Tomato Dahl Dal Or Mango Or Cucumber Or Lemon Or Spinach Recipes

SPICY INDIAN DAHL

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.

TOMATO DAHL DAL (OR MANGO, OR CUCUMBER, OR LEMON, OR SPINACH)

Steps:

• Wash dahl 2x. Soak half an hour or so if you want it softer. Add 3 c water.
• Cook dahl 20-25 minutes over medium heat.
• Add diced tomatoes, green chiles, and turmeric. Cook 20 minutes.
• In a separate pan, heat oil (medium heat). Add mustard seeds, cumin seeds, red chiles, and asafoetida. Mustard seeds will "pop" like popcorn. (I advise keeping a lid on it to avoid seeds all over your stove.).
• Add seed mixture to dahl. Add salt to taste and curry leaves. Cook for 2-3 more minutes. Serve with rice. Enjoy!
• To make mango dal, cut up 2 green mangoes. (again, available in Indian grocery stores). Use in place of tomatoes. This makes a sweet dal.
• To make cucumber dal, peel and cut up 2 cucumbers or Indian cucumbers (dosaki). Use in place of tomatoes.
• To make lemon dal, do not add a vegetable and add the juice of 2 lemons with salt and curry leaves.
• To make spinach dal, add 2 c fresh spinach (or frozen spinach) about 10 minutes before cooking is over.
• You may have to add a little water with the different types of veggies.