Warm Red Lentil Dal With Pita Chips Recipes

WARM RED-LENTIL DAL WITH PITA CHIPS

Steps:

• In a medium saucepan, combine lentils, broth, water, and turmeric. Bring to a boil, reduce heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
• Meanwhile, melt butter in a small saucepan; add garlic, cumin seeds, and crushed red pepper. Cook, stirring, until fragrant, about 3 minutes.
• Remove the lentils from heat, and stir in the garlic mixture, diced tomato, mint, and salt. Serve warm.

SPICY RED LENTIL DAL WITH PITA WEDGES

Steps:

• Combine broth and lentils in a medium saucepan; bring to a boil. Reduce heat, partially cover, and simmer 10 minutes or until lentils are tender. Remove from heat; cover and set aside.
• Heat oil in a large nonstick skillet over medium heat. Add onion, garlic, mustard seeds, and red pepper, and cook 5 minutes or until onions are tender and seeds begin to pop, stirring constantly.
• Add cumin, turmeric, coriander, and black pepper; cook 3 minutes, stirring constantly.
• Add tomato paste, and cook 3 minutes, stirring constantly. Add lentils, coconut milk, and salt; cook 3 minutes, stirring frequently. Remove from heat; stir in juice.
• Cool to room temperature. Serve dal with pita wedges.

EASY RED LENTIL DAL (TARKA DAL | INDIAN LENTIL DISH)

Steps:

• Finely chop the tomatoes, onion, and green chili.
• Sort and rinse the lentils. There can be debris in with the lentils, so just make sure to pick that out and any shriveled lentils. Then add them to a large saucepan with the water (or vegetable stock).
• Add the chopped tomatoes, onion, chili, salt, turmeric powder, and chili to the lentils and stir well.
• Cover the saucepan with a lid, and cook over medium-low for 20-25 minutes, or until the lentils are tender.If you find the dhal becomes too thick, add an extra splash of water/veg broth as needed.
• In a small skillet/pan, heat up the oil or ghee over medium to medium-high heat until shimmery.
• Add the minced garlic and ginger and fry (they should sizzle) until the garlic has browned (1-2 minutes).You could also add a pinch of red chili powder or red pepper flakes right at the end for extra flavor/color. Read the "optional add-ins" section for other tarka dal spices - any additions will help make for an even more flavorful dish!
• Finally, serve the red lentil stew and pour the tadka over the lentils. I like to serve it this way, so it looks pretty, but I recommend mixing the tempering into the lentils before eating!You could also optionally garnish the tadka/ tarka daal with a swirl of plain yogurt, crispy onions, and/or some parsley or cilantro. Plus, lemon/lime juice!

RED LENTIL DAL

Steps:

• Heat oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups water, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Transfer half of lentil mixture to processor; purée until smooth. Return purée to same saucepan. Mix in sautéed onion mixture. Simmer 5 minutes to blend flavors. Season to taste with salt and pepper.
• Spoon rice into bowls. Spoon dal over. Top with tomatoes, cilantro and chili.