RED LENTIL DAL
This easy Indian dal is ready in under an hour, and makes a satisfying vegetarian lunch or dinner. Serve with rice or naan. This soup also keeps well and can be frozen for up to three months.
Provided by Elise Bauer
Categories Side Dish Soup Freezer-friendly Make-ahead Indian Lentil
Time 40m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 230 kcal, Carbohydrate 39 g, Cholesterol 0 mg, Fiber 7 g, Protein 13 g, SaturatedFat 0 g, Sodium 335 mg, Sugar 3 g, Fat 4 g, ServingSize Serves 4, UnsaturatedFat 0 g
RED LENTIL DAL WITH CHARRED ONIONS
Red lentil dal is a traditional Indian comfort food that gets added texture and flavor here from smoky charred onions.
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large heavy skillet over medium-high heat. Add 1 tsp oil to the pan and swirl it to coat. Add onion to the pan and cook for 2 minutes or until charred. Carefully turn over the onion and cook 4 minutes. Remove from the heat. Coarsely chop and set aside.
- Combine the mustard seeds, coriander seeds, and cumin seeds in a small skillet over medium heat. Cook for 1½ minutes or until fragrant, stirring frequently. Remove from the heat. Place these seeds, cinnamon, cardamom, and the chile in a spice or coffee grinder and pulse until ground.
- Heat a medium pot over medium-high heat. Add remaining 2 tsp oil to the pan and swirl to coat. Add the ginger and garlic to the pot and saute 1 minute. Stir in the spice mixture and saute 1 minute, stirring constantly.
- Add the broth, lentils, and tomatoes to the pan. Bring to a boil. Cover and reduce heat to simmer for 30 minutes, stirring occasionally. Uncover and add onion. Cook 10 minutes more. Stir in the cilantro and lime juice.
Nutrition Facts : Nutrition Information Serving size ¼ of recipe
RED LENTIL DAL WITH CHARRED ONIONS
Red lentils break down so you don't need to puree them. 20% of your daily fiber in this recipe, so it's pretty WW friendly. From Cooking Light '07. I would serve this with a tandoori chicken, or just over jasmine rice for vegetarian.
Provided by A la Carte
Categories Lentil
Time 1h20m
Yield 7 cups, 7 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 tsp oil in a large heavy cast iron skillet over medium-high heat. Add onion and cook for 2 minutes (not stirring) or until charred. Carefully turn the onion over and cook an additional 4 minutes or until charred.
- Remove from the heat and coarsely chop. Set aside.
- Combine the mustard seeds, coriander seeds, cumin seed and clove ina small skillet over medium heat. Cook about 1 1/2 minute until the mixture is fragrant, stirring frequently.
- Remove from the heat.
- Combine the mustard mixture, cinnamon, cardamom and chili ina spice or coffee grinder and pulse until ground.
- Heat remaining 2 tsp of oil in a small Dutch oven over medium high heat. Add the ginger and garlic to the pan; saute 1 minute.
- Stir in the spices; saute 1 minute more.
- Add the broth, lentils, and tomato to the pan and bring to a boil.
- Cover and reduce heat and simmer for 30 minutes, stirring occasionally.
- Uncover and add charred onion, and cook 10 more minutes.
- Stir in cilantro and lime juice.
- Serve.
Nutrition Facts : Calories 187.9, Fat 3.6, SaturatedFat 0.6, Cholesterol 1.4, Sodium 593.2, Carbohydrate 30.1, Fiber 9.9, Sugar 5.3, Protein 9.6
MASOOR DAL (SPICED RED LENTILS)
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."
Provided by Nigella Lawson
Categories easy, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
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