Simple Savory Lentils Dal Recipes

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DAL RECIPE (INDIAN RED LENTIL CURRY)



Dal Recipe (Indian Red Lentil Curry) image

The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.

Provided by Roxana Begum

Categories     Main Course

Number Of Ingredients 29

1 cup red lentils (masoor dal or other yellow lentils)
1 onion (yellow, medium, finely chopped)
1 tomato (chopped)
3 cloves garlic (finely sliced)
3/4 tsp turmeric
4 cups water
Salt (to taste)
2.5 tbsp olive oil (or ghee)
2 tsp cumin seeds
4 dried red chilies
8 - 10 curry leaves
1.5 inch ginger (finely grated)
4 cloves garlic (finely grated)
1 shallot (medium, finely chopped (or small onion))
1 tomato (small, finely chopped)
1 green chili (optional, remove seeds for less heat)
1/4 tsp turmeric
1 tsp chili powder* (Kashmiri chili powder is less pungent)
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp garam masala
1 tsp kasuri methi (dry fenugreek leaves)
1/2 tsp mustard seeds (optional)
2 tsp cumin seeds
5 cloves garlic (thinly sliced)
5 dried red chilies
8 - 10 curry leaves
2 tbsp cilantro ( chopped)
1 tbsp ghee (optional)

Steps:

  • Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
  • In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
  • Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
  • Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.

Nutrition Facts : ServingSize 1 cup, Calories 306 kcal, Carbohydrate 41 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 17 g, Sugar 5 g

10-MINUTE SAVORY LENTILS



10-Minute Savory Lentils image

A savory lentils dish that is ready to eat in 10 minutes. It's a quick, filling, healthy recipe that's oil free, low sodium, high protein and whole foods plant based.

Provided by Spartan Life

Categories     Dinner     Entree     Lunch

Time 15m

Yield 4 people

Number Of Ingredients 10

2 cups dry lentils
4 cups low sodium vegetable broth
1 TBS soy sauce*
4 large carrots
1/2 large yellow onion
Small handful of fresh parsley
A few shakes of pepper
Optional: 1 celery stalk (minced)
Optional: 1/2 tsp garlic powder
Optional: 1/2 tsp onion powder

Steps:

  • Chop the carrots, onion, and parsley until they are finely diced.*
  • Put all ingredients in your Instant Pot/Pressure Cooker (or pot on stove)
  • Pressure cook for 10 minutes (for stove top: bring to a boil then simmer for 10 minutes until liquid is absorbed)
  • Adjust seasoning if needed, and serve!

DAL (INDIAN LENTIL CURRY)



Dal (Indian Lentil Curry) image

Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka" that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bump - but is optional. I include it for company, and leave it out for midweek or if being served alongside other punchy flavoured curries. Heat level in this recipe is mild - just a tickle. If you like it fiery, try leaving in the seeds in the chillies and/or adding some chilli powder. This is a dal that's flavourful to have as a main!

Provided by Nagi

Time 1h45m

Number Of Ingredients 20

2 tbsp / 30 g ghee (, or 1 tbsp oil + 1 tbsp/15g butter (Note 1))
2 green cayenne chillies (, deseeded and cut into chunks (optional) (Note 2))
1 medium onion (, finely chopped (brown or yellow))
6 garlic cloves (, finely chopped)
1 tbsp ginger (, finely chopped (1.5cm / 3/5"))
8 fresh curry leaves (, or 6 dried (Note 3))
1 tomato (, chopped)
1/2 tsp ground cumin
1 cup dried chana dal (, yellow split peas or other yellow lentils (Note 4 for other lentils))
4 cups / 1 litre water
1/2 tsp turmeric powder
1/8 tsp garam marsala
3/4 tsp salt
1 1/2 tbsp / 20g ghee (, or half each butter + oil (Note 1))
1 eschalot or 1/4 small onion (, halved lengthways and sliced (Note 5))
1 tsp cumin seeds
1/2 tsp black mustard seeds ((optional))
3 dried chillies (, broken in half, seeds removed (optional))
Fresh coriander/cilantro sprigs ((optional))
Steamed basmati rice

Steps:

  • Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
  • Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
  • Add onions and fry until softened.
  • Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
  • Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
  • Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
  • Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
  • Stir through garam masala at the end. Adjust salt if desired.
  • Pour over Tadka, if using, and stir through.
  • Serve Dal over rice, garnished with a sprig of coriander if desired.

Nutrition Facts : Calories 310 kcal, ServingSize 1 serving

EASY LENTIL CURRY RECIPE (WITH CANNED LENTILS)



Easy Lentil Curry Recipe (with canned lentils) image

This lusciously creamy and easy Lentil Curry is made with staples from our pantry such as canned lentils, canned pumpkin, and canned coconut milk. Quick,delicious and filling, this vegan lentil curry had us licking our plates!

Provided by Shashi

Categories     Lunch And Dinner

Time 30m

Number Of Ingredients 14

3 tbsp oil
1 red onion
4 cloves garlic
1-inch piece of ginger
1/2 of a 13.5 oz can of coconut milk (I used Chaokoh brand - so approximately 6.75 oz)
1/2 of a 15 oz can 100% pure pumpkin puree (I used Libby's brand, so approximately 7.5 oz)
3/4 cup water
1 15 oz can of lentils (I used the simple truth brand for this recipe)
4 tsp coriander
2 tsp smoked paprika
1/2 tsp turmeric
1/2 cup frozen spinach (not thawed)
salt and pepper to taste
cilantro to garnish

Steps:

  • Peel and chop red onion, garlic and ginger.
  • Add oil to a pan over medium heat and add the chopped onion to it. Saute onion until it begins to slightly caramelize (about 15 minutes or so), stir often so onion doesn't burn.
  • Add in garlic and ginger and saute a couple more minutes.
  • Then add in the pumpkin puree, coconut milk, water, coriander, smoked paprika, and turmeric and stir well.
  • When all ingredients are well incorporated, add in the spinach and stir well.
  • Then add in the lentils and stir well - letting curry cook about a minute or two more.
  • Remove from the stove and season with salt and pepper to taste.
  • When serving, garnish with chopped cilantro and enjoy with Sri Lankan roti, naan, turmeric quinoa, or rice pilaf.

Nutrition Facts : Calories 201 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15 grams fat, Fiber 5 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 75 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SAVORY LENTILS



Savory Lentils image

This dish is so wonderfully delicious and savory! Enjoy as-is or add smoked sausage for the meat lovers in your life.

Provided by LoriAnn Poland

Categories     Other Main Dishes

Time 1h5m

Number Of Ingredients 11

1 1/2 c veggie stock
1 c uncooked lentils
1 medium onion, chopped
1 large clove of garlic, minced
4 Tbsp butter
1 tsp salt
1/4 tsp black pepper
1/2 tsp dried summer savory
1 pt canned tomatoes
1 stalk celery with leaves, chopped
1 medium carrot, cleaned and diced

Steps:

  • 1. Saute onion and garlic in butter until tender. Bring stock to boil in medium sauce pan. Add lentils, salt, pepper, savory, celery,carrot, tomatoes, and sauted onion and garlic.
  • 2. Simmer over low to medium heat 45 minutes or until lentils are tender and thick.

DAL MAKHANI (BUTTER LENTILS)



Dal Makhani (Butter Lentils) image

This is my adaptation of Dal Makhani. This is a slightly sweet and savory version compared to the tomato-based versions out there - it reminds me more of what you would get in a restaurant. I use sugar, cinnamon, and more butter than other offerings in my version. I always make my version of Coconut Chicken Curry when I make this recipe. This dish pairs well with a rice side; I prefer basmati rice, particularly as a pilaf. It also pairs well with naan bread.

Provided by Matthieu Duquette

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h15m

Yield 6

Number Of Ingredients 22

1 ½ cups lentils
2 tablespoons ground cinnamon
1 tablespoon chile powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 teaspoon nutmeg
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
½ teaspoon ground cloves
½ teaspoon ground allspice
2 bay leaves
2 tablespoons olive oil
5 tomatoes, pureed
2 tablespoons ginger paste
3 cloves garlic, minced
2 tablespoons white sugar
salt to taste
1 cup heavy whipping cream
6 tablespoons butter
1 lime, cut into wedges

Steps:

  • Soak lentils in a saucepan of water for 1 hour. Bring to a boil for 5 minutes. Drain.
  • Heat cinnamon, chile powder, coriander, cumin, turmeric, nutmeg, paprika, black pepper, cayenne, cloves, allspice, and bay leaves in a large skillet over medium heat, stirring occasionally, until fragrant, about 5 minutes.
  • Stir olive oil into the skillet. Add tomatoes, ginger paste, and garlic; simmer until flavors combine, about 10 minutes. Stir in sugar and salt. Cook until mixture thickens into a pulpy sauce, about 5 minutes. Add lentils and simmer until tender, about 5 minutes.
  • Stir cream and butter into sauce. Cook until sauce thickens and lentils are very soft, about 30 minutes. Squeeze some lime juice over each serving.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 48.5 g, Cholesterol 84.9 mg, Fat 32.7 g, Fiber 19.5 g, Protein 15.7 g, SaturatedFat 17.5 g, Sodium 137.6 mg, Sugar 8.9 g

GARLICKY DAL (SAVORY LENTILS)



Garlicky Dal (Savory Lentils) image

From Recipes with a Spice - Indian Cuisine for Balanced Nutrition' by Kusum Gupta This dal is the perfect accompaniment to spicy vegetables, bread and rice. Use any kind of lentils. One of the favorites is a mix of split green & yellow Mung and split reddish Masoor. When cooked, dry dal becomes almost 4 times in volume. Serve it hot when well mixed and of semi-liquid consistency. It can be refrigerated or frozen.

Provided by kusum gupta

Categories     Lentil

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup mung dal, with peel
1/2 cup masoor split dal
1/2 chopped onion
1 chopped tomato
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon cumin seed
1 teaspoon crushed garlic
1/2 teaspoon crushed ginger
1/2 teaspoon coriander powder
1/2 teaspoon red chili powder
1 teaspoon crushed green chili pepper
1 teaspoon garam masala
1 tablespoon green chopped coriander
1/2 teaspoon lemon juice

Steps:

  • Pick over dry dal for grit; rinse a couple of times and drain.
  • Bring to boil about 3 cups water in a 2-quart saucepan.
  • Add dal to hot water.
  • Stir in salt and turmeric powder.
  • (Water can boil over when dal is added; lower the heat as needed.) Partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes.
  • (Add hot water depending on the consistency desired.) Note: Split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes.
  • To sauté, heat the oil in a small skillet on medium heat.
  • Add cumin seeds; as soon as they change color (few seconds), add garlic and onions.
  • Stir, sprinkling little water if needed, until onions are golden brown.
  • Add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes.
  • Add tomatoes and cook for another minute.
  • 5.
  • Mix the sautéed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened.
  • Add garam masala.
  • 6.
  • Serve hot, garnished with green coriander.
  • Optionally sprinkle lemon juice.
  • Variation 1: Use brown lentils, peeled yellow Mung, peeled light yellow Urad, or split dark yellow Toor (or a mix of them).
  • They take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook.
  • Variation 2: Use whole green Mung, whole black Urad, whole dark brown Masoor, whole yellow brownish Toor, or split yellow Chana (or a mix of them).
  • They take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour).
  • (Takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) Healthy Alternative: Add some vegetable stock or 3 tablespoons of Textured Vegetable Protein (TVP) when dal is half cooked.

Nutrition Facts : Calories 87.4, Fat 2.6, SaturatedFat 0.3, Sodium 392.7, Carbohydrate 12, Fiber 5.4, Sugar 1.3, Protein 4.5

SIMPLE SAVORY LENTILS (DAL)



Simple Savory Lentils (Dal) image

This is the dal recipe I've cooked for years. It's mildly spicy & compliments more firey Indian dishes. It's always best after a day or two. Prep time doesn't include soaking.

Provided by Elisabetta47

Categories     Lentil

Time 1h30m

Yield 1 dal, 4 serving(s)

Number Of Ingredients 9

1 cup dried lentils, any color, any size
4 cups water
1 teaspoon salt
1 teaspoon turmeric, ground
1 tablespoon vegetable oil
1 onion, medium, finely chopped
1 teaspoon cumin, ground
1/2 teaspoon cardamom, ground
2 garlic cloves, minced

Steps:

  • Soak lentils in water to cover for several hours or overnight. Drain.
  • Bring lentils & 4 cups water to a boil in a saucepan & stir in salt & turmeric.
  • Cover & simmer about 45 minutes or until lentils are tender (but not mushy.).
  • Heat oil in a small skillet over medium-high heat & cook onion, cumin & cardamon, stirring, about 3 minutes.
  • Add garlic & cook, stirring, another minute.
  • Stir onion mixture into lentils.
  • Cook uncovered over low heat 30 minutes, stirring frequently.

Nutrition Facts : Calories 217.4, Fat 4.1, SaturatedFat 0.6, Sodium 593.9, Carbohydrate 32.7, Fiber 15.4, Sugar 2.2, Protein 12.9

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