Best 3 Spiced Red Lentil Dal Recipes
Embark on a culinary adventure with our collection of delectable spiced red lentil dal recipes. These dishes, originating from the vibrant lands of India, are not only flavorful but also incredibly nutritious. Dive into the aromatic embrace of red lentils simmered in a symphony of spices, creating a hearty and wholesome meal. Explore variations that cater to different dietary preferences, including a classic vegan dal, a protein-packed chicken dal, and a unique sweet potato dal that adds a touch of natural sweetness. Each recipe is meticulously crafted to deliver an explosion of flavors and textures, making them perfect for any occasion. Whether you're a seasoned cook or just starting your culinary journey, these spiced red lentil dal recipes will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
MASOOR DAL (SPICED RED LENTILS)
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
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
SPICED UP RED LENTILS(MASOOR DAL)
Please don't sub brown lentils for this, the red lentils have a very different texture. Serve with rice and lemon wedges. Adapted from The Best International Recipe Cookbook. I have provided a varitation using coconut milk.
Provided by Sharon123
Categories Lentil
Time 50m
Yield 4 main dish servings
Number Of Ingredients 15
Steps:
- Mix the spices in a small bowl and set aside.
- Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
- Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
- Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
- Variation:.
- Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.
Nutrition Facts : Calories 316.8, Fat 10.8, SaturatedFat 4.4, Cholesterol 15.3, Sodium 15.1, Carbohydrate 41.9, Fiber 7.8, Sugar 2.5, Protein 16.1
DAL ADAS (SPICY RED LENTIL TAMARIND SOUP)
As with all culinary traditions, southern Iranian cuisine has been influenced by the cooking of neighboring regions. Spicy and warming, dal adas is a popular southern Iranian red lentil soup or stew reminiscent of Indian masoor dal. It bursts with flavor from plenty of garlic and spices, and tickles with heat from ground cayenne. The dish is brightened with tamarind, an ingredient commonly used in the south of Iran to add the requisite Iranian tang to dishes. For ease, use tamarind concentrate, which can be found at most Middle Eastern, Asian and Latin markets, plus many supermarkets. Dal adas can be served as a soup, as done here, with a side of flatbread. If you prefer to serve it as a stew over rice, reduce the water amount by about one cup.
Provided by Naz Deravian
Categories dinner, soups and stews, main course
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a large pot, heat the ghee or oil over medium-high. Add the onion, reduce the heat to medium and cook the onion, stirring occasionally, until golden and a little browned around the edges, 10 to 12 minutes. Reduce heat to medium-low, add the garlic, ginger and cilantro stems. Add a little more ghee or oil if your pot seems dry. Season with a pinch of salt and cook, stirring frequently, until fragrant and softened, 3 to 5 minutes.
- Stir in the cumin, turmeric and cayenne and cook until fragrant, about 1 minute. Add the tomato paste and cook in the oil to take off its raw edge and deepen its color, stirring frequently and taking care not to burn the paste, about 1 minute.
- Add the lentils and stir to combine. Add 8 cups of water and season with salt (about 1½ tablespoons) and black pepper to taste. Partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to medium-low and simmer, stirring occasionally to make sure nothing sticks to the bottom of the pot, until the lentils soften, about 15 minutes.
- Reduce the heat to low and stir in the cinnamon. Add the tamarind paste or lime juice, 1 tablespoon at a time, tasting as you go to ensure it hits just the right bright and tangy notes to balance the heat. Taste and adjust seasoning as needed, then cover and simmer for 10 minutes more, until all the flavors meld.
- Garnish with the reserved cilantro leaves and serve with flatbread or rice, if desired.
Tips:
- Use good quality red lentils. Split red lentils are best for this recipe, as they cook quickly and easily.
- Rinse the lentils before cooking to remove any dirt or debris.
- Use a large pot or Dutch oven to cook the lentils. This will give them plenty of room to expand and prevent them from sticking to the pot.
- Add plenty of spices to the lentils. This will give them a delicious and flavorful taste.
- Serve the lentils with rice, naan bread, or your favorite side dish.
Conclusion:
This spiced red lentil dal is a delicious and healthy dish that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a tasty and satisfying meal, give this spiced red lentil dal a try. You won't be disappointed!
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