Does anyone have a good easy recipe for lentil dhal (sp)?

Question

Ummm yeah thanks for your help Felicity. So nice of you...

Answer 1

yes you need a pressure cooker, first check the dal for rocks by spreading it out on a plate, then put it in a cooker and make the cooker 3/4 full with water, then add some turmeric(haldi) and some salt, then wait till it starts boiling and then put the lid on the cooker, then wait about a half hour until its done then cool down the cooker by sprinkling cold water on it and then release the steam and then slowly open it, if it needs more time cook it until it is done, you are done with the first part, now for the tarka, the tarka adds flavour to the dal, first add olive oil to a frying pan and then warm it up and put some chopped onions, ginger and garlic into it, then when they turn golden brown add turmeric and masala(spices) and mix it,  then add diced tomatoes and cook them until they are soft and squishy, then add the dal that you cooked earlier about enough to make the frying pan full.

Answer 2

Ingredients

1 head garlic

2 tablespoons extra virgin olive oil , plus extra for brushing and drizzling

2 tablespoons ghee or butter

1 onion , chopped

2 fresh green chilies , seeded (optional)

1 tablespoon chopped fresh gingerroot

8 ounces split yellow lentils (Toor dhal, Chana dhal, or split yellow peas) or split red lentils (Masoor dhal)

3 3/4 cups water

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tomatoes , peeled and diced

1-2 teaspoon lemon juice

salt & freshly ground black pepper , to taste

3 tablespoons fresh cilantro , to garnish

FOR THE SPICE MIX

2 tablespoons peanut oil or other other vegetable oil

4-5 asian shallots , peeled and sliced

2 garlic cloves , thinly sliced

1 tablespoon ghee or butter

1 teaspoon cumin seeds

1 teaspoon brown mustard seeds

3-4 dried red chilies

8-10 fresh curry leaves (or you can use frozen, but not dried)

Directions

1Place the whole head of garlic in an oiled roasting tin - I used a little pannacotta mould that the garlic could sit snugly in – and drizzle a little olive oil over the garlic. Pop the garlic in a preheated 350F (180C) oven, and roast it for 30 minutes.

2Meanwhile, wash and drain the lentils, and then place them in a large, heavy-bottomed, preferably non-stick pan, with the 3 ¾ cups of water. Bring to the boil, then reduce heat to a simmer, partially covering the pan with its lid. Stirring occasionally, allow the lentils to simmer for about 35 minutes, or until the mixture starts to take the appearance of very thick soup. You may need to add some water to the pan, from time to time, as it evaporates and the mixture starts to look dry.

3Once you have the lentils on to cook, melt the ghee or butter in a small to medium skillet, and cook the onion, fresh chilies and ginger over low heat, stirring from time to time, until golden – about 10 minutes. Just as the lentils are becoming tender, add the onion mixture to the lentils and stir to combine. Then allow the lentils to finish cooking. Give the skillet a bit of a wipe with kitchen paper, as you will use it again shortly.

4At about this time, the garlic should be soft and tender. Remove it from the oven and let it cool – roasted garlic can be extremely hot, so take care. Cut off the top third of the head, and holding the garlic over a small bowl, squeeze and otherwise dig out the flesh from each clove. Next, mash the garlic with the 2 tablespoons olive oil.

5Add the roasted garlic puree, ground cumin and ground coriander to the lentil mixture, and season with salt and pepper to taste. Cook for 10 minutes, stirring frequently, then add the diced tomatoes and a little lemon juice, to taste. Mix thoroughly, then reduce the heat while you prepare the spice mix.

6Heat the oil in the skillet and fry the sliced shallots until quite crispy and brown. Add the garlic and cook until it just colours slightly – overcooked garlic gets bitter. Remove this mixture from the pan and set it aside.

7Melt the ghee or butter in the same pan, and fry the cumin and mustard seeds until the mustard seeds start popping. Stir in the dried chilies, curry leaves and the shallot mixture, then tip it all into the lentils and swirl it around.

8Garnish the dhal with the fresh cilantro and serve immediately.

Answer 3

8oz chana dal or yellow split peas

2 pints water

½ teaspoon ground turmeric

1teaspoon minced ginger

1 teaspoon salt

3 tablespoons butter

½ teaspoon whole cumin seeds

½ teaspoon minced garlic

¼ teaspoon red chilli powder

Put the dal in a heavy based pan with the water. Bring to boil and remove any surface scum. Add the other ingredients except the salt, butter and cumin. Simmer gently for 1 ½ hours or until the dal is tender. Stir every 5 minutes or so to prevent sticking. Add the salt, melt butter in a frying pan add cumin fry until they just start to pop. add to Dal. Stir well.

Answer 4

To serve 2:

Boil some red lentils (rinsed) - (about 4 heaped tablespoons)  in unsalted water for 20 minutes (do not drain - reserve the cooking liquid)

Fry some finely chopped onions in veg oil until soft and lightly browned, add 3 crushed cloves of garlic and a level tablespoonful of good quality curry powder, half a teaspoon ground ginger, and a pinch of ground cinnamon.

Fry gently for a couple of minutes stirring frequently (you may need to add more oil).

Ladle the lentils and liquid one spoon at a time into the spiced onion mixture until you get the right flavour, add some salt and half a teaspoon of sugar and gently simmer for 30 minutes, stirring occasionally.  At the end of cooking time, add some chopped coriander.

I like it with plain boiled basmati rice and natural yogurt.

If you have a cold, add lots of ginger and cayenne pepper - it works wonders.

Answer 5

boil it in two cups of water with salt half tsf, pour some butter just before surving it.

Answer 6

Yes, but it's my secret. The Indian owner of our local Indian restaurant swore it was better than theirs. That's why I'm not telling.

Answer 7

ummmmmmmmmmmm!

Answer 8

Bring lentils to boil in water, lower heat and cook until tender (no salt yet)

Tarka (sauce to put in dahl)

Hot oil, just enough to pop cumin

½ tsp cumin seeds, pop

2 small chopped onions

Block of butter or ghee, soften onions

1 ¼ tsp cumin powder

½ tin tomatoes

wait for oil to come to the top

2 heaped tsp garam massala (not with orange lentils)

Cook for a few minutes

Add to lentils

Add fresh coriander and salt

Answer 9

My husband's favorite!

Ingredients:

1.5 cups yellow lentils (toor dal) cleaned, washed & drained

3-4 tablespoons oil

1 teaspoon mustard seeds

1/2 teaspoon fenugreek seeds (methi), optional

1 teaspoon cumin seeds

8-10 fresh curry leaves

1 inch fresh ginger, peeled & finely chopped

pinch of asafetida (hing)

2-3 medium green chilies, finely chopped (to taste)

2 medium fresh tomatoes, finely chopped

the juice of 1/2 lemon

1/2 teaspoon red chili powder

2 teaspoons turmeric

salt to taste

freshly chopped cilantro leaves for garnish

Directions:

Pressure cook the dal in a pressure cooker along with 6 cups of water until the lentils are tender.  You can simmer them on a stovetop also, toor dal cooks quickly (maybe 15-20 minutes)

Heat oil in a pot on medium-high flame. Once its hot, add mustard seeds, methi seeds and cumin seeds. Allow to splutter and crackle. Once they stop doing so, add in the curry leaves and ginger. Stir-fry for 5 minutes until the raw smell of ginger is gone. Add asafoetida powder and continue to stir-fry for another 3-4 minutes. Toss in the green chillies, mix well and continue to stir-fry for another 2-3 minutes.

Then add in the tomatoes and 1/4 cup of water to cook the tomatoes. Mix well and cook on high flame until the tomatoes are softened. Add salt, red chilli powder and turmeric. Mix well.  Add the lemon juice, mix well and allow it to cook on medium-high flame for 5 minutes.

In the meantime, open the pressure cooker (by this time the lentils will be tender and the whistle would have blown) and with the help of a large wooden spoon, gently mash the dal in its cooking liquid.

Now add the dal and water mixture that was used to cook the dal.  Add more water if needed. Allow this to come to a boil, reduce, cover and simmer for 5 minutes.  Garnish with freshly chopped cilantro leaves and serve.