Mixeddhal Food

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DHAL



Dhal image

A great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any Indian Curry. Made by memory after having watched the cook make this many times when I was a child. Serves 4-6

Provided by JoyfulCook

Categories     Lunch/Snacks

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Wash lentils and pick out all the brown bits (as otherwise this will color the dahl a brown color).
  • 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.
  • 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.
  • 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.
  • This freezes extremely well. Serve with curry and rice as an accompaniment.

Nutrition Facts : Calories 239.8, Fat 1.4, SaturatedFat 0.2, Sodium 9.9, Carbohydrate 41.7, Fiber 18.8, Sugar 3.7, Protein 15.9

MIXED DHAL



Mixed Dhal image

This tasty lentil curry uses a mixture of four types of lentils. The original recipe specified equal quantities of brown and red lentils, yellow mung beans (moong dhal) and green split peas. As I did not have those on hand, I improvised and used toor dhal, urid dhal, moong dhal and channa dhal (Bengal gram dhal). The result was a 'moreish', satisfyingly 'meaty' lentil curry.

Provided by Daydream

Categories     Curries

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 18

4 tablespoons ghee (I used 2 tbsp butter and 2 tbsp vegetable oil)
2 medium onions, chopped finely
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
1 fresh green chile, finely chopped (de-seeded, if desired, for less heat)
1 1/2 tablespoons black mustard seeds
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 teaspoons ground turmeric
1/4 teaspoon asafoetida powder (optional)
5 ounces toor dal
5 ounces Urad Dal
5 ounces mung dal
5 ounces channa dal
2 (14 1/2 ounce) cans peeled crushed tomatoes
4 cups beef stock or 4 cups vegetable stock
2/3 cup coconut cream
1/4 cup coarsely chopped cilantro

Steps:

  • Mix the lentils together in a large bowl and wash in several changes of water.
  • Heat the ghee in a large, heavy-based, preferably non-stick saucepan, and add the onion, garlic, ginger and chili.
  • Cook, stirring, until onion is soft, and starting to brown.
  • Add the seeds and powdered spices, and cook, stirring until fragrant.
  • Add the lentils along with the undrained tomatoes and stock, and stir to combine.
  • Bring to the boil, then reduce heat and simmer, covered, for about one hour, stirring occasionally, until lentils are tender.
  • Add small amounts of water from time to time if the mixture appears to be sticking, or is too thick before the lentils soften.
  • Add the coconut cream and cilantro just before serving, stirring and heating through over low heat.

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