Best 2 Ismail Merchants Lemon Lentils Nimbu Masoor Dal Recipes

Embark on a culinary journey to savor the delightful flavors of Nimbu Masoor Dal, a traditional Indian lentil dish that tantalizes the taste buds with its tangy and comforting flavors. This classic North Indian recipe, also known as Lemon Lentils, showcases the harmonious blend of earthy lentils, aromatic spices, and the vibrant tang of lemon. The dish is a symphony of flavors, textures, and colors, making it a beloved dish in many Indian households.

This article presents a collection of Nimbu Masoor Dal recipes, each offering unique variations and culinary insights. From the basic recipe that captures the essence of this timeless dish to more elaborate versions that incorporate additional ingredients and cooking techniques, there's a recipe here to suit every palate and skill level. Discover the secrets of creating the perfect balance of tang, spice, and heartiness with these carefully curated recipes.

Here are our top 2 tried and tested recipes!

MASOOR DAL (SPICED RED LENTILS)

Masoor Dal (Spiced Red Lentils) image

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."

Provided by Nigella Lawson

Categories easy, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 cup finely chopped onion
2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai or bird's-eye red chili
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes
Salt
3 tablespoons chopped cilantro
Pieces of coconut flesh from a fresh coconut (optional)

Steps:

In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams

SABUT MASOOR DAL (SPICED BROWN LENTILS)

Sabut Masoor Dal (Spiced Brown Lentils) image

Traditional dal takes about an hour to cook. This recipe cuts that time in half by using high heat throughout the cooking process, removing extra water once the dal is tender and simultaneously cooking the masala. This kind of efficiency does require the use of two utensils, and it means watching a couple of burners at a time. It's worth the effort because in the end, there's the warmth of a big bowl of dal in around 30 minutes, a miracle when such comfort is most needed.

Provided by Zainab Shah

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 cup whole masoor dal, soaked for 10 minutes and drained
1 bay leaf
1/4 cup ghee or neutral oil
1 medium onion, finely chopped
1/2 teaspoon ginger paste or freshly grated ginger
1/2 teaspoon garlic paste or freshly grated garlic
1/2 teaspoon ground cumin
1/2 teaspoon Kashmiri red chile powder, or any ground red chile
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
2 medium plum tomatoes, finely chopped
1 teaspoon fine sea salt
3 fresh Thai green chiles, stemmed and chopped
2 to 3 tablespoons of lemon juice, from about half a large lemon
1/2 teaspoon garam masala, for garnish
1 tablespoon chopped fresh cilantro, for garnish
Rice or roti, for serving (optional)

Steps:

In a large (about 6-quart) pot, add 7 cups of water, the whole masoor dal and bay leaf. Bring to a boil, cover and cook on as high heat as possible until tender, about 25 to 30 minutes.
In the meantime, prepare the masala: In a medium-sized (8-inch) frying pan, heat ghee over medium heat for 30 to 45 seconds or until melted. Add onion, ginger and garlic, and cook on medium heat, stirring occasionally, until the onions turn translucent, about 5 minutes. Add cumin, chile powder, turmeric and coriander. Mix well. Stir in tomatoes, add salt and Thai green chiles. Cook on medium heat, stirring occasionally, until tomatoes break down and the oil separates (it will form an outline around the jammy tomato), about 10 minutes.
Remove 1 cup water from the pot of dal with a ladle (remove more if you want the dal to be thicker, or less or none of you prefer it thinner). Stir the masala from the frying pan into the pot of dal. Simmer for 3 to 5 minutes, or for 10 minutes for more tender dal. Turn off the stove, and stir in lemon juice. Sprinkle with garam masala and cilantro. Serve with rice, roti or by itself.

Tips:

Use high-quality lentils: Choose split red lentils (masoor dal) that are free of debris and stones. Whole lentils can also be used, but they will take longer to cook.
Rinse the lentils thoroughly: This will help to remove any dirt or debris and prevent the lentils from sticking together during cooking.
Use a heavy-bottomed pot: This will help to distribute the heat evenly and prevent the lentils from burning.
Add enough water: The lentils should be covered with at least 2 inches of water. If needed, add more water during the cooking process.
Don't overcook the lentils: Overcooked lentils will become mushy and lose their flavor. Cook the lentils until they are tender but still hold their shape.
Season the lentils well: A variety of spices can be used to flavor the lentils, such as cumin, coriander, turmeric, and chili powder. Salt and pepper should also be added to taste.
Garnish the lentils with fresh herbs: Fresh cilantro or parsley can be used to garnish the lentils and add a pop of color and flavor.

Conclusion:

Ismail Merchant's Lemon Lentils (Nimbu Masoor Dal) is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The lentils are cooked in a flavorful broth made with lemon juice, garlic, ginger, and spices. This dish can be served with rice, roti, or naan. With its tangy and savory flavor, Ismail Merchant's Lemon Lentils is sure to be a hit with your family and friends.