Red Lentil Dahl Soup Recipes

RED LENTIL DAL

Steps:

• Blanch and chop the tomatoes: While the lentils are cooking in step 1, bring a separate small pot of water to a boil. Score the peel of the tomatoes with a sharp knife in the shape of an "X". Place the tomatoes in the boiling water and blanch for one minute. Remove the tomatoes to a bowl to cool. Once cool, peel the tomatoes and cut out and discard the tough stem end. Chop the tomatoes, or mash them, and set aside.

RED LENTIL DAHL SOUP

Steps:

• Wash the red lentils and drain.
• Add the lentils to a medium sized saucepan and cover with the vegetable broth.
• Bring to a boil and then turn down the heat, cover and cook 20 to 23 minutes (or follow your package directions).
• While the lentils are cooking: In a skillet heat the oil to medium high.
• Add the cumin seeds and mustard seeds. Within a few seconds they will begin to pop.
• Add the chili and onions.
• Saute over medium heat for about 10 minutes until the onions are translucent.
• Add the fresh ginger, ground coriander, turmeric and cayenne pepper.
• Cook just to heat through - maybe 30 seconds to a minute.
• Add the tomato, along with it's juices and cook about 5 minutes. Take off the heat.
• The lentils should be done. Check them to make sure. You can cook them longer if needed.
• Turn the skillet contents into the pot of lentils and vegetable broth.
• Add the salt and coconut milk and heat through.
• Serve garnished with cilantro and paprika.

DAL ADAS (SPICY RED LENTIL TAMARIND SOUP)

Steps:

• In a large pot, heat the ghee or oil over medium-high. Add the onion, reduce the heat to medium and cook the onion, stirring occasionally, until golden and a little browned around the edges, 10 to 12 minutes. Reduce heat to medium-low, add the garlic, ginger and cilantro stems. Add a little more ghee or oil if your pot seems dry. Season with a pinch of salt and cook, stirring frequently, until fragrant and softened, 3 to 5 minutes.
• Stir in the cumin, turmeric and cayenne and cook until fragrant, about 1 minute. Add the tomato paste and cook in the oil to take off its raw edge and deepen its color, stirring frequently and taking care not to burn the paste, about 1 minute.
• Add the lentils and stir to combine. Add 8 cups of water and season with salt (about 1½ tablespoons) and black pepper to taste. Partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to medium-low and simmer, stirring occasionally to make sure nothing sticks to the bottom of the pot, until the lentils soften, about 15 minutes.
• Reduce the heat to low and stir in the cinnamon. Add the tamarind paste or lime juice, 1 tablespoon at a time, tasting as you go to ensure it hits just the right bright and tangy notes to balance the heat. Taste and adjust seasoning as needed, then cover and simmer for 10 minutes more, until all the flavors meld.
• Garnish with the reserved cilantro leaves and serve with flatbread or rice, if desired.

CURRIED RED LENTIL DAHL

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.