Daal recipe?

There can be many types of daal..was this a yellow daal?

This is the Dahl Lentil recipe my Indian friend gave me. It serves 6 with each serving running at 377 calories with the MFP recipe maker. This calorie count does not include the flat bread or garnish.

Dahl (Lentil Soup)
1 large diced onion
5-6 cloves garlic chopped
3 diced tomatoes
8 cups chicken stock
400 g dried lentils (mung beans)
1 tbsp ginger (optional)
Masala Paste – use for all Indian Dishes
1 tsp chilli powder
2 tbsp curry powder
1 tbsp cumin
2 tsp turmeric
1/2 tsp salt
2-3 tbsp tomato paste (70g)

Boil lentils for 45 – 60 minutes in chicken stock until they are soft and fairly dissolved. Check water level occasionally and add if necessary. Do not add too much water as the mix should be thick.
Masala Paste - Heat 3-4 tbsp oil in a pan and sauté onions until they are soft, add garlic and cook for a further 1-2 minutes. Once cooked add turmeric and toast for a few seconds. Add curry powder, cumin, salt, and chilli powder. Stir.
Add tomatoes and cook on medium heat then add tomato paste and equal amount of water. Once the oil starts to separate it is done.
Add the masala paste to the pot of lentils and simmer on low heat for about 20 minutes. Serve with rice or flat bread. Garnish with coriander.

I'm Indian, this is a recipe for standard everyday daal:

1 cup of washed masoor daal
5 cups of water
3/4tsp turmeric powder
3/4 tsp red chili powder
salt to taste

Add everything to a pot & let it boil, then lower it to medium heat, & cook for 20 min. If its too thick you can add up to a cup of boiling water.
Sautee onion in oil, brown a bit & then add ginger & cook on low for a few min. Pour on top of daal and add fresh sliced green chilis.

Daal is a very basic food - sweet potatoes, coconut milk etc do NOT go in it!

bump, i love lentils and curry

I have the bestest dahl recipe ever that I got from an island on the Great Barrier Reef from back packers that were in India and shared it with the owner of the place we stayed. If you don't find a good one let me know and I'll go search for it.

I have the bestest dahl recipe ever that I got from an island on the Great Barrier Reef from back packers that were in India and shared it with the owner of the place we stayed. If you don't find a good one let me know and I'll go search for it.

don't tease, go search!!

http://www.myfitnesspal.com/blog/taunto/view/chana-masala-indian-split-peas-lentil-252119

http://www.myfitnesspal.com/blog/taunto/view/lentil-soup-laal-daal-251611

My family recipes. You will like them

Thanks a lot you. We will have to have a dahloff now! Honestly though I will try yours but mine is amazing.

There can be many types of daal..was this a yellow daal?

It doesn't matter, they are cooked the same

Umm... no. No they're not...

http://laylaanwarkitchen.blogspot.co.uk/2012/03/chana-dhal-or-yellow-split-peas.html This one is really good - I've cooked it several times and it's very easy but because it uses yellow split peas the cooking takes time....red lentils are much quicker and this looks like a pretty sensible recipe but I haven't tried it

red lentils are my go to! Very quick, takes less than 10 minutes (for me on a gas burner anyway). Here, they like to smash it up with a rotator thingy, don't know english name for it? so its more soupy. My husband and I prefer not to do it though and have it much thicker, since we didn't have one of those things when we lived in Ireland.

Bump. Love Indian food, missing my Friday night curry!

Love me some lentils!

This is a family recipe for yellow daal. It may not be the same you tasted at the restaurant because that was probably Punjabi style daal, but it's another option.

Healthy Homemade Yellow Dal South Indian Style

I make this in a pressure cooker since it takes about 5-10 minutes. The longer way would be to make it in a pot. Can be eaten with bread, roti, rice or by itself. Its pretty filling too.

Makes 5 servings of 1 cup each
Ingredients:
1 cup Toor dal (split pigeon peas) soaked for an hour
1 tsp ghee (clarified butter)
curry leaves
1/2 cup chopped onions (optional)
5-6 cloves garlic crushed
3-4 Thai green chillies cut lengthwise whole
Spices: turmeric 1/3 tsp, asafoetida/heeng 1/3 tsp (Optional. Can be found in any Indian store.), mustard seeds (they look like tiny black balls), jeera (cumin seeds)
cilantro
salt to taste
4 cups water
1 tsp sugar

The initial part is the same for a cooker or a pot... All the directions ahead can be performed in the pressure cooker too.

Heat the ghee in a pot. Add a pinch of mustard seeds with 2 fingers.
When the mustard seeds start spluttering, add the onions and saute them till brown.
Add the curry leaves, a pinch or 2 of cumin seeds, half a tsp turmeric and asafoetida/heeng and move around in the pot.
Add the soaked dal and the water. Add to it the garlic, chillies and salt.

At this point:
If you're using a pressure cooker, shut the lid and wait till it completes 4 whistles. Open after all the pressure has been released slowly. Add the cilantro and adjust salt accordingly and stir to mix and mash the boiled dal.

If you're making this in a pot, keep boiling till the dal is fully cooked. When you taste a piece of the dal, it should completely disintegrate without you having to chew it. Once it has boiled completely, add the cilantro and stir and adjust the salt.


Total calories = 803

Per 1 cup/serving:
calories = 160
Protein = 9gm
carbs = 29gm
fat = 2gm

Dal Makhani/Kali dal

I've tried it out in the crockpot a few times and tested it till it came out right. I make this in a big quantity and freeze it in batches of 2 cups since it freezes well. This does take a long time so its always better to make a big batch.

Total calories: 1742
Makes 15 cups
Cals per serving/1 cup = 111!!!
Per cup: carbs=16gm, fat=3gm, protein=5gm, fibre=3gm

Soak 1.25 cups whole Urad dal (sold as black lentil. Indian stores call it kali dal/urad dal) and 1/2 cup red kidney beans together for 8-9 hours or overnight.

Ingredients to put into crockpot together:

Soaked black and kidney beans
3 cups diced tomatoes
1 cup diced onions
10 cloves of garlic + 3 tsp ginger both + a handful of cilantro all crushed together
4-5 Thai chillies split lengthwise (add more or use less depending on how hot you want it)
2 tbsp roasted cumin powder
2 tbsp cilantro seed powder (available in Indian store as coriander powder/dhaniya powder)
1 tsp sugar
2 tsp salt
about 5-6 cups water

Cook on high for 6-7 hours. Low for 8-10 hours.
Put most of the contents of the crockpot in a food processor and paste-ify it and put it back in. This gives the dal a creamy texture.

Ingredients for Tadka/seasoning:
3 tbsp butter (can put more but it won't make a noticeable difference unless u put like 4-5 tbsp and I can't make myself do that!)
4 tbsp half and half cream
1/2 tsp turmeric powder
1 tsp cumin seeds
2 tsp garam masala powder (can use more but I like to actually taste the ingredients rather than just the masala)

Heat the butter on the stove in a small pan and when it starts to sizzle, add the cumin seeds, turmeric powder, garam masala and the cream while constantly stirring. Heat it for a bit and add the whole mixture to the crockpot. Adjust salt according to taste. Throw in a handful of finely chopped cilantro for garnish.

Can be eaten with rice, bread, roti, nan or even just like that as a soup! It is unbelievably filling!