Seasoned Dhal _masala Dhal_ Recipes

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SEASONED DHAL



Seasoned Dhal image

Hindus have an infinite number of ways to flavor their daily dhal. This version is good for most split lentils, but it's best with thoor dhal, a flat golden legume favored for its sweet, earthy taste.

Provided by Food Network

Categories     side-dish

Time 1h

Yield Serves 6

Number Of Ingredients 13

1 cup thoor dhal, masoor dhal, or yellow split peas
2 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1 dried red chili
10 fresh curry leaves (optional)
1/2 cup chopped onion
1 teaspoon minced garlic
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1 teaspoon salt
1 teaspoon fresh lemon juice
1 teaspoon ghee (optional)

Steps:

  • In a large bowl wash the dhal in several changes of water; drain. Place the dhal and 2 1/2 cups water in a 2-quart saucepan and bring to a boil. Reduce to a simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas), or until the water is absorbed and the peas break up under pressure from the back of a sppon. Check to make sure it doesn't boil over.
  • When the dhal has finished cooking, heat the oil in a frying pan. Add the mustard seeds to the oil and heat until they pop. When the popping subsides, toss in the dried red chili and curry leaves. After a few seconds, add the onion and fry until light brown. Put in the garlic and fry 1 minute. Next, add the ground masala and fry for another minute. Stir this mixture into the dhal, along with 1/2 cup water and the salt. Partially cover and continue simmering another 10 minutes, adding more water if the mixture is too thick. It should be the consistency of thick pea soup. Remove from the heat.
  • Stir in the lemon juice and ghee. Taste for salt.

SEASONED DHAL (_MASALA DHAL_)



Seasoned Dhal (_Masala Dhal_) image

Often the dhal served at a Sadhya is very plain, but I happen to like interesting dhals, like this recipe. Here I use small orange lentils (called "red" in stores) because they cook down into a creamy texture. I enrich it with coconut milk, and finish it with cilantro, lemon, and whole toasted seeds. This recipe is part of our menu for Sadhya, a South Indian feast.

Provided by Maya Kaimal

Time 50m

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 11

1 cup masoor dal (small orange, a.k.a. "red," lentils)
3 cups water
1/4 teaspoon ground turmeric
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
1/8 teaspoon hot red pepper flakes
1/2 cup well-stirred canned unsweetened coconut milk
1/4 cup chopped cilantro
2 teaspoons fresh lemon juice
1 teaspoon salt

Steps:

  • Bring lentils and 3 cups water to a boil with turmeric in a 2-quart heavy saucepan, then gently simmer, partially covered, stirring occasionally, until falling apart, about 20 minutes.
  • When lentils are cooked, heat oil in a small heavy skillet over medium-high heat until it shimmers, then cook mustard seeds, cumin seeds, and red pepper flakes until mustard seeds begin to pop and/or turn gray and cumin seeds brown, about 1 minute. Stir spice mixture into lentils with coconut milk, cilantro, lemon juice, and salt and bring to a simmer.

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