Indian Dhal Recipes

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SPICY INDIAN DAHL



Spicy Indian Dahl image

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

1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste

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 DHAL



Indian Dhal image

Taken from Charmaine Solomon (she has the most fantastic Asian recipes) this is easy, healthy, comfort food. Great with rice, Indian breads or on its own. Any lentil can be used but red lentils cook quickly and don't need soaking, (if using any other sort soak overnight), I've never tried it with anything other than red lentils. As one reviewer has commented this isn't a spicy Indian dish and therefore makes a great accompaniment / side dish to othe rspicy curries. Also its a great way of introducing children to Indian food (my 4yr loves it) and I'm happy because its full of protein for her.

Provided by Lou van

Categories     Lentil

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

250 g red lentils
1 1/2 tablespoons ghee (or oil)
1 large onion, finely sliced
2 garlic cloves, finely chopped
1 teaspoon fresh ginger, finely grated
1/2 teaspoon ground turmeric
3 cups hot water
1 teaspoon salt (to taste)
1/2 teaspoon garam masala

Steps:

  • Wash lentils thoroughly, remove any that float on the surface, drain well.
  • Heat ghee and fry onion, garlic and ginger until onion is golden brown.
  • Add turmeric and stir well.
  • Add drained lentils and fry for a minute or two, then add hot water and bring to a boil, reduce to a simmer.
  • Cover and cook for 15 to 20 minutes or until lentils are half cooked.
  • Add salt and garam masala, mix well and continue cooking until lentils are soft and the consistency dsimilar to porridge.
  • If there is too much liquid leave the lid off the pan to speed evaporation.
  • Serve plain or garnished with sliced onion.

INDIAN DAHL WITH SPINACH



Indian Dahl with Spinach image

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

1 ½ cups red lentils
3 ½ cups water
½ teaspoon salt
½ teaspoon ground turmeric
½ teaspoon chili powder
1 pound spinach, rinsed and chopped
2 tablespoons butter
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon mustard seed
1 teaspoon garam masala
½ cup coconut milk

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

CHICKPEA DAAL (INDIAN)



Chickpea Daal (Indian) image

This is my mother's recipe. There are variations throughout India and this is from Northern India (Punjab). It is actually a relatively easy recipe and can be left unattended for the majority of the time. Make sure to use the best and freshest ingredients available. Leftovers can be kept in the fridge for a few days.

Provided by RavJJ

Categories     Vegetable

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 15

2 cups chickpeas (not canned)
1 1/2 teaspoons salt
1 1/2 large chopped onions
10 garlic cloves
3 tablespoons butter
1 inch chopped ginger (finely chopped or put in food processor)
2 chopped tomatoes, skins removed (to be processed in 1/2 tomato portions at a time)
1 green onion, chopped
0.25 (6 ounce) can tomato paste
2 small potatoes, cut into chunks
2 teaspoons chana masala (optional)
1 teaspoon dry crushed red pepper
2 tablespoons garam masala (found in Indian stores or ethnic food section)
1 teaspoon turmeric
water

Steps:

  • Wash chickpeas in water.
  • Put chickpeas in fresh water with salt, two parts water to one part chickpeas.
  • Leave overnight to soak.
  • Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil.
  • Cover and turn down to medium (level 5) heat, skim off any white foam.
  • Leave to simmer until chickpeas are tender, usually 2 or 3 hours.
  • Take off heat.
  • In a large pot, sauté onions and garlic on high heat, then turn down to (medium-high) level 8.
  • When onions are thoroughly transparent put in ginger.
  • Continue to sauté until mixture is sticking to bottom and brown bits are evident.
  • Put onion mixture in a food processor and mix (not steadily) until smooth.
  • Process tomato, 1/2 tomato portions at a time.
  • Put mixture back into large pot.
  • Add green onion.
  • Heat should be at (medium-high) level 8.
  • When mixture starts to bubble add tomato paste.
  • Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot.
  • Add in potatoes.
  • Add in chana masala.
  • Reduce heat to level 7.
  • Put in chickpeas with a slotted spoon.
  • Water is NOT put in, but put aside for later.
  • Mix for about 2 minutes Add in red pepper, masala.
  • Mix for a further 2 minutes.
  • Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water).
  • Add turmeric.
  • Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently.
  • Once potatoes are tender, the daal is done.
  • This daal is typically eaten with Indian bread- naan or chapati.
  • As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works).
  • If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.

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