Simple Red Lentil Dhal Recipes
RED LENTIL & SQUASH DHAL
A hearty budget meal of spiced red lentils with butternut and tomatoes. Add coriander, cumin, turmeric and a dollop of mango chutney
Provided by Angela Boggiano
Categories Dinner, Main course
Time 55m
Number Of Ingredients 14
Steps:
- Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
- Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.
Nutrition Facts : Calories 495 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 0.6 milligram of sodium
RED LENTIL DHAL
Toasting and grinding your seeds is so worth the effort, and doesn't take long at all. Serve this dhal as a main dish with rice or as a side dish. It is aromtaic, rich and delicious.
Provided by PetsRus
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
- Remove from pan and let cool.
- Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
- Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
- Add garlic and ginger and saute 5 more minutes.
- Add spices and salt, saute 5 minutes more.
- Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
- Add tomato paste and lentils.
- Bring to a boil then lower the heat a bit and simmer for 20 minutes.
- Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
- Simmer 10 more minutes, or until lentils are completely tender.
SIMPLE RED LENTIL DHAL
Another simple, delicious recipe from my friend Chris. Cooking for 40 minutes will result in completely broken down lentils and well melded flavours. If you like your lentils to retain their shape, cook for only 20 minutes. This will thicken on standing, so add more water when reheating for leftovers. Freezes well.
Provided by Gingernut
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a heavy based saucepan over medium heat and add oil. When hot, add onion, ginger, garlic, chilli, 1 tsp sea salt and cumin and cook for 10 minutes, stirring occasionally until onion is soft.
- Add lentils and 750 mls of water and cook, stirring occasionally, for 40 minutes over medium-low heat until lentils have dissolved. Keep an eye on the moisture level and add more water depending on desired consistency.
- Remove from heat and stir through lime juice. Top with coriander leaves.
- Serve over rice or as a soup.
Nutrition Facts : Calories 298.1, Fat 8.3, SaturatedFat 1.2, Sodium 8.4, Carbohydrate 42.2, Fiber 7.5, Sugar 1.9, Protein 16.4
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