Best Dal As We Like It Recipes

DAL RECIPE (INDIAN RED LENTIL CURRY)

Dal Recipe (Indian Red Lentil Curry) image

The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.

Provided by Roxana Begum

Number Of Ingredients 29

Ingredients

1 cup red lentils (masoor dal or other yellow lentils)
1 onion (yellow, medium, finely chopped)
1 tomato (chopped)
3 cloves garlic (finely sliced)
3/4 tsp turmeric
4 cups water
Salt (to taste)
2.5 tbsp olive oil (or ghee)
2 tsp cumin seeds
4 dried red chilies
8 - 10 curry leaves
1.5 inch ginger (finely grated)
4 cloves garlic (finely grated)
1 shallot (medium, finely chopped (or small onion))
1 tomato (small, finely chopped)
1 green chili (optional, remove seeds for less heat)
1/4 tsp turmeric
1 tsp chili powder* (Kashmiri chili powder is less pungent)
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp garam masala
1 tsp kasuri methi (dry fenugreek leaves)
1/2 tsp mustard seeds (optional)
2 tsp cumin seeds
5 cloves garlic (thinly sliced)
5 dried red chilies
8 - 10 curry leaves
2 tbsp cilantro ( chopped)
1 tbsp ghee (optional)

Steps:

Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.
In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.
Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.
Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.

Nutrition Facts : ServingSize 1 cup, Calories 306 kcal, Carbohydrate 41 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 73 mg, Fiber 17 g, Sugar 5 g

DAL (INDIAN LENTIL CURRY)

Dal (Indian Lentil Curry) image

Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka" that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bump - but is optional. I include it for company, and leave it out for midweek or if being served alongside other punchy flavoured curries. Heat level in this recipe is mild - just a tickle. If you like it fiery, try leaving in the seeds in the chillies and/or adding some chilli powder. This is a dal that's flavourful to have as a main!

Provided by Nagi

Time 1h45m

Number Of Ingredients 20

Ingredients

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!!

Dal - As we like it!! image

This is my trademark Dal recipe I am posting for a friend!!! The ingredients are really approximatations as I am a very instinctive cook. I add/ subtract/ vary quantities of ingredients all the time for the dal to turn out just a little different each time.

Provided by Girl from India

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

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.