Dal With Ground Cinnamon Cloves Cardamom And Cumin Recipes

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DAL



Dal image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 23

1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
Four 3-inch cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

Steps:

  • In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
  • In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
  • Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

DAL SOUP



Dal Soup image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 20

2 tablespoons grape seed oil
1 tablespoon chopped fresh garlic
2 tablespoons garam masala, recipe follows
1 tablespoon cumin seeds
1 teaspoon turmeric
1 cup chopped tomatoes
1 cup brown lentils
5 cups water
Pinch salt and freshly ground black pepper
Few fresh cilantro sprigs, for garnish
1/2 cup coriander seeds
1/2 cup cumin seeds
1/4 cup dried curry leaves* (See Cook's Note)
2 tablespoons black peppercorns
2 tablespoons brown mustard seeds
5 whole cloves
2 black cardamom pods
2 cinnamon sticks
2 bay leaves
2 dried red chiles

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.

TADKA DHAL



Tadka Dhal image

This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it would grace our family dinner table at least once a week when I was growing up. There are lots of different recipes for flavoring the oil (tadka), so play around with your spice pantry and see what you come up with. If you don't have half of these spices, then don't worry; just add a tablespoon of your favorite spice paste and it will taste just as delicious.

Provided by Anjali Pathak

Categories     Dinner     Vegetarian     Vegan     Lentil     Garlic     Ginger     Chile     Wheat/Gluten-Free     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 18

1 1/2 cups dried toor dhal (yellow lentils/yellow split peas), rinsed in several changes of water
1 teaspoon ground turmeric
2 black cardamom pods (optional)
3 tablespoons vegetable oil
2 cinnamon sticks
4 green cardamom pods
6 cloves
2 teaspoons black mustard seeds
1 teaspoon cumin seeds
2 scallions, finely sliced
2-3 chiles, any color, seeded if you don't like it fiery, some chopped and the rest left whole
2 fat cloves garlic, finely chopped
1 tablespoon peeled and finely chopped fresh ginger
6 cherry tomatoes, cut in half
Good pinch of sea salt, or to taste
1 teaspoon sugar, or to taste
Juice of 1/2 lemon, or to taste
Lots of chopped cilantro, to garnish

Steps:

  • Gently boil the lentils in a large saucepan of cold water (around 4 cups will do) and stir in the turmeric and black cardamom pods (if using)-this will add a subtle smoky flavor. Allow to cook for around 45 minutes, or until the lentils have softened and started to break down. Skim off any foam that sits on the top and give the lentils a stir every now and again in case they begin to stick on the bottom. If they boil dry, add more water.
  • Once the lentils have softened, turn down the heat and make the tadka. Gently heat the oil in a skillet and add the cinnamon sticks, green cardamom pods and cloves. When the cardamoms have turned white and the heads of the cloves have swollen, you are ready to stir in the mustard and cumin seeds. When they are sizzling, stir in the scallions, chiles, garlic and ginger.
  • After a minute, stir through the tomatoes and turn off the heat. Pour the tadka into the dhal so that it floats on top. This is the traditional way to serve it, with the scented oil sitting on top, but I prefer to stir it through. Season with salt, sugar and lemon juice. Finally, stir through plenty of chopped cilantro and serve with some rice or fresh bread for the ultimate comfort food.

DAL WITH GROUND CINNAMON, CLOVES, CARDAMOM, AND CUMIN



Dal with Ground Cinnamon, Cloves, Cardamom, and Cumin image

Dal can be a soup or stew (depending on how much liquid you use) of dried lentils, vegetables, and seasonings. Traditionally served over rice in much of India, it is a staple of the Indian diet. Millions of variations exist from region to region and cook to cook. Here is just one of many variations. This recipe makes use of the Indian technique of adding some last-minute ingredients for freshness rather than subjecting them to the full cooking time.

Yield serves 4

Number Of Ingredients 15

1 cup dried lentils
1-inch piece cinnamon
3 whole cloves
4 green cardamom pods
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
4 to 5 cups cold water
Salt to taste
2 tablespoons oil or ghee
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon peeled, minced fresh ginger
1 fresh hot green chile, minced
1/4 cup fresh cilantro leaves
Juice of 1/2 lemon or lime

Steps:

  • Thoroughly rinse the lentils, being sure to remove any small stones or dirt, then place them in the slow cooker insert.
  • In an electric coffee mill or a mortar and pestle, grind the cinnamon, cloves, cardamom pods, cumin seeds, and turmeric to a fine powder.
  • Add the spices and water (the amount will depend upon the consistency you desire) to the slow cooker insert, cover, then cook on low for 4 to 6 hours or on high for 2 hours. Add salt to taste.
  • To make the tempering oil, heat the oil in a sauté pan and sauté the onion until beginning to brown, then add the garlic, ginger, and chile and cook just long enough to soften the chile, about 15 seconds.
  • Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon juice.
  • Ladle the dal into bowls and spoon what remains of the tempering oil over the top of each bowl. Sprinkle with the remaining cilantro and serve.
  • Again, I would opt for one of those light- to medium-bodied, very chilled white wines, such as a light, French-style Chardonnay, a crisp Albariño, or perhaps a Pinot Blanc.

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