MASOOR DAL (SPICED RED LENTILS)
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."
Provided by Nigella Lawson
Categories easy, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
SPICY INDIAN DAHL
A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.
Provided by Rachel
Categories World Cuisine Recipes Asian Indian
Yield 6
Number Of Ingredients 13
Steps:
- Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
- In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
- Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g
SPICY VEGAN LENTIL DAHL
Steps:
- Gather the ingredients.
- In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
- Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
- Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
- Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.
Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 666 mg, Sugar 6 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 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
SPICY INDIAN DAHL
I just love a steaming hot bowl of spicy, aromatic Indian Dahl. I served this with Anu's Tangy Lemon Rice with Peanuts, and chapattis. A delicious, nourishing meal. If you prefer not to use ghee or butter, substitute vegetable oil. Add the amount of chile powder as per your own taste - less or more is up to you. If you prefer, you can use Toor dahl or even split and hulled Moong dahl, instead of Masoor dahl.
Provided by Daydream
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place lentils in a colander and rinse under running cold tap water.
- Add lentils to a medium-sized, but deep, saucepan.
- For each cup of lentils, add 2 cups of water to the saucepan.
- Bring to the boil, turn heat down, and simmer 10 to 20 minutes.
- Do not allow lentils to become mushy- they should still be'al dente'.
- Drain when cooked.
- Melt ghee or butter over a medium flame.
- Add onions, garlic and ginger, and saute until onions are soft and light brown in colour.
- Add spices and salt, and cook a couple of minutes until lightly fried and bubbling.
- Add dahl, and stir well.
- Add 1/4 to 1/2 cup of water.
- Cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn't stick to the bottom of the pan.
- Add more water if necessary, or if a thinner dahl is desired.
- Garnish with fresh cilantro to serve.
- Variation: Add two chopped tomatoes with the onions.
Nutrition Facts : Calories 303.1, Fat 8.3, SaturatedFat 4.3, Cholesterol 16.4, Sodium 606.2, Carbohydrate 44, Fiber 8.9, Sugar 2.4, Protein 16.5
SPICED ONION DAHL
delicious dahl ;) Spices can be increased quite a bit if you wish to do so! I've posted them to make a VERY MILD dahl..
Provided by love4culinary
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Take your water and cook the yellow split peas, split white gram, yellow moong dal, and red lentils along with the ginger and salt until they are soft, approximately 30 minutes.
- In a separate saucepan, heat your oil and add the cumin seeds-as the seeds begin to splutter, add the minced garlic and tomatoes and sauté for a few minutes just they begin to cook.
- Next, add the salt and other spices and thoroughly combine.
- Then, take the beans (including the water you cooked them in) and add them to the saucepan.
- Cook for 3 minutes, and serve.
- Sprinkle with chopped cilantro and a spoonful of yogurt if you choose to.
- Can also serve with your choice of breads as well.
Nutrition Facts : Calories 303, Fat 4.7, SaturatedFat 0.7, Sodium 313.9, Carbohydrate 49.8, Fiber 17.6, Sugar 8.1, Protein 18.1
SPICED RED LENTIL DAL
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put oil in a skillet over medium-high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
- Meanwhile, combine the lentils, ginger, garlic, mustard seeds, cloves, and 1 teaspoon pepper in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes.
- Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
- Remove cloves from pan and add reserved sauteed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.
CHICKPEA DAHL RECIPE
Learn how to make this mouth-watering Chickpea dahl in just a few simple steps. It's the perfect side dish and just delicious with naan bread.
Provided by Jessica Dady
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Gently cook the onion in the oil until soft. Add the garlic, cook for 1 min, then add the curry powder and stir over a low heat for another minute.
- Stir in the potato, add 425ml water and bring to the boil.
- Cover and simmer for 15 mins, then add the chickpeas and tomatoes; simmer for another 10 mins. Stir in the coriander and chillies.
Nutrition Facts : @context https, Calories 337 Kcal, Sugar 6.7 g, Fat 11.6 g, SaturatedFat 1.2 g, Sodium 0.11 g, Protein 13.8 g, Carbohydrate 46.5 g
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From foodmatters.com
5/5 (1)Published 2015-06-22Estimated Reading Time 3 mins
- Bring the broth or water to boil in a large saucepan with a lid, add the mung beans, and simmer over a medium heat, with the lid on, for 20 minutes.
- Meanwhile, dry fry the spices in a large deep frying pan for 1 minute over a medium heat or until fragrant – keep stirring to prevent burning. Add the chili now if you want this dahl to have a little kick.
- Add the ghee or coconut oil to the pan and fry the onion and spices for 10 minutes until the onion is soft, stirring occasionally. Add the garlic and ginger and fry for a further 5 minutes over a gentle heat, until softened and starting to caramelize.
- After the mung beans have had their 20 minutes of cooking time, add the diced carrot and celery and the fried onion, garlic, and ginger mix, keeping back 6 tablespoons of this mix to garnish the bowls at the end.
- Add the salt or tamari, pepper, and the finely chopped cilantro stalks and continue to cook, with the lid on, for a further 15 minutes over a medium heat until tender.
- Finely slice the kale leaves and winter greens,if using, or roughly chop the spinach (baby spinach doesn’t need to be chopped).
- If you’re using kale or a “tougher” green veg, then add it now. If using spinach, then stir in just before serving to wilt the leaves and finish with the lime or lemon juice.
- To serve,to peach bowl of dahl with a spoonful of the spiced fried onions, the chopped cilantro leaves, and a wedge of lime or lemon.
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- Place the rinsed lentils in a large saucepan along with 3 cups of room temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.
- Meanwhile, heat the oil in a medium skillet set over medium heat. Add the cumin seeds and cinnamon stick; cook for 60 to 90 seconds, until fragrant.
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- Heat ghee in a medium pot over medium-high. Add onion and cook, stirring occasionally, until softened and lightly browned around the edges, 5–7 minutes. Add ginger and garlic and cook, stirring often, just to take the edge off garlic, about 30 seconds. Add ⅓ cup water and simmer, stirring occasionally, until water evaporates, about 1 minute. Add split peas, coriander, turmeric, cardamom, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add 4 cups water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until split peas are very tender and most of the liquid is absorbed, 12–14 minutes; season with salt. Cover with a lid and keep dal warm over low heat while you make the toppings.
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