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
BENGALI DHAL
Here is my recipe for dhal based on my many experiences cooking with my friends over the years. We love this served over freshly made basmati rice. Don't skimp on the caramelized onions and garlic - it totally makes this recipe amazing!
Provided by Tabitha C
Categories World Cuisine Recipes Asian Bangladeshi
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Wash the lentils in a strainer. Combine the lentils and water in a saucepan over medium-high heat. Add half of the sliced onions and garlic, reserving the rest for later. Stir in the turmeric, bay leaf, tomatoes, and salt. Add the chiles, leaving them whole to add flavor or cut in half to add heat. When the mixture begins to boil, reduce the heat to a simmer. Cook until the lentils break apart and thicken slightly, about 20 minutes.
- Meanwhile, in a skillet, heat the vegetable oil over medium heat until the oil shimmers. Add the reserved sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the rest of the chopped garlic and cook, stirring constantly, until the garlic is fragrant and tender, about 2 minutes.
- Pour the contents of the skillet into the cooked lentils and stir. Garnish with chopped cilantro.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 34.3 g, Fat 4.1 g, Fiber 15.7 g, Protein 13.2 g, SaturatedFat 0.6 g, Sodium 304.1 mg, Sugar 2.3 g
BENGAL RED LENTILS WITH SPICES
Fragrant from a Bengali spice blend sauteed in butter, this dish can be as mild or spicy as you like.
Provided by BigOven Cooks
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Bengal Red Lentils with Spices (Bengali Masar Dal) From Classic Indian Vegetarian and Grain Cooking, Julie Sahni 1. Pick, clean, wash and cook the dal using the red lentils, chilies, turmeric, salt and water. Put the ingredients in a deep pot; bring to boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft. 2. While the lentils are cooking heat the usli ghee in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and the contents reduce to a thick pulp (about 8 minutes). Stir frequently to prevent sticking and burning. 3. Blend the fried onion-tomato paste and salt to taste into the dal; continue cooking for an additional 10 to 15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter. 4. Measure the spices and place them right next to the stove in separate piles. Heat the usli ghee in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spaterring and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add the garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
Nutrition Facts : Calories 507 calories, Fat 19.7411825 g, Carbohydrate 67.117954375 g, Cholesterol 45.795 mg, Fiber 12.980456418395 g, Protein 22.254608125 g, SaturatedFat 11.404105 g, ServingSize 1 1 Serving (473g), Sodium 27.8845 mg, Sugar 54.137497956605 g, TransFat 1.5576255 g
RED LENTILS WITH BENGALI 5-SPICES
Number Of Ingredients 14
Steps:
- 1. Prepare the ginger-garlic paste and the 5-spices mixture. Then, place the dal, water, turmeric, and salt in a medium saucepan and bring to boil over high heat. Reduce the heat to medium and cook the dal, stirring occasionally and watching carefully that it doesn't boil over, about 10 minutes.2. Add the onion, ginger-garlic paste, green chili pepper, coriander, cumin, paprika (or cayenne pepper), and sugar, reduce the heat to low, and simmer until the dal is soft and creamy, about 15 minutes. Remove to a serving dish, cover, and keep warm.3. Heat the oil in a small saucepan over medium-high heat and cook the red chili peppers, stirring, about 30 seconds (stand back in case they burst). Then add the panch-phoran they should sizzle upon contact with the hot oil. Immediately, pour over the hot dal and swirl lightly to mix, with parts of it visible as a garnish and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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