SPICY INDIAN DAHL
A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.
Provided by Rachel
Categories World Cuisine Recipes Asian Indian
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g
INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Provided by Gillian Stevens
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g
EASY DAHL RECIPE
My family recipes from India and Sri Lanka are all quite good, but this is one of the easiest and best!
Provided by Jaya-Jaya
Categories Lentil
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- NB ALL spices and quantities are adjustable, you can leave out one or more spices. If you like a thinner dahl, add more water. If you like a thicker dahl, add less water. This serves more if used as a side dish.
- Pick through dried pulses for stones or other foreign material in a plastic bowl or ice- cream container.
- Rinse several times by swishing water in this container, like washing rice.
- Place in dutch oven or extra large saucepan and cover with water about two inches over the top.
- Bring to the boil and simmer for about 10 minutes.
- Drain pot, and save the water for your plants.Cover with fresh water and bring to boil.
- Simmer for about 30-4o minutes until dahl is tender, or mushy, however you like it. You can add more boiling water from your kettle as you are cooking, if you think it's getting dry. Some kinds of pulse take longer than others, and some absorb more water.
- Then stir in tomato and spinach,
- Whilst dahl is still simmering gently, place oil in a small frypan, and heat. Add the spices to the hot oil and fry whilst stirring until the cumin seeds darken and begin to roast 30sec-1&1/2 mins - be careful, the mustard seeds may start to pop and spit.
- As soon as the spices begin to darken and roast, tip the contents into your dahl pot and stir. BE CAREFUL, YOU ARE ADDING FAT TO WATER. STAND BACK FROM THE POT AS YOU ADD.
- Add salt to taste.
- Serve over steamed Basmati rice.
Nutrition Facts : Calories 747.8, Fat 10.3, SaturatedFat 3.8, Cholesterol 10.9, Sodium 46.3, Carbohydrate 147.5, Fiber 8.3, Sugar 3.6, Protein 16.4
DAHL PURI
Dahl puri is an East Indian-style flatbread stuffed with delicious seasoned yellow split peas. This bread is popular in both Suriname and Guyana, and the local scotch bonnet chile pepper gives it a touch of Caribbean flavor. This bread is often served with curry dishes, such as aloo curry (curried potatoes), another Indian dish that is popular in the Caribbean. I have always loved this dish growing up and still do. Brush roti with melted butter before serving, if desired.
Provided by Accidentallymommy
Categories Bread Quick Bread Recipes
Time 1h33m
Yield 10
Number Of Ingredients 9
Steps:
- Bring chicken stock and yellow split peas to a boil in a saucepan. Reduce heat and simmer until split peas are soft, about 20 minutes. Drain and let cool, about 15 minutes.
- Combine yellow split peas, scotch bonnet chile pepper, garlic, turmeric, and cumin in a food processor; blend until filling is finely ground.
- Combine flour and 2 tablespoons vegetable oil in a large bowl. Pour in water slowly, stirring constantly, until dough starts to come together. Add a little more water if dough seems dry.
- Knead dough on a floured work surface until soft and no longer sticky. Let dough rest for 10 minutes, covered with a damp cloth.
- Roll dough into a large circle about 1/4-inch thick. Brush 1 teaspoon vegetable oil over the surface of the dough. Roll up into a long roll. Cut into 10 pieces. Roll each piece of dough into a 6-inch circle. Let circles rest, covered with damp cloth, for 5 minutes.
- Divide filling among circles. Wrap dough around filling, pinching edges to seal; roll into balls. Roll each ball back out into a large, thin circle.
- Heat 1 teaspoon oil in a large skillet. Cook 1 piece of dough in the hot skillet until it puffs up and turns light brown, about 2 minutes. Flip and continue cooking until second side is browned, 1 to 2 minutes. Transfer to a colander to cool; cover with a damp cloth. Repeat with remaining oil and dough.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 35.8 g, Cholesterol 1 mg, Fat 4.8 g, Fiber 6 g, Protein 8.2 g, SaturatedFat 0.7 g, Sodium 593.1 mg, Sugar 1.9 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.
SLOW COOKER RED LENTIL DAHL
my attempt to make dahl in my crock pot/slow cooker. i love dahl but the stovetop fashion is time consuming. NOTE that all spices and seasonings here are more or less to taste. you could just stick to garlic, ginger, curry powder & some red pepper flakes to keep things simple. we'll see how this turns out...
Provided by e clare
Categories Curries
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- toss it all in there and cook on low 6-8 hours. check water level a few times to make sure lentils don't burn, add water if needed.
Nutrition Facts : Calories 377.1, Fat 2.1, SaturatedFat 0.2, Sodium 66, Carbohydrate 63.5, Fiber 32.5, Sugar 2.6, Protein 28.2
DAHL SOUP
I love anything with coconut milk in it! This looks yummy, when I try it, I will use light coconut milk though. Serve with naan bread for dipping.
Provided by Lakerdog2
Categories Lentil
Time 40m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook onion and garlic in butter for 2-3 minutes. Add all spices and cook for 30 more seconds.
- Stir in tomatoes, red lentils, lemon juice, stock and coconut milk. Bring to a boil.
- Reduce heat and simmer for 25-30 minutes, or until lentils are tender and cooked.
- Season to taste, garnish with cilantro.
DAHL SOUP - FIJIAN INDIAN VERSION
This is the most delicious Indian soup ever. I first tasted it when staying at the Tanoa Hotel in Nadi, Fiji, and have been hooked on it ever since. Extremely easy to prepare and will be enjoyed by anyone who loves Indian Cuisine. Can be made as hot or mild as you prefer simply by adjusting the chili powder.
Provided by Kiwi Kathy
Categories Asian
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place yellow split peas, water, turmeric and salt into largish saucepan and bring to boil.
- Turn down heat once boiling and simmer until peas are tender. About 45 - 60 minutes.
- Meanwhile, heat ghee or oil and gently fry onion and garlic until slightly brown.
- Add mustard seeds and chilli powder and fry a further 2 - 3 minutes.
- Add onion mixture to soup.
- Garnish with chopped coriander and serve with roti bread or poppadoms.
- Optional: A skinned, finely chopped tomato can also be added to soup when serving.
- Enjoy!
Nutrition Facts : Calories 212.1, Fat 4.3, SaturatedFat 0.6, Sodium 611.6, Carbohydrate 32.4, Fiber 13.2, Sugar 4.6, Protein 12.6
MUNG BEAN DAHL WITH SPINACH
You can use red lentils as well as the split and hulled mung beans.
Provided by [email protected]
Categories World Cuisine Recipes Asian Indian
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Rinse split mung dahl beans and drain. Place in a medium-large saucepan over high heat and add enough water to cover by 1 inch. Bring to a boil, reduce heat, and cover. Simmer, splashing in more water if lentils get too dry, until softened, about 1 hour.
- Meanwhile, heat oil in a small saucepan over medium heat. Add cumin seeds and fry until fragrant, 1 to 2 minutes. Add asafoetida and cook until browned, about 10 seconds. Stir in tomatoes and 1/2 to 1 cup water, scraping any browned bits off the bottom. Add coriander, Aleppo pepper, and turmeric. Cover and cook for 2 to 3 minutes. Stir in spinach, cover, and cook until bright green, about 5 minutes.
- Remove lentils from heat. Drain excess water but leave 1/4 to 1/2 cup. Stir in the spinach mixture and return pan to medium-low heat. Mix in lemon juice, sea salt, and garam masala. Simmer until desired consistency is reached, 5 to 10 minutes more.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 37.8 g, Fat 4.9 g, Fiber 19.1 g, Protein 16.2 g, SaturatedFat 3.1 g, Sodium 296.5 mg, Sugar 2.6 g
SIMPLE LENTIL DAL (DAHL)
Don't let the word "Simple" fool you; it's a fairly easy recipe to make, but results in the loveliest of flavor complexities. The mashed garlic, cloves and cinnamon give the lentils a lovely, warm aftertaste and a heavenly fragrance. Whole spices are cooked in a bit of oil to infuse it with their flavor before the lentils are added and a fresh tempering oil is also used to finish the dish. This can be a of a stew-like consistency or like a soup depending on your preference. Add more water to thin, less to thicken. Puree a bit of the lentils for a smoother dal. Really nice over basmati rice! This was my second attempt at making a dal and my first *successful* one. ;) The recipe, (courtesy of acclaimed chef and cooking teacher, Suvir Saran), calls for pink lentils (dhuli masoor dal), but I used split yellow (mung or moong without the hulls and split).
Provided by Sandi From CA
Categories Lentil
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon unfurls, 1 to 2 minutes.
- Add the cumin, cloves and cardamom and cook, stirring, until the cumin turns a golden brown color, about 1 more minute. Add the lentils, turmeric, water and salt. Bring to a boil and skim well. Turn down the heat and simmer, covered, until the lentils are soft, 20-30 minutes. Add more water during cooking if necessary. Taste for salt and add more if you need to.
- Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon (optional). Return the mashed lentils to the pot and give the dal a stir. Continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add water. Remove the cinnamon stick (and cardamom pods, if you like).
- For the tempering oil, heat the oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown around the edges, 4-5 minutes. Add the garlic paste, ginger and minced chile and cook just to mellow the raw taste of the garlic, 10-15 *seconds*.
- Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes. Transfer the dal to a serving bowl, pour the remaining tempering oil over the top and sprinkle with the remaining cilantro. Serve hot with additional lemon or lime juice to taste.
INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well. From Allrecipes.com
Provided by Cheri 911
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
DAHL SOUP (NEPAL-STYLE CREAMY LENTIL SOUP)
This is a delicious creamy lentil soup from Nepal. It's quite flavorful as well as being healthy. There are countless variations of this soup recipe, which differ in the lentils (some use red, some use yellow, etc) and spices used which primarily reflects the region where the recipe originated. It easily adapts to recipe...
Provided by Vickie Parks
Categories Other Soups
Time 45m
Number Of Ingredients 17
Steps:
- 1. Heat oil in a large stockpot over medium-high heat. Add onions and garlic, and sauté for about 6 minutes, stirring frequently, or until the onions are soft and starting to caramelize.
- 2. Add all remaining ingredients (except lemon and cilantro). Let the mixture almost reach a boil. Reduce heat, cover pot, and let simmer 20 to 30 minutes or until lentils are tender.
- 3. Remove pot from heat, and stir in 3/4 cup of the cilantro. Squeeze lemon halves into the pot, and stir. Ladle into serving bowls, and garnish each serving with remaining cilantro, and serve immediately.
SPICED SWEET POTATO DAHL
A delicious thick Indian lentil soup, with delicate spices, sweet potato, and baby spinach. Delicious scooped up with naan breads!
Provided by Melanie Booth
Categories World Cuisine Recipes Asian Indian
Time 48m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
- Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 66.2 g, Cholesterol 1.8 mg, Fat 8.4 g, Fiber 13.8 g, Protein 17 g, SaturatedFat 1.3 g, Sodium 567.5 mg, Sugar 11.1 g
CURRIED VEGETABLES WITH DAHL
One of the girls in my lunch bunch made this for us. I loved it and she was kind enough to share the recipe. Adapted from Moosewood.
Provided by ratherbeswimmin
Categories Stew
Time 1h26m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lentils well.
- In a saucepan, add water and lentils; cover pan and bring to a boil.
- Lower the heat, uncover the pan, and simmer for 30 minutes or until tender.
- In a big soup pot, heat vegetable oil over medium-high heat.
- Add onion and minced chile; saute for several minutes.
- Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often.
- Add in the 2 cups of water.
- Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes.
- While the vegetables are simmering, pour the lentils and their cooking liquid into the container of an electric blender and puree for 2-3 minutes, to make a smooth dahl.
- When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice.
- Simmer just until the spinach has wilted.
- Add salt to taste and serve.
AYURVEDIC DAHL
Make and share this Ayurvedic Dahl recipe from Food.com.
Provided by SimplyAuburn
Categories Lunch/Snacks
Time 1h7m
Yield 1 yield unknown, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1.Combine the lentils, water, turmeric, coriander, and ginger in a stockpot.
- 2. Bring to a boil, and then reduce the heat to low and cover. Simmer for 30 minutes or until the lentils are fully cooked and soft.
- 3. Turn off the heat and add the salt.
- 4. In a large saucepan, warm up the ghee over moderate heat and add the cumin seeds to sauté for a minute or so, or until they turn brown and release their aroma.
- 5. Pour the lentils into the saucepan and cover to allow the seasoning to blend, about 2 minutes. Garnish with cilantro.
AYURVEDIC DAHL
Categories Soup/Stew Side Vegetarian Quick & Easy High Fiber Healthy Vegan
Yield 4-6 small bowls
Number Of Ingredients 9
Steps:
- 1. Combine the lentils, water, turmeric, coriander, and ginger in a stockpot. 2. Bring to a boil, and then reduce the heat to low and cover. Simmer for 30 minutes or until the lentils are fully cooked and soft. 3. Turn off the heat and add the salt. 4. In a large saucepan, warm up the ghee over moderate heat and add the cumin seeds to sauté for a minute or so, or until they turn brown and release their aroma. 5. Pour the lentils into the saucepan and cover to allow the seasoning to blend, about 2 minutes. Garnish with cilantro.
LENTIL DAL (OR DAHL, DAAL, DHAL)
This is one of my favorite dishes - it's so easy and really tasty! Be sure to serve with either basmati or long grain rice. It tastes even better the next day!
Provided by emmieawards
Categories Curries
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium-high heat.
- Add onion, ginger, garlic, cumin, turmeric, garam masala and red pepper and saute for approx 2 minutes (until onions are soft).
- Add cauliflower and saute 1 minute.
- Stir in broth and lentils, making sure to mix well.
- Bring to a boil.
- Cover, reduce heat, and simmer for about 35 minutes or until lentils are tender.
- Stir in lime juice and salt.
TOMATO DAHL DAL (OR MANGO, OR CUCUMBER, OR LEMON, OR SPINACH)
This recipe is amazingly versatile. My friend Sirisha from South India gave it to me. Read the end for how to change it for the different versions. Some of the ingredients are more easily available in Indian grocery stores (particularly the dal and curry leaves). You can sub half a jalepeno for the chile... leave the seeds or take them out as your spicy preference dictates. I always take the seeds out of the Thai chiles, and it comes out "moderately spicy."
Provided by Hwin5168
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water.
- Cook dahl 20-25 minutes over medium heat.
- Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes.
- In a separate pan, heat oil (medium heat). Add mustard seeds, cumin seeds, red chiles, and asafoetida. Mustard seeds will "pop" like popcorn. (I advise keeping a lid on it to avoid seeds all over your stove.).
- Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy!
- To make mango dal, cut up 2 green mangoes. (again, available in Indian grocery stores). Use in place of tomatoes. This makes a sweet dal.
- To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes.
- To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves.
- To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over.
- You may have to add a little water with the different types of veggies.
MASUR DAHL
This is a delicious Indian lentil soup with spicy red onions!
Provided by Melanie Booth
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Bring lentils, water, and ginger to a boil in a saucepan. Reduce heat to medium-low and simmer for 10 minutes. Skim off and discard any scum that forms, then stir in the salt, ginger and turmeric, and simmer until the lentils are tender, about 1 hour more.
- Meanwhile, melt ghee in a large skillet over medium heat. Stir in onions and garlic. Cook and stir until the onions are soft and beginning to brown, about 10 minutes. Add the coriander, cumin, cayenne pepper, and cilantro. Cook and stir for 2 minutes more, then set aside. Once the lentils are done, discard the ginger slices, stir in the onion mixture and ladle into bowls to serve.
Nutrition Facts : Calories 344.1 calories, Carbohydrate 42.7 g, Cholesterol 29.2 mg, Fat 13 g, Fiber 8.2 g, Protein 16.8 g, SaturatedFat 7.3 g, Sodium 792.6 mg, Sugar 1.7 g
SPICY DAHL
Yield 6 people
Number Of Ingredients 15
Steps:
- boil water, add lentils, salt, tumeric, chili powder. reduce to simmer and cover. saute onions with remaining ingrdients. serve with plain yogurt
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