Masoor Dal Spiced Red Lentils Recipes

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MASOOR DAL (SPICED RED LENTILS)



Masoor Dal (Spiced Red Lentils) image

What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."

Provided by Nigella Lawson

Categories     easy, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 cup finely chopped onion
2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai or bird's-eye red chili
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes
Salt
3 tablespoons chopped cilantro
Pieces of coconut flesh from a fresh coconut (optional)

Steps:

  • In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
  • Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
  • Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
  • To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams

SPICY VEGAN LENTIL DAHL



Spicy Vegan Lentil Dahl image

This spicy lentil dahl recipe is a dairy-free vegan soup that is hearty and delicious. It's also easy and inexpensive to make and great with flatbread.

Provided by Ashley Adams

Categories     Dinner     Entree     Lunch     Soup

Time 45m

Yield 4

Number Of Ingredients 15

1 tablespoon sesame oil (or olive oil)
1 cup onion (white; finely chopped)
2 cloves garlic (finely chopped)
1 tablespoon fresh ginger (finely chopped)
4 cups water (or vegetable broth)
1 cup dried red lentils ( rinsed and picked over )
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon salt (or to taste)
2 tablespoons tomato paste
Garnish: dairy-free soy yogurt

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

SPICED RED LENTIL DAL



Spiced Red Lentil Dal image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons peanut oil
1 large onion, chopped
1 cup dried red lentils, washed and picked over
2 tablespoons minced fresh ginger
3 cloves garlic, minced (1 tablespoon)
1 tablespoon mustard seeds
2 cloves
1 teaspoon freshly ground black pepper
Salt
2 tablespoons cold butter, optional
Chopped fresh cilantro leaves, for serving

Steps:

  • Put oil in a skillet over medium-high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
  • Meanwhile, combine the lentils, ginger, garlic, mustard seeds, cloves, and 1 teaspoon pepper in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes.
  • Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
  • Remove cloves from pan and add reserved sauteed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.

MASOOR DAL (INDIAN RED LENTILS)



Masoor Dal (Indian Red Lentils) image

Masoor dal is a spiced Indian lentil dish that's equal parts flavorful and cozy; serve with rice or naan bread for dipping.

Provided by Sonja Overhiser

Categories     Dinner

Time 45m

Number Of Ingredients 14

2 1/2 cups (1 pound) red lentils
2 tablespoons ghee or oil
3 to 4 dried red chilis
1 small onion
4 garlic cloves
1 1/2 teaspoons kosher salt
1 teaspoon ground turmeric
2 tablespoons ghee or oil
2 dried red chilis
1/2 teaspoon cumin seeds
1 garlic clove
4 fresh curry leaves
Flatbread (naan or chipati) or cooked basmati rice
Fresh cilantro, for garnish

Steps:

  • Wash the lentils in cold running water, then place in a bowl and soak for 30 minutes in fresh col water. (If you do not have time to soak the lentils, just wash them before adding to the pan - red lentils cook quickly and so do not need long soaking.)
  • Finely chop the onion. Mince the garlic.
  • In a heavy-based pan that has a lid, heat the ghee or oil over medium-high heat. Add the dried red chilis to the pan, followed by the chopped onion and garlic. Cook, stirring, until they just start to color (about 5 minutes).
  • Add the soaked lentils to the pan, then the salt and ground turmeric. Add 5 cups warm water to the lentils and bring to a boil. When the surface of the water is bubbling, cover the pan, lower the heat, and simmer gently for 30 minutes. Stir occasionally to ensure the dal is not sticking to the base of the pan. Once the dal is cooked, place it in a bowl and keep warm while you prepare the tempering.
  • For the tempering, heat the ghee or oil in a small frying pan over high heat. Working very quickly so the tempering does not burn, add the dried red chilis, cumin seeds, garlic slivers and finally, the curry leaves. Cook for a few seconds, then pour the tempering oil and spices over the warm dal in the pan. Next, take a spoonful of the dal and place it in the frying pan to absorb any remaining oil - take care while doing this since the oil may spatter - then tip the spoonful of dal from the frying pan back into the main dal pan.
  • Serve immediately, ladling the dal into separate serving bowls. Serve with basmati rice or flatbread for dipping.

Nutrition Facts : Calories 571 calories, Sugar 1.7 g, Sodium 11.1 mg, Fat 16.5 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 80.8 g, Fiber 13.7 g, Protein 29.4 g, Cholesterol 0 mg

SPICED UP RED LENTILS(MASOOR DAL)



Spiced up Red Lentils(Masoor Dal) image

Please don't sub brown lentils for this, the red lentils have a very different texture. Serve with rice and lemon wedges. Adapted from The Best International Recipe Cookbook. I have provided a varitation using coconut milk.

Provided by Sharon123

Categories     Lentil

Time 50m

Yield 4 main dish servings

Number Of Ingredients 15

1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4-1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/4-1/2 teaspoon red pepper flakes (or more to desired heat level)
1 tablespoon vegetable oil
1 medium onion, finely chopped
4 -5 garlic cloves, minced (about 4 tsp.)
1 1/2 teaspoons grated fresh ginger
4 cups water or 4 cups vegetable broth
1 1/4 cups red lentils, rinsed
3 large plum tomatoes, cored, seeded, chopped (about 1 pound)
1/2 cup fresh cilantro leaves
2 tablespoons unsalted butter
salt & freshly ground black pepper

Steps:

  • Mix the spices in a small bowl and set aside.
  • Heat the oil in a large saucepan over medium high heat until it shimmers. Add the spices and saute until fragrant, about 10 seconds. Stir in onion and cook till softened, 5-7 minutes. Stir in garlic and ginger and cook till fragrant, about 30 seconds.
  • Now stir in the water and lentils. Bring to a boil. Reduce to a simmer and cook, uncovered, until the lentils are tender and resemble a coarse puree, 20-25 minutes. (At this point, you may refrigerate the lentils in an airtight container up to 2 days. Reheat over medium low heat before continuing).
  • Stir in tomatoes, cilantro, and butter. Season with salt and pepper to taste before serving. Enjoy!
  • Variation:.
  • Substitute 1 cup coconut milk for 1 cup of the water and omit butter. Using coconut milk makes for a lush, creamy texture and rich flavor. Don't use light coconut milk. You can freeze any leftover coconut milk.

Nutrition Facts : Calories 316.8, Fat 10.8, SaturatedFat 4.4, Cholesterol 15.3, Sodium 15.1, Carbohydrate 41.9, Fiber 7.8, Sugar 2.5, Protein 16.1

MASOOR DAL (RED LENTILS)



Masoor Dal (Red Lentils) image

Make and share this Masoor Dal (Red Lentils) recipe from Food.com.

Provided by grapefruit

Categories     Curries

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup red lentil
3 cups water
1 teaspoon red chili powder
1 teaspoon salt
1/4 teaspoon turmeric powder
2 whole green chilies, chopped
2 teaspoons fresh coriander, chopped
1 teaspoon garam masala
1/4 cup ghee or 1/4 cup cooking oil
2 garlic cloves, finely chopped
1/2 teaspoon cumin

Steps:

  • wash dal in a few changes of water, until the water runs clear.
  • soak in cold water for about half hour
  • drain.
  • place in pot with water, salt, red chilli powder and cook for 20 to 30 minutes or until dal is very tender.
  • when dal is tender it should resemble a creamy soup (you might have to add more water if the its not creamy and cook for furtur 10 to 20 minutes).
  • For the temper - heat oil in a frying pan add the garlic and fry until light brown , at this point add cumin and fry for few seconds and pour over the lentil and stir and cook for few minutes.
  • cover and take off heat.
  • serve hot.
  • garnish with coriander and green chillies.
  • Sprinkle a little garam masala on top.
  • serve with boiled rice or chapatis.

Nutrition Facts : Calories 196.5, Fat 9.5, SaturatedFat 5.5, Cholesterol 22.3, Sodium 398.3, Carbohydrate 21.1, Fiber 3.9, Sugar 0.8, Protein 8.5

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