Dhal Recipes

Steps:

• Wash lentils and pick out all the brown bits (as otherwise this will color the dahl a brown color).
• Wash; place in a medium saucepan and cover with water 3-4 inches above lentils. Simmer for 45 minutes (lentils should be very soft when cooked), skimming the foam off the top of the water occasionally. Top up with extra water, if necessary.
• Strain lentils, retaining the liquid. Blend lentils with some of the liquid in blender until smooth. Add more water if necessary--blend should be like a thick paste. Put to one side.
• Place oil in medium saucepan. Add the mustard seeds and cook stirring until the seeds start to pop. Immediately add the onions and garlic. Cook, stirring until onions are soft. Add all the spices; stir and cook for another minute or two. Add the pureed lentils and stir well until fully mixed.
• This freezes extremely well. Serve with curry and rice as an accompaniment.

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.

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.

Steps:

• Add split peas to 6 cups boiling water, salt and saffron powder. Boil for 1/2 hour, or until soft. Using an immersion blender, puree peas. In a saucepan add oil, garlic, and cumin and fry until it is dark brown. Then pour oil in Dhal. Let sit for a few minutes.

Steps:

• Gently boil the lentils in a large saucepan of cold water (around 4 cups will do) and stir in the turmeric and black cardamom pods (if using)-this will add a subtle smoky flavor. Allow to cook for around 45 minutes, or until the lentils have softened and started to break down. Skim off any foam that sits on the top and give the lentils a stir every now and again in case they begin to stick on the bottom. If they boil dry, add more water.
• Once the lentils have softened, turn down the heat and make the tadka. Gently heat the oil in a skillet and add the cinnamon sticks, green cardamom pods and cloves. When the cardamoms have turned white and the heads of the cloves have swollen, you are ready to stir in the mustard and cumin seeds. When they are sizzling, stir in the scallions, chiles, garlic and ginger.
• After a minute, stir through the tomatoes and turn off the heat. Pour the tadka into the dhal so that it floats on top. This is the traditional way to serve it, with the scented oil sitting on top, but I prefer to stir it through. Season with salt, sugar and lemon juice. Finally, stir through plenty of chopped cilantro and serve with some rice or fresh bread for the ultimate comfort food.

Steps:

• Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
• Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
• Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.

Steps:

• Wash lentils thoroughly, remove any that float on the surface, drain well.
• Heat ghee and fry onion, garlic and ginger until onion is golden brown.
• Add turmeric and stir well.
• Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
• Cover and cook for 15 to 20 minutes or until lentils are half cooked.
• Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
• If there is too much liquid leave the lid off the pan to speed evaporation.
• Serve plain or garnished with sliced onion.