DAAL CURRY
Make and share this Daal Curry recipe from Food.com.
Provided by JM_Foodie3000
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- On medium-high heat, sauté onions in oil until soft (about 4 minutes).
- Add everything except the lentils and water. Cook out bitterness of dried spices for 1-2 minutes.
- Add lentils and water.
- Simmer on medium heat for 25 minutes, stirring occasionally.
- Enjoy with rice or on its' own.
Nutrition Facts : Calories 169.7, Fat 5.7, SaturatedFat 0.8, Sodium 259.4, Carbohydrate 22.9, Fiber 4.3, Sugar 1.6, Protein 8.6
DAAL CURRY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 15
Steps:
- Wash lentils. Bring plenty of water (six cups) with turmeric to a boil in a large saucepan and cook lentils until overdone and mushy, approximately 15 minutes.
- In a different saucepan, heat oil on medium heat. Add mustard seeds and curry leaves until seeds start to pop (no more than 30 seconds). Add tomatoes and fry for about three minutes. Add onions, garlic, methi leaves, curry powder, salt, chili powder and sugar. Add mashed lentils and boil for five minutes. Add one cup of water to dilute to curry consistency.
- Remove from heat and add garam masala. Sprinkle with chopped cilantro before serving. Serve with chapatis, roti or rice.
DAL
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
- In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
- Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.
EASY CURRIED YELLOW DAL (YELLOW SPLIT PEAS)
I am usually too lazy to make my own curry, plus the take away from my local Indian restaurant is way better than anything I can usually make at home. But I had this package of dry yellow split peas in my cupboard for ages and finally decided to use them up one night. This is a very basic, mild curry recipe that can easily be modified to suit your individual tastes. Nutritious and vegetarian as well. Can be made vegan by substituting vegetable oil or margarine for the butter.
Provided by EZBeingGreen
Categories Curries
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan melt butter over medium heat. Add chopped onion and salt. Saute until soft, about five minutes. Add garlic and saute until fragrant, about 30 seconds.
- Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water - 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.
- Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving.
- Options: Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic.
- Update 1/6/2010: Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interfers with lentils softening perhaps it is the same for split peas. Curry powder - I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).
CURRIED CHICKPEA AND LENTIL DAL
This super-easy recipe is a perfect canvas for punchy, crunchy toppers like toasted coconut and mustard seeds with turmeric oil and a zingy chutney. The dal is vegan but full of hearty protein thanks to the chickpeas, lentils, and coconut milk.
Provided by Claire Saffitz
Categories Bon Appétit Dinner Stew Soup/Stew Chickpea Lentil Mustard Cilantro Garlic Ginger Coconut Vegetarian Vegan Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 24
Steps:
- Mustard Seed and Turmeric Oil:
- Cook oil and mustard seeds in a small saucepan over medium-low, swirling often, until mustard seeds start to pop. Remove from heat and stir in turmeric and cayenne. Season with salt; let cool.
- Cilantro-Raisin Chutney:
- Mix shallot, raisins, cilantro stems, lime juice, and oil in a small bowl. Season with salt and pepper.
- Stew and assembly:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook onions and garlic, cut side down, and ginger, stirring onions and ginger occasionally, until onions are translucent and garlic is golden brown, 5-7 minutes. Add curry powder and cayenne and cook, stirring constantly, until very fragrant, about 1 minute. Add chickpeas and 5 cups water, stirring to release any bits stuck on bottom of pot; season with several pinches of salt. Bring to a simmer; cover with a lid, leaving slightly askew so steam can escape. Cook, adjusting heat to maintain a very gentle simmer and skimming foam from surface as needed, until chickpeas have swelled about 50 percent in size but are still crunchy, 25-30 minutes.
- Add coconut milk and lentils to pot; season with more salt. Return to a simmer and cook, partially covered, until chickpeas are tender and lentils have broken down to form a thick broth, 30-35 minutes. Taste and season with more salt if needed. Ladle dal into bowls and serve with toasted Mustard Seed and Turmeric Oil, Cilantro-Raisin Chutney, coconut, chiles, and/or cilantro as desired.
- Do Ahead
- Oil can be made 1 day ahead. Store tightly covered at room temperature. Chutney can be made 1 day ahead. Cover and chill. Dal can be made 3 days ahead. Let cool; cover and chill.
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