Best 3 Spicy Indian Dahl Recipes
**Discover a delightful culinary journey to India with our collection of spicy dahl recipes, offering a symphony of flavors that will tantalize your taste buds.**
From the vibrant streets of Delhi to the serene backwaters of Kerala, dahl holds a special place in Indian cuisine. This versatile dish, made from lentils, is a comforting and nutritious staple that showcases the country's rich culinary heritage. Our carefully curated selection of recipes takes you on a culinary adventure, exploring the diverse regional variations of this beloved dish.
Indulge in the fiery and aromatic flavors of Punjabi Tadka Dal, where lentils are simmered in a vibrant tomato-based sauce, tempered with fragrant spices and finished with a dollop of creamy yogurt. Experience the subtle elegance of Hyderabadi Dalcha, a rich and flavorful dish featuring lentils cooked in a creamy cashew-based sauce, infused with aromatic spices and garnished with crispy fried onions.
For a taste of coastal Karnataka, try our Mangalorean Dal, a tangy and spicy preparation that combines lentils with tamarind, coconut, and a melange of spices, resulting in a complex and satisfying dish. If you prefer a lighter and healthier option, our Gujarati Dal Dhokli is sure to please. This Gujarati specialty features lentils simmered with whole wheat dumplings (dhokli) in a light and flavorful broth.
For a hearty and protein-packed meal, our Rajasthani Dal Baati Churma is an absolute must-try. This traditional dish combines lentils cooked with aromatic spices, served alongside baati (baked wheat balls) and churma (sweetened crushed wheat).
Embark on this culinary adventure and explore the vibrant flavors of India with our collection of spicy dahl recipes. Each dish is a testament to the diverse culinary traditions of this vibrant country, offering a unique and unforgettable taste experience.
SPICY INDIAN DAHL
A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.
Provided by Rachel
Categories World Cuisine Recipes Asian Indian
Yield 6
Number Of Ingredients 13
Steps:
- Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
- In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
- Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g
INDIAN DAHL WITH SPINACH
This is a very yummy, authentic dal. For variation, add coconut milk towards the end of cooking. Freezes well.
Provided by Gillian Stevens
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Rinse lentils and soak for 20 minutes.
- In a large saucepan, bring water to a boil and stir in salt, lentils, turmeric and chili powder. Cover and return to a boil, then reduce heat to low and simmer for 15 minutes. Stir in the spinach and cook 5 minutes, or until lentils are soft. Add more water if necessary.
- In a small saucepan over medium heat, melt butter and saute onions with cumin and mustard seeds, stirring often. Cook until onions are transparent, and then combine with lentils. Stir in garam masala and coconut milk and cook until heated through.
Nutrition Facts : Calories 362 calories, Carbohydrate 44.9 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 18.3 g, Protein 21 g, SaturatedFat 9.2 g, Sodium 692.6 mg, Sugar 5.5 g
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
Tips:
- Use a variety of lentils. This will give your dahl a more complex flavor and texture.
- Don't be afraid to add spices. Dahl is a great dish for experimenting with different spices.
- Cook the dahl until it is creamy and thick. This will take about 30 minutes.
- Serve the dahl with your favorite toppings. Some popular toppings include yogurt, cilantro, and naan bread.
- Make a big batch of dahl. It reheats well and makes a great meal-prep option.
Conclusion:
Spicy Indian dahl is a delicious and nutritious dish that is easy to make. It is a great way to use up leftover lentils, and it can be served with a variety of toppings and sides. Whether you are a vegetarian or not, you are sure to enjoy this flavorful and satisfying dish.
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