SPICED DAL WITH FLUFFY RICE AND SALTED YOGURT RECIPE
Dal tends to firm as it sits, so make sure to add a splash or so of water if you're reheating it.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat ghee in a medium pot over medium-high. Add onion and cook, stirring occasionally, until softened and lightly browned around the edges, 5-7 minutes. Add ginger and garlic and cook, stirring often, just to take the edge off garlic, about 30 seconds. Add 1/3 cup water and simmer, stirring occasionally, until water evaporates, about 1 minute. Add split peas, coriander, turmeric, cardamom, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add 4 cups water and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until split peas are very tender and most of the liquid is absorbed, 12-14 minutes; season with salt. Cover with a lid and keep dal warm over low heat while you make the toppings.
- Finely grate zest from lime into a small bowl. Cut lime in half and squeeze juice into bowl (you'll have about 2 Tbsp.). Add red onion, sugar, and a large pinch of salt and toss, squeezing onion with your hands to help it soften quickly.
- Mix yogurt and 2 Tbsp. water in a small bowl; season with salt.
- Serve dal over rice drizzled with salty yogurt and topped with onion and pepper.
- Dal (without yogurt and onion) can be made 1 day ahead. Let cool; cover and chill.
CREAMY SPICED DHAL
Dhal is super-easy and cheap to make - plus lentils are really good for you, so it's a winner from all sides
Provided by Good Food team
Categories Dinner, Side dish
Time 1h5m
Number Of Ingredients 9
Steps:
- In a large saucepan, on a low heat, toast the mustard and cumin seeds until they give off a nutty aroma; be careful not to burn them. Set aside in a bowl. In the same pan, heat the oil over a low heat and soften the onion, garlic and ginger with the cardamom pods for 10 mins, adding a little water if they look like they might burn.
- Tip the lentils and toasted seeds into the pan, then stir for a couple of mins before pouring in the coconut milk and enough water to cover it all well. Bring to the boil, immediately cover the pan, turn it down to a low heat and leave to simmer for about 45 mins, stirring every now and then to make sure the mixture is not sticking. If it starts to become too thick, add a little more water. Serve with warmed pitta bread.
Nutrition Facts : Calories 478 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 0.38 milligram of sodium
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