Best 2 Red Lentil Dhal Recipes

Embark on a culinary journey to savor the delightful Red Lentil Dhal, a hearty and flavorful dish that embodies the essence of Indian cuisine. This delectable lentil stew captivates the senses with its vibrant red hue and an array of aromatic spices. Dive into the diverse collection of Red Lentil Dhal recipes presented in this article, each offering a unique twist on this classic dish. From the traditional Indian-style dhal featuring a symphony of spices to the comforting simplicity of the Dhaba-style dhal, there's a recipe for every palate. Discover the secrets behind creating the perfect dhal, including expert tips on selecting the finest lentils, achieving the ideal texture, and incorporating a harmonious blend of spices. Unleash your inner chef and embark on a culinary adventure that will leave your taste buds tantalized and your soul satisfied.

Let's cook with our recipes!

RED LENTIL DHAL WITH CRISP PARSNIPS

Red Lentil Dhal With Crisp Parsnips image

I can never have enough things to do with lentils. I found this in the February 2008 copy of BBC Good Food magazine and decided to add it for future use. The recipe says that his can be frozen if you leave off the parsnip crisps.

Provided by Sarah_Jayne

Categories One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon sunflower oil
1 teaspoon sunflower oil
2 onions, chopped
8 ounces dried red lentils, rinsed
1 1/2 tablespoons curry powder
1 (14 ounce) can chopped tomatoes
1 1/2 pints vegetable stock, hot
2 parsnips

Steps:

Heat oven to 400 degrees.
Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
Stir in lentils and curry powder.
Add the tomatoes and stock.
Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
Peel the parsnips and shave into strips.
Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
Spoon the dhal into 4 bowls and pile the parsnips on top.

RED LENTIL DHAL

Red Lentil Dhal image

Toasting and grinding your seeds is so worth the effort, and doesn't take long at all. Serve this dhal as a main dish with rice or as a side dish. It is aromtaic, rich and delicious.

Provided by PetsRus

Categories Lentil

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

3 tablespoons peanut oil
1 medium yellow onion
1 tablespoon fresh ginger, grated
4 cloves garlic, minced
1 teaspoon salt
1 cup dried red lentils
2 tablespoons tomato paste
4 -5 cups water or 4 -5 cups vegetable broth
5 plum tomatoes, chopped
1 lime, juice of
1 cup lightly packed chopped fresh cilantro
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seed
1 teaspoon cumin seed
6 whole cloves
2 dried red chilies (seeds removed)
1/4 teaspoon ground cinnamon

Steps:

In a saute pan over medium heat, toast the seeds (but not the dried red chili) for about 5 minutes, stirring frequently.
Remove from pan and let cool.
Transfer to coffee grinder, along with the dried red chili and cinnamon, and grind to a fine powder.
Over medium-high heat oil a soup pot, add onions and saute for 5 minutes.
Add garlic and ginger and saute 5 more minutes.
Add spices and salt, saute 5 minutes more.
Add 4 cups of liquid (stock, water or broth) and stir to deglaze the pot.
Add tomato paste and lentils.
Bring to a boil then lower the heat a bit and simmer for 20 minutes.
Add the tomatoes, lime juice and cilantro and more water if it looks to thick.
Simmer 10 more minutes, or until lentils are completely tender.

Tips:

Use high-quality lentils: Opt for whole, unsplit red lentils for a more authentic and nutritious dhal. If using split lentils, be sure to rinse and sort them thoroughly to remove any debris or damaged lentils.
Soak the lentils: Soaking the lentils for at least 30 minutes before cooking helps to soften them and reduce their cooking time. It also makes them easier to digest.
Use a variety of spices: The key to a flavorful dhal is using a good blend of spices. Common spices used in red lentil dhal include cumin, coriander, turmeric, garam masala, and chili powder. Adjust the amount of each spice to suit your taste preferences.
Don't overcook the lentils: Red lentils cook quickly, so it's important to keep an eye on them to prevent them from becoming mushy. They should be tender but still hold their shape.
Garnish with fresh herbs: Fresh herbs like cilantro, parsley, or mint add a burst of flavor and color to the dhal. They also help to balance the richness of the dish.

Conclusion:

Red lentil dhal is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. With its simple ingredients and easy-to-follow instructions, it's a great recipe for beginners and experienced cooks alike. Whether you're looking for a quick and easy weeknight meal or a comforting dish to serve at a special occasion, red lentil dhal is sure to please.