Best Dal As We Like It Recipes

Dal (Indian Lentil Curry) image

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

Dal - As we like it!! image

Provided by Girl from India

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 24

1 cup split red gram, washed and soaked in 3 cups water for an hour
1 onion, sliced
1 big tomatoes, chopped
3 cloves garlic, chopped
1/2 inch gingerroot, peeled and minced
2 green chilies, deseeded and slit
1/4 teaspoon turmeric powder
1/4 teaspoon salt
1/2 teaspoon oil
1 tablespoon oil
1 pinch asafoetida powder
2/3 teaspoon mustard seeds
1/2 teaspoon cumin seed
2 sprigs curry leaves
1 chicken stock cubes or 1 vegetable stock cube
1/2 an onion, sliced
2 cloves garlic, minced
1 small tomatoes, chopped
1/4 teaspoon chili powder
1/4 teaspoon garam masala powder
1/4 teaspoon cumin powder
1/4 teaspoon coriander powder
3 tablespoons chopped coriander leaves (to garnish)
2 teaspoons lime juice

Steps:

Boil the dal in the water it soaks in with the next 8 ingredients, in a vessel or pressure cooker till cooked (my pressure cooker takes 1 whistle to cook the dal) In the meanwhile keep the rest of the ingredients ready.
When the dal is cooked heat a tblsp of oil in a kadai/ vessel Add the asafetida and the mustard, cumin and curry leaves in quick succession.
Add the garlic as soon as the mustard splutters.
Then add the onion slices and fry till light brown.
Then add the stock cube and saute.
When you get the aromas add the chopped tomato and then the spice powders.
Add the cooked dal and stir to mix well.
When heated through add the lime juice.
(One tsp at a time Taste and add some more if you feel like it you can go beyond 2 tsp if your taste buds give you the go ahead) Garnish with coriander leaves (we really add a lot of these but I have only put and serve hot over rice).
Try a dry meat dish as an accompaniment.