MOONG DAL
Provided by Craig Claiborne
Categories side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put beans in a bowl and add water to cover to a depth of about 2 inches above the beans. Let soak overnight. Drain.
- Heat oil in saucepan and add asafetida. Cook about 3 seconds and add drained beans and 1 cup water.
- Put green chili and garlic into a mortar and crush to a paste with pestle. Add this to beans. Sprinkle with turmeric, hot pepper, ground coriander and salt, and stir to blend. Bring to boil, cover and cook 20 minutes. If necessary to prevent dryness, add 1/4 cup water.
- Add chopped coriander. Cover and cook 5 minutes more.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 118 milligrams, Sugar 2 grams, TransFat 0 grams
MAKHANI DAL (BUTTER DAL), MOGUL-STYLE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 3h30m
Yield About 6 servings
Number Of Ingredients 17
Steps:
- Combine the legumes with 4 cups water in a large saucepan and bring to a boil; cook, uncovered, for 2 minutes. Turn off the heat and cover the pot; let the legumes soak for 2 hours.
- Add the whole-milk yogurt, 1 cup onions, tomatoes, ginger, turmeric, cardamom, paprika, chili and salt to the pot and bring to a boil once more. Cook, partly covered, over low heat for 90 minutes, or until the dal is very soft. Turn off the heat and use an Indian mathani (see related article) to purée the dal for about 1 minute; it should be saucy but not soupy.
- To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the remaining cup of onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the garlic and cook, stirring constantly, until medium brown. Turn off the heat and stir in the cumin and garam masala.
- Transfer the dal to a large bowl and cover with the low-fat yogurt; top with tadka, stir gently and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 10 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 459 milligrams, Sugar 7 grams, TransFat 0 grams
MASOOR DAL (SPICED RED LENTILS)
What I have come to understand is that how food looks as you prepare it can make as much difference to the cook as it does, on the plate, to the person who gets to eat it. When the skies are drab and life feels a little gray, I am absurdly cheered by the fresh brightness of a vibrantly orange dal, a red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes. Just seeing that mixture in the pan lifts my spirits. It helps that a dal is simple to make: a bit of chopping and the stew all but cooks itself. And it can be made in advance and then reheated, always a bonus. This dal makes a wonderful, exuberant partner to broiled salmon, but I love it without meat, too, when I partner it with my "bright rice."
Provided by Nigella Lawson
Categories easy, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low.
- Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
- Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer.
- To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 299 milligrams, Sugar 4 grams, TransFat 0 grams
BUTTERY MOONG DAL WITH GARLIC AND CUMIN
This a basic mung bean dal, meant to be a simple everyday Indian meal with rice and chapati, or a side dish as part of a larger meal. The wonderful buttery flavor is obtained from the technique called tarka, which means spices sizzled in ghee, added to the pot at the end of the cooking process. Whirl the dal in a blender for a velvet-smooth texture. You could serve it as is, with the texture of a thick vegetable purée, or thin it with a little water and serve it as a soup. Other legumes such as red lentils or yellow split peas may be used instead.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put dal, turmeric and salt in a large soup pot, add 7 cups water and bring to a gentle boil, stirring.
- Turn heat very low and cover pot with lid slightly ajar. Check pot and stir frequently, as the dal has a tendency to boil over in the beginning. Skim off and discard any foam that rises. Cook for about 45 minutes, until quite soft. Taste and adjust salt. For a smooth, velvety consistency, purée dal in a blender, then return to pot. If you prefer some texture, just beat with a whisk for a minute or two. (If dal is very thick, thin with a little water.)
- Make the tarka: Heat ghee in a small skillet over medium-high heat. Add cumin, chile and garlic and cook until cumin is fragrant and garlic is lightly colored, about 1 minute. Add shallot and continue cooking until shallot is softened, about 1 minute more. Pour contents of skillet into pot and stir into the dal.
- Transfer to a serving bowl or individual soup bowls. Sprinkle with a pinch of garam masala or red chile powder and/or serve with basmati rice, if desired. Dal may be made in advance, refrigerated and reheated (it will solidify when chilled and need thinning). Cool to room temperature before refrigerating. It will keep 2 to 3 days.
Nutrition Facts : @context http, Calories 55, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 121 milligrams, Sugar 1 gram, TransFat 0 grams
SPLIT GREEN MUNG BEANS, MUMBAI-STYLE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 50m
Yield About 4 servings
Number Of Ingredients 14
Steps:
- Combine the dal, turmeric, garlic, chili, onions, tomatoes, brown sugar, salt and 4 cups water in a large saucepan and bring to a boil. Adjust the heat so the mixture bubbles gently, and cook, covered, for 25 minutes, stirring occasionally. Partly uncover and continue cooking for another 15 minutes, until the dal is tender; turn off the heat. Use an Indian mathani (see related article) to purée the dal for about 1 minute; the dal should be saucy but not soupy.
- To make the tadka, heat the oil in a small saucepan over high heat. When the oil is hot, add the mustard seeds and cover the pan; let the seeds pop and sizzle. When the popping begins to subside, add the ginger and cook until lightly browned, about 15 seconds, and add the curry leaves, if you're using them. Turn off the heat and stir in the cumin.
- Pour the tadka into the dal; stir gently to combine. Garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 8 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 314 milligrams, Sugar 7 grams, TransFat 0 grams
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