Best 3 Curried Red Lentil Dahl Recipes
Tantalize your taste buds with a culinary journey to the heart of Indian cuisine, where a symphony of flavors awaits in the form of curried red lentil dahl. This delectable dish, also known as masoor dal, is a comforting and nutritious stew that embodies the essence of Indian home cooking. Indulge in a hearty bowl of red lentils simmered in a fragrant blend of aromatic spices, creamy coconut milk, and fresh vegetables. Each spoonful promises a harmonious balance of flavors, with a hint of heat from the curry powder that dances on your palate. Accompany this tantalizing dahl with fluffy basmati rice, crispy papadum crackers, and a dollop of cooling yogurt for a truly authentic experience. Explore variations of this classic recipe, including a vegan version for those with dietary preferences, a quick and easy one-pot option for busy weeknights, and a protein-packed version with the addition of chicken or lamb. Embark on a culinary adventure with curried red lentil dahl, a dish that promises to warm your soul and tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
RED LENTIL CURRY
This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.
Provided by Emma Maher
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
- Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
- Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
- Stir in the tomato puree, remove from heat and stir into the lentils.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 32.5 g, Fat 2.6 g, Fiber 11.3 g, Protein 12.1 g, SaturatedFat 0.3 g, Sodium 571.9 mg, Sugar 6.6 g
CURRIED RED LENTIL DAHL
When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst
Provided by Karen Elizabeth
Categories Grains
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a large pan.
- Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
- Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
- Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
- Cook until the lentils are tender, about 25 - 30 minutes.
- Stir in the coriander and serve.
- Suggested accompaniments, steamed rice, naan bread, poppadoms.
DAHL / RED LENTIL CURRY
My own dahl which is tasty as an accompaniement or in a wrap! NB. Skim milk can be used instead of coconut milk if you want a lighter version. Serve with (ideas): * brown rice, basmati rice, curry, raita
Provided by Mel Bedggood
Categories Curries
Time 27m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions with garlic, curry powder, and black mustard seeds.
- After cooked, add lentils and half fill pot with water.
- Add tumeric and salt to taste, stir.
- Cook until water nearly evaporated.
- Simmer with milk/ coconut milk. (I use coconut milk).
Nutrition Facts : Calories 91.2, Fat 0.7, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 15.7, Fiber 2.9, Sugar 0.3, Protein 6.2
Tips:
- Use the right lentils. Red lentils are the best choice for this recipe because they cook quickly and break down easily, creating a smooth and creamy soup.
- Don't overcrowd the pot. When cooking the lentils, make sure you use a large enough pot so that the lentils have plenty of room to move around. This will help them cook evenly and prevent them from sticking to the bottom of the pot.
- Sauté the vegetables before adding the lentils. Sautéing the vegetables in a little oil before adding them to the soup will help to bring out their flavor and make the soup more flavorful.
- Use a good quality curry paste. The curry paste is what gives this soup its flavor, so it's important to use a good quality paste. Look for a paste that is made with fresh ingredients and has a rich, complex flavor.
- Simmer the soup for at least 30 minutes. This will allow the flavors to meld and the lentils to fully soften.
- Serve with your favorite toppings. This soup is delicious served with a dollop of yogurt, a sprinkle of cilantro, and a squeeze of lime juice.
Conclusion:
This curried red lentil dahl is a warm and comforting soup that is perfect for a cold day. It's also a great way to sneak some extra vegetables into your diet. The soup is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this curried red lentil dahl a try. You won't be disappointed!
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