YELLOW LENTIL DAL
Make and share this Yellow Lentil Dal recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan add lentils and chicken stock, ginger and turmeric.
- Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
- Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
- In a skillet heat oil.
- Add mustard seed and shake pan until they start to pop, 20 seconds.
- Add the onion and cook until softened, 5- minutes.
- Add serrano chile, and garlic, cook 1 minute.
- Add cumin and bay leaves, and tomato, cook minutes more.
- Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
- Serve over basmati rice.
Nutrition Facts : Calories 271.4, Fat 4.5, SaturatedFat 0.9, Cholesterol 5.4, Sodium 265.3, Carbohydrate 40.3, Fiber 15.7, Sugar 5.7, Protein 18
CHANA DAL (YELLOW LENTILS) WITH SPINACH
Chana dal (or bengal gram) is my favorite variety of lentil, and together with spinach with a wonderful blend of spices in this dish, makes for a very wholesome, nourishing meal.Prep time does not include time for pre-soaking lentils. (Note: this is a rather dry lentil dish, if you prefer the more wet, soupy variety then you could opt for another recipe with chana dal that I have posted: #83985)
Provided by eatrealfood
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash lentils and allow to soak in water at least an hour before use (I usually let mine soak overnight).
- Drain the lentils, place in a large pot with enough water to cover the lentils, bring to a boil and let simmer for 20-30 minutes until the lentils have softened (you may use additional water to do this).
- Cook uncovered to let the cooking liquid evaporate - but be careful not to overcook such that they become mushy.
- Heat oil, add bay leaves and cinnamon, and then fry mustard seeds till they sputter, then add onion, ginger, garlic and chili and fry a further 5 minutes.
- Add spinach and cook for 10 minutes or until spinach is dry and liquid has been absorbed.
- Stir in the remaining spices and salt and cook for 3-4 minutes.
- Finally add the lentils, stir and cook a further 5 minutes.
Nutrition Facts : Calories 236.5, Fat 9.6, SaturatedFat 1.2, Sodium 363.4, Carbohydrate 29.9, Fiber 9.5, Sugar 5.8, Protein 10.6
EVERYDAY YELLOW DAL
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.
Provided by Tara O'Brady
Categories Lentil Soup/Stew Dinner Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- To make the dal, in a medium heavy saucepan, cover the dal with water. Swish the lentils around with your hand, then drain the water through a fine-mesh sieve. Return any dal from the sieve to the saucepan and repeat, washing, agitating, and draining, until the water runs absolutely clear. It will probably take 7 to 10 changes of water. Pour the 3 cups (710 ml) of water into the pot to cover the lentils. Bring to a boil over medium-high heat, skim any scum that rises to the surface, then lower the heat to maintain a simmer. Add the turmeric and cook until the dal is quite creamy, 45 to 60 minutes. Stir the dal regularly as it simmers or it can catch at the bottom of the pan and burn. If the dal starts to look dry before the lentils are cooked, add hot water (from the tap is fine). Season well with salt.
- About 20 minutes before the dal is done, make the tarka. Melt the ghee over low heat. Fry the cumin seeds for maybe 1 minute, until sizzling and fragrant. Add the onion and chile and cook, stirring, until the onion is very soft and translucent, 15 minutes. When the dal is ready, tip the tarka over the dal, stir to partially combine, then sprinkle the cilantro on top. Serve right away with lime wedges and naan or over rice.
- For the Tomato Tarka Variation:
- Melt 3 tablespoons ghee over low heat, then add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Fry for 1 minute. Add 1 minced onion and 3 minced garlic cloves and cook for 10 minutes, stirring often. Scrape in 1 teaspoon grated ginger and cook to take away some of its rawness, about 1 minute. Stir in 2 small tomatoes that have been diced, 1 or 2 green chiles split lengthwise, and 2 curry leaves (optional). Fry until the tomato starts to break up, 5 to 7 minutes more. Stir most of the mixture into the cooked dal and let simmer for 5 minutes. Check for seasoning, then tip the remaining tarka over the dal. Garnish with chopped cilantro.
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- In a large saucepan, combine the yellow lentils with 3 cups of the chicken stock, the ginger and turmeric and bring to a boil. Cover partially and cook over moderate heat, stirring occasionally, until the lentils are just tender, about 20 minutes.
- Transfer 1 cup of the lentils to a food processor or blender and puree until smooth. Return the puree to the saucepan, add the remaining 1 cup of stock and the zucchini and bring to a simmer. Season with salt, cover and cook over moderately low heat, stirring, until the zucchini is tender, about 15 minutes.
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