Indian Dahl With Spinach Recipes

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.

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.

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:

• Place lentils in a colander and rinse under running cold tap water.
• Add lentils to a medium-sized, but deep, saucepan.
• For each cup of lentils, add 2 cups of water to the saucepan.
• Bring to the boil, turn heat down, and simmer 10 to 20 minutes.
• Do not allow lentils to become mushy- they should still be'al dente'.
• Drain when cooked.
• Melt ghee or butter over a medium flame.
• Add onions, garlic and ginger, and saute until onions are soft and light brown in colour.
• Add spices and salt, and cook a couple of minutes until lightly fried and bubbling.
• Add dahl, and stir well.
• Add 1/4 to 1/2 cup of water.
• Cook over low heat for 15 minutes, or until gravy thickens, stirring from time to time so that the dahl doesn't stick to the bottom of the pan.
• Add more water if necessary, or if a thinner dahl is desired.
• Garnish with fresh cilantro to serve.
• Variation: Add two chopped tomatoes with the onions.

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.

Steps:

• Heat oil. Add onion and cook until soft.
• Add spices and cook until aromatic.
• Add potato and stir to coat.
• Add lentils, water and stock powder and bring to simmer. Cook for 10 minutes or until potatoes are just soft.
• Add spinach and cook 5-7 minutes or until spinach wilts. Add salt to taste. Serve immediately.