Whatadhal Recipes

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DAAL



Daal image

Showing just how great lentils can be, this dish is always a winner. Here, we're teaming lentils with loads of vibrant fresh veg - try carrots, potatoes, cauliflower, aubergine and more - for extra goodness. It's delicious on its own mopped up with bread, or enjoy it with fluffy rice.

Provided by Jamie Oliver

Categories     Batch cooking     Tesco Community Cookery School with Jamie Oliver     Curry

Time 1h15m

Yield 10

Number Of Ingredients 6

300 g alliums (onions, leeks or a mixture of both)
30 g garlic
3 kg mixed veg (Mediterranean, hard, root)
10 ml vegetable oil
500 g dried lentils (red split, yellow split)
1.5 litres curry base sauce

Steps:

  • Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  • Peel (or trim) and roughly chop the alliums. Peel the garlic and finely chop.
  • Scrub or peel the veg, then chop into 2cm chunks.
  • Place a pan large enough to hold all the ingredients on a medium heat with the oil.
  • Add the alliums, cook for 4 to 5 minutes until they start to soften, then add the garlic and cook for a further 4 minutes, or until golden, stirring frequently.
  • Tip in the hard and root veg (if using), cook for 15 minutes or until golden and softened, then add the Mediterranean veg (if using) and cook for 10 minutes more.
  • Rinse the lentils, then add to the pan along with the curry base sauce and 600ml water. Cover, then reduce the heat and simmer gently for 45 minutes to 1 hour, or until the lentils are soft and creamy.
  • Season to taste with sea salt and black pepper.

Nutrition Facts : Calories 330 calories, Fat 5 g fat, SaturatedFat 1.2 g saturated fat, Protein 18.4 g protein, Carbohydrate 56.4 g carbohydrate, Sugar 16.2 g sugar, Sodium 0.3 g salt, Fiber 9.8 g fibre

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

EASY MASOOR DAAL



Easy Masoor Daal image

Fast and simple daal using red lentils.

Provided by Cathy

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 8

1 cup red lentils
1 slice ginger, 1 inch piece, peeled
¼ teaspoon ground turmeric
1 teaspoon salt
½ teaspoon cayenne pepper, or to taste
4 teaspoons vegetable oil
4 teaspoons dried minced onion
1 teaspoon cumin seeds

Steps:

  • Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy.
  • Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 25 g, Fat 5.2 g, Fiber 9.7 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 868.3 mg, Sugar 2.6 g

DHAL RECIPE



Dhal recipe image

Here is the basic dhal recipe that is easy to make, and kid-friendly and like by everyone.

Provided by KP Kwan

Categories     Curry

Time 1h

Number Of Ingredients 17

200 g yellow lentils, , (Pigeon pea)
800 ml water, or vegetable stock
1 tsp ground turmeric
1 tbsp ghee, or butter
1 tsp cumin seeds
1 small onion, about 100g, finely chopped
2 cloves garlic, minced
0.5 tbsp fresh ginger, minced
1/2 tbsp salt
0.5 tsp ground coriander
0.5 tsp garam masala
1 dried chili, cut into short pieces
0.5 sprig curry leaves
1 tomato, about 200g
Fresh coriander
Fried shallots
Plain yogurt

Steps:

  • Sieve through the lentils with a colander.
  • Rinse with water a few times.
  • Soak the lentils in water for a few hours.
  • Bring the water to a boil. Add the lentils to the boiling water, then reduce to a simmer.
  • Add one teaspoon of turmeric powder.
  • Cook until it turns soft, which will take about forty-five minutes.
  • Season the dahl with salt.
  • Melt the ghee or butter in a saucepan.
  • Add the cumin seeds along with mustard seeds.
  • Add the chopped onion and sautéed until lightly golden and translucent.
  • Next, add the minced garlic and ginger.
  • Add the chopped tomatoes once the garlic starts to turn to light brown,
  • Add the ground coriander, garam masala, curry leaves, and dry chiles. Mixed well
  • Combine the spices with the soften lentils
  • Cook further for a few minutes until it becomes homogeneous.
  • Garnish with a dollop of yogurt, some fried shallots, and fresh coriander leaves.

Nutrition Facts : Calories 331 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 15 grams fat, Fiber 8 grams fiber, Protein 17 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 2, Sodium 1962 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

DHAL



Dhal image

Provided by Food Network

Categories     side-dish

Time 1h5m

Number Of Ingredients 6

1/2 pound yellow split peas
Salt, to taste
1/2 teaspoon saffron powder
4 tablespoons corn oil
2 garlic cloves
1 teaspoon cumin seeds

Steps:

  • Add split peas to 6 cups boiling water, salt and saffron powder. Boil for 1/2 hour, or until soft. Using an immersion blender, puree peas. In a saucepan add oil, garlic, and cumin and fry until it is dark brown. Then pour oil in Dhal. Let sit for a few minutes.

DAL



Dal image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 23

1/4 cup ghee or clarified butter
1 1/2 cups diced onions
2 tablespoons minced garlic
2 jalapeno peppers, cored, seeded and minced
1 tablespoon cumin seeds, toasted and crushed
2 cups orange lentils
2 tablespoons finely minced ginger
2 tablespoons Garam Masala, recipe follows
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon sugar
1 bay leaf
3/4 cup diced tomatoes
1/2 tablespoon rice vinegar
8 cups chicken stock
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
Four 3-inch cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

Steps:

  • In a large pot, heat the ghee and stir-fry the onions just until wilted, do not brown. Add the garlic, jalapeno, cumin, lentils, ginger, curry powder, salt, pepper, sugar and bay leaf. Saute for 1 to 2 minutes, until the herbs and spices bloom (aromatic). Add the tomatoes and deglaze with the vinegar. Add the chicken stock, bring to a boil and then lower to a simmer and cook until lentils are tender, stirring occasionally. Taste and adjust seasoning with cumin, salt, pepper and sugar.
  • In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
  • Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

TADKA DHAL



Tadka Dhal image

This is probably the most famous lentil dish coming out of India-yellow lentils tempered with spices and the usual holy trinity of garlic, ginger and chile. It has always been a favorite of mine and it would grace our family dinner table at least once a week when I was growing up. There are lots of different recipes for flavoring the oil (tadka), so play around with your spice pantry and see what you come up with. If you don't have half of these spices, then don't worry; just add a tablespoon of your favorite spice paste and it will taste just as delicious.

Provided by Anjali Pathak

Categories     Dinner     Vegetarian     Vegan     Lentil     Garlic     Ginger     Chile     Wheat/Gluten-Free     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 18

1 1/2 cups dried toor dhal (yellow lentils/yellow split peas), rinsed in several changes of water
1 teaspoon ground turmeric
2 black cardamom pods (optional)
3 tablespoons vegetable oil
2 cinnamon sticks
4 green cardamom pods
6 cloves
2 teaspoons black mustard seeds
1 teaspoon cumin seeds
2 scallions, finely sliced
2-3 chiles, any color, seeded if you don't like it fiery, some chopped and the rest left whole
2 fat cloves garlic, finely chopped
1 tablespoon peeled and finely chopped fresh ginger
6 cherry tomatoes, cut in half
Good pinch of sea salt, or to taste
1 teaspoon sugar, or to taste
Juice of 1/2 lemon, or to taste
Lots of chopped cilantro, to garnish

Steps:

  • Gently boil the lentils in a large saucepan of cold water (around 4 cups will do) and stir in the turmeric and black cardamom pods (if using)-this will add a subtle smoky flavor. Allow to cook for around 45 minutes, or until the lentils have softened and started to break down. Skim off any foam that sits on the top and give the lentils a stir every now and again in case they begin to stick on the bottom. If they boil dry, add more water.
  • Once the lentils have softened, turn down the heat and make the tadka. Gently heat the oil in a skillet and add the cinnamon sticks, green cardamom pods and cloves. When the cardamoms have turned white and the heads of the cloves have swollen, you are ready to stir in the mustard and cumin seeds. When they are sizzling, stir in the scallions, chiles, garlic and ginger.
  • After a minute, stir through the tomatoes and turn off the heat. Pour the tadka into the dhal so that it floats on top. This is the traditional way to serve it, with the scented oil sitting on top, but I prefer to stir it through. Season with salt, sugar and lemon juice. Finally, stir through plenty of chopped cilantro and serve with some rice or fresh bread for the ultimate comfort food.

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