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
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.
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
SIMPLE LENTIL DAL (DAHL)
Don't let the word "Simple" fool you; it's a fairly easy recipe to make, but results in the loveliest of flavor complexities. The mashed garlic, cloves and cinnamon give the lentils a lovely, warm aftertaste and a heavenly fragrance. Whole spices are cooked in a bit of oil to infuse it with their flavor before the lentils are added and a fresh tempering oil is also used to finish the dish. This can be a of a stew-like consistency or like a soup depending on your preference. Add more water to thin, less to thicken. Puree a bit of the lentils for a smoother dal. Really nice over basmati rice! This was my second attempt at making a dal and my first *successful* one. ;) The recipe, (courtesy of acclaimed chef and cooking teacher, Suvir Saran), calls for pink lentils (dhuli masoor dal), but I used split yellow (mung or moong without the hulls and split).
Provided by Sandi From CA
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
- Add the cumin, cloves and cardamom and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water and salt. Bring to a boil and skim well. Turn down the heat and simmer, covered, until the lentils are soft, 20-30 minutes. Add more water during cooking if necessary. Taste for salt and add more if you need to.
- Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon (optional). Return the mashed lentils to the pot and give the dal a stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add water. Remove the cinnamon stick (and cardamom pods, if you like).
- For the tempering oil, heat the oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4-5 minutes. Add the garlic paste, ginger and minced chile and cook just to mellow the raw taste of the garlic, 10-15 *seconds*.
- Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes. Transfer the dal to a serving bowl, pour the remaining tempering oil over the top and sprinkle with the remaining cilantro. Serve hot with additional lemon or lime juice to taste.
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.
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.
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