Best 4 Slow Cooker Vinha Dalhos Recipes
Vintha Dalos, a traditional Goan dish, is a delicious and hearty lentil curry that is packed with protein, fiber, and flavor. Made with a blend of lentils, vegetables, aromatic spices, and creamy coconut milk, this sumptuous dish is a staple in many Goan households. In this article, we present a collection of three distinct Vintha Dalos recipes that cater to various dietary preferences and culinary skills.
Our first recipe, the Classic Vintha Dalos, takes you on a culinary journey to the heart of Goa. We start by tempering mustard seeds, curry leaves, and dried red chilies in coconut oil to create a fragrant base. Then, we add a mix of toor dal, chana dal, and masoor dal, along with diced tomatoes, onions, and garlic. A medley of spices, including turmeric, coriander, cumin, and red chili powder, infuses the dish with warmth and depth of flavor. Finally, we simmer the lentils in a rich coconut milk broth, resulting in a creamy and comforting curry.
For those looking for a vegan and gluten-free option, our Vegan Vintha Dalos recipe has you covered. This version follows a similar cooking process to the classic recipe, but instead of using coconut milk, we use a combination of almond milk and coconut cream to achieve a luscious and creamy texture. The result is a hearty and flavorful curry that is suitable for a variety of dietary restrictions.
Lastly, our Pressure Cooker Vintha Dalos recipe is a time-saving option for busy home cooks. Utilizing the power of a pressure cooker, this recipe drastically reduces the cooking time without compromising on taste. We follow a similar ingredient list and cooking method as the classic recipe, but the pressure cooker allows for quicker cooking and ease of preparation.
Whether you're a seasoned home cook or a beginner looking to explore the vibrant flavors of Goan cuisine, these three Vintha Dalos recipes offer a delightful culinary experience. With their distinct flavors and textures, these dishes are sure to satisfy your taste buds and transport you to the vibrant coastal state of Goa.
CRISPY VINHA D'ALHOS
Portuguese traditional dish served during the holidays. Marinated pork and fried for a crispy texture.
Provided by Ono Hawaiian Recipes
Categories Main Course
Time P3DT20m
Number Of Ingredients 8
Steps:
- Cut the pork into 1 inch cubes or larger pieces. It will shrink once it is cooked. Combine all ingredients in a large bowl. Vinegar, water, chili peppers, garlic, Hawaiian salt, allspice, and bay leaves.
- Add all of the pork cubes and marinade to a gallon sized Ziploc bag. Seal and massage the meat to make sure all of the marinade covers the meat. Let it marinade in the fridge for up to 3 days.
- Heat a large pot over medium heat and add all of the contents in the Ziploc bag. Bring to a boil and then turn down the heat to a simmer.
- Simmer until all of the liquids have evaporated. About An hour and twenty minutes. Remove pot from heat.
- Pan fry the meat on a nonstick skillet pan until all sides are crispy. About 30 seconds on each side. Serve immediately with a side of rice or sweet Portuguese bread. Enjoy!
VINHA D'ALHOS
This is a Portuguese-style marinated pork dish, with the typical ingredients of vinegar, cloves, peppers and garlic. The pork is sooooo tender after marinating! It's fresh, tangy, different, and delicious on rice! Prep time includes overnight marinating.
Provided by EdsGirlAngie
Categories Pork
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Marinate pork overnight in the refrigerator in vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage.
- (I've been known to"forget about it" for up to two days, and the recipe still works!) The next day, simmer pork in the marinade 20 minutes, then drain.
- Heat oil in skillet; add pork and saute slowly for another 10 to 15 minutes or until browned and pork is cooked through.
- Serve with rice.
Nutrition Facts : Calories 542.3, Fat 38.4, SaturatedFat 12.6, Cholesterol 152, Sodium 902.8, Carbohydrate 0.9, Fiber 0.1, Sugar 0.3, Protein 43.1
PORTUGUESE MARINADE II FOR PORK, BEEF OR FISH (VINHA D'ALHOS)
Entered for safe-keeping in response to request. Found on Yahoo Answers. This is amped up from the simple Recipe #480167 #480167, and makes enough to marinate a roast. Meat can be a roast, cubes, or slices of meat, marinated for at least 8 hours and up to 2 days. Meat can then be roasted or sauteed until tender.
Provided by KateL
Categories Portuguese
Time 5m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large non-reactive bowl or plastic sealable bag. Add meat and marinate in the refrigerator, turning meat occasionally.
Nutrition Facts : Calories 69.1, Fat 1.1, SaturatedFat 0.3, Sodium 949.5, Carbohydrate 7.5, Fiber 2.2, Sugar 0.9, Protein 0.9
PORTUGUESE PORK WITH WINE AND GARLIC (CARNE DE VINHO E ALHOS)
This recipe has you cook the meat before browning it. Be sure to allow 5 days for the meat to marinate before you begin making this popular dish from the Island of Madeira, Portugal.
Provided by TxGriffLover
Categories Pork
Time P6DT2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- With a sharp knife, debone and remove all of the rind from the meat,
- leaving the white fat, and discarding the rind. Cut into chunks.
- Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days.
- Transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. Add enough more marinade to keep from drying out or burning.
- Transfer the meat to a platter.
- Moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy.
- Arrange the bread on a serving platter, top with the meat.
- Serve hot.
- Can be re-heated in a frying pan for breakfast!
Nutrition Facts : Calories 311.3, Fat 2, SaturatedFat 0.5, Sodium 6187.1, Carbohydrate 61.2, Fiber 3, Sugar 4.3, Protein 12.7
Tips:
- Use high-quality lentils. Lentils come in a variety of colors, including brown, green, and red. For this recipe, brown or green lentils are the best choice. They hold their shape well and have a slightly nutty flavor.
- Soak the lentils before cooking. Soaking the lentils helps to soften them and reduce their cooking time. You can soak the lentils in cold water for 30 minutes or overnight.
- Use a variety of vegetables. This recipe calls for carrots, celery, onions, and tomatoes. You can also add other vegetables, such as potatoes, bell peppers, or zucchini.
- Add spices and herbs to taste. This recipe uses a variety of spices, including cumin, coriander, turmeric, and garam masala. You can also add other spices and herbs, such as chili powder, ginger, or garlic.
- Serve with rice or bread. Vinha dalhos is traditionally served with rice or bread. You can also serve it with yogurt, chutney, or pickles.
Conclusion:
Vinha dalhos is a delicious and easy-to-make lentil dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With its simple ingredients and flavorful spices, vinha dalhos is sure to please everyone at the table.
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