Best Red Lentil Dal With Yogurt Raita Recipes

EASY LENTIL DAL RECIPE

Easy Lentil Dal recipe image

Make a delicious Red Lentil Dal and enjoy a nourishing light lunch or a protein rich side dish to your favourite curry. As it uses red lentils (masor dal), it is quick to make, needs just a few other ingredients to turn it into a delicious, gently spiced, fast meal. If this sounds like something you'd like, then this recipe is for you.

Provided by Julia

Time 30m

Number Of Ingredients 14

Ingredients

1 1/8 cups red lentils (washed thoroughly)
1 onion (red or white - finely chopped)
1 tablespoon olive oil
1 tablespoon fresh root ginger (grated or finely chopped)
3 garlic cloves
1 green or red chilli (chop and de-seed if you don't like you curry too hot.)
2 tablespoon curry powder
2 tsps ground cumin
2 tsps ground turmeric
1 teaspoon garam masala
1 good handful of kale leaves (cut out the tough leaf ribs. Substitute spinach if you prefer.)
2 cups coconut milk - reduced fat
2 cups stock - vegetable
1 handful of fresh coriander leaves (optional garnish but worth it)

Steps:

Heat the oil in the saucepan and add the finely chopped onion and cook gently for a few minutes.
Add the garlic, ginger and the chilli (de-seed if you don't want too mch heat) and cook for a few minutes. Stir in all of the spices and cook for another minute.
Add the washed lentils, coconut milk and the vegetable stock. Give it a good stir.
Bring it to the boil then put the lid on and leave it to simmer for 10 minutes. Then take the lid off and allow it to cook for a further ten minutes and reduce the sauce slightly.
Stir from time to time in the last ten minutes of cooking as lentils can catch on the bottom of the saucepan. It should thicken to a nice, creamy consisitency during this time.
Add the kale a few minutes before the end so that it wilts into the sauce.
Check the seasoning and add more salt if it is needed. If the dal seems to be too thick for your liking add a little more water. If it seems too, thin then cook it a little longer to thicken up.
Serve with flatbreads, pitta breads, naans, poppadoms, Indian pickles and an optional sprinkle of fresh coriander leaves.

Nutrition Facts : ServingSize 1 portion, Calories 334 kcal, Carbohydrate 42 g, Protein 14 g, Fat 12 g, SaturatedFat 7 g, Sodium 562 mg, Fiber 17 g, Sugar 3 g

MASOOR DAL (SPICED RED LENTILS)

Masoor Dal (Spiced Red Lentils) image

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

Ingredients

2 tablespoons vegetable oil
1 cup finely chopped onion
2 1/2 cups (10 ounces, about 1 medium) finely diced sweet potato
1 tablespoon minced ginger
2 garlic cloves, minced
1 Thai or bird's-eye red chili
1 cup red lentils
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons turmeric
1 teaspoon ground ginger
1 cup canned chopped tomatoes
Salt
3 tablespoons chopped cilantro
Pieces of coconut flesh from a fresh coconut (optional)

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