Banana Dahl Recipes

SPICY INDIAN DAHL

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.

BANANA DAHL

Steps:

• Fry the onion, garlic and ginger in the oil over a gentle heat for approx ten minutes until golden.
• Add the turmeric and fry for a further 1 minute.
• Add the lentils and fry for 2 minutes.
• Add the warmed stock and bring to the boil then simmer for 15 minutes.
• Add the spices and seasoning and simmer for a further 10 minutes.
• If using banana or plantain add it a coupe of minutes before serving to allow to warm through.
• Serve with warm chapattis or naan bread.

PUMPKIN DAHL

Steps:

• Heat a large non-stick frying pan over a medium heat. Add half of the ghee and cook pumpkin in batches, tossing the pan often until pumpkin is well coloured and starting to soften; set aside.
• Add another tablespoon of the ghee, and working in batches, cook silverbeet until wilted and tender. Remove from pan and add to reserved pumpkin.
• In the same pan, heat remaining ghee; add onions, garlic and ginger; cook until starting to soften and fragrant.
• Add spices, stirring until fragrant. Add chillies, lentils and water. Bring to the boil; reduce heat to a simmer; cook, covered, stirring occasionally until dahl is thick and soupy, about 40 minutes.
• Just before dahl is ready, heat vegetable oil in a large frying pan. Add cumin, mustard seeds and curry leaves; cook until the mustard seeds 'pop'.
• Return pumpkin and spinach, with tomatoes and tempered spice mixture to pan with dahl; stir to combine and heat through. Season to taste and stir in half of the coriander, reserving the remainder for garnish.
• Serve hot with basmati rice, chutney and cucumber salad.

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.