THE BEST RED LENTIL DAHL
This easy Lentil Daal is packed with flavour, and is super-simple to make in 1 pot in 25 minutes.
Provided by Kate Hackworthy | Veggie Desserts
Categories Main Meals
Time 20m
Number Of Ingredients 17
Steps:
- Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
- Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.
- Stir in the lemon juice and spinach until it wilts.
- Serve warm with rice, naan bread or poppadoms.
- Set the Instant Pot to 'saute' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this).
- Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.
- After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!
- Heat the oil in a frying pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the frying pan, along with the turmeric and garam masala and cook for 1 minute.
- Add the onion mixture to the bowl of the slow cooker, along with the lentils, tomatoes, coconut milk and broth/stock. Place lid on slow cooker and cook on high for 4-5 hours or low for 8-10 hours.Taste and cook longer if necessary for the lentils to be lovely and soft. Season with salt and pepper and stir in the lemon juice and spinach.
Nutrition Facts : Calories 293 kcal, Carbohydrate 31 g, Protein 11 g, Fat 15 g, SaturatedFat 12 g, Sodium 452 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving
LENTIL DAL
Make and share this Lentil Dal recipe from Food.com.
Provided by Strawberry Girl
Categories Lentil
Time 43m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 376.4, Fat 3.4, SaturatedFat 0.6, Sodium 313.3, Carbohydrate 72, Fiber 12.5, Sugar 4.3, Protein 14.3
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
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
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
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 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.
EASY RED LENTIL DAHL
Easy Red Lentil Dahl is a perfect plant based dish - tasty, healthy and ready in under 20 minutes. Red lentils are cooked with spices in this traditional Indian favorite, which is packed full of protein. Served with rice, it's a great addition to your midweek meal rotation. It's also naturally gluten free, dairy free and vegan.
Provided by Joanna
Categories Main Course Side Dish Soup
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 327 kcal, Carbohydrate 56 g, Protein 24 g, Fat 1 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 28 g, Sugar 2 g, ServingSize 1 serving
RED LENTIL DHAL RECIPE
This is one of the tastiest lentil recipes you will ever have. So flavoursome, so full of life and so easy to make.
Provided by Nicolas
Categories Comfort Food
Time 30m
Number Of Ingredients 11
Steps:
- Put your red lentils, vegetable stock, turmeric and a pinch of salt in a pot, then bring to a boil. Once the stock is boiling, turn the heat down to a simmer.
- Simmer the dhal for about 20-25 minutes stirring occasionally. If the dhal sticks to the bottom of the pot, you can take the pot off the heat, give it a quick stir and then put it back over the heat.
- Meanwhile, preheat a small pot over medium-high flame. When the pot is nice and hot, add your ghee. Once the ghee is melted, add your cumin seeds and mustard seeds then cover with a lid. You should hear the seeds start to pop.
- Once the popping has stopped take the lid off and then add your onion, garlic, and chilli flakes. Fry for a couple of minutes until the onions are nice and translucent.
- Once the dhal has simmered for about 20-25 minutes, turn the heat off, add the onion-spice mixture and stir it through.
- Garnish the dhal with your chopped coriander, then serve with rice, chapati, roti, naan bread or any other kind of flatbread.
Nutrition Facts : Calories 403 kcal, Carbohydrate 67.9 g, Protein 25.5 g, Fat 4 g, SaturatedFat 2.1 g, Cholesterol 8 mg, Sodium 415 mg, Fiber 18 g, Sugar 7.1 g, ServingSize 1 serving
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 DAHL RECIPE
Rich, creamy, and full of amazing Indian spices, this Red Lentil Dahl Recipe is the perfect cozy comfort dish. Red lentils cook quickly, so you'll have this amazing feast on the table in less than 30 minutes.
Provided by Julianne Lynch
Categories Main Course Side Dish
Time 30m
Number Of Ingredients 21
Steps:
- Measure the red lentils and place them in a fine-mesh strainer. Sort through to remove any tiny pebbles or other varieties of lentils. Rinse with water. Set aside.
- Chop the onion. Peel the garlic. Measure the spices and add them to a small bowl.
- Heat a skillet or large pot over medium-high heat. Add the onion and a pinch of salt, and cook for 2 to 3 minutes, or until they start to turn translucent.
- Add the spices and tomato paste. Stir to combine.
- Use a Microplane or garlic press to mince the garlic cloves and add directly to the pot or skillet.
- Add the broth, maple syrup, and red lentils. Bring to a boil and then turn the heat down to medium and simmer for 10 to 15 minutes.
- When the lentils have softened and the liquid is mostly gone, add the coconut milk and lemon juice. Stir to combine and then cook for another 2 to 3 minutes until reduced to your desired consistency.
- Serve with rice, fresh chopped cilantro, vegan naan, and vegan yogurt.
Nutrition Facts : Calories 288 kcal, Carbohydrate 42 g, Protein 13 g, Fat 7 g, SaturatedFat 6 g, Sodium 847 mg, Fiber 16 g, Sugar 6 g, ServingSize 1 serving
EASY RED LENTIL DAHL WITH COCONUT MILK
This red lentil dahl recipe is whipped up in under 30 minutes. It's easy to make as it has minimal ingredients (but so much flavour)! The recipe is vegan thanks to the coconut milk.
Provided by Mimi Harrison
Categories mains
Time 40m
Number Of Ingredients 18
Steps:
- Start by sautéing the onions in a large saucepan with a tbsp of coconut oil and a generous pinch of salt (olive oil will also work fine). Gently fry for around 5/6 minutes or until they are translucent.
- When the onions are translucent, add the garlic, ginger, coriander stalks, carrots and spices. Fry for another 2 minutes before adding the veggie stock, chopped tomatoes, coconut milk and lentils.
- Stir to combine and reduce the heat to a simmer and cook for around 30 minutes. Add salt to taste.
Nutrition Facts : Calories 451 kcal, Carbohydrate 49 g, Fat 18 g, Protein 15 g, ServingSize 1 serving
RED LENTIL DAHL
Quick and easy red lentil dahl. Super easy and super simple. Vegan and guten-free too.
Provided by aberrow
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat a glug of oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
- Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
- Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
- Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.
MUM'S EVERYDAY RED LENTILS
Provided by Aarti Sequeira
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
- In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
- Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
- Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
- In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
- Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
Nutrition Facts : Calories 237 calorie, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 35 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams
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THE BEST EASY & DELICIOUS COCONUT RED LENTIL DAHL RECIPE
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Reviews 104Calories 330 per servingCategory Main Dish
- Cook the onions, ginger and garlic in the coconut oil for 5-10 minutes over medium heat, stirring frequently until soft.
- Bring to a light simmer over low to medium heat and cook for 25-30 minutes, uncovered, until lentils are soft and it has thickened up.
INDIAN RED LENTIL DAL RECIPE - THE WANDERLUST KITCHEN
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Category Main DishCalories 168 per serving
- 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.
- Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turning translucent.
- Add the turmeric, cardamom, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Discard the cinnamon stick.
RED LENTIL DAHL (EASY INDIAN RECIPE) - BIANCA ZAPATKA ...
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5/5 (196)Category Lunch & Dinner, Main Course, Side Dish, SoupCuisine IndianCalories 458 per serving
- 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.
- Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.
EASY RED LENTIL DAHL RECIPE - ELAVEGAN | RECIPES
From elavegan.com
4.9/5 (63)Calories 302 per servingCategory Dinner
- You can watch the short video for visual instructions.Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.
- Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.
- Add all spices, sweetener, lentils, and 3 cups of vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.
- Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.
THE BEST EVER RED LENTIL DHAL - HOLISTIC WELLNESS
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- Creamy black dhal with crispy onions. This creamy black dhal is a slow cooker sensation – it may take a little bit of forward thinking, but it's worth it.
- Khatti dhal. Our scrumptious khatti dhal can be adapted to just the consistency you like. Seasoned with tamarind paste and hot chilli powder, this dish has a wonderful sweet and sour flavour.
- Chickpea & coconut dhal. This subtle chickpea and coconut dhal uses a traditional Indian method of seasoning called ‘tarka’, bringing a real taste of India to your home.
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NEPALESE RED LENTIL DAHL - VIKALINKA
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Reviews 34Servings 4Cuisine NepaleseCategory Main
- Heat ghee or oil in a deep pan and and cook onion over medium heat for 5-7 minutes without browning too much.
- Turn heat to low and add garlic, ginger, crushed coriander seeds, turmeric and red chilli powder, stir to combine and cook for 3-5 minutes longer.
- Add washed red lentils and stir to coat them with the onion and spice mixture, cook them while stirring for 2-3 minutes. (This step helps the lentils to keep their shape and texture).
- Add water, turn heat up and bring it to a boil, add salt, then turn it to a medium-low and simmer for 15 minutes.
RED LENTIL DAL WITH COCONUT MILK AND KALE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 6
- 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.
- Add the chicken stock, coconut milk, red lentils and cilantro stems to the saucepan and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 20 minutes. Add the kale and cook until tender, about 5 minutes. Stir in the lemon juice and season with salt and pepper.
- Spoon the dal into bowls. Top with the reserved onion mixture and the remaining sliced chiles. Garnish with chopped cilantro and serve with lemon wedges.
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- Add garlic and sauté for 1 more minute. Add ginger and spices (except for salt) and sauté for 30 seconds.
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MASOOR DAL TADKA - INDIAN RED LENTIL DAL • THE CURIOUS ...
From thecuriouschickpea.com
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- Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Skim off any foam that collects on top. Cook, partially covered, until the lentils are tender, usually 15-20 minutes.
- While the lentils are cooking, make the tadka. Heat a skillet over medium heat and add the oil and onion, garlic, ginger, chiles, and a pinch of salt. Fry until soft, about 5 minutes.
- Add the spices: curry powder, mustard, coriander, and cumin, along with the salt. Stir to combine and cook for about 60 seconds, then add the tomatoes. Cook about 7 minutes to cook down the tomatoes if canned, or until the tomatoes are soft and saucy if fresh.
- Add the tadka to the cooked lentils, and simmer over low heat for about 5 minutes to infuse with flavor.
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From veganonboard.com
Ratings 3Servings 4Cuisine IndianCategory Main Course
- Rinse and drain the red lentils three times. The rinsing water should clear up a bit after the third time. I like to do this step in the cooking pan, for simplicity. Optionally, soak lentils for 15 minutes before rinsing.
- The Red Lentil Dal of Love is most tasty when you let it cool down a bit to eating temperature before serving. Trust me on this!
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- Mix the ginger garlic, curry powder, coriander, garam masala and crushed red pepper in small bowl and set aside.
- Heat a large soup pot over medium heat. Add your oil, onions and celery and cook on medium high heat for about 2 minutes until vegetables are fragrant and translucent. Stir occasionally to prevent burning.
- Turn down heat and add the ginger, garlic and spice mix and cook on low heat for about 1 minute, allowing the spices to “bloom” until they become fragrant. Add the lentils, vegetable stock, salt, diced tomatoes and coconut milk.
- Bring up to a boil, then reduce heat to a low simmer. Cook with a lid on for about 20 minutes, stirring occasionally until lentils are soft. If your heat is up too high, the liquid will evaporate before the lentils are done cooking. If that happens, just add a little bit more stock (or water, if you are using that) and continue to cook. When lentil are soft, turn off your heat and add in your chopped cilantro. Adding cilantro at the end will keep the flavor lively and fresh.
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Cuisine IndianTotal Time 25 minsCategory EntréeCalories 340 per serving
RED LENTIL AND CARROT DHAL WITH SPICED SPROUTS RECIPE ...
From realfood.tesco.com
5/5 (2)Category DinnerCuisine IndianTotal Time 40 mins
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Author Healthy Food Guide
THE DAL GLOSSARY: 8 TYPES OF LENTILS AND THEIR ... - NDTV FOOD
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Estimated Reading Time 6 mins
DHAL RECIPES | BBC GOOD FOOD
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RED LENTIL DAHL (DAL, DAAL) IS A 20 MINUTE TASTY INDIAN ...
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