Yogurt Chutney With Roasted Dals And Spices Recipes

MASOOR DAL WITH YOGURT

Masoor Dal with Yogurt image

Masoor Dal refers to red lentils. They cook very quickly and are budget-friendly making them perfect for a weeknight dinner. In this recipe, they are cooked with aromatics including onion, ginger, garlic and warming spices.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tomatoes, chopped
Kosher salt
3 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon Madras curry powder
1 1/4 cups dried red lentils
Freshly ground pepper
1/4 cup plain yogurt
1/3 cup fresh cilantro, torn
1 to 2 Fresno chile peppers, thinly sliced
2 pieces naan, halved and warmed

Steps:

Heat the vegetable oil in a medium saucepan over medium heat. Add the onion, tomatoes and a big pinch of salt and cook, stirring occasionally, until the onion and tomato soften and the excess liquid evaporates, 7 to 9 minutes. Add the garlic, ginger and curry powder and cook, stirring, until softened, 3 minutes.
Add the lentils and stir to coat with the tomato mixture. Add 3 1/2 cups water and 1/2 teaspoon salt and bring to a simmer. Cover and cook, stirring occasionally to prevent sticking, until the lentils are tender and have lost their shape, 12 to 15 minutes. Season with salt and pepper; if the mixture gets too thick, add 1/4 cup of water at a time to loosen.
Divide the lentils among bowls. Top with the yogurt, cilantro and chiles. Serve with the naan.

Nutrition Facts : Calories 440, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 2 milligrams, Sodium 474 milligrams, Carbohydrate 67 grams, Fiber 10 grams, Protein 20 grams, Sugar 4 grams

YOGURT CHUTNEY WITH ROASTED DALS AND SPICES

Yogurt Chutney with Roasted Dals and Spices image

Number Of Ingredients 16

Ingredients

1 tablespoon , dried yellow split garbanzo beans, (channa dal), dry-roasted and ground
1 tablespoon split white urad beans (dhulli urad dal), dry-raosted and ground
1 tablespoon yellow mung beans (dhulli mung dal), dry-raosted and ground
2 teaspoons cumin seeds, dry-roasted and coarsely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 tablespoon vegetable oil
2 dried red chili peppers, such as chile de arbol, with stems, broken
1 teaspoon black mustard seeds
1/4 teaspoon ground asafoetida
15 to 20 fresh curry leaves
1 to 2 fresh green chili pepper, such as serrano, coarsely chopped
1/4 cup grated fresh or frozen coconut
2 tablespoons peeled and coarsely chopped fresh ginger
1/2 cup coarsely chopped fresh cilantro, including the soft stems
1 cup nonfat plain yogurt, whisked until smooth
1 teaspoon salt, or to taste

Steps:

1. Prepare the dals and the cumin. Then heat the oil in a small nonstick wok or saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.2. Quickly add the asafoetida, curry leaves, green chili peppers, coconut, and ginger, and cook, stirring until the coconut is golden, about 5 minutes. Add the cilantro and stir another 5 minutes. Transfer to a blender or a food processor and process to make a smooth paste.3. Place the yogurt in a serving bowl, mix in the processed herb and coconut paste, then add the roasted dals, cumin (save some cumin for garnish), and the salt, and stir to mix well. Sprinkle the reserved cumin on top and serve. This chutney stays fresh in the refrigerator about 1 week. Do not freeze.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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