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.
SAVORY LENTILS FROM PANAMA
Lentils are a comfort food in Panama, and now one of my favorites. They are healthy and delicious and this is the best recipe I have tried.
Provided by blisstir
Categories Lentil
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash lentils thoroughly.
- Put them in saucepan and cover with water, add butter or oil.
- Cover and bring to a natural simmer over low heat.
- *Note-this takes a little while but prevents lentils from breaking.
- Once at a low boil, you may need to tilt the lid slightly to release steam and prevent overboil.
- Add onions, peppers, and garlic and continue to simmer for about 45 mins or until lentils are soft.
- Drain lentils in a strainer with a measuring cup beneath to catch the excess liquid.
- Pour off all but 1 cup of the liquid (keeping the last cup gives the best texture) and return to the pan with boullion cubes, until dissolved.
- Return lentils to pan and cook 15 mins more, adding salt& pepper.
GARLICKY DAL (SAVORY LENTILS)
From Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta This dal is the perfect accompaniment to spicy vegetables, bread and rice. Use any kind of lentils. One of the favorites is a mix of split green & yellow Mung and split reddish Masoor. When cooked, dry dal becomes almost 4 times in volume. Serve it hot when well mixed and of semi-liquid consistency. It can be refrigerated or frozen.
Provided by kusum gupta
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pick over dry dal for grit; rinse a couple of times and drain.
- Bring to boil about 3 cups water in a 2-quart saucepan.
- Add dal to hot water.
- Stir in salt and turmeric powder.
- (Water can boil over when dal is added; lower the heat as needed.) Partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes.
- (Add hot water depending on the consistency desired.) Note: Split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes.
- To sauté, heat the oil in a small skillet on medium heat.
- Add cumin seeds; as soon as they change color (few seconds), add garlic and onions.
- Stir, sprinkling little water if needed, until onions are golden brown.
- Add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes.
- Add tomatoes and cook for another minute.
- 5.
- Mix the sautéed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
- Add garam masala.
- 6.
- Serve hot, garnished with green coriander.
- Optionally sprinkle lemon juice.
- Variation 1: Use brown lentils, peeled yellow Mung, peeled light yellow Urad, or split dark yellow Toor (or a mix of them).
- They take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook.
- Variation 2: Use whole green Mung, whole black Urad, whole dark brown Masoor, whole yellow brownish Toor, or split yellow Chana (or a mix of them).
- They take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour).
- (Takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) Healthy Alternative: Add some vegetable stock or 3 tablespoons of Textured Vegetable Protein (TVP) when dal is half cooked.
Nutrition Facts : Calories 87.4, Fat 2.6, SaturatedFat 0.3, Sodium 392.7, Carbohydrate 12, Fiber 5.4, Sugar 1.3, Protein 4.5
SIMPLE SAVORY LENTILS (DAL)
This is the dal recipe I've cooked for years. It's mildly spicy & compliments more firey Indian dishes. It's always best after a day or two. Prep time doesn't include soaking.
Provided by Elisabetta47
Categories Lentil
Time 1h30m
Yield 1 dal, 4 serving(s)
Number Of Ingredients 9
Steps:
- Soak lentils in water to cover for several hours or overnight. Drain.
- Bring lentils & 4 cups water to a boil in a saucepan & stir in salt & turmeric.
- Cover & simmer about 45 minutes or until lentils are tender (but not mushy.).
- Heat oil in a small skillet over medium-high heat & cook onion, cumin & cardamon, stirring, about 3 minutes.
- Add garlic & cook, stirring, another minute.
- Stir onion mixture into lentils.
- Cook uncovered over low heat 30 minutes, stirring frequently.
Nutrition Facts : Calories 217.4, Fat 4.1, SaturatedFat 0.6, Sodium 593.9, Carbohydrate 32.7, Fiber 15.4, Sugar 2.2, Protein 12.9
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