Best 5 Simple Lentil Dal Dahl Recipes

LENTIL DAHL

Steps:

• In a pot, heat oil and toast the cumin seeds for a minute. When they sizzle, add the diced onion and saute until it's soft and translucent.
• Add the grated ginger, turmeric, chili, and garlic and saute for 1 minute or until fragrant.
• Add curry powder, cinnamon, and salt. Cook for 20 seconds, then add the stock and the rinsed and drained lentils.
• Add the coconut milk and give it a good stir. Cover with the lid and simmer for 20 minutes.
• Stir the dhal every 5 minutes to make sure that it doesn't stick to the pan.
• Garnish with chopped fresh cilantro or parsley leaves. Serve with basmati rice and naan or chapati bread.

SPICY VEGAN LENTIL DAHL

Steps:

• Gather the ingredients.
• In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
• Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
• Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
• Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.

SIMPLE LENTIL DAL (DAHL)

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.

LENTIL DAL

Steps:

• Heat olive oil in large saucepan over medium-high heat.
• Add onion, ginger, cumin, turmeric, red peppers, and garlic.
• Saute 2 minutes.
• Add cauliflower and tomatoes; saute 1 minute.
• Stir in water and lentils; bring to a boil.
• Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
• Stir in lime juice, cilantro, and salt.
• Serve 1 cup lentil mixture with 1 cup rice.

RED LENTIL DAHL

Steps:

• Heat a glug of oil in a large pan over a medium heat. Fry the onion gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes more.
• Whilst that is cooking, grind the cumin, coriander and mustard seeds lightly in a pestle and mortar. Then add to the pan, along with the turmeric and garam masala and cook for 1 minute until fragrant.
• Add the lentils along with the tomatoes, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat until thick - at least 15-20 minutes (stirring often so that it doesn't stick to the pan).Taste and add more chilli if desired.
• Add a squeeze of lemon juice and the handfuls of spinach. Allow the spinach to wilt and then serve with your chosen accompaniment.