DAL RECIPE (INDIAN RED LENTIL CURRY)
The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.
Provided by Roxana Begum
Categories Main Course
Number Of Ingredients 29
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.
Nutrition Facts : ServingSize 1 cup, Calories 306 kcal, Carbohydrate 41 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 17 g, Sugar 5 g
THE BEST EASY DAL RECIPE
Creamy, buttery tarka dal is pure comfort food. Packed with flavor, a bowl of this extra tasty dal will be a hit with anyone you serve it to, while being an excellent way to convince lentil skeptics to fall in love with this versatile and nutritious legume. This is an easy way to prepare dal in just 30 minutes with supermarket staple ingredients.
Provided by Christine Melanson
Time 30m
Number Of Ingredients 16
Steps:
- Rinse the lentils in a sieve, then put them in a large saucepan with the turmeric, several grinds of salt and 3 cups (700ml) of water. Bring to the boil and then simmer for 20 minutes, until soft and broken down.
- Now is a good time to put your rice on, if you're making rice.
- Meanwhile, gather and prep your tarka ingredients. You want everything chopped and measured, ready to go, before you start cooking because you will be adding ingredients to the pan in very quick succession. You may even wish to line everything up in the order it goes in the pan.
- Now make your tarka. Heat the olive oil in a frying pan and fry the onions until soft and slightly browned. Add the sliced garlic and stir until slightly browning before adding the minced garlic, chili and ginger. Once fragrant, push all of the onions, garlic and ginger to the sides of the pan and add the cumin seeds and fenugreek seeds to the middle of the pan to toast them, just for a few moments until the toasty scent comes out. Then turn off the heat and immediately add the butter and garam masala, coriander and smoked paprika (+ chili powder, if using). The residual heat of the pan will melt the butter so it can very lightly fry the ground spices.
- Once the lentils are cooked, stir in the lemon juice.
- Once ready, pour the tarka mix into the lentils and stir through. Allow the dal to sit, off the heat, for at least 5 minutes. (I use this time to chop coriander and heat up some naan breads.)
Nutrition Facts : ServingSize 1 g, Calories 312 kcal, Carbohydrate 23 g, Protein 15 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 955 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 9 g
CROCK POT DAL
Make and share this Crock Pot Dal recipe from Food.com.
Provided by Andtototoo
Categories Asian
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Rinse 1 cup masoor dal (the orange lentils), or split yellow moong dal or toor dal and place ithe lentils in a crockpot whose insides you have lightly oiled.
- Add 3 cups water, put the crockpot on high and cook for two hours.
- Stir, and check to see if more water is needed. Keep checking for water and stirring every 30 minutes until the lentils are cooked smooth.
- When it is almost time to eat, in a large nonstick frying pan put the oil and mustard seeds. Heat over high heat until the mustard seeds have popped for about 10 seconds.
- Quickly stir in the hing and curry leaves.
- Add the tomatoes (optional) and serrano chilies. Stir-fry for about 4 minutes.
- Add the spinach (this is optional). Stir-fry until the spinach is very tender, adding a little water if needed.
- Stir in the turmeric, ground cumin and ground coriander.
- Combine the spices and lentils either in the frying pan or the crockpot and mix until well blended. Check for water.
- Add salt to taste and stir in the lemon juice. If desired, garnish with a little cilantro.
- Variation: Instead of the spinach you can add 1 minced carrot that you have cooked in a bowl of water in the microwave for about 10 minutes, along with 1 large diced potato. When adding the cooked carrot and potato pieces to the fryiing pan, add 1/2 cup frozen green beans and 1/4 cup frozen peas. If you want to use fresh green beans, cook them in the microwave like you did the carrots and potato.
Nutrition Facts : Calories 155.1, Fat 7.7, SaturatedFat 1, Sodium 20.4, Carbohydrate 16.2, Fiber 3.5, Sugar 0.6, Protein 6.9
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