Green Lentil Dahl Recipes

GREEN LENTIL DAL MAKHANI

Steps:

• In a medium-large saucepan, heat a glug of olive oil and sautee onion until soft.
• Add the garlic, ginger, cumin seeds and fenugreek seeds. Mix for another minute or so until the fragrances start to release.
• Add the tomatoes a small pat of the butter (holding the rest back to mix in at the end) and simmer for around 5 minutes, stirring frequently, until they break down and start to reduce.
• Add the chili powder, turmeric and garam masala and stir through. Add salt and pepper to taste.
• Add the kidney beans, green lentils and 2.5 cups of boiling water.
• Simmer for 30 minutes until the lentils are soft. (That's just a minimum - you can leave it simmering longer if you like.)
• Remove from the heat. Stir in the cream and butter until melted in.
• Let set for about 5 minutes before serving.
• Scatter with coriander (cilantro) leaves after dishing it up.

GREEN LENTIL DAHL

Steps:

• Place the green lentils in a sieve, wash them under cold water and leave them to drain.
• Heat the oil in a saucepan, add the cinnamon stick, chopped onion and garlic and ginger paste. Saute for approximately 5 minutes.
• Add the drained lentils, chilli powder, turmeric and salt and combine everything together, stirring constantly and adding drops of warm water if the mixture begins to stick.
• Add the tomatoes and combine and cook everything together, stirring for a further 3 minutes.
• Add the water, bring the contents to the boil, reduce the heat so the contents are just simmering slightly, put the lid on and cook for 20 - 30 minutes stirring every so often.
• Once the lentils are softened completely, remove the cinnamon stick and stir in the garam masala and fenugreek leaves.
• Garnish with the red chilli and freshly chopped coriander then serve with wholegrain basmati rice / chapatti breads.

GREEN LENTIL DAL (HARA MASOOR KI DAL)

Steps:

• Put the lentils in a bowl and add cold water to cover. Let stand two hours.
• Heat three tablespoons of the oil in a saucepan or kettle and add the onions. Cook briefly, stirring, until the onions are wilted and add the cloves and cinnamon. Cook, stirring often, until the onions are browned. Do not burn.
• Drain the lentils and add them, stirring. Add the broth, salt, ground pepper, cayenne, lemon juice, water and lemon rind. Bring to the boil and partly cover. Cook 30 minutes or until the lentils are tender.
• Heat the remaining two tablespoons of oil in a small skillet and add the caraway seeds. Cook about two minutes or until the seeds start to brown and give off a pleasant caraway smell. Pour this over the lentils and stir.