Golden Dal With Gingered Tomatoes Recipes

GOLDEN DAL WITH GINGERED TOMATOES

Golden Dal with Gingered Tomatoes image

Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.

Provided by www.marthastewart.com

Time 25m

Yield 1

Number Of Ingredients 10

Ingredients

2 cups red lentils, rinsed
Kosher salt and freshly ground pepper
1 teaspoon ground turmeric
5 cups assorted orange and yellow vegetables (such as carrots, golden beets, and orange bell peppers), cut into a 3/4-inch dice
1 tablespoon cumin seeds
1/4 cup raw unrefined coconut oil
4 shallots, thinly sliced (1 cup)
1 piece ginger (2 inches), peeled and julienned (1/4 cup)
3 cups halved cherry or grape tomatoes
Greek yogurt and fresh mint leaves, for serving

Steps:

For complete instructions, visit the original site at https://www.marthastewart.com/1526853/golden-dal-gingered-tomatoes

Nutrition Facts : ServingSize serving, Sugar 12 g, Sodium 362 mg, Cholesterol 25 mg, SaturatedFat 8 g, Calories 487 kcal, Carbohydrate 65 g, Protein 28 mg, Fat 13 g

ORANGE DAL WITH GINGER AND GARLIC

Orange Dal with Ginger and Garlic image

Provided by Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 cups orange lentils
1/4 cup clarified butter
1 large onion, finely diced
Salt and freshly ground black pepper
2 tablespoons pureed garlic
2 tablespoons freshly grated ginger
2 3/4 cups chicken stock, canned broth, or water
1/8 cup loosely packed neem leaves (if available), or fresh cilantro or basil
2 tablespoons black mustard seeds

Steps:

Spread lentils on a cookie sheet and pick out any stones or clumps of dirt. Place in a large bowl and wash under cold, running water until water runs clear, about 10 minutes. Drain in a colander.
Heat 2 tablespoons of the butter in a medium saucepan. Saute onions with salt and pepper until golden brown. Add garlic and ginger, and cook 2 to 3 minutes, stirring occasionally. Add dal and chicken stock or water. Bring to a boil, reduce to a simmer, and cook, covered, 20 minutes. Just before dal is ready, heat the remaining 2 tablespoons butter in a small skillet. Add the neem leaves and black mustard seeds and fry until leaves are crisp and seeds are popping, about 1 minute. Stir fried leaves and seeds into dal and serve immediately. Dal keeps well for 2 to 3 days. Reheat before serving.

GOLDEN DAL WITH GINGERED TOMATOES

Golden Dal with Gingered Tomatoes image

Cherry tomatoes mingle with ginger, shallots, and cumin atop this Indian-inspired red-lentil stew spiced with sunny turmeric.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h

Number Of Ingredients 10

Ingredients

2 cups red lentils, rinsed
Kosher salt and freshly ground pepper
1 teaspoon ground turmeric
5 cups assorted orange and yellow vegetables (such as carrots, golden beets, and orange bell peppers), cut into a 3/4-inch dice
1 tablespoon cumin seeds
1/4 cup raw unrefined coconut oil
4 shallots, thinly sliced (1 cup)
1 piece ginger (2 inches), peeled and julienned (1/4 cup)
3 cups halved cherry or grape tomatoes
Greek yogurt and fresh mint leaves, for serving

Steps:

In a large pot, combine lentils, 2 teaspoons salt, turmeric, and 8 cups water. Bring to a boil, then reduce heat to medium-low and add vegetables. Simmer, stirring often, until vegetables are tender and lentils have broken down, about 45 minutes. Season with more salt, if desired.
Meanwhile, in a large skillet, heat cumin seeds in oil over medium-high until sizzling, 1 to 2 minutes. Add shallots and ginger; cook, stirring occasionally, until brown, 3 to 4 minutes. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes just begin to burst, about 2 minutes more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

GOLDEN DAL WITH GINGERED TOMATOES

Golden Dal with Gingered Tomatoes image

Categories Nut

Number Of Ingredients 9

Ingredients

2 cup red lentils, rinsed
1 teaspoon ground turmeric
1 tablespoon cumin seeds
4 heads shallots, thinly sliced (1 cup)
3 cups halved cherry or grape tomatoes
5 cups assorted orange and yellow vegetables (such as carrots, golden beets, and orange bell peppers), cut into a 3/4-inch dice
1/4 cup raw unrefined coconut oil
1 piece ginger (2 inches), peeled and julienned (1/4 cup)
1 bunch Greek yogurt and fresh mint leaves, for serving

Steps:

n a large pot, combine lentils, 2 teaspoons salt, turmeric, and 8 cups water. Bring to a boil, then reduce heat to medium-low and add vegetables. Simmer, stirring often, until vegetables are tender and lentils have broken down, about 45 minutes. Season with more salt, if desired. 2. Meanwhile, in a large skillet, heat cumin seeds in oil over medium-high until sizzling, 1 to 2 minutes. Add shallots and ginger; cook, stirring occasionally, until brown, 3 to 4 minutes. Add tomatoes; season with salt and pepper. Cook, stirring often, until tomatoes just begin to burst, about 2 minutes more. Spoon tomato mixture over lentils and serve, topped with a dollop of yogurt and mint.

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