daal

If there is one dish that's common through the extreme diversity of Indian cuisine, it's daal (lentils). Rich and poor, festival fare or frugal meal, it's the great leveller of Indian food. In India, the word daal refers to the lentil as well as the finished dish. There are about five or six commonly used daals and countless dishes that we create out of them.

Beyond Curry: Daal Tadka Recipe

For the Daal:

tuvar daal (yellow lentils/pigeon peas)

ghee (clarified butter)

asafoetida

turmeric powder

water

Salt

For the Tadka:

ghee

Mundu

black mustard seeds

cumin seed, plus 1 1/2 teaspoons toasted and ground cumin seed

curry leaves

red chilli powder

For the Daal: Wash and drain tuvar daal in a large fine mesh strainer. Heat ghee in pressure cooker over high heat until shimmering. Add asafoetida, turmeric, and washed daal. Cook, stirring frequently till the ghee coats the daal, about 20 seconds.

Add water and salt to taste. Close pressure cooker, increase heat to high, and heat until pressure cooker is pressurized to high pressure. Reduce heat to low and cook ten minutes. Remove from heat and allow pressure to dissipate.

Open pressure cooker and break up daal with a whisk. Set aside while you make the tadka.

For the Tadka: Heat ghee in a heavy-bottomed non-stick skillet over high heat until lightly smoking. Reduce heat to medium.

Add mundu chillies, mustard seeds, and whole cumin seed (stand away from skillet as the seeds pop). Wait until seeds sizzle, about 10 seconds, then add curry leaves and stir. Cook until the curry leaves sizzle, about 10 seconds longer, then add asafoetida, red chilli and roasted cumin powder. Stir vigorously and immediately transfer all contents to the daal and lightly stir. Do not mix thoroughly. Some of the ghee should float on top. Serve immediately with white rice, Indian bread (roti) or as an accompaniment to any Indian meal.

A simple, healthy split yellow lentil (daal) recipe prepared with aromatics, seasoned with tomatoes and garlic, and flavored with spiced oil known as Tadka. A simple, quick, and perfect meatless Monday meal with side of steamed rice. This classic lentils recipe never gets old. It freezes well, is gluten free, vegan, and has potential to load-up with any seasonal veggies in-hand.Two months ago, CDH completed 7 years. While I wanted to share something special for the occasion.. Our move made me change my plans. Last week, while cooking a simple weekday dinner of this Daal Tadka and Rice reminded me of old days when I started blogging.. This was one of the first recipe I posted on blog. So, I decided to take few clicks and revive this old post with some new pictures.. and give you flavor of old CDH. :)Yellow Daal with Tadka (tempered spiced oil) is most humble lentil preparation and an every day recipe in every Indian household. Every region has their own version of this lentil stew. My recipe is most common in Northern region. Over time, my lentil Tadka recipe has grown as my taste and love for food has grown.. These days, I prepare it various ways depending upon the season and mood. Initially, I had planned to share another version of this Lentils today but felt.. I cannot do justice with new recipe until I revive my old post. I still plan to share the few other favorite versions of Daal Tadka. Check back soon. I will update all my shares here.<img alt="Homemade Tadka Daal Recipe" src="https://media.chefdehome.com/750/0/0/daal-tadka/tadka-daal-recipe.jpg" />Like I said, this simple dish can also be served as a spiced soup. Serve bread to scoop the daal and splash of lemon juice to cut balance the flavor of spices. Even today, whenever I prepare Daal Tadka for dinner.. I save some leftovers for lunch. For lunch, I thin-out the daal with some water or vegetable stock, taste and adjust seasoning, warm it up, add splash of lemon juice. This easy step turns it into a lentil soup. A side of warm bread and this soup feels like a most comforting easy meal ever!<img alt="Easy Yellow Lentil Daal for meatless Monday dinner" src="https://media.chefdehome.com/750/0/0/daal-tadka/yellow-lentil-daal.jpg" />Make Ahead: Daal Tadka can be prepared 1-2 days in advance. It gets thick as it sits for long which can be fixed while re-heating the daal. Simply dilute with water and adjust seasonings (if needed). Reheat and enjoy!All lentils are gluten free. So is this daal recipe. It is also nut free and vegan. In traditional preparation, clarified butter (called Ghee) is used to instead of oil for tempering. I like to only use oil and no butter which makes this recipe vegan and lighter.&nbsp;I recommend loading daal with seasonal veggies such as small diced carrots, zucchini, or cauliflower. Boil with lentils for more flavor. Make it a loaded veggie and protein-full meatless weeknight dinner. If prefer, serve with rice, bread, or naan. Or a green citurs salad goes great as well. No matter how you serve.. One thing is certain! You will fall in LOVE with the flavors and simplicity of this dish! Must try!<img alt="Gluten free and Vegan Yellow Lentil Curry Recipe" src="https://media.chefdehome.com/750/0/0/daal-tadka/tadka-dal.jpg" />PS: Yellow Daal Tadka recipe was first published in June 2011. Today, I have updated the pictures, and added more explanation in method of preparation.

Yellow Daal Tadka

Cup Yellow Daal, Split Moong Daal, washed

tbsp Ginger Garlic Paste, Or grated 1 inch ginger and 2 garlic cloves

Cup Tomatoes, ripe roma tomatoes, grated

Cup Red Onion, grated red onion, very small chopped

tsp Turmeric

tsp Hot Green Pepper (small), minced, optional

1.5 tbsp Canola Oil

Wash lentils in running water until water runs clear. Then boil with 3 cups of fresh batch of water and 1/2 tsp salt until lentils are very tender or done to your preference. (15-20 minutes). Boil on low-medium heat as yellow lentils tend to boil-over very quickly.

Heat 1 tablespoon of oil in pan, add half of cumin seeds (these should start sputtering), add onion and fry until light brown in color (4-5 minutes). Now, add ginger, garlic, green chilies. Fry for 2 minutes.

Now add grated tomatoes and fry until oil separates. Add turmeric and half teaspoon of red chili powder and fry for 30 seconds.  

Mix daal/lentils in the fried mixture. Cook for 1-2 minute at low heat.

Turn off the heat. Remove lentils in a bowl. Whip the pan clean, heat up remaining oil. When oil is hot, add in cumin seeds and remaining chili powder. Fry for 20 seconds then pour over daal. Garnish with chopped cilantro. Serve hot. Enjoy!

This is a traditional South Indian dish with a British twist. A delicious creamy lentil soup using roasted pureed butternut squash and coconut milk for extra creaminess. It has brilliant spices making it rich in flavour and is topped with crunchy flaked almonds and fresh coriander

Creamy Butternut Squash Daal,

onion

garlic

tbsp grated ginger

tsp coriander

turmeric

curry powder

tsp sea salt

tsp black pepper

tsp chili flakes (optional)

400 ml full fat coconut milk ((1 can/tin of coconut milk)

750 ml vegetable stock ((3 cups))

340 g yellow split peas ((1.5 cups))

112 g of any other lentils,

Whole medium butternut squash, cored & peeled and cut up into chunks

spinach (optional)

coriander

Vegan yoghurt

lemon juice

Preheat oven to 200 C.&nbsp;

Put chopped butternut squash on a baking tray mixed with 1 tbsp of olive oil. Roast for 45 minutes until the flesh is soft. Take out the oven once done and leave to cool. Use half of the squash. Once cool scrap the half of the squash into a food processor with ½ cup of hot water. Blend into a puree and set aside. Leave the other half of the squash to serve with later!&nbsp;&nbsp;

Start the daal by heating the other 1 tbsp oil in a large saucepan. Once hot add the onions and fry until translucent, then add the garlic, ginger, coriander, curry powder, turmeric, salt, pepper and chili flakes. Fry for a few minutes to let the flavours infuse.&nbsp;

Add 2 cups water and the lentils. Cook for around 30 mins until the lentils are soft.&nbsp;

Next add the coconut milk and vegetable stock. Cook for 15 minutes.

Add the butternut squash puree to the daal. Cook for another 10 minutes.

Optional but delicious: Add spinach leaves and let them wilt into the daal. Cook for a further 5 minutes.

To serve, sprinkle a bowl of daal with some of the reserved butternut squash chunks, a squeeze of lemon juice, a few sploshes of vegan plain yoghurt and some fresh coriander leaves.&nbsp;

Try this version of chanay ki daal for a taste of the street-food stalls of Lahore in Pakistan – black cardamom helps mimic a coal-smoked taste

Lahori chanay ki daal

chana daal

tbsp sunflower oil

tbsp ghee (or unsalted butter)

cumin seeds

black cardamom (optional)

red onion, finely chopped

garlic cloves, finely chopped

1⁄2in piece of ginger, peeled

tomato purée

1⁄2 tsp ground turmeric

1⁄2 red chilli powder or Kashmiri chilli powder

tbsp kasuri methi (dried fenugreek) (optional)

green chilli, finely chopped

coriander leaves, chopped

ginger,

tsp chaat masala (optional)

Wash and soak the chana daal for about 30 mins. Tip into a large pan, pour over 2 litres of water and boil over a medium heat for 20 mins, until soft but not falling apart or mushy. Add a little more water if it dries up. Drain any remaining water.

Warm the oil and ghee in a saucepan over a medium heat until melted. Add the cumin seeds and black cardamom, and cook briefly for about 15-20 seconds. Tip in the onion and cook until it turns golden, then lower the heat to low-medium and keep stirring for 5 mins.

Add the garlic and ginger, fry until for about 30 seconds, stirring constantly to avoid sticking.

Add the tomato purée, a splash of water, the turmeric, a good pinch of salt and the red chilli powder. Fry for about 2 mins, stirring, until the water has reduced completely.

Tip in the cooked lentils and pour in 150ml of water. Turn the heat down to low, cover and cook for 8-10 mins, stirring regularly to avoid burning the bottom.

Stir in the kasuri methi if using, then cover and cook for about 2-3 mins more. Serve with the chopped chilli, coriander, julienned ginger and chaat masala scattered over, if you like.

Quick and Easy Tarka Dal is healthy, delicious and tastes just like from the Indian restaurant. Serve with steamed rice, salad and poppadoms for a comforting midweek meal!

Easy Tarka Dhal recipe ( Restaurant style)

Red Lentils (190 g) (masoor dal)

Cup Water

green chilies (optional)

Turmeric powder

tbsp Ghee / Oil

fennel seeds

Red Chilli

Onion, (diced)

Inch Ginger

Cloves Garlic

Tomato diced (diced)

½ Tsp Turmeric

½ Tsp Chilli Powder

½ Tsp Coriander Powder

Coriander leaves

Wash the lentils at least 4-5 times in water until clear. Drain and set it aside.

Add lentils, water, turmeric powder,  green chilies (optional) to the saucepan and simmer over medium-high heat and cook until tender. Skim the foam on the top. Cooking lentils can take between 18- 20 minutes

Once the lentils are cooked, simply whisk it through for a smooth consistency. Add another 1/4 -1/2 Cup water if the dal is too thick.

Season with salt.

Stove Top Instructions

Place the washed lentils, 3 cup of water, turmeric, salt, green chilies to the inner pot of the Instant Pot. Secure the lid and turn the vent to sealing. Pressure cook on HIGH for 5 minutes and NPR.

Instant Pot Instructions

Heat 1 tbsp ghee/oil in another pan and add cumin seeds, fennel seeds,dried red chillies and allow the seeds to pop.

Add onion, ginger garlic and fry for 3 minutes until translucent.

Add the tomatoes, spice powders, salt and cook for 4-5 minutes.

Pour the prepared Tarka to the lentils and stir. Cook again for another 1 minute.

Garnish with coriander leaves  and Serve restaurant dal Tarka with roti/rice for a comforting Indian meal.

Tadka for Dal

This rich and comforting spicy lentil dish, topped with lightly curried vegetables, is delicious served with creamy yogurt and zesty lime

Sweet potato dhal with curried vegetables

tbsp cold-pressed rapeseed oil

tbsp medium curry powder

dried split red lentils

sweet potatoes

lime lime

full-fat natural bio yoghurt

green beans

cauliflower

carrots

tsp medium curry powder

ripe tomatoes

green chilli

To make the dhal, heat the oil in a large non-stick pan and fry the onion over a low heat for 10 mins, stirring regularly, until softened and very lightly browned – add the garlic for the final min. Stir in the curry powder and cook for 30 secs more.

Add the lentils, 1 tsp flaked sea salt and 1 litre of water. Stir in the sweet potatoes and bring to the boil. Reduce the heat to a simmer and cook the lentils for 50 mins or until the dhal is thick, stirring regularly. Add a splash of water if the dhal thickens too much. Stir in the lime or lemon juice and season to taste.

While the dhal is cooking, make the curried vegetables. Half-fill a medium non-stick pan with water and bring to the boil. Add the beans, cauliflower and carrots, and return to the boil. Cook for 4 mins, then drain.

Return the pan to the heat and add the oil and onion. Cook over a medium-high heat for 3-4 mins or until the onion is lightly browned, stirring regularly. Add the garlic and cook for 1 min more until softened. Stir in the curry powder and cook for a few secs, stirring.

Add the tomatoes, green chilli according to taste and 200ml cold water. Cook for 5 mins or until the tomatoes are well softened, stirring regularly. Stir in the blanched vegetables and cook for 4-5 mins or until hot throughout. Season with black pepper.

Divide the dhal between four deep bowls and top with the curried vegetables. Serve with the yogurt, coriander and lime wedges for squeezing over.

Lentil Dal (Masoor Dal or Lentil Curry) is a delicious, flavor-packed vegan stew that&#x27;s naturally gluten-free, high in fiber and protein, low in fat and calories, and super quick and easy to prepare.

If you give this recipe a try, let me know! Scroll down to rate this recipe and leave a comment for me!

Red Lentil Dal {Quick, Easy, Vegan}

(190 grams) red lentils, rinsed

vegetable oil

yellow onion (1 medium onion)

red bell pepper, chopped (seeds and stem removed)

jalapeño, minced (stem and seeds removed)

tomato paste

garlic cloves,

ginger

cumin

cinnamon

cardamom

paprika

lemon juice lemon

cilantro

Basmati Rice,

Place the rinsed lentils, 3 cups of water,...

Place the rinsed lentils, 3 cups of water, and 1/2 tsp salt in a saucepan. Set over medium heat, bring to a simmer, and cook until the lentils are tender, 20-30 minutes.

While the lentils cook, add the oil and...

While the lentils cook, add the oil and diced onion to a skillet and set over medium heat. Cook, stirring frequently, until the onion is soft and translucent.

Add the chopped red pepper and diced jalapeño...

Add the chopped red pepper and diced jalapeño and cook for an additional 3-4 minutes, stirring frequently.

Add the tomato paste, minced garlic, ginger, cumin,...

Add the tomato paste, minced garlic, ginger, cumin, cinnamon, turmeric, cardamom, paprika, and about 3/4 tsp salt. Cook, stirring constantly, for 2 minutes. Remove from the heat.

Once the lentils are cooked, stir in the...

Once the lentils are cooked, stir in the spiced onion mixture. Cook over medium heat for 5-10 minutes to let the flavors blend. Add more water if necessary to keep the dal the consistency of a thick stew.

Add about 1 tbsp of lemon juice, taste,...

Add about 1 tbsp of lemon juice, taste, and add more if you like.

Serve over cooked basmati rice. Top with chopped...

Serve over cooked basmati rice. Top with chopped fresh cilantro and serve wtih additional lemon slices. Dal is also delicious topped with a dollop of plain, unsweetened yogurt.

Este Dal de Lentejas Rojas y Coco (daal, dahl o dhal) es cremoso, aromático e ideal para entrar en calor cuando llega el frío. Encima es muy fácil de hacer en casa. Solo necesitas una cazuela e ingredientes que podemos encontrar fácilmente hoy en día en todos los supermercados grandes. Acompáñalo de arroz basmati y de pan naan y vas a viajar a la India sin moverte de casa.

Dal de Lentejas Rojas y Coco

cdas de aceite de coco (o aceite de oliva virgen extra)

cebolla morada (pelada y picada pequeña)

dientes de ajo (pelados y picados)

cda de curry en polvo

cdta de jengibre en

cdta de cúrcuma

cdta de pimentón dulce

cdta de mostaza

300 g de lentejas rojas

400 ml de leche de coco (es sustituible por caldo.)

300 g de tomate triturado

cdta de sal (dividida en 2)

Yogur (de coco, griego o natural.)

Semillas de nigella

Prejil (cilantro o fenogreco)

Chile fresco (laminado)

Pan naan (tienes mi receta

Arroz (basmati o jazmín preferiblemente.)

En una cazuela o sartén de unos 25cm-30cm de base, derrite el aceite de coco a fuego medio (o calienta el aceite de oliva).

Añade la cebolla y póchala con media cucharadita de sal hasta que esté translúcida y dorada (en el caso de usar cebolla morada verás que se oscurece ligeramente y su sabor se suaviza).

Añade el ajo, el curry, el jengibre, la cúrcuma el pimentón y la mostaza en grano y remueve bien durante medio minuto para activar los sabores de las especias.

Echa las lentejas, el caldo, la leche de coco y el tomate triturado a la cazuela junto a la otra media cucharadita de sal. Deja que haga chuchup a fuego medio-bajo unos 25 minutos, removiendo de tanto en cuanto para asegurarte de que no se pega al fondo. Llegados a este punto comprueba la consistencia del dal y el punto de las lentejas, si todavía les falta cocción y ves el daal muy seco, añade un poco de agua o caldo y continúa cocinándolo hasta que las lentejas estén blandas (a mi me suele tardar unos 35-40 minutos. El tamaño y potencia del fuego y el diámetro de la sartén o cazuela pueden hacer que el líquido se evapore más o menos y esto afecta al tiempo exacto de cocción de las lentejas). Tiene que quedar una textura cremosa, como de puré pero sin ser muy espeso (es normal esta textura y no ver casi ninguna lenteja entera ya que las lentejas rojas no tienen piel y están partidas).

Para servirlo, decóralo con un remolino de yogur (si es muy espeso dilúyelo con agua o leche primero), semillas de nigella, y añade un toque de frescura con perejil, cilantro o fenogreco picado y chile fresco (sin las semillas si no quieres picante). Acompáñalo de arroz y pan naan y ¡a disfrutar!

Se ha convertido en un básico de casa, gracias Paula!!

Lo he preparado siguiendo al pie de la letra la receta excepto la mostaza que no encontré. Ha quedado espectacular!!!

Estupenda receta, la he hecho más de una vez!

Hola Paula, me encanta tu formato de recetas, lo dejas todo super clarísimo y haces que sea una lectura hasta amena. Tengo una pregunta. Podría prepararlo en olla express? Si es así, cuánto tiempo de cocción? 
Un saludo y gracias ☺️

Está recetA es una delicia, gracias Paula por tu compartir y detallado proceso ❤️

Menudo recetón. 
Ahora bien, no lo he visto con lenteja pardina, ¿crees que quedaría muy distinto de sabor o podría ser tan rico como con las lentejas rojas?  Creo que lo voy a intentar por eso de tenerlas más a mano. 
Un abrazo

https://www.youtube.com/watch?v=g46Iu0FNtkw

El Dal es uno de mis platos favoritos de la gastronomía India y es ideal para entrar en calor ahora que al fin ha llegado el frío.

Es muy fácil de hacer en casa y versátil :). Solo necesitas una cazuela e ingredientes que podemos encontrar fácilmente hoy en día, además de que lo puedes tunear con las verduras que quieras (coliflor, espinacas, pimiento, berenjena…).

Como curiosidad, dal (daal, dahl o dhal) no es solo un plato sino también como se llaman a las legumbres secas en India, y hoy en concreto sería masoor dal (dal de lenteja roja).

☝🏼La RECETA DETALLADA la puedes encontrar en mi WEB paulasapron.com (link directo en mi perfil), con trucos, consejos y paso a paso 😊.

#masoordal #daal #dal #dhal #lentejas

Top 9 daal recipes from across the web

The most viewed daal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beyond Curry: Daal Tadka Recipe

Yellow Daal Tadka

Creamy Butternut Squash Daal,

Lahori chanay ki daal

Easy Tarka Dhal recipe ( Restaurant...

Sweet potato dhal with curried vege...

Red Lentil Dal {Quick, Easy, Vegan}

Dal de Lentejas Rojas y Coco

Dahl de lentejas rojas con espinaca...

Top 9 daal recipes from across the web

The most viewed daal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beyond Curry: Daal Tadka Recipe

Yellow Daal Tadka

Creamy Butternut Squash Daal,

Lahori chanay ki daal

Easy Tarka Dhal recipe ( Restaurant...

Sweet potato dhal with curried vege...

Red Lentil Dal {Quick, Easy, Vegan}

Dal de Lentejas Rojas y Coco

Dahl de lentejas rojas con espinaca...

The most viewed daal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine