simmer, stirring and skimming occasionally, until dal are very soft but not disintegrated, 45-60 minutes.
• Meanwhile, process chiles and ginger in a food processor to a coarse purée, about 1 minute. Transfer to a 2-cup measuring glass or a medium bowl; stir in jaggery, lime juice, chile powder, and turmeric. Set seasoning mixture aside.
• Once dal is done, mix in reserved seasoning mixture and simmer until flavors are melded, about 5 minutes. Blend dal with an immersion blender or in a blender until smooth; it should be about the consistency of heavy cream.
• Do Ahead: Dal can be made 3-4 hours ahead. Cover and keep warm.
• Rice and assembly:
• While the dal is cooking, place rice in a medium bowl and cover with cold water. Swish around with your fingers to remove surface starches, then drain through a sieve or colander. Repeat process until water runs clear, about 4 or 5 changes of water.
• Heat 2 Tbsp. oil in a medium pot over medium. Add rice and stir to coat grains in oil. Add 4 cups water and bring to a boil over high; reduce heat to low, cover pot, and cook 15 minutes. Remove from heat.
• Just before serving, heat remaining 7 Tbsp. oil in a small skillet over medium-high. Add curry leaves, chiles, mustard seeds, asafetida, and fenugreek one at a time, pausing for a second between each addition and swirling pan. Cook until spices are toasted and curry leaves sizzle and pop, about 20 seconds. Spoon spices over dal; serve with rice.

SOUR DAL

Steps:

• Pressure cook the toor dal.
• Add turmeric and asofoetida.
• Mash the dal.
• Add tamarind pulp and chilli powder.
• Add water to make it of pouring consistency.
• Heat oil in a vessel.
• Add asofoetida and mustard seeds.
• Once the latter stop spluttering, add bay leaves and the crushed garlic.
• Add the dal once the garlic turns golden brown.
• Add salt and jaggery.
• Boil well.
• Remove from fire and garnish with corriander leaves.
• Serve hot with rice or rotis.

MASOOR DAL SOUP

Steps:

• Tie the cloves, bay leaves and peppercorns in a piece of cheesecloth.
• Put the dal and 5 cups water into a heavy, large pot.
• Bring to a boil.
• Remove the scum that rises to the top.
• Add the spice bag and turmeric to the pot-reduce to simmer and cover pot with lid cracked a bit.
• Simmer for 1 1/2 hours.
• Remove spice bag and place soup in a food processor ans whirl to smooth.
• Return to pot and add remaining ingredients.
• Serve with croutons.

INDIAN LENTIL SOUP (DAL SHORVA)

Steps:

• Rinse the beans or lentils.
• Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
• Let simmer until the beans or lentils are very soft (ca 30 minutes).
• If using bay leaves, remove them now. Curry leaves can be left in the soup.
• Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
• Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
• Let simmer for another 5 minutes.
• Add salt, pepper and squeezed lemon to taste.
• Serve hot with pita or paratha bread.

EASY DHAL SOUP

Steps:

• In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
• Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
• Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
• Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.