Does anybody have a good recipe for dahl?

Question

Does anybody have a good recipe for dahl?

Answer 1

Undress Barbie...bread her lightly with a mixture of egg and bread crumbs, place her into a skillet with olive oil (hahaha, popeye) and fry until all the plastic is uniformly melted.

Is that right, dahlink?

Answer 2

Dahl

Ingredients

8 ounces yellow lentils(channa dhal)

2 medium onions, diced small

2  garlic cloves

2 teaspoons black mustard seeds

1/2 teaspoon chili powder

1 teaspoon turmeric

1 tablespoon coriander

1 teaspoon cumin

salt and pepper

water

Directions

1. Wash lentils and pick out all the brown bits (as otherwise this will color the dahl a brown color).

2. Wash; place in a medium saucepan and cover with water 3-4 inches above lentils. Simmer for 45 minutes (lentils should be very soft when cooked), skimming the foam off the top of the water occasionally. Top up with extra water, if necessary.

3. Strain lentils, retaining the liquid. Blend lentils with some of the liquid in blender until smooth. Add more water if necessary--blend should be like a thick paste. Put to one side.

4. Place oil in medium saucepan. Add the mustard seeds and cook stirring until the seeds start to pop. Immediately add the onions and garlic. Cook, stirring until onions are soft. Add all the spices; stir and cook for another minute or two. Add the pureed lentils and stir well until fully mixed.

5. This freezes extremely well. Serve with curry and rice as an accompaniment.

http://www.recipezaar.com/153866

http://www.recipezaar.com/142073

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Answer 3

What is dahl???

Answer 4

• 1 packet red lentils (500g)

• 2 tins crushed tomatoes

• 1 tbs. Madras Curry Paste  

• 2 cups vegetable or chicken stock

• 1 large onion, finely chopped

• 4 cloves garlic, crushed

• 1 large zucchini, diced

• 1 small red capsicum, chopped

• 1 cup fresh coriander, chopped

• 1 tbs. olive oil

Method

1. Heat a little oil in a large heavy-based saucepan, add the Madras Curry Paste, onion and garlic.  Fry until onion is clear and soft.

2. Add the lentils, mix well until coated with onion and paste mix and fry 2-3 minutes

3. Add the zucchini and capsicum and fry 2 minutes

4. Add the tinned tomatoes and stock, bring to the boil then reduce heat and simmer covered, on lowest heat until lentils are cooked.  Stir mix periodically so it doesn’t stick to the bottom.  The mixture should be soupy, but not too much liquid.  Once the lentils are cooked, if there is not much liquid, add some water, or alternately another tin of crushed tomatoes

5. Stir in fresh chopped coriander

(I sometimes add one medium size eggplant too, diced)

Serve with rice, pappadums and natural yoghurt.

This dish is great on its own or as a side dish .

Answer 5

DAL MAHARANI

Ingredients:

1 large onion, finely chopped

2 medium tomatoes, finely chopped

3-4 small Thai green chilies split lengthwise

2 large garlic cloves, finely minced

1 inch piece of ginger, peeled and finely minced

½ cup kidney beans (rajma)

½ cup whole black lentils or black gram (whole urad dal)

salt to taste

½ tsp turmeric (haldi)

½ tsp ground cumin powder

½ tsp ground coriander powder

1 tsp garam masala

1 tsp red chili powder

½ tsp mustard seeds

½ tsp cumin seeds

pinch of asafetida

1 bay leaf (either fresh or dried is fine)

¼ cup cream (or you can use yogurt)

ghee, butter or oil (vegetable or canola)

freshly chopped cilantro leaves for garnish

METHOD:

If you are using dried kidney beans and whole black lentils, soak them overnight in enough water to cover. The next day, drain and rinse well before use. The kidney beans and whole black lentils will cook very quickly if you use a pressure cooker. Otherwise, cook them both together on the stovetop in a large pot of water. Simply bring the water and dals to a good boil, cover and simmer on low heat until tender but not mushy. Drain and reserve any extra liquid. When slightly cooled, take one cup of the mixed dals and mash them into a coarse paste (you can use the back of a wooden spoon, spatula or even a fork).

You can obviously omit the overnight soaking and cooking steps if you are using canned beans and lentils. But do drain and rinse the canned beans and lentils. Also, remember to mash one cup of mixed lentils and beans. Set aside until needed.

In a large pot on medium high heat, add 1-2 tbsp of ghee or oil. When hot, carefully add the mustard seeds. When the splattering stops, add the cumin seeds and a pinch of asafetida. Next, add the onions, green chilies, ginger and garlic. Stir fry for a few minutes until the onions start to brown slightly. Now add the spices (salt, turmeric, ground cumin powder, ground coriander powder, red chili powder and garam masala).

Stir fry for a few more minutes until fragrant and then add the tomatoes. Stir to combine and then add all of the cooked lentils and beans. Stir well and add the lentil and bean mash. Add any reserved cooking liquid (or water), enough to just cover. Cover and simmer 10-15 minutes, the dals should have absorbed all of the delicious flavors and thickened. Add the cream, stir well and garnish with freshly chopped cilantro leaves. Serve with warm rotis and fragrant Basmati rice.

**NOTE:

Feel free to make this recipe using canned beans. Use 1 whole 15oz can of each bean type (kidney and whole black lentils). Remember the canned beans and lentils are usually pre-cooked and ready to use.

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TOOR DAL Recipe

Ingredients:

1 Cup Toor dal(Yellow split pigeon peas),available at Indian grocery stores

2 Cups Water

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1/2 tsp Red Chilli Powder

a pinch of Asafoetida

Salt to taste

1 medium Onion finely chopped

1 medium Tomato finely chopped

2 Green Chillies Split in half

1 tsp chopped Coriander leaves

Method:

Wash the Toor Dal. In a pan add the water, toor daal Turmeric powder, salt and cook covered. keep stirring in between to keep it from spilling. After its cooked thoroughly(see when dal starts to break itself), mash it with a

ladle. Heat oil in a pan and add Mustard seeds, Cumin Seeds, and Green-Chillies. When Mustard and cumin seeds start to crackle add the chopped onions and fry till golden brown then add the tomatoes, red chilli powder and Asafoetida to it. Now pour the cooked toor daal in it and add water if required(it should be thick pouring consistency). Let it boil for 1 minute. Garnish it with Coriander-Leaves before serving. Serve with plain rice and aloo matar.