SPINACH AND TOMATO DAL (INDIAN LENTIL SOUP)
This is a basic dal (Indian lentil soup) recipe that my mom always makes. You can substitute different vegetables and greens and follow similar procedure. This is a hearty and healthy dish that leaves you satisfied without overfilling you. You can substitute spinach for other dark greens like mustard greens, kale, or swiss chard. The cook time will vary. Serve with steamed rice.
Provided by lucky
Categories World Cuisine Recipes Asian Indian
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Bring lentils and 4 cups water to a boil in a saucepan. Stir in salt. Reduce heat to medium-low and cook at a simmer 10 minutes. Skim off any scum that forms and continue to simmer until the lentils are tender, about 1 hour.
- Heat the oil in a separate saucepan. Cook mustard seeds and cumin seeds in hot oil until they start to splatter, 2 to 3 minutes. Add onion, garlic, and turmeric to the seeds; cook and stir until the onion is soft, about 5 minutes. Stir spinach, tomato, and cayenne pepper into the onion mixture; cook until the spinach wilts and the tomato is tender, about 5 minutes.
- Stir the cooked lentils and cilantro into the spinach mixture; bring to a simmer and cook for 5 minutes. Adjust salt and water to taste and texture preferences.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 35.8 g, Fat 11.6 g, Fiber 13.3 g, Protein 14.8 g, SaturatedFat 1.8 g, Sodium 665.7 mg, Sugar 6.3 g
INDIAN LENTIL SOUP (DAL SHORVA)
An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.
Provided by Andreacute Grisell
Categories Lentil
Time 36m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the beans or lentils.
- Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
- Let simmer until the beans or lentils are very soft (ca 30 minutes).
- If using bay leaves, remove them now. Curry leaves can be left in the soup.
- Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
- Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
- Let simmer for another 5 minutes.
- Add salt, pepper and squeezed lemon to taste.
- Serve hot with pita or paratha bread.
DAL BHAT
Dal Bhat is a traditional Nepali dish that is common throughout the Himalayan region. Served to trekkers and locals alike this staple dish is perfect for keeping you fueled up all day. Our dal bhat recipe is vegetarian and can easily be vegan without ghee.
Provided by Chef James
Categories World Food
Time 55m
Number Of Ingredients 20
Steps:
- Wash the lentils and rinse, historically this step is to remove stones, but most of us don't have that problem. If you're using larger, slower cooking lentils, you may like to soak them overnight first to speed up cooking. Put the rice on to cook when appropriate. I prefer to use a rice cooker for this. Chop your onion, garlic and ginger and tomato. Heat oil on high in a large pan. Add your chopped onion, garlic, and ginger, and stir on high heat until the onion is golden. Grind your cumin, turmeric, peppercorns, cardamom, and coriander to make a spice mix. Stir in the spice mix. Turn the heat down to medium (6 out of 10 on our stove), and cook for 2 minutes, stirring often. This step is important, spices must be tempered in oil, always. Pop the mustard seeds in oil in a hot frying pan and add to the mix. Add chopped tomato and butter or ghee (optional). Stir, cover and cook for a couple of minutes. Add the lentils and cook in the oil/butter for 5 minutes. Don't scrimp on the oil or butter. Be careful they don't stick at this stage. Add water, and boil as per cooking instructions for your chosen lentil. Season with sea salt and white pepper if needed. Wash your coriander leaf and/or green onion. Chop for garnish. When your lentils' cooking time is up, your dal is ready to serve. Present with the rice, popadums, garnish, vegetables, curd and pickle. The dal should be served in a small soup bowl as above
Nutrition Facts : Calories 414 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 15 grams fat, Fiber 13 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 673 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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.
Nutrition Facts : Calories 142 kcal, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 666 mg, Sugar 6 g, Fat 4 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
RED LENTIL DAHL SOUP
Red Lentil Dahl Soup is easy to make with a couple of unusual steps to complete this flavorful and satisfying soup
Provided by Ginny McMeans
Categories Soup
Time 50m
Number Of Ingredients 14
Steps:
- Wash the red lentils and drain.
- Add the lentils to a medium sized saucepan and cover with the vegetable broth.
- Bring to a boil and then turn down the heat, cover and cook 20 to 23 minutes (or follow your package directions).
- While the lentils are cooking: In a skillet heat the oil to medium high.
- Add the cumin seeds and mustard seeds. Within a few seconds they will begin to pop.
- Add the chili and onions.
- Saute over medium heat for about 10 minutes until the onions are translucent.
- Add the fresh ginger, ground coriander, turmeric and cayenne pepper.
- Cook just to heat through - maybe 30 seconds to a minute.
- Add the tomato, along with it's juices and cook about 5 minutes. Take off the heat.
- The lentils should be done. Check them to make sure. You can cook them longer if needed.
- Turn the skillet contents into the pot of lentils and vegetable broth.
- Add the salt and coconut milk and heat through.
- Serve garnished with cilantro and paprika.
Nutrition Facts : ServingSize 12 Ounces, Calories 347 kcal, Carbohydrate 46 g, Protein 18 g, Fat 10 g, SaturatedFat 8 g, Sodium 1296 mg, Fiber 21 g, Sugar 3 g
DAL SOUP RECIPE | DAHL SOUP | LENTIL SOUP RECIPE | DAAL SOUP
easy dal soup recipe | dahl soup | lentil soup recipe | daal soup
Provided by HEBBARS KITCHEN
Categories Soup
Time 25m
Number Of Ingredients 13
Steps:
- firstly, in a bowl take 3 tbsp masoor dal, 3 tbsp moong dal and 2 tbsp toor dal.
- rinse well and soak for 30 minutes.
- now transfer the soaked dal to a pressure cooker.
- add 1 inch ginger, 2 clove garlic, ¼ tsp turmeric, ½ tsp salt and 2 cup water.
- cover and pressure cook for 2 whistles on medium flame.
- once the pressure releases, cool completely and transfer to the blender.
- blend to smooth paste.
- take the veggie dal paste to a large kadai.
- add ½ tsp pepper powder and 1½ cup water. adjusting consistency as required.
- mix well and simmer for 5 minutes or until the flavours are well absorbed.
- finally, add 2 tbsp coriander and dal soup is ready to serve.
Nutrition Facts : Calories 96 kcal, Carbohydrate 17 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 418 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
EASY DHAL SOUP
For comfort food with a touch of the exotic, this dhal is quite simple but soooo tasty and has become a staple of our diet.
Provided by ladyroseofrohan
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
- Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
- Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
- Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.
Nutrition Facts : Calories 615.5, Fat 23.6, SaturatedFat 15.5, Sodium 634.8, Carbohydrate 90.6, Fiber 8.9, Sugar 54.9, Protein 15.7
MOONG DAL
I actually learned this in the kitchen of this lovely Indian woman! Serve hot in soup bowls, or over rice.
Provided by Pyromommy
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Rinse the dal, checking for any debris; add to saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
- Bring dal, water, and salt to a boil. Reduce heat to medium-low and cook until beans are very tender and mixture has thickened, 15 to 20 minutes. Add more water, if necessary, to prevent drying out. Stir in ginger, jalapeno pepper, tomato, lemon juice, and turmeric.
- Heat oil in a small saucepan and add cumin seed and red chile pepper. When pepper is heated, add Asafoetida powder and garlic. Stir mixture into split peas and add cilantro; mix well.
Nutrition Facts : Calories 329.9 calories, Carbohydrate 57.1 g, Fat 3 g, Fiber 14.5 g, Protein 21.1 g, SaturatedFat 0.6 g, Sodium 667.3 mg, Sugar 5.8 g
DAL SOUP
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat the oil in a skillet over medium-high heat until it begins to get hot. Add the garlic, garam masala, cumin seeds, and turmeric and cook for 20 seconds. Add the tomatoes and cook for 2 minutes. Add the lentils and water and bring to a boil. Turn the heat to low and cook until the lentils are tender, about 30 minutes. Serve in a bowl and garnish with fresh cilantro sprigs.
- Preheat the oven to 325 degrees F.
- Combine the coriander seeds, cumin seeds, curry leaves, black peppercorns, mustard seeds, cloves, cardamom pods, cinnamon sticks, bay leaves, and chiles on a baking sheet and toast in the oven for 15 minutes.
- Transfer the mixture to an electric spice grinder, or use a mortar and pestle and grind by hand. Grind to a fine powder. Store the garam masala in an airtight container for up to 3 months.
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