SPICY INDIAN DAHL
A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.
Provided by Rachel
Categories World Cuisine Recipes Asian Indian
Yield 6
Number Of Ingredients 13
Steps:
- Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
- In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
- Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g
INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Provided by Gillian Stevens
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse lentils and soak for 20 minutes.
- In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
- In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.
Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g
DHAL CURRY WITH MEAT (GOSHT DHAL)
Since one of the themes on Zaar this month is comfort food I thought I would submit this. This is my ultimate comfort food. This is a dhal curry which is made with meat. Serve with rice, salads, sambals, Indian pickes and crispy spicy fried potatoes. Mmmmmhhh. NOTE: It can be made with red meat or chicken, if using chicken please remove the skin. Use the oil dhal type that you will find in most Indian spice shop preferably. If you cannot find it then use gram(chana) dhal or red lentils. But will not be the same as when using oil dhal. The second list of ingredients are the tempering spices used.
Provided by muffin207
Categories Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Rinse dhal and lentils in some lukewarm water. Soak overnight if you have the time otherwise not necessary. Pour in to large saucepan cover with water, 1 tsp each of the salt and tumeric. Boil like you would do for beans until soft and mushy.
- In a separate saucepan, saute onions, cinnamon stick and cumin seeds in oil till a pale gold colour .
- Add meat and the spices. Stir a few times without adding water.
- Gently cooking the spices, by adding water you don't give the spices a chance to cook, and then you will have a tasteless curry remember this with all Indian food.
- When it starts sticking to the pot add the tomotoe and about half a cup of water.
- Simmer slowly till well blended and the water has dried up.
- Liquidise the dhals and add to pot and some water to the consistency you would like the dhal about a cup of water should be enough. Bring to boil and then simmer slowly till dhal is well blended in, about half an hour. Adding water if becoming to thick.
- When done, make your tempering, heat your ghee in a pan add onion, cumin and mustard seeds and garlic cloves,and fry till nice golden brown. Add to pot of dhal and close lid tightly.
- Just before serving add your chopped cilantro and your gharam malasa. (In Indian cooking gharam masala is always added just before serving as it is a pepping up spice. Stir and serve with white rice/roti etc.
Nutrition Facts : Calories 322.8, Fat 18.7, SaturatedFat 7.1, Cholesterol 59.9, Sodium 825, Carbohydrate 18.9, Fiber 7.3, Sugar 2.4, Protein 20.4
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.
CURRIED RED LENTIL DAHL
When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst
Provided by Karen Elizabeth
Categories Grains
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan.
- Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
- Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
- Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
- Cook until the lentils are tender, about 25 - 30 minutes.
- Stir in the coriander and serve.
- Suggested accompaniments, steamed rice, naan bread, poppadoms.
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