MASOOR DAL (SPICED RED LENTILS)
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."
Provided by Nigella Lawson
Categories easy, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
SPICED UP RED LENTILS(MASOOR DAL)
Please don't sub brown lentils for this, the red lentils have a very different texture. Serve with rice and lemon wedges. Adapted from The Best International Recipe Cookbook. I have provided a varitation using coconut milk.
Provided by Sharon123
Categories Lentil
Time 50m
Yield 4 main dish servings
Number Of Ingredients 15
Steps:
- Mix the spices in a small bowl and set aside.
- Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
- Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
- Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
- Variation:.
- Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.
Nutrition Facts : Calories 316.8, Fat 10.8, SaturatedFat 4.4, Cholesterol 15.3, Sodium 15.1, Carbohydrate 41.9, Fiber 7.8, Sugar 2.5, Protein 16.1
MASOOR DAAL - INDIAN RED LENTILS
These cute legumes are SO yummy! I made this for my nutrition class and it was a huge hit! Options for the vegan version are listed.
Provided by Love6381
Categories Curries
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Wash the lentils well, and then put them into a sauce pan. Add 4 - 6 cups of salted water to cover the lentils.
- Bring lentils to a boil then reduce heat, cover and allow to simmer until they are soft. Keep the water level above the lentils.
- While the lentils are simmering, grind the spices together then toast them over low heat in a dry sauté pan until you have released their aromas. Set spices aside.
- Using the same sauté pan, heat ghee or oil over low to medium heat. Add onions and sauté until they are soft. Add garlic, sauté another 3-4 minutes. Do not burn the onions or garlic. Add spice mixture; continue to cook for 2 minutes.
- Once the lentils have become soft, add them and their cooking liquid to the onion and spice mixture (add more water or broth if lentil are too thick). Stir and scrape up any bit from the bottom. Stir in lemon juice, adjust salt and continue to cook for 5 minutes.
- Just before serving add yogurt and heat through. Serve with a wheat flat bread such as roti.
Nutrition Facts : Calories 253, Fat 7.1, SaturatedFat 3.7, Cholesterol 15.8, Sodium 63.6, Carbohydrate 35.3, Fiber 6.5, Sugar 6.7, Protein 14.9
MASOOR DAL (RED LENTILS)
Make and share this Masoor Dal (Red Lentils) recipe from Food.com.
Provided by grapefruit
Categories Curries
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- wash dal in a few changes of water, until the water runs clear.
- soak in cold water for about half hour
- drain.
- place in pot with water, salt, red chilli powder and cook for 20 to 30 minutes or until dal is very tender.
- when dal is tender it should resemble a creamy soup (you might have to add more water if the its not creamy and cook for furtur 10 to 20 minutes).
- For the temper - heat oil in a frying pan add the garlic and fry until light brown , at this point add cumin and fry for few seconds and pour over the lentil and stir and cook for few minutes.
- cover and take off heat.
- serve hot.
- garnish with coriander and green chillies.
- Sprinkle a little garam masala on top.
- serve with boiled rice or chapatis.
Nutrition Facts : Calories 196.5, Fat 9.5, SaturatedFat 5.5, Cholesterol 22.3, Sodium 398.3, Carbohydrate 21.1, Fiber 3.9, Sugar 0.8, Protein 8.5
MUM'S EVERYDAY RED LENTILS
Provided by Aarti Sequeira
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.
- In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.
- Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.
- Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!
- In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.
- Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.
Nutrition Facts : Calories 237 calorie, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 35 grams, Fiber 9 grams, Protein 14 grams, Sugar 4 grams
SPICED RED LENTIL DAL
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put oil in a skillet over medium-high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
- Meanwhile, combine the lentils, ginger, garlic, mustard seeds, cloves, and 1 teaspoon pepper in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes.
- Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
- Remove cloves from pan and add reserved sauteed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.
RED LENTIL DHAL
A beautiful lentil dhal flavoured with a spicy tomato masala
Provided by HariGhotra
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Place lentils in a pan with the salt, cover with the water and bring to the boil.
- Remove the froth, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
- In a frying pan heat the oil or butter. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds.
- When the seeds sizzle, remove the chilli and set to one side for your garnish.
- Add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
- Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
- Check the seasoning and add a little salt if required. Stir in the garam masala, coriander and top with the whole chillies to serve.
MASOOR DAL
Make and share this Masoor Dal recipe from Food.com.
Provided by hr7280
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil water.
- Add lentils. When it comes back to a boil, cook for five minutes uncovered, then turn the heat down and cover, cook for 15 minutes.
- Add salt, ginger, chile, coriander, cumin and tumeric. Cook for ten more minutes until lentils are very soft.
- Turn heat down to low.
- In a small pan, heat oil until very hot. Add mustard seeds. When they have finished popping, add chili pieces and then asafoetida. Pour hot oil into lentil pot and cover quickly.
- Turn off heat and let sit for five minutes. Add lemon or lime juice, adjust seasonings. Serve with cilantro.
RED SPLIT LENTILS WITH CABBAGE (MASOOR DAL AUR BAND GOBI)
Make and share this Red Split Lentils With Cabbage (Masoor Dal Aur Band Gobi) recipe from Food.com.
Provided by LPod1131
Categories Lentil
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Pick over, wash, and drain the lentils.
- In a heavy-bottomed pot, bring the lentils and water to a boil, skimming off any scum that rises to the top. Stir in the turmeric. Cover pot, with lid slightly ajar, and simmer over low heat for 1 1/4 hours, stirring occasionally.
- While the lentils are cooking, heat the oil in a frying pan over medium heat. Add the cumin seeds and cook for 3 to 4 seconds, then add the garlic. Once the garlic pieces start to brown, add the onion, cabbage and green chilies. Cook the cabbage mixture, stirring often, until it starts to brown. Stir in 1/4 teaspoon salt. Turn off the heat.
- After the lentils have cooked for 1 1/4 hours, add and stir in the tomato, the ginger, and 1 1/4 teaspoon salt. Cover and continue to cook for 10 minutes. Add the cabbage mixture. Stir to mix and allow to simmer uncovered for a few minutes to reheat the cabbage.
More about "masoor dal red lentils recipes"
BANGLADESH MASOOR DAL (RED LENTILS WITH SPICES) - …
From foodwaysandmemes.com
Cuisine BangladeshCategory Side DishServings 4
LAXMI MASOOR FOOTBALL DAL - TRADITIONAL RED LENTILS - 4LBS ...
From amazon.ca
Reviews 8
ORGANIC RED SPLIT LENTILS, 5 POUNDS - DRY BEANS, NON-GMO ...
From amazon.ca
Reviews 245
MASOOR DAL / RED LENTILS (1KG) - GUNMA HALAL FOOD
From gunmahalalfood.com
EASY RED LENTIL DAHL - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
RED LENTILS OR MASOOR DAL FEATURING MASOOR, RED, AND ...
From pinterest.com
RED LENTIL DAL WITH COCONUT MILK AND KALE - FOOD & WINE
From foodandwine.com
RED LENTIL (MASOOR DAL) - WHOLESALEFOOD.CA
From wholesalefood.ca
THE DAL GLOSSARY: 8 TYPES OF LENTILS AND THEIR ... - NDTV FOOD
From food.ndtv.com
MASOOR DAL SPLIT RED LENTILS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
MOONG MASOOR DAL (INDIAN RED LENTIL SOUP ... - MY DAINTY ...
From mydaintykitchen.com
MASOOR DAL (RED LENTILS) - AASHRAYA FOOD
From aashrayafood.com
ORANGE OR RED LENTILS WITH TOMATO (MASOOR DAL) RECIPE
From thespruceeats.com
(MASOOR DAL) EASY RED LENTIL DAHL RECIPE - CHOOSING CHIA
From choosingchia.com
RED LENTILS, MASOOR DAL - FOOD52
From food52.com
MASOOR DAL (RED LENTILS) – PAK FOODS
From pakfood.ca
MASOOR DAL RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE A SIMPLE RED LENTIL DAL RECIPE AT HOME
From tasteofhome.com
AUTHENTIC MASOOR DAL (INDIAN RED LENTILS) - A COUPLE COOKS
From acouplecooks.com
WHAT IS MASOOR DAL, SPLIT RED LENTIL, MASOOR KI DAL ...
From tarladalal.com
MASOOR DAL RECIPE - IN PRESSURE COOKER - RED LENTILS CURRY ...
From foodviva.com
MASOOR DAL (SPICED RED LENTILS) RECIPE - FOOD NEWS
From foodnewsnews.com
MASOOR DAL/RED LENTILS - GUNMA HALAL FOOD
From gunmahalalfood.com
RED LENTIL AND MOONG DAL - FOOD & NUTRITION ARTICLES
From foodandspice.com
AUTHENTIC MASOOR DAL RECIPE (INDIAN RED LENTILS) | MASALA HERB
From masalaherb.com
MASOOR DAL TADKA - INDIAN RED LENTIL DAL • THE CURIOUS ...
From thecuriouschickpea.com
AUTHENTIC MASOOR DAL (INDIAN RED LENTILS) - FOOD NEWS
From foodnewsnews.com
DHULI MASOOR DAL(RED LENTILS) - FOOD-TRAILS
From foodtrails25.com
MASOOR DAAL INDIAN RED LENTILS BEST RECIPES
From findrecipes.info
LAXMI MASOOR DAL (RED LENTILS) - 4LB BAG : AMAZON.CA ...
From amazon.ca
WEEKNIGHT RED LENTIL VEGGIE DAL - COOK REPUBLIC
From cookrepublic.com
MASOOR DAL RECIPE | RED LENTILS RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
COOK THIS: MASOOR DAL — RED LENTILS — FROM ASMA'S INDIAN ...
From nationalpost.com
RED LENTIL CURRY (MASOOR DAL) - INSTANT POT & STOVETOP ...
From pipingpotcurry.com
MASOOR DAL RECIPE- INDIAN RED LENTIL SOUP | THE POP FOOD
From thepopfood.com
WHOLE MASOOR DAL(BROWN LENTILS) - FOOD-TRAILS
From foodtrails25.com
EASY RED LENTIL DAHL RECIPE - ELAVEGAN | RECIPES
From elavegan.com
MASOOR DAL RED LENTILS RECIPE - FOOD NEWS
From foodnewsnews.com
SOUTH-INDIAN RED LENTILS (MASOOR DAL) - FOODESS
From foodess.com
You'll also love