SPICY URAD DAL
Spicy Urad Dal - a simple but delicious vegan Indian daal recipe with black gram lentils in a fragrant Indian gravy that makes for the perfect comfort food dish to add to your weeknight or weekend dinner rotation. Gluten-free Soyfree Nutfree
Provided by Vegan Richa
Categories Main Course
Time 40m
Number Of Ingredients 19
Steps:
- Soak the dal in hot water for at least 15 minutes. Ideally, soak for 30 minutes.
- Once soaked, drain and add to an instant pot with the water and salt and pressure cook for 5 minutes. Let the pressure release naturally.
- To cook it on the stove top, add the dal, 2 cups of water, and salt to a saucepan and cook over medium heat, partially covered for 25 minutes or until the lentils are tender to preference.
- Make the tempering: Heat a large skillet over medium heat. Add the oil and wait for it to get hot.
- Add the cumin seeds and cook until the seeds change color and get very fragrant. They will sizzle and continue to change color. Then add in the cloves and bay leaves and mix. Then add in the ground spices and mix in.
- Then add in the onion and garlic and 1/4 teaspoon salt. Mix really well and continue to cook until the onion is golden brown.
- Add in the tomato and 1/4 teaspoon salt and cook until the tomatoes are saucy. Add in a splash of water if the tomatoes are not juicy enough and if they start to stick to the skillet. This will take 5 to 7 minutes.
- Mash the larger pieces. Add in the cooked dal (lentils) along with the cooking liquid and mix well and simmer until the dal reaches desired consistency. The dal keeps thickening as it sits so you do want a little bit of extra liquid in there.
- Taste and adjust salt and flavor and add in the minced ginger and the green chili and a dash of lime or lemon juice, lightly mix and take off heat. Garnish with cilantro. Serve over rice, roti, flatbread, or naan.
Nutrition Facts : Calories 185 kcal, Carbohydrate 27 g, Protein 11 g, Fat 3 g, SaturatedFat 1 g, Sodium 349 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
PUNJABI SUKHA URAD DAL
This is a very comforting dal for a cold day. Urad dal is stickier and heavier than other dals, so this is a thick-style dal. Serve with fresh phulkas with some chopped onion, tomato, and cucumber (kheera) salad on the side for crunch.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place the lentils into a large container and cover with several inches of cool water; let soak 4 hours to overnight. Drain and rinse.
- Heat the oil in a heavy-bottomed sauce pan over medium heat; cook the onion, green chile peppers, garlic, and ginger in the hot oil until the onions are golden brown, about 5 minutes. Stir the lentils into the onion mixture with 1 cup water; season with salt. Reduce heat to low and simmer until the lentils are tender, about 30 minutes. Stir the tomato, garam masala, and turmeric into the mixture. Cook until the lentils are cooked through, about 10 minutes more. Garnish with the cilantro to serve.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 39.8 g, Fat 7.9 g, Fiber 2.1 g, Protein 13.8 g, SaturatedFat 1.1 g, Sodium 31.4 mg, Sugar 4.7 g
URAD DAL
A delicious Indian dish made with urad dal for special occasions. Like all dal dishes, it tastes even better when reheated the next day and the flavors have had time to mix together. Serve hot with basmati rice or naan.
Provided by turtle758
Categories World Cuisine Recipes Asian Indian
Time 9h10m
Yield 4
Number Of Ingredients 20
Steps:
- Combine black lentils and red kidney beans in a pot. Cover with water; let soak, 8 hours to overnight.
- Add 1 teaspoon salt, 1/2 teaspoon ginger, and 1/2 teaspoon chili powder to the beans. Boil until soft but not pasty, about 30 minutes.
- Heat butter and oil in a separate pot. Add cumin, cloves, and bay leaves; cook until sputtering, about 1 minute. Add onion, green chili, and remaining salt and ginger; fry until golden brown, 5 to 10 minutes. Add tomato and garlic; cook until tomato is soft, about 5 minutes. Add coriander, turmeric, and remaining chili powder; fry until fragrant, about 30 seconds.
- Add beans and lemon juice to the spice mixture; mix gently. Add garam masala. Simmer dal over low heat for 15 minutes. Add cream and simmer until heated through, about 5 minutes.
Nutrition Facts : Calories 451.6 calories, Carbohydrate 38.8 g, Cholesterol 63.7 mg, Fat 28 g, Fiber 4.2 g, Protein 13.7 g, SaturatedFat 12.9 g, Sodium 1265.4 mg, Sugar 2.9 g
DAL MAKHANI
This has to be one of the most popular and delicious dals in India. Luscious and rich with a deep flavor, this dal is made mostly with a whole black lentil called sabut urad dal and a smattering of red kidney beans. Originally from Peshawar (now in Pakistan), this Punjabi dal was brought to India during the Partition and became an instant classic, served everywhere from 5-star hotels to roadside dhabas (shacks). There are various versions of this dish, such as kali dal, ma ki dal and dal bukhara. This version, dal makhani, was created by the founder of Moti Mahal restaurant in Delhi, who added kidney beans, tomato and cream. Traditionally it is made in a clay pot and simmered for 24 hours, but a pressure cooker speeds that up. It makes great leftovers because it tastes even better the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 12h
Yield 4 to 5 servings (5 to 6 cups of dal)
Number Of Ingredients 10
Steps:
- Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook's Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn't scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
- Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it's not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
- Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
- Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!
URAD DHAL
Cook this lightly spiced vegan dhal long and slow to a naturally rich, creamy consistency. It freezes well so you could make a double batch and freeze one
Provided by Katy Gilhooly
Categories Dinner
Time 3h35m
Number Of Ingredients 13
Steps:
- Wash the dhal in at least three changes of cold water until the water runs clear. Put the rinsed dhal in a large bowl with plenty of cold water, cover and leave to soak at room temperature for 12-24 hrs.
- Drain and rinse the dhal, then tip into a large saucepan. Cover with 2 litres of cold water and bring to the boil, skimming any foam from the top. Turn down the heat, half-cover and gently simmer for 2½-3 hrs. If the water level starts to drop below the top of the dhal, add a splash more boiling water. Once cooked, the dhal should be completely soft and start breaking down into the liquid. If the liquid is still thin, simmer for an extra few mins and mash the dhal lightly to help thicken.
- Heat the oil in a small frying pan. Add the garlic and ginger and fry gently for 1-2 mins to soften but not brown. Add the ground coriander, chilli powder, turmeric and tomato purée with a large splash of water. Cook for 1-2 mins, then scrape into the pan of dhal and gently heat through.
- Add extra water if needed to make the dhal looser and creamy. Sprinkle over the garam masala and remove from the heat. Serve in bowls with rice topped with a swirl of coconut yogurt, a scattering of coriander and some lime wedges on the side for squeezing over.
Nutrition Facts : Calories 241 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 12 grams fiber, Protein 17 grams protein, Sodium 0.23 milligram of sodium
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- Cook the lentils: In a large stock pot, add soaked and rinsed lentils and 6 cups of water. Add 2 tsp of salt and bring to a boil. Lower the heat to a simmer and then cook partially covered for 30 minutes.
- Meanwhile, heat a large skillet over medium heat. Melt the oil, and add the onion and a pinch of salt. Sauté for 7-9 minutes, or until the onions are golden and translucent. Add the garlic, ginger, and chiles and sauté an additional 1-2 minutes. Add the curry powder and garam masala and stir to coat, for about 30 seconds. Remove from heat.
- When the lentils are soft, add the tomato, shredded coconut, and the onion mixture to the pot. Bring to a simmer and cook another 5-10 minutes uncovered, until desired consistency. If at any point the dal gets too dry, you can always add more water.
- Squeeze in lemon juice, taste, adjust seasoning if desired. Add the cilantro to garnish, and serve hot with basmati rice.
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