dal

[karole]

need recipe for dal

[sneezles]

Here's one:

Dal

Ingredients:

A couple of handfuls of red lentils (about 1 cup)
3-4 cups of water
Salt to taste
2-3 teaspoons Turmeric
1-2 large onions
1-2 green chilis
1 teaspoon fresh ginger, grated
1-2 small cloves fresh garlic, minced
3-4 tomatoes, diced
1/8 cup chopped coriander leaf (cilantro)
2 teaspoons whole mustard seed
1 teapoon whole cumin seed
2 teaspoons vegetable oil


Cook lentils and turmeric in water until lentils are completely soft. About 40 minutes.

Meanwhile, saute onions, chilis, ginger, and garlic. When soft, add diced tomatoes. Continue cooking until mixture appears homogenous.

Add onion-tomato mixture to lentils. While over low flame, add corainder leaf.

In a small pan, heat oil. Toast mustard seed and cumin seed in oil until fragrant. Add to lentil mixture.

Serve dal hot over rice or as side dish.

[Ohioan]

This is one of my all-time favorites. I also sometimes add a pinch each of fenugreek and ajwain seed.

Cheers,
Phoebe


* Exported from MasterCook *

Easy Vegetable Dal

Recipe By :Rose Elliot
Serving Size : 1

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c red lentils
1 slice ginger root
1/4 tsp turmeric
1/2 tsp cumin
1/2 tsp ground coriander
1 dash chili powder
1/2 onion -- sliced thin
1 carrot -- sliced thin
1/2 clove garlic -- crushed
3/8 c frozen peas
1/2 tsp lemon juice
salt and pepper -- to taste

Put the lentils, ginger, turmeric, cumin, coriander, and chili powder into a saucepan with 2 cups of water and bring to a boil. Add the onion, carrots, and garlic, and continue simmering the lentils for about 25 minutes, until they are soft and porridge-like and the vegetables are tender. Add the peas and cook for another 2 to 3 minutes, until heated through. Stir in the lemon juice and season with salt and pepper.

Source:
"Vegetarian Fast Food"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 496 Calories; 3g Fat (4.4% calories from fat); 33g Protein; 91g Carbohydrate; 37g Dietary Fiber; 0mg Cholesterol; 115mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat.

NOTES : Fully tested.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[cherylopal]

here's one that an indian friend gave me. she makes hers in a crock pot. this is soooo good and freezes beautifully too.




Dal

2 cups yellow lentils
4 cups water
2 teaspoon tumeric
2 teaspoons salt
1/2 teaspoon red pepper

Cook lentils and seasonings in water until very soft, adding water as needed.


Dal Add-Ins
2 tablespoons ghee or veggie oil
2 large or 3 medium onions, chopped
2 tomatoes, rough dice
red pepper to taste
2 tablespoons cumin seeds
1 teaspoon tumeric
1 jalapeno, slivered
fresh coriander, divided

Heat ghee or veggie oil in a pan. Add cumin seeds and fry until lightly browned (no burning!).
Add onion and coat with the cumin seeds. Add tomato, red pepper, tumeric, fresh coriander,
and jalapeno. Add this mixture to the dal, top with more fresh coriander and serve. Sonia Patel

the add ins are prepared and mixed in the dal just before serving.

cheryl

[beejayw1]

Dal Makhani

1 C whole black beans (dried)
1/3 C red kidney beans (dried)
4 t peeled and finely grated fresh ginger root (I'd use the stuff in a jar)
4 t crushed garlic
2 medium sized tomatoes, grated or finely chopped
2 t cayenne, or to taste
2-3 t salt, or to taste
6 T unsalted butter (I'd be inclined to omit)
1/2 C whipping cream (maybe substitute nonfat buttermilk?)
2 t garam masala (Madhur uses 1 tbsp cardamom seeds; 2 tsp. cloves, 1 tsp. black pepper, 1 tsp. cumin seeds, 2" cinnamon stick; 1/3 nutmeg; curl of mace. grind to a fine powder, store in a tightly closed jar and use as needed)

Wash the beans and drain. Cover with water and leave to soak overnight. Drain.

In a large pan, combine the beans with 2 1/2 quarts water and bring to boil. Cover, turn the heat low and simmer gently for 3 - 4 hours or until beans are tender (did I hear the words 'crock pot'?).

With a potato masher, beat or mash about half of the beans until they form an exceedingly coarse puree.

Half the beans should remain whole. Add the ginger, garlic, tomatoes, cayenne, salt, butter, cream and garam masala. Cook gently for another 30 minutes, stirring occasionally.

The beans may be served just this way with a final dollop of butter.

*******
Note:
I'd be inclined to try canned black beans and kidney beans, if I wanted to do things quickly. Also, since they have a LOT of iron, I might try to sneak in black lentils.

I find that in recipes using cream, calories to the side, the taste is too rich (comes of years of cutting down on fat) so for taste I use half and half cut 50% with skim or 1%. I haven't tried nonfat evap milk because I have a threshold problem with the taste of evap milk and I don't like the color.