Spicy Indian Dahl Recipes

DAL (INDIAN LENTIL CURRY)

Steps:

• Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
• Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
• Add onions and fry until softened.
• Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
• Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
• Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
• Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
• Stir through garam masala at the end. Adjust salt if desired.
• Pour over Tadka, if using, and stir through.
• Serve Dal over rice, garnished with a sprig of coriander if desired.

DAL RECIPE (INDIAN RED LENTIL CURRY)

Steps:

• Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
• In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
• Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
• Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.

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.

MASOOR DAL (SPICED RED LENTILS)

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.

INDIAN DAHL WITH SPINACH

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.

SPICY INDIAN DAHL

Steps:

• Place lentils in a colander and rinse under running cold tap water.
• Add lentils to a medium-sized, but deep, saucepan.
• For each cup of lentils, add 2 cups of water to the saucepan.
• Bring to the boil, turn heat down, and simmer 10 to 20 minutes.
• Do not allow lentils to become mushy- they should still be'al dente'.
• Drain when cooked.
• Melt ghee or butter over a medium flame.
• Add onions, garlic and ginger, and saute until onions are soft and light brown in colour.
• Add spices and salt, and cook a couple of minutes until lightly fried and bubbling.
• Add dahl, and stir well.
• Add 1/4 to 1/2 cup of water.
• Cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn't stick to the bottom of the pan.
• Add more water if necessary, or if a thinner dahl is desired.
• Garnish with fresh cilantro to serve.
• Variation: Add two chopped tomatoes with the onions.

INDIAN DAHL WITH SPINACH

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.