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
INDIAN DHAL
This spicy dhal recipe comes from Family Circle's Fast Vegetarian Cookbook, which I received from a dear friend. It is quick and easy to make, yet really yummy! It is also very versatile as it can be eaten cold or transformed into a soup. I hope you enjoy!
Provided by Lalaloula
Categories Lentil
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the lentils well under cold water. Drain in a colander.
- Heat oil or ghee in a large pan. Add onion and cook over medium heat for about 3 minutes or until lightly coloured and soft.
- Add garlic, ginger and spices and sautee until fragrant.
- Now add the lentils and the water. Bring to a boil and cook for 15 minutes or until nealy all the liquid has been absorbed and the lentils are soft.The dhal should be thick.
- Sitr in the chopped herb of your choice.
- Serve warm with naan bread.
Nutrition Facts : Calories 252.6, Fat 4.8, SaturatedFat 0.7, Sodium 9.3, Carbohydrate 39, Fiber 7.1, Sugar 1.2, Protein 15.4
INDIAN DHAL
Taken from Charmaine Solomon (she has the most fantastic Asian recipes) this is easy, healthy, comfort food. Great with rice, Indian breads or on its own. Any lentil can be used but red lentils cook quickly and don't need soaking, (if using any other sort soak overnight), I've never tried it with anything other than red lentils. As one reviewer has commented this isn't a spicy Indian dish and therefore makes a great accompaniment / side dish to othe rspicy curries. Also its a great way of introducing children to Indian food (my 4yr loves it) and I'm happy because its full of protein for her.
Provided by Lou van
Categories Lentil
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash lentils thoroughly, remove any that float on the surface, drain well.
- Heat ghee and fry onion, garlic and ginger until onion is golden brown.
- Add turmeric and stir well.
- Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
- Cover and cook for 15 to 20 minutes or until lentils are half cooked.
- Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
- If there is too much liquid leave the lid off the pan to speed evaporation.
- Serve plain or garnished with sliced onion.
INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Provided by Gillian Stevens
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse lentils and soak for 20 minutes.
- In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
- In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.
Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g
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