Embark on a culinary journey to the vibrant streets of India with our tantalizing Dal and Fresh Tomato Relish recipes. Dal, a hearty and comforting split pea soup, is a staple in Indian cuisine, while the fresh tomato relish adds a burst of tangy and refreshing flavors to complement the richness of the dal. These recipes are not only delicious but also incredibly versatile, offering a symphony of flavors and textures that will delight your taste buds. Whether you're a seasoned chef or a home cook looking to explore the wonders of Indian cooking, these recipes will guide you through the process of creating an authentic and unforgettable meal. Get ready to indulge in the aromatic spices, vibrant colors, and delectable flavors that define these culinary gems.
Here are our top 3 tried and tested recipes!
INDIAN SPLIT PEA SOUP WITH SEARED SHRIMP AND FRESH TOMATO RELISH
Provided by Food Network
Time 2h25m
Yield 4 main course servings,or 12 f
Number Of Ingredients 28
Steps:
- In a bowl, toss the shrimp with the cumin, cardamom, garlic, coriander, cinnamon, clove, salt and cayenne pepper. Marinate refrigerated for one hour. For the soup: In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, garlic ginger root and jalapeno. Saute for two minutes, stirring. Add the split peas, coriander, cumin, celery seed, cinnamon and clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if the peas become too thick and dry.
- While the soup is cooking, prepare the relish, toss all six ingredients together in a bowl. Season to taste. When the soup is ready, butterfly the marinated shrimp, removing the veins. Place in a heavy saute pan over medium high heat. Add two tablespoons of vegetable oil, swirling around the pan. Add the shrimp, cut side down, and saute for 2-3 minutes, or until just cooked. Turn the shrimp over, and cook the spiced side for 1 minute. Remove from pan. With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup looks too thick, add a little chicken stock. Season to taste. Ladle hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
- Recommended Wine: Scharffenberger Brut
GREEN SPLIT PEA DHAL
Exotic yet cheep to make, this beautiful soup smells like an Indian restaraunt while it cooks, and fills you up like a meal! with the healthy fiber and protein of split peas and the vitamins and minerals of carrots, spinach, and tomatos, all in a curry base that can blow your socks off if you choose, this is one of my favorite winter and spring survival foods.
Provided by BrotherAdso
Categories Beans
Time 1h15m
Yield 3-7 serving(s)
Number Of Ingredients 19
Steps:
- Over high heat in a large soup pot, combine 1/2 tbs of the ghee or oil, garlic, minced pepper, and tomato slice. Saute over high heat until close to burning.
- Add 1/4 to 1/2 the spice mixture and the rest of the oil, if you need to (sometimes the extra oil is unneccssary).
- Saute until spices are slightly roasted and everything is nice and melded.
- Add the tomato juice and water, allow to come to a boil.
- Add 1/2 of the remaining spice mixture and the split peas.
- Simmer for 30-35 minutes.
- Add carrots and last of the spice mixture.
- Simmer for 10-15 minutes.
- Mash the split peas with a spoon or potato masher, or use a blender, then return to the pot.
- Add spinach and spice to taste, simmer for a final 10-20 minutes. Serve hot with rice or roti.
TOMATO DAL SOUP
Steps:
- Wash dal in several changes of water until water runs clear and drain well in a sieve. Cook dal at a bare simmer in 1 1/2 cups water in a 3-quart saucepan until most of water is evaporated and dal has consistency of a paste, 40 to 45 minutes, stirring frequently during last 15 minutes to prevent scorching.
- Heat ghee in a 6-quart heavy saucepan over moderately high heat until hot but not smoking, then cook mustard seeds and red chile, stirring, until seeds begin to pop. Add 1 1/2 cups water and remaining ingredients (but not dal paste). Bring to a boil and simmer, stirring occasionally, until tomatoes are softened, 6 to 8 minutes. Add dal paste and remaining cup water, stirring to incorporate. Bring rasam to a boil, stirring occasionally, and season with salt.
Tips:
- For a smoky flavor, roast the tomatoes and garlic before adding them to the soup. You can roast them in a hot oven or over an open flame.
- If you don't have any fresh tomatoes, you can use canned diced tomatoes instead. Just be sure to drain off the excess liquid before adding them to the soup.
- To make the soup even more flavorful, add a teaspoon of garam masala or curry powder. You can also add a pinch of red pepper flakes for a bit of heat.
- Serve the soup with a dollop of yogurt, a sprinkle of cilantro, and a side of naan or rice.
- The tomato relish is a great way to add a pop of flavor to your favorite dishes. You can use it as a condiment for grilled meats, fish, or vegetables. You can also add it to sandwiches, wraps, or salads.
Conclusion:
Dal, a comforting and flavorful Indian split pea soup, is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The fresh tomato relish is a great way to add a pop of flavor to your favorite dishes. With these recipes, you can enjoy the taste of India in your own home.
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