Yellow Lentil Dal Food

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SPICED YELLOW LENTILS WITH QUINOA



Spiced Yellow Lentils with Quinoa image

This lentil dish is inspired by Mark Bittman's revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn't have a fresh green chile in the fridge so I used a little cayenne instead to spice it up. I wanted to introduce some color so I added half of a red bell pepper that was in my refrigerator to the mix. I am making the cilantro optional because I didn't have any even though normally I would have used it; the dish was fine without it.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

3/4 cup regular blond quinoa
1/4 cup red quinoa
1 1/4 cups water
1/2 to 3/4 teaspoon salt, to taste
1 cup brown or split yellow lentils (toor dal), rinsed
1 teaspoon minced fresh ginger
1 1/2 teaspoons turmeric
1/2 medium onion (intact), peeled
Salt to taste
1 1/2 tablespoons fresh lime juice or 1/4 cup tamarind water (made from soaking 1 tablespoon tamarind paste in warm water for 10 minutes; optional)
2 tablespoons grape seed oil, canola oil, safflower oil or sunflower oil
1/2 cup finely minced red bell pepper
1 plump garlic clove, minced
1 teaspoon cumin seeds
Cayenne pepper to taste
3 tablespoons chopped cilantro

Steps:

  • Rinse the quinoa thoroughly and combine with the water and salt in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes, until the white quinoa displays a little white spiral. Turn off the heat, remove the lid and place a dish towel over the top of the pot. Return the lid and let sit for 15 minutes. The quinoa will now be fluffy. Keep warm.
  • Meanwhile, combine the lentils, ginger, turmeric and onion half (don't chop it) with 1 quart water and salt to taste (about 1 to 1 1/2 teaspoons) and bring to a gentle boil. Stir only once to make sure there are no lentils sticking to the bottom of the pot. Reduce the heat to medium - the lentils should simmer briskly - and cook uncovered until the lentils are tender, 30 to 40 minutes. Stir in the lime juice or tamarind concentrate and add another 1/2 cup water. Stir together and simmer for another minute. Turn off the heat and using an immersion blender, an Indian mathani (a wooden tool used for mashing dal) or a wooden Mexican hot chocolate mixer, partially pureé the dal. It should be thick but not like a pureed soup.
  • Heat the oil over medium-high heat in a small saucepan or small frying pan (such as an 8-inch omelet pan). Add the cumin seeds and allow to sizzle, stirring, for 10 seconds. Add the garlic and cook until lightly colored, about 15 seconds. Add the red pepper and cook until slightly softened, about 1 minute. Remove from the heat and pour over the lentils. Add the cayenne pepper and 1 tablespoon of the cilantro and stir gently. Taste and adjust seasoning.
  • Serve the quinoa with the dal spooned on top. Garnish with chopped fresh cilantro.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 2 grams, TransFat 0 grams

YELLOW DAAL TADKA



Yellow Daal Tadka image

A simple, healthy split yellow lentil (daal) recipe prepared with aromatics, seasoned with tomatoes and garlic, and flavored with spiced oil known as Tadka. A simple, quick, and perfect meatless Monday meal with side of steamed rice. This classic lentils recipe never gets old. It freezes well, is gluten free, vegan, and has potential to load-up with any seasonal veggies in-hand.Two months ago, CDH completed 7 years. While I wanted to share something special for the occasion.. Our move made me change my plans. Last week, while cooking a simple weekday dinner of this Daal Tadka and Rice reminded me of old days when I started blogging.. This was one of the first recipe I posted on blog. So, I decided to take few clicks and revive this old post with some new pictures.. and give you flavor of old CDH. :)Yellow Daal with Tadka (tempered spiced oil) is most humble lentil preparation and an every day recipe in every Indian household. Every region has their own version of this lentil stew. My recipe is most common in Northern region. Over time, my lentil Tadka recipe has grown as my taste and love for food has grown.. These days, I prepare it various ways depending upon the season and mood. Initially, I had planned to share another version of this Lentils today but felt.. I cannot do justice with new recipe until I revive my old post. I still plan to share the few other favorite versions of Daal Tadka. Check back soon. I will update all my shares here.Like I said, this simple dish can also be served as a spiced soup. Serve bread to scoop the daal and splash of lemon juice to cut balance the flavor of spices. Even today, whenever I prepare Daal Tadka for dinner.. I save some leftovers for lunch. For lunch, I thin-out the daal with some water or vegetable stock, taste and adjust seasoning, warm it up, add splash of lemon juice. This easy step turns it into a lentil soup. A side of warm bread and this soup feels like a most comforting easy meal ever!Make Ahead: Daal Tadka can be prepared 1-2 days in advance. It gets thick as it sits for long which can be fixed while re-heating the daal. Simply dilute with water and adjust seasonings (if needed). Reheat and enjoy!All lentils are gluten free. So is this daal recipe. It is also nut free and vegan. In traditional preparation, clarified butter (called Ghee) is used to instead of oil for tempering. I like to only use oil and no butter which makes this recipe vegan and lighter. I recommend loading daal with seasonal veggies such as small diced carrots, zucchini, or cauliflower. Boil with lentils for more flavor. Make it a loaded veggie and protein-full meatless weeknight dinner. If prefer, serve with rice, bread, or naan. Or a green citurs salad goes great as well. No matter how you serve.. One thing is certain! You will fall in LOVE with the flavors and simplicity of this dish! Must try!PS: Yellow Daal Tadka recipe was first published in June 2011. Today, I have updated the pictures, and added more explanation in method of preparation.

Provided by Savita

Categories     Main Course     Curry     Dinner

Time 35m

Number Of Ingredients 10

1 Cup Yellow Daal, Split Moong Daal, washed
1 tbsp Ginger Garlic Paste, Or grated 1 inch ginger and 2 garlic cloves
1 Cup Tomatoes, ripe roma tomatoes, grated
1/2 Cup Red Onion, grated red onion, very small chopped
1/2 tsp Turmeric
3/4 tsp Chili Powder, mild, 1/2 tsp and 1/4 divided, adjust per taste
1 tsp Salt
1 tsp Cumin Seeds, divided
1/2 tsp Hot Green Pepper (small), minced, optional
1.5 tbsp Canola Oil

Steps:

  • Wash lentils in running water until water runs clear. Then boil with 3 cups of fresh batch of water and 1/2 tsp salt until lentils are very tender or done to your preference. (15-20 minutes). Boil on low-medium heat as yellow lentils tend to boil-over very quickly.
  • Heat 1 tablespoon of oil in pan, add half of cumin seeds (these should start sputtering), add onion and fry until light brown in color (4-5 minutes). Now, add ginger, garlic, green chilies. Fry for 2 minutes.
  • Now add grated tomatoes and fry until oil separates. Add turmeric and half teaspoon of red chili powder and fry for 30 seconds.
  • Mix daal/lentils in the fried mixture. Cook for 1-2 minute at low heat.
  • Turn off the heat. Remove lentils in a bowl. Whip the pan clean, heat up remaining oil. When oil is hot, add in cumin seeds and remaining chili powder. Fry for 20 seconds then pour over daal. Garnish with chopped cilantro. Serve hot. Enjoy!

DAL RECIPE (INDIAN RED LENTIL CURRY)



Dal Recipe (Indian Red Lentil Curry) image

The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.

Provided by Roxana Begum

Categories     Main Course

Number Of Ingredients 29

1 cup red lentils (masoor dal or other yellow lentils)
1 onion (yellow, medium, finely chopped)
1 tomato (chopped)
3 cloves garlic (finely sliced)
3/4 tsp turmeric
4 cups water
Salt (to taste)
2.5 tbsp olive oil (or ghee)
2 tsp cumin seeds
4 dried red chilies
8 - 10 curry leaves
1.5 inch ginger (finely grated)
4 cloves garlic (finely grated)
1 shallot (medium, finely chopped (or small onion))
1 tomato (small, finely chopped)
1 green chili (optional, remove seeds for less heat)
1/4 tsp turmeric
1 tsp chili powder* (Kashmiri chili powder is less pungent)
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp garam masala
1 tsp kasuri methi (dry fenugreek leaves)
1/2 tsp mustard seeds (optional)
2 tsp cumin seeds
5 cloves garlic (thinly sliced)
5 dried red chilies
8 - 10 curry leaves
2 tbsp cilantro ( chopped)
1 tbsp ghee (optional)

Steps:

  • Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
  • In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
  • Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
  • Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.

Nutrition Facts : ServingSize 1 cup, Calories 306 kcal, Carbohydrate 41 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 17 g, Sugar 5 g

DAL (INDIAN LENTIL CURRY)



Dal (Indian Lentil Curry) image

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

2 tbsp / 30 g ghee (, or 1 tbsp oil + 1 tbsp/15g butter (Note 1))
2 green cayenne chillies (, deseeded and cut into chunks (optional) (Note 2))
1 medium onion (, finely chopped (brown or yellow))
6 garlic cloves (, finely chopped)
1 tbsp ginger (, finely chopped (1.5cm / 3/5"))
8 fresh curry leaves (, or 6 dried (Note 3))
1 tomato (, chopped)
1/2 tsp ground cumin
1 cup dried chana dal (, yellow split peas or other yellow lentils (Note 4 for other lentils))
4 cups / 1 litre water
1/2 tsp turmeric powder
1/8 tsp garam marsala
3/4 tsp salt
1 1/2 tbsp / 20g ghee (, or half each butter + oil (Note 1))
1 eschalot or 1/4 small onion (, halved lengthways and sliced (Note 5))
1 tsp cumin seeds
1/2 tsp black mustard seeds ((optional))
3 dried chillies (, broken in half, seeds removed (optional))
Fresh coriander/cilantro sprigs ((optional))
Steamed basmati rice

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

SPINACH CHANA DAL



Spinach Chana Dal image

Spinach Chana Dal is an Indian recipe otherwise known as yellow lentils with spinach. This flavorful dish contains split chickpeas and a wide range of spices that really get your tastebuds going. See how to make this recipe from our team member Kiran.

Provided by Kiran Dodeja Smith

Categories     Dinner     Sides

Time 1h45m

Number Of Ingredients 11

1 1/2 cups chana dal (soaked overnight and washed and drained after soaking (dried split chickpeas, often sold in the bulk section))
1/2 teaspoon turmeric
1 teaspoon salt
1 1/2 tablespoons ghee (clarified butter - could substitute olive oil)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin (whole seeds)
1 onion (large, peeled and chopped)
2-3 cloves garlic (peeled and chopped)
1-2 teaspoons ginger (fresh, peeled and grated)
1 green chili (chopped)
5 ounces spinach (fresh, chopped)

Steps:

  • Put the dal in a medium-sized pot with 5 cups of water. Bring to a boil, skimming the foam that rises to the top. Once it boils, stir in the turmeric and cover partially, occasionally stirring. Cook for 75 minutes, being careful to check and stir a few times after 60 minutes. Stir in the salt when the dal is done.
  • While the dal cooks, heat the ghee in a frying pan over medium heat. Add the mustard and cumin seeds. Stir for 30 seconds and then add the onion. Saute 5-6 minutes or until the onion starts to brown.
  • Add the garlic, ginger, and green chili and cook for another 1-2 minutes.
  • Add the spinach and 1/2 cup water. Bring to a boil and cover. Cook until the spinach wilts, around 8-10 minutes.
  • When the dal is done cooking, add the spinach mixture to it and combine. If the dal feels too dry, stir in a bit of water to a consistency of your liking. Adjust salt to taste.

Nutrition Facts : Calories 303 kcal, Carbohydrate 48 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 649 mg, Fiber 18 g, Sugar 3 g, ServingSize 1 serving

INDIAN YELLOW SPLIT PEA DAL



Indian Yellow Split Pea Dal image

This easy recipe is for a basic vegetarian and vegan yellow split-pea dal, a staple of Indian cooking. Enjoy the spice explosion from turmeric to cumin.

Provided by Jolinda Hackett

Categories     Side Dish     Entree     Dinner     Lunch

Time 50m

Number Of Ingredients 10

1 cup yellow split peas (uncooked)
2 cups water (or vegetable broth )
1 teaspoon turmeric
1/4 teaspoon cayenne
1/2 teaspoon salt (plus more to taste)
1 tablespoon margarine
1 onion (diced)
1 1/2 teaspoon cumin (whole seeds or ground)
2 whole cloves
Dash pepper (to taste)

Steps:

  • Gather the ingredients.
  • In a large pot, combine the uncooked yellow split peas and the water or vegetable broth. Bring to a slow simmer.
  • Add the turmeric , cayenne, and 1/2 teaspoon of salt, and cover.
  • Cook for at least 20 minutes, covered, until the yellow split peas are fully cooked, stirring occasionally. If you prefer a smoother texture, continue to cook the dal for an additional 10 to 15 minutes to allow the yellow split peas to break up even more.
  • Once the split peas are almost done, in a separate large skillet or frying pan, heat the onion, cumin, and clove in the margarine. Cook for 4 to 6 minutes, or until the onion is soft.
  • Add the spiced onion mixture to the split peas, and allow to simmer for at least 5 more minutes.
  • Add a dash of pepper and more salt, if desired, and serve hot with rice or alone in a soup bowl. Enjoy!

Nutrition Facts : Calories 222 kcal, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 13 g, Protein 13 g, SaturatedFat 1 g, Sodium 608 mg, Sugar 6 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g

MOONG DAL: VEGETARIAN INDIAN YELLOW LENTIL DHAL



Moong Dal: Vegetarian Indian Yellow Lentil Dhal image

Easy yellow Indian lentil dhal simmers the yellow lentils in vegetable broth, turmeric, and cayenne for a spicy vegetarian side dish.

Provided by Jolinda Hackett

Categories     Entree     Side Dish

Time 30m

Yield 4

Number Of Ingredients 10

1 cup mung dal
2 cups water or vegetable broth
1 teaspoon turmeric
Dash cayenne pepper, or more to taste
1/2 teaspoon kosher salt
2 tablespoons olive oil
1 onion, diced
1 teaspoon cumin seeds
2 whole cloves
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • In a large soup or stock pan, combine mung dal or yellow lentils, vegetable broth, turmeric, cayenne, and salt. Bring to a slow simmer.
  • Cover partially with a lid and allow to cook for at least 20 minutes, and up to 30 to 40 minutes if you prefer a smoother dal. You can add a bit more liquid if needed.
  • In a separate skillet, saute onion, cumin seeds, and clove in olive oil for just a few minutes over medium heat, until onions are soft.
  • Add onions and spices to mung dal or lentils and allow to simmer for a few more minutes, stirring well to combine. Sprinkle with a dash of black pepper and add extra salt to taste, if needed. Serve plain, as soup, or over rice. Dal tends to thicken up a bit as it cools, so you may want to add a bit more water if you are planning on having leftovers. However, personal preference also plays a role in how thin or how thick you prefer your dal to be. It's always easy to add more liquid.

Nutrition Facts : Calories 138 kcal, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, Sodium 601 mg, Sugar 3 g, Fat 8 g, ServingSize about 4 servings, UnsaturatedFat 0 g

EVERYDAY YELLOW DAL



Everyday Yellow Dal image

Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.

Provided by Tara O'Brady

Categories     Lentil     Soup/Stew     Dinner     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4-6

Number Of Ingredients 12

For the dal:
1 cup (225 g) moong dal (split yellow lentils)
3 cups (710 ml) water
1/2 teaspoon ground turmeric
Medium-grain kosher salt
For the tarka:
2 tablespoons ghee or unsalted butter
1 teaspoon cumin seeds
1 small onion, minced
1 or 2 fresh or dried whole red chiles
Leaves picked from a small bunch of cilantro
Fresh lime wedges

Steps:

  • To make the dal, in a medium heavy saucepan, cover the dal with water. Swish the lentils around with your hand, then drain the water through a fine-mesh sieve. Return any dal from the sieve to the saucepan and repeat, washing, agitating, and draining, until the water runs absolutely clear. It will probably take 7 to 10 changes of water. Pour the 3 cups (710 ml) of water into the pot to cover the lentils. Bring to a boil over medium-high heat, skim any scum that rises to the surface, then lower the heat to maintain a simmer. Add the turmeric and cook until the dal is quite creamy, 45 to 60 minutes. Stir the dal regularly as it simmers or it can catch at the bottom of the pan and burn. If the dal starts to look dry before the lentils are cooked, add hot water (from the tap is fine). Season well with salt.
  • About 20 minutes before the dal is done, make the tarka. Melt the ghee over low heat. Fry the cumin seeds for maybe 1 minute, until sizzling and fragrant. Add the onion and chile and cook, stirring, until the onion is very soft and translucent, 15 minutes. When the dal is ready, tip the tarka over the dal, stir to partially combine, then sprinkle the cilantro on top. Serve right away with lime wedges and naan or over rice.
  • For the Tomato Tarka Variation:
  • Melt 3 tablespoons ghee over low heat, then add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Fry for 1 minute. Add 1 minced onion and 3 minced garlic cloves and cook for 10 minutes, stirring often. Scrape in 1 teaspoon grated ginger and cook to take away some of its rawness, about 1 minute. Stir in 2 small tomatoes that have been diced, 1 or 2 green chiles split lengthwise, and 2 curry leaves (optional). Fry until the tomato starts to break up, 5 to 7 minutes more. Stir most of the mixture into the cooked dal and let simmer for 5 minutes. Check for seasoning, then tip the remaining tarka over the dal. Garnish with chopped cilantro.

YELLOW LENTIL DAL



Yellow Lentil Dal image

Make and share this Yellow Lentil Dal recipe from Food.com.

Provided by chia2160

Categories     Lentil

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup split yellow lentils (toor dal)
3 cups chicken stock
2 tablespoons minced ginger
1/2 teaspoon turmeric
salt
1 teaspoon vegetable oil
1 1/2 teaspoons black mustard seeds
1 small onion, thinly sliced
2 garlic cloves, chopped
1 small serrano chili, seeded and chopped
2 teaspoons ground cumin
2 bay leaves
1 tomatoes, chopped
1 tablespoon lemon juice
cooked basmati rice

Steps:

  • In a saucepan add lentils and chicken stock, ginger and turmeric.
  • Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
  • Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
  • In a skillet heat oil.
  • Add mustard seed and shake pan until they start to pop, 20 seconds.
  • Add the onion and cook until softened, 5- minutes.
  • Add serrano chile, and garlic, cook 1 minute.
  • Add cumin and bay leaves, and tomato, cook minutes more.
  • Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
  • Serve over basmati rice.

Nutrition Facts : Calories 271.4, Fat 4.5, SaturatedFat 0.9, Cholesterol 5.4, Sodium 265.3, Carbohydrate 40.3, Fiber 15.7, Sugar 5.7, Protein 18

CHANA DAL (YELLOW LENTILS) WITH SPINACH



Chana Dal (Yellow Lentils) With Spinach image

Chana dal (or bengal gram) is my favorite variety of lentil, and together with spinach with a wonderful blend of spices in this dish, makes for a very wholesome, nourishing meal.Prep time does not include time for pre-soaking lentils. (Note: this is a rather dry lentil dish, if you prefer the more wet, soupy variety then you could opt for another recipe with chana dal that I have posted: #83985)

Provided by eatrealfood

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 cup channa dal (in a pinch, use canned chickpeas)
3/4 cup water
2 tablespoons vegetable oil or 2 tablespoons ghee
1/4 teaspoon black mustard seeds
2 bay leaves
1 cinnamon stick
1 onion
3 garlic cloves, crushed
1 teaspoon ginger (grated)
10 ounces frozen spinach, thawed
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
1/4 teaspoon chili powder
1/2 teaspoon salt

Steps:

  • Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).
  • Drain the lentils, place in a large pot with enough water to cover the lentils, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this).
  • Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
  • Heat oil, add bay leaves and cinnamon, and then fry mustard seeds till they sputter, then add onion, ginger, garlic and chili and fry a further 5 minutes.
  • Add spinach and cook for 10 minutes or until spinach is dry and liquid has been absorbed.
  • Stir in the remaining spices and salt and cook for 3-4 minutes.
  • Finally add the lentils, stir and cook a further 5 minutes.

Nutrition Facts : Calories 236.5, Fat 9.6, SaturatedFat 1.2, Sodium 363.4, Carbohydrate 29.9, Fiber 9.5, Sugar 5.8, Protein 10.6

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  • Adjust the instant pot to the " saute " settings. Heat up some oil in the pot. Add in the onion and cook until caramelized, about 3-4 minutes.
  • Toss in the chopped tomatoes, all the spices ( cumin seeds, chilli, ginger and turmeric powder ) and cook until the tomatoes has softened and the spices are fragrant, about 4-5 minutes. Press the " cancel " button to stop sauteing.
  • Transfer in the rest of the ingredients and place the lid on. Select the pressure cook settings and cook it at high pressure for 10 minutes.


YELLOW LENTIL DAL WITH FRAGRANT BASMATI RICE - FOOD & WINE
1 cup split yellow lentils or toor dal (about 7 ounces) 4 cups chicken stock or low-sodium broth ; 2 tablespoons minced fresh ginger ; 1/2 teaspoon turmeric ; 1 large zucchini, …
From foodandwine.com
5/5
Total Time 45 mins
Servings 4
  • In a large saucepan, combine the yellow lentils with 3 cups of the chicken stock, the ginger and turmeric and bring to a boil. Cover partially and cook over moderate heat, stirring occasionally, until the lentils are just tender, about 20 minutes.
  • Transfer 1 cup of the lentils to a food processor or blender and puree until smooth. Return the puree to the saucepan, add the remaining 1 cup of stock and the zucchini and bring to a simmer. Season with salt, cover and cook over moderately low heat, stirring, until the zucchini is tender, about 15 minutes.
  • Meanwhile, in a medium skillet, heat the oil until shimmering. Add the mustard seeds and cook over moderate heat, shaking the pan, until they begin to pop, about 30 seconds. Add the onion and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic and serranos and cook for 1 minute. Add the cumin and curry leaves and cook until fragrant, about 1 minute. Add the tomato and cook, stirring, until softened, about 7 minutes. Stir the tomato mixture into the dal and simmer for 5 minutes. Stir in the lemon juice, season with salt and serve with Fragrant Basmati Rice.


INSTANT POT MOONG DAL (YELLOW LENTIL SOUP) - INDIAN VEGGIE ...
What is Moong Dal (Yellow Lentils)? Moong Dal (aka Split Mung dal), also known as split yellow lentils, is a very popular, nourishing, and easy-to-digest legume frequently …
From indianveggiedelight.com
5/5 (3)
Total Time 30 mins
Category Curry, Main Course
Calories 223 per serving
  • Wash and rinse the yellow dal, keep aside. Press SAUTE on Instant Pot. Add oil or ghee and once it’s hot add cumin seeds. Let them crackle.


PAKISTANI DAAL - I KNEAD TO EAT - EASY AND TASTY RECIPES ...
1.) Soak the red split lentils (masoor dal) in water for 15-20 minutes or so. Drain. Note: In this recipe I've used only red split lentils, but as you can see in the picture below I've …
From ikneadtoeat.com
5/5 (16)
Calories 162 per serving
Category Main Course
  • Rinse the lentils and transfer to a medium sized pot and add the rest of the ingredients: water, salt, turmeric powder and red chilli powder.
  • On medium high heat, boil the lentils for about 30-40 minutes, while occasionally stirring. The consistency of the daal can be adjusted by adding more water if it's too thick for your liking.
  • Finish the daal by adding a the juice of half a lemon and garnish with chopped coriander, butter, and tomatoes. Serve with plain white rice or naan / roti.


DAL FRY - SPICED INDIAN LENTIL SOUP - VEGAN RICHA
Yellow lentils (mung dal) take longer to cook, hence the red lentils will break down in the dal. The porridge like consistency is the preferred consistency when it comes to Indian …
From veganricha.com
4.9/5 (18)
Total Time 45 mins
Category Soup
Calories 196 per serving
  • Wash the red and yellow lentils, drain. Combine in a saucepan with water over medium heat. Cook for 18 to 20 minutes or until yellow lentils are tender. Reduce heat to low and simmer.
  • Meanwhile make the tempering. Heat oil in a skillet over medium heat. when the oil is hot, add the cumin seeds and mustard seeds. Let them start to sizzle and pop. the cumin seeds should change color and get fragrant. Add asafetida, chili, onion, garlic, ginger and a pinch of salt. Cook until translucent. about 5 minutes. Stir occasionally.
  • Add coriander, turmeric, cayenne and mix well. Add tomatoes, lemon juice and a tbsp of water and mix. Cook until the tomatoes are saucy. Mash the larger pieces. About 6 minutes.


RED LENTIL DAL SOUP - WHOLE FOOD PLANT-BASED • HEALTHY ...
Red Lentil Dal Soup is a light and nutritious, 8-ingredient 30-minute meal you'll want to make over and over again. My husband Hemant was born in India and grew up eating ‘dal …
From healthymidwesterngirl.com
5/5 (4)
Total Time 30 mins
Category Soup
Calories 176 per serving
  • Place the onion, garlic, and ginger in a food processor, and process into a chunky pulp. (Or, finely dice the onion and mince the garlic and ginger by hand.)
  • In a large Dutch oven or pot, heat 1 tablespoon of water on medium heat. Add the onion , garlic and ginger, and saute for 5 minutes or until soft and fragrant. Add water a little at time if things begin to stick.
  • Add the lentils, and stir to heat through. Add the stock and water, turn the heat up to high, and bring to a boil. When just beginninng to boil, reduce the heat to medium low, cover, and simmer 12-15 minutes or until lentils are very soft.
  • While the lentils are simmering, temper the seeds. Heat a dry (no oil or water) saute pan on medium high heat. When hot, add the cumin seeds and brown mustard seeds. Heat for a few minutes until they pop and are fragrant, being careful not to burn them. (I cover the pan with splatter screen to prevent the seeds from popping out. )


MOONG MASOOR DAL | RED AND YELLOW LENTIL CURRY
Home » Recipes » Moong Masoor Dal | Red and Yellow Lentil Curry. Moong Masoor Dal | Red and Yellow Lentil Curry. Published: Aug 27, 2020 · Modified: Aug 27, 2020 …
From mirchitales.com
5/5 (1)
Category Dinner, Lunch
Cuisine Indian, Pakistani
Calories 200 per serving
  • Measure out red lentils (masoor dal) and yellow lentils (moong dal) and wash them. These don’t need to be soaked as they cook pretty quickly, but I usually soak them for a few minutes till I am gathering the rest of the ingredients.
  • Few minutes before the lentils are done, heat oil for tempering in a small frying pan or small wok. Once the oil is hot, add onions and fry till light golden. Then add the garlic cloves and saute for a minute till they turn golden brown. Then add the whole red chillies followed by the cumin seeds.


TOOR DAL INSTANT POT (SPICED YELLOW LENTILS) | MY HEART BEETS
A comforting bowl of yellow lentils! Toor dal is an everyday lentil dish that can be made quickly and easily in an Instant Pot. Instant Pot Yellow Lentils. This dal is so flavorful …
From myheartbeets.com
4.9/5 (13)
  • Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and serrano pepper to the pot. Once the cumin seeds brown, add the remaining ingredients to the pot.


7 TOP-RATED YELLOW LENTIL RECIPES | ALLRECIPES
Try one of our yellow lentil recipes today to start rotating this handy legume into your everyday meals. Start Slideshow. 1 of 7. Pin Share. Facebook Tweet Email Send Text Message. Yellow Dhal - Sweet Potato Soup. yellow dal in a black pot. Credit: Emily Reeh Burke. View Recipe this link opens in a new tab. The duo of sweet potatoes and yellow lentils yield a …
From allrecipes.com
Author Hayley Sugg


MOONG DAL HALWA | INDIAN MUNG BEAN DESSERT | THEWINGEDFORK
Moong dal ka halwa is a rich Indian dessert made with split yellow lentils, ghee, and sugar. It tastes so heavenly, it has to be classified as decadence. It’s pretty easy to make mung daal sweet at home, but just a little time-consuming as …
From thewingedfork.com
5/5 (1)
Total Time 3 hrs 45 mins
Category Dessert
Calories 258 per serving


YELLOW LENTIL DAL BY CHEF FLOYD CARDOZ - DARPAN MAGAZINE
Yellow Lentil Dal by Chef Floyd Cardoz By Chef Floyd Cardoz, 24 Jan, 2017 12:45 PM. Serves 4 . Ingredients . 3 tbsps salted butter. 3 garlic cloves, smashed. 1 ½ cups pink lentils, picked over and rinsed well. 1 medium onion, sliced. ½ cup diced tomatoes. ½ serrano chili, sliced into thin rings. ½ tsp turmeric. 4 cups water. Kosher salt. 2 cups kale or baby spinach, sliced …
From darpanmagazine.com
Author Chef Floyd Cardoz
Estimated Reading Time 2 mins


YELLOW LENTIL DAL - YOGA JOURNAL
Yellow Lentil Dal In India, dal is the term used for all dried legumes, but it has also come to refer to a simple, nourishing stew-like preparation served with rice or flat bread. This recipe can be made with any type of lentil, just increase the cooking time 10 to 15 minutes if…
From yogajournal.com
Category Easy, Entree, Quick, Soups
Calories 236 per serving


EVERYDAY YELLOW DAL - SMITTEN KITCHEN
1 teaspoon salt. Drain the dal (split peas) and place in a large saucepan. Add the tomato and 3 cups of water and bring to a boil. Reduce the heat to a simmer, cover and cook until peas are tender, 45 minutes to 1 hour. Pick out any tomato skins and whisk dal to emulsify it. Keep warm over very low heat.
From smittenkitchen.com
Estimated Reading Time 6 mins


MOONG MASOOR DAL RECIPE (RED AND YELLOW LENTILS) | FOOD ...
Dal is one of the most popular lentils recipes from both cuisines. It can be enjoyed with simple boiled rice and chapati. Further, you can salad on the side and lemon wedge. Two lentils add to this dish, Red Lentil (Masoor Dal) and Yellow Lentils (Moong dal) which are cooked with tomato, onion, ginger, garlic, and everyday spices and flavor with soya leaves. Try …
From foodrecipediary.com
Cuisine Indian, Pakistan
Category Daal Recipes
Servings 4
Calories 429 per serving


YELLOW LENTIL PUMPKIN DAL - ONE SIMPLE VEGAN
Yellow Lentil Pumpkin Dal. October 30, 2017 By One Simple Vegan Leave a Comment. Fall is officially here and with the weather getting colder and the days getting shorter we want something warm and comforting on our plates. Therefore, pumpkin is the perfect food. You can use it to make delicious soups, stews or create a perfect Dal to serve over a bowl of …
From onesimplevegan.com
Estimated Reading Time 1 min


DAL TADKA OR YELLOW LENTILS INSTANT ... - INDIAN FOOD RECIPES
Dal Tadka or Yellow Lentils Instant Pot Pressure Cooker recipe step by step. Toor dal is the one of the most popular dal made in India. The cooked toor dal is also popularly called as Dal Tadka or Dal Fry. In this recipe, I will make the dal tadka in an Instant Pot. Dal tadka is very quick to prepare and can be ready in minutes.
From indianfoodrecipes.net
3/5 (3)
Estimated Reading Time 12 mins


YELLOW LENTIL DAL RECIPIE FROM THE EDITORS OF VEGETARIAN …
This yellow lentil dal recipe can be made with any type of lentil, just increase the cooking time 10 to 15 minutes if using black or green lentils. Servings. 6. Ingredients. 2 Tbs. canola oil; 3 tsp. whole cumin seeds; 2 tsp. red pepper flakes; 1 medium onion, diced (1 1/2 cups) 2 cloves garlic, minced (2 tsp.) 1 tsp. salt; 1 1/2 cups yellow lentils, sorted and rinsed; 2 cups …
From vegetariantimes.com
Cuisine Indian
Category Entrees, Soups & Stews
Servings 6
Calories 236 per serving


RECIPE: YELLOW LENTIL DAL (WITH WINE MATCH) | VANCOUVER SUN
Add the lentils, onion, tomatoes, chili, turmeric, and water, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the lentils are tender, 8 …
From vancouversun.com
Author Mia Stainsby
Estimated Reading Time 3 mins


YELLOW DAL - YELLOW LENTIL RECIPE (INDIAN) - EAST INDIAN ...
Add the turmeric powder and cook for 30 seconds. Add in the drained lentils followed by the vegetable stock and water. Add the dill and coriander leaves, then season with salt and pepper. Cover the cook the dal - For the pressure cooker …
From eastindianrecipes.net
Cuisine East-Indian, Indian
Category Dinner, Lunch
Servings 4
Calories 102 per serving


YELLOW LENTIL SOUP RECIPE | MUNG DAL SOUP (VEGAN, GF ...
Yellow lentil soup recipe using instant pot: Start instant pot on Sauté mode, heat ghee or coconut oil and once hot, add cumin seeds, pinch of asafetida and chopped tomatoes. Stir and cook for 2-3 mins. Add washed and soaked yellow lentils and 2 cups of water, salt and turmeric. Close the lid and pressure cook on high pressure for 8 minutes.
From veggieandgrains.com


YELLOW LENTIL DAL INSTANT POT - ALL INFORMATION ABOUT ...
Easy Yellow Dal (Lentil Soup) for the Instant Pot This yellow dal is my go to comfort food. It is light, flavorful, yet not overpoweringly spicy. 1 tsp Cumin Seeds 1 Medium Onion (Diced) 1 Large Tomato (Diced) 1 cup Toor Dal (Split Pigeon Peas) 4 cup Water 1/2 tsp Red Chili Powder 1.5 tbsp Vegetable Oil 1 tsp Coriander Powder ( (optional))
From therecipes.info


YELLOW LENTIL DAHL RECIPES
Make and share this Yellow Lentil Dal recipe from Food.com. Provided by chia2160. Categories Lentil. Time 1h5m. Yield 4 serving(s) Number Of Ingredients 15. Ingredients; 1 cup split yellow lentils (toor dal) 3 cups chicken stock : 2 tablespoons minced ginger: 1/2 teaspoon turmeric: salt: 1 teaspoon vegetable oil: 1 1/2 teaspoons black mustard seeds: 1 small onion, thinly sliced: 2 …
From tfrecipes.com


EASY YELLOW DAL (LENTIL SOUP) FOR THE INSTANT POT ⋆ THE ...
Then, add chili powder and coriander powder. Stir to mix. Wash toor daal with cool water until the water runs clear and then add to the Instant Pot. Then, add the water and salt. Give it a little stir. Press “Keep Warm/Cancel.”. Put the lid on. Twist and lock the lid. Make sure vent is set to the “Sealing” position.
From thefrugalphysician.com


THE 2 TYPES OF YELLOW LENTILS - FARMHOUSE GUIDE
Lentils are an essential part of any healthy and balanced diet. This article will discuss the two types of yellow lentils, Mung/Moong dal and Toor dal, as well as their origins, uses, and differences. Lentils are packed with fiber, vitamins, and minerals. While any lentil is a welcomed addition to your meal, not all lentils are created equal.
From farmhouseguide.com


YELLOW LENTIL RECIPES - BBC FOOD
Sambar. by Rick Stein. This easy sambar is packed with vegetables and topped with a 'tarka' of fried onions with spices. Sambar is vegan and gluten-free, …
From bbc.co.uk


BEST TOOR DAL RECIPE (YELLOW LENTILS) - FOOD NEWS
7 Top-Rated Yellow Lentil Recipes. Mango Dal Unripe mango cooked with yellow lentil and given a tempering both south Indian/ north Indian style. This is a most common food item in the season and prepared in all homes. Mango dal/ Mamidikaya Pappu is one of the popular recipes made with raw mangoes (green mango) which lend sourness and tartness to the dal that is …
From foodnewsnews.com


YELLOW LENTIL RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Yellow Lentil Dal Recipe - Food.com hot www.food.com. Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender. Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more. In a skillet heat oil. Add mustard seed and shake pan until they start to pop, 20 seconds. Add the onion and cook until softened, 5- minutes. 240 People Used …
From therecipes.info


YELLOW LENTIL DAL RECIPE - FOOD NEWS
COOKING YELLOW LENTIL (TOOR DAL) Browse Recipes Toor Dal, also known as Pigeon Peas, are a staple in the Indian diet and are eaten many days of the week in Dal soups, or ground into flour used for dosas and idlis. Toor Dal is also a great choice of bean for Ayurvedas famous detoxifying dish, Kitchari. First, soak one cup of lentils (preferably yellow, aka tur daal) for a …
From foodnewsnews.com


YELLOW LENTIL DAL : VEGETARIAN - REDDIT
Dal and pudi is an interesting combo. Try bedmi, it's basically pudi made from flour and lentil and it's so awesome and crispy. 4. level 2. tiff_whiff_this. Op · 11m. I'll definitely look into that. Indian cuisine has certainly become some of my absolute favorite vegetarian dishes! 2.
From reddit.com


YELLOW LENTIL DAL RECIPES
Yellow Lentil Dal Recipes YELLOW LENTIL DAL. Make and share this Yellow Lentil Dal recipe from Food.com. Provided by chia2160. Categories Lentil. Time 1h5m. Yield 4 serving(s) Number Of Ingredients 15. Ingredients; 1 cup split yellow lentils (toor dal) 3 cups chicken stock: 2 tablespoons minced ginger : 1/2 teaspoon turmeric: salt: 1 teaspoon vegetable oil: 1 1/2 …
From tfrecipes.com


YELLOW LENTIL DAL - LIFE OF CHAI
This quick, easy to make vegan yellow lentil dal is super comforting, creamy and flavorful. A protein packed staple common in almost every Indian household dal is typically served with flatbread or basmati rice! To cook lentils the bag directions says 1 cup lentils to 3 cups water. Info. Time 30 minutes. Difficulty Very Easy. Servings 4. Ingredients. 1-3/4 cup yellow …
From thelifeofchai.com


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