Best Seasoned Dhal _masala Dhal_ Recipes
SEASONED DHAL
Hindus have an infinite number of ways to flavor their daily dhal. This version is good for most split lentils, but it's best with thoor dhal, a flat golden legume favored for its sweet, earthy taste.
Provided by Food Network
Categories side-dish
Time 1h
Yield Serves 6
Number Of Ingredients 13
Steps:
- In a large bowl wash the dhal in several changes of water; drain. Place the dhal and 2 1/2 cups water in a 2-quart saucepan and bring to a boil. Reduce to a simmer and cook, partially covered, for 30 minutes (45 minutes for yellow split peas), or until the water is absorbed and the peas break up under pressure from the back of a sppon. Check to make sure it doesn't boil over.
- When the dhal has finished cooking, heat the oil in a frying pan. Add the mustard seeds to the oil and heat until they pop. When the popping subsides, toss in the dried red chili and curry leaves. After a few seconds, add the onion and fry until light brown. Put in the garlic and fry 1 minute. Next, add the ground masala and fry for another minute. Stir this mixture into the dhal, along with 1/2 cup water and the salt. Partially cover and continue simmering another 10 minutes, adding more water if the mixture is too thick. It should be the consistency of thick pea soup. Remove from the heat.
- Stir in the lemon juice and ghee. Taste for salt.
LALLA MUSSA DAL
This creamy lentil stew - a signature dish of the Indian celebrity chef Sanjeev Kapoor - has a base of urad dal, a slim variety of lentil that turns soft and velvety when cooked. The dal is hearty, with multiple levels of richness from the cream and butter. But its tangy complexity comes from a combination of tomatoes, garlic, coriander and fenugreek. (Look for the dried version of the greens from the fenugreek plant, not the brownish nuggets known simply as "fenugreek" on the spice shelf. You can also use the mixture of fenugreek greens, dried dill and dried leek sold at many Indian grocers.) Like most dals, this stew is best accompanied by long-grain basmati rice or roti - both excellent vehicles for sopping up the thick gravy.
Provided by Priya Krishna
Categories dinner, beans, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Mix together both types of lentils and rinse thoroughly in salted water. Drain, add 1 cup water and soak for 1 hour.
- Drain lentils again, add to a small pot with 1 cup water and bring to a boil. Skim the scum and dirt off the top and discard. Strain the lentils and return them to the pot. Add 1 cup water, the green chiles and ginger and simmer, covered, for 15 minutes.
- Add 1/4 cup of the butter and simmer on low heat for 45 minutes, stirring often and mashing with the back of a big spoon as the lentils soften. After about 35 minutes, melt the remaining 1/4 cup butter in a deep nonstick pan; add the tomato purée and sauté on low heat until fat rises to the surface.
- Add the red chili powder (or cayenne), ground coriander, fenugreek leaves and garlic and cook for a couple of minutes, stirring constantly, until the mixture begins to dry out and stick to the pan. Add the lentils and mix well. Add the cream and mix well. Add 1 cup water and salt to taste, and bring to a boil. Serve hot, garnished with ginger strips.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 35 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 22 grams, Sodium 345 milligrams, Sugar 4 grams, TransFat 1 gram
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