SPICED UP RED LENTILS(MASOOR DAL)
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
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
SPICED RED LENTIL DAL
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 11
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 (RED LENTILS)
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
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
SPICE KISSED MASOOR DAL (SPLIT RED LENTILS)
I love tasty food, especially when it can be made quickly and be made from ingredients I usually have on hand. I've cooked many recipes for dal over the years, eaten many varieties of dal dishes out at restaurants, and I'm always looking for the next best dal recipe that I can make at home. This is it!
Provided by jo_mama
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a medium sized pot over medium flame, add 1 tbsp peanut oil, 1 tsp garlic powder, 1 tsp ginger powder, and 1 tsp garam masala powder. Stir spices and oil together, allow to fry slightly (when you smell the spices releasing their fragrance you're done).
- Add the dal and water to cover (by an inch or so), turn the heat to high, and bring to a boil. Skim off foam that forms on top and discard. Cover and turn the heat to low. Allow to simmer until dal begins to fall apart and is cooked through. While cooking, monitor the water level. If it is too low, the dal will burn to the bottom of the pan, so add more water. If the water level is too high, uncover the pan so some will evaporate. When done, the dal should be a porridge consistency--not watery, but not burning to the bottom of the pot.
- Heat frozen green peas (I usually defrost in the microwave with a few tablespoons of water), drain excess water, and add to cooked dal.
- Taste dal and adjust salt. Since you have not salted the pan yet, you may need to add a few teaspoons to tablespoons of salt. Add slowly--you can always add more but it is hard to get rid of too much.
- Make the tadka: In a frying pan over medium heat add the butter, 1 tsp tumeric powder, 2 tsp garam masala powder, and 1/2 tsp red pepper flakes. Fry lightly until spices release their fragrance. Add the onion and fry for another few minutes to the softness you desire. Add the garlic and ginger and fry for another 2 minutes. Add tadka mixture to dal mixture and stir to combine. Taste and adjust seasonings as necessary.
- Serve Spice Kissed Masoor Dal over rice with yogurt, raita, red raw onions, cucumber, lettuce, tomatoes or other fresh vegetables of your liking.
- To read about dal, visit the wikipedia page at: http://en.wikipedia.org/wiki/Dal.
- To read about tadka, visit the wikipedia page at: http://en.wikipedia.org/wiki/Chaunk.
SABUT MASOOR DAL (SPICED BROWN LENTILS)
Traditional dal takes about an hour to cook. This recipe cuts that time in half by using high heat throughout the cooking process, removing extra water once the dal is tender and simultaneously cooking the masala. This kind of efficiency does require the use of two utensils, and it means watching a couple of burners at a time. It's worth the effort because in the end, there's the warmth of a big bowl of dal in around 30 minutes, a miracle when such comfort is most needed.
Provided by Zainab Shah
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- In a large (about 6-quart) pot, add 7 cups of water, the whole masoor dal and bay leaf. Bring to a boil, cover and cook on as high heat as possible until tender, about 25 to 30 minutes.
- In the meantime, prepare the masala: In a medium-sized (8-inch) frying pan, heat ghee over medium heat for 30 to 45 seconds or until melted. Add onion, ginger and garlic, and cook on medium heat, stirring occasionally, until the onions turn translucent, about 5 minutes. Add cumin, chile powder, turmeric and coriander. Mix well. Stir in tomatoes, add salt and Thai green chiles. Cook on medium heat, stirring occasionally, until tomatoes break down and the oil separates (it will form an outline around the jammy tomato), about 10 minutes.
- Remove 1 cup water from the pot of dal with a ladle (remove more if you want the dal to be thicker, or less or none of you prefer it thinner). Stir the masala from the frying pan into the pot of dal. Simmer for 3 to 5 minutes, or for 10 minutes for more tender dal. Turn off the stove, and stir in lemon juice. Sprinkle with garam masala and cilantro. Serve with rice, roti or by itself.
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- 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.)
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