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
EASY MASOOR DAAL
Fast and simple daal using red lentils.
Provided by Cathy
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
- Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.
Nutrition Facts : Calories 184.6 calories, Carbohydrate 25 g, Fat 5.2 g, Fiber 9.7 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 868.3 mg, Sugar 2.6 g
DAHL SOUP
I love anything with coconut milk in it! This looks yummy, when I try it, I will use light coconut milk though. Serve with naan bread for dipping.
Provided by Lakerdog2
Categories Lentil
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook onion and garlic in butter for 2-3 minutes. Add all spices and cook for 30 more seconds.
- Stir in tomatoes, red lentils, lemon juice, stock and coconut milk. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes, or until lentils are tender and cooked.
- Season to taste, garnish with cilantro.
DHAL SOUP
Dhal is a term traditionally used to describe a spicy dish made with lentils or other legumes. From Sam Choy's Polynesian Kitchen. (Fiji)
Provided by Charlotte J
Categories Beans
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse split peas and place in a pot with the water.
- Bring to a boil and simmer for 30 minutes, skim occasionally.
- Heat the ghee in a frying pan, brown the chili and cumin seeds, then ad onion and garlic.
- Saute until onions are golden brown on the edges then add turmeric.
- Add spicy butter mixture to split peas, simmer for about 1 hour.
- Season with salt to taste.
- If the soup appears to be too thick, add more water for a medium-thick consistency.
- Fold in the cilantro leaves before serving.
- Serve hot.
Nutrition Facts : Calories 241.4, Fat 7.1, SaturatedFat 4.1, Cholesterol 16.4, Sodium 20.6, Carbohydrate 33.5, Fiber 13.2, Sugar 5.2, Protein 12.7
EASY DHAL SOUP
For comfort food with a touch of the exotic, this dhal is quite simple but soooo tasty and has become a staple of our diet.
Provided by ladyroseofrohan
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
- Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
- Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
- Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.
Nutrition Facts : Calories 615.5, Fat 23.6, SaturatedFat 15.5, Sodium 634.8, Carbohydrate 90.6, Fiber 8.9, Sugar 54.9, Protein 15.7
DAL SOUP
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a skillet over medium-high heat until it begins to get hot. Add the garlic, garam masala, cumin seeds, and turmeric and cook for 20 seconds. Add the tomatoes and cook for 2 minutes. Add the lentils and water and bring to a boil. Turn the heat to low and cook until the lentils are tender, about 30 minutes. Serve in a bowl and garnish with fresh cilantro sprigs.
- Preheat the oven to 325 degrees F.
- Combine the coriander seeds, cumin seeds, curry leaves, black peppercorns, mustard seeds, cloves, cardamom pods, cinnamon sticks, bay leaves, and chiles on a baking sheet and toast in the oven for 15 minutes.
- Transfer the mixture to an electric spice grinder, or use a mortar and pestle and grind by hand. Grind to a fine powder. Store the garam masala in an airtight container for up to 3 months.
EASY DAHL RECIPE
My family recipes from India and Sri Lanka are all quite good, but this is one of the easiest and best!
Provided by Jaya-Jaya
Categories Lentil
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- NB ALL spices and quantities are adjustable, you can leave out one or more spices. If you like a thinner dahl, add more water. If you like a thicker dahl, add less water. This serves more if used as a side dish.
- Pick through dried pulses for stones or other foreign material in a plastic bowl or ice- cream container.
- Rinse several times by swishing water in this container, like washing rice.
- Place in dutch oven or extra large saucepan and cover with water about two inches over the top.
- Bring to the boil and simmer for about 10 minutes.
- Drain pot, and save the water for your plants.Cover with fresh water and bring to boil.
- Simmer for about 30-4o minutes until dahl is tender, or mushy, however you like it. You can add more boiling water from your kettle as you are cooking, if you think it's getting dry. Some kinds of pulse take longer than others, and some absorb more water.
- Then stir in tomato and spinach,
- Whilst dahl is still simmering gently, place oil in a small frypan, and heat. Add the spices to the hot oil and fry whilst stirring until the cumin seeds darken and begin to roast 30sec-1&1/2 mins - be careful, the mustard seeds may start to pop and spit.
- As soon as the spices begin to darken and roast, tip the contents into your dahl pot and stir. BE CAREFUL, YOU ARE ADDING FAT TO WATER. STAND BACK FROM THE POT AS YOU ADD.
- Add salt to taste.
- Serve over steamed Basmati rice.
Nutrition Facts : Calories 747.8, Fat 10.3, SaturatedFat 3.8, Cholesterol 10.9, Sodium 46.3, Carbohydrate 147.5, Fiber 8.3, Sugar 3.6, Protein 16.4
DAHL SOUP - FIJIAN INDIAN VERSION
This is the most delicious Indian soup ever. I first tasted it when staying at the Tanoa Hotel in Nadi, Fiji, and have been hooked on it ever since. Extremely easy to prepare and will be enjoyed by anyone who loves Indian Cuisine. Can be made as hot or mild as you prefer simply by adjusting the chili powder.
Provided by Kiwi Kathy
Categories Asian
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place yellow split peas, water, turmeric and salt into largish saucepan and bring to boil.
- Turn down heat once boiling and simmer until peas are tender. About 45 - 60 minutes.
- Meanwhile, heat ghee or oil and gently fry onion and garlic until slightly brown.
- Add mustard seeds and chilli powder and fry a further 2 - 3 minutes.
- Add onion mixture to soup.
- Garnish with chopped coriander and serve with roti bread or poppadoms.
- Optional: A skinned, finely chopped tomato can also be added to soup when serving.
- Enjoy!
Nutrition Facts : Calories 212.1, Fat 4.3, SaturatedFat 0.6, Sodium 611.6, Carbohydrate 32.4, Fiber 13.2, Sugar 4.6, Protein 12.6
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