Easy Dahl Recipes

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THE BEST EASY DAL RECIPE



The Best Easy Dal Recipe image

Creamy, buttery tarka dal is pure comfort food. Packed with flavor, a bowl of this extra tasty dal will be a hit with anyone you serve it to, while being an excellent way to convince lentil skeptics to fall in love with this versatile and nutritious legume. This is an easy way to prepare dal in just 30 minutes with supermarket staple ingredients.

Provided by Christine Melanson

Time 30m

Number Of Ingredients 16

1 cup dry red lentils
1/2 tsp turmeric
1/2 tsp salt
1 Tbsp lemon juice
1 onion (minced)
8 garlic cloves (4 minced, 4 sliced)
1.5. tsp grated fresh ginger
1 tsp fenugreek seeds
1 tsp cumin seeds
1 green chili (diced (or 1/8 tsp chili powder))
1/2 tsp smoked paprika
1.5 tsp garam masala
1/2 tsp ground coriander
1-2 Tbsp olive oil
2 Tbsp Salted butter or coconut oil
Fresh coriander (cilantro leaves, chopped)

Steps:

  • Rinse the lentils in a sieve, then put them in a large saucepan with the turmeric, several grinds of salt and 3 cups (700ml) of water. Bring to the boil and then simmer for 20 minutes, until soft and broken down.
  • Now is a good time to put your rice on, if you're making rice.
  • Meanwhile, gather and prep your tarka ingredients. You want everything chopped and measured, ready to go, before you start cooking because you will be adding ingredients to the pan in very quick succession. You may even wish to line everything up in the order it goes in the pan.
  • Now make your tarka. Heat the olive oil in a frying pan and fry the onions until soft and slightly browned. Add the sliced garlic and stir until slightly browning before adding the minced garlic, chili and ginger. Once fragrant, push all of the onions, garlic and ginger to the sides of the pan and add the cumin seeds and fenugreek seeds to the middle of the pan to toast them, just for a few moments until the toasty scent comes out. Then turn off the heat and immediately add the butter and garam masala, coriander and smoked paprika (+ chili powder, if using). The residual heat of the pan will melt the butter so it can very lightly fry the ground spices.
  • Once the lentils are cooked, stir in the lemon juice.
  • Once ready, pour the tarka mix into the lentils and stir through. Allow the dal to sit, off the heat, for at least 5 minutes. (I use this time to chop coriander and heat up some naan breads.)

Nutrition Facts : ServingSize 1 g, Calories 312 kcal, Carbohydrate 23 g, Protein 15 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 955 mg, Fiber 6 g, Sugar 4 g, UnsaturatedFat 9 g

EASY MASOOR DAAL



Easy Masoor Daal image

Fast and simple daal using red lentils.

Provided by Cathy

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 8

1 cup red lentils
1 slice ginger, 1 inch piece, peeled
¼ teaspoon ground turmeric
1 teaspoon salt
½ teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
4 teaspoons dried minced onion
1 teaspoon cumin seeds

Steps:

  • Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
  • Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 25 g, Fat 5.2 g, Fiber 9.7 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 868.3 mg, Sugar 2.6 g

EASY DAHL RECIPE



Easy Dahl Recipe image

My family recipes from India and Sri Lanka are all quite good, but this is one of the easiest and best!

Provided by Jaya-Jaya

Categories     Lentil

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 11

1 kg moong dahl (this can be split peas, mung beans, lentils, whatever dried pulse you have)
6 cups steamed basmati rice
1/2 bunch fresh spinach (AS much fresh or frozen spinach as you wish to add)
1 (400 g) can chopped tomatoes (or equivalent fresh...more or less)
1/2-1 tablespoon cumin seed (more or less)
1/2-1 tablespoon chili flakes (more or less, *optional*)
1/2 teaspoon garlic powder (or one clove fresh garlic or half TSP asafoetida, more or less)
1 teaspoon black mustard seeds
1/2 teaspoon coriander powder
2 tablespoons ghee (OR Olive, peanut, or macadamia oil)
salt (to taste)

Steps:

  • NB ALL spices and quantities are adjustable, you can leave out one or more spices. If you like a thinner dahl, add more water. If you like a thicker dahl, add less water. This serves more if used as a side dish.
  • Pick through dried pulses for stones or other foreign material in a plastic bowl or ice- cream container.
  • Rinse several times by swishing water in this container, like washing rice.
  • Place in dutch oven or extra large saucepan and cover with water about two inches over the top.
  • Bring to the boil and simmer for about 10 minutes.
  • Drain pot, and save the water for your plants.Cover with fresh water and bring to boil.
  • Simmer for about 30-4o minutes until dahl is tender, or mushy, however you like it. You can add more boiling water from your kettle as you are cooking, if you think it's getting dry. Some kinds of pulse take longer than others, and some absorb more water.
  • Then stir in tomato and spinach,
  • Whilst dahl is still simmering gently, place oil in a small frypan, and heat. Add the spices to the hot oil and fry whilst stirring until the cumin seeds darken and begin to roast 30sec-1&1/2 mins - be careful, the mustard seeds may start to pop and spit.
  • As soon as the spices begin to darken and roast, tip the contents into your dahl pot and stir. BE CAREFUL, YOU ARE ADDING FAT TO WATER. STAND BACK FROM THE POT AS YOU ADD.
  • Add salt to taste.
  • Serve over steamed Basmati rice.

Nutrition Facts : Calories 747.8, Fat 10.3, SaturatedFat 3.8, Cholesterol 10.9, Sodium 46.3, Carbohydrate 147.5, Fiber 8.3, Sugar 3.6, Protein 16.4

TARKA DHAL



Tarka dhal image

Make a simple and healthy storecupboard supper like this easy dhal when you're cooking on a budget. To keep it vegan, use vegetable oil rather than ghee

Provided by Simon Richards

Categories     Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 8

200g red lentils
2 tbsp ghee, or vegetable oil if you're vegan
1 small onion, finely chopped
3 garlic cloves, finely chopped
¼ tsp turmeric
½ tsp garam masala
coriander, to serve
1 small tomato, chopped

Steps:

  • Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it's a thick, soupy consistency.
  • While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.
  • Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.

Nutrition Facts : Calories 473 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 0.4 milligram of sodium

EASY DAL



Easy Dal image

This recipe by Madhur Jaffrey from her cookbook 'An Invitation to Indian Cooking' is North India's most popular dal, and it's eaten with equal relish by toothless toddlers, husky farmers, and effete urban snobs. You can use white urad dal, the salmnon-colored masoor dal, and the large arhar or tovar dal as well. The roasted whole cumin seeds added at the end gives this dish a nice touch. Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal.

Provided by tigerduck

Categories     Asian

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups red lentils
2 garlic cloves, peeled and finely chopped
2 slices peeled fresh ginger, 1 inch square and 1/8 inch thick
1 teaspoon chopped fresh coriander (cilantro)
1/2 teaspoon ground turmeric
1/4-1/2 teaspoon cayenne pepper (optional)
1 1/2 teaspoons salt
1 1/2 tablespoons lemon juice
2 tablespoons vegetable oil (original recipe says three tbsp) or 2 tablespoons ghee (original recipe says three tbsp)
1 pinch ground asafoetida powder
1 teaspoon whole cumin seed
lemons (optional) or lime wedge, to serve (optional)

Steps:

  • Clean and wash the lentils thoroughly. Put them in heavy-bottomed 3-4 quart pot, add 5 cups water, and bring to a boil. Remove the froth and scum that collects at the top. Now add the garlic, ginger, fresh coriander (or keep it and use it as a garnish at the end), turmeric, and cayenne pepper. Cover, leaving the lid very slightly ajar, lower heat, and simmer gently for about 1 1/2 hours. Stir occasionaly. When dal is cooked, add the salt and lemon juice (it should be thicker than pea soup, but thinner than cooked cereal.
  • In a 4-6-inch skillet or small pot, heat the vegetable oil or ghee over a medium-high flame. When hot, add the asafetida and cumin seeds. As soon as the asafetida sizzles and expands and the cumin seeds turn dark (this will take only a few seconds), pour the oil and spices over the dal (lentils) and serve. (Some people put the dal in a serving dish and then pour the oil and spices over it.).
  • To serve: Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal. Since some people like to squeeze extra lemon or lime juice on their dal, serve some wedges separately. Note: Finely sliced onion rings, fried until brown and crisp, are often spread over the dal as a garnish before it is served.

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