dahl recipe

This is an edited extract from Eat Better Forever by Hugh Fearnley-Whittingstall (Bloomsbury, $45).

Double-dhal with carrot and raita salad recipe

tbsp oil

garlic cloves, sliced

tbs curry powder

tsp cumin seeds

red lentils,

vegetable stock

tin Puy, beluga lentils

tsp garam masala (optional)

apples

mint leaves, shredded

(70 grams) natural yoghurt

tsp garlic

carrots, coarsely grated

green onions, trimmed, thinly sliced (optional)

lemon

tbs extra virgin olive oil

Learn how to make a simple but spectacular basic Indian dal recipe with under 10 ingredients. This dish makes a delicious weeknight meal, is loaded with good nutrition, and it is also gluten-free, soy-free, nut-free and vegan.

The Best Dal Recipe

toor dal ((split pigeon peas/arhar dal/tuvar dal/thuvaram paruppu. Whisk the cooked lentils until creamy))

½ tsp turmeric ((haldi/halad/manjal podi))

vegetable oil

tsp black mustard seeds ((rai/sarso/mohri/kadugu))

tsp cumin seeds ((jeera/jeeragam))

tbsp cilantro (((dhaniya/kothimbir/kothamalli. Finely chopped, plus more for garnish))

green chili peppers ((like jalapeno

tomatoes ((finely diced))

Salt

¼ tsp asafetida ((hing/perungayam))

curry leaves ((kadi patta/karuveppilai))

Cook the lentils until tender. See the FAQs for how to do this in an Instant Pot, a pressure cooker or a pan on the stovetop.

Make the tempering or &quot;tadka&quot;. Heat the oil in a wide saucepan, dutch oven or karahi, then add the mustard and cumin seeds and asafetida, if using. As soon as the mustard seeds sputter, add the cilantro and optional curry leaves and the green chili peppers.

Add the tomatoes. Saute the cilantro and curry leaves for a minute, then stir in the tomatoes. Cook the tomatoes until they have expressed most of their juices and are very soft.

Stir in the lentils. Add the cooked dal (whisk it first to break down the lentils) to the saucepan and mix it well. Add water to thin out the lentils--I add about a cup. You can make the dal as thick or as thin as you like. A thicker consistency is better with rotis, a thinner consistency works well with rice.

Bring to a boil, cover and cook for five minutes. This gives the flavors a chance to meld.

Add lemon juice. Turn off the heat, then add in the lemon juice and garnish with more cilantro, if you like.

Smoky lentil dal with fire-roasted eggplants, garlic, ginger, and spices. Nutritious, healthy, and flavorsome!

Fire Roasted Eggplant Dal

eggplants

onion (diced)

garlic

tsp ginger

salt

tsp coriander

tsp ground fenugreek

tsp smoked paprika

tsp ground chili

turmeric

tomato paste

red lentils

water

for topping: dairy-free yogurt or coconut cream

Start by preparing the eggplants: Wash the eggplants and prick them several times with a thin knife; this step is essential to let the smoke pass through the flesh. Heat two gas burners to medium-high heat. Place the eggplants directly over the open flame, and cook for 5-6 minutes. Turn the eggplants using spoons or gloves (be careful not to burn yourself), and cook for another 5-6 minutes. Continue cooking, turning occasionally until the eggplants look burnt, the skin should appear dried and cracked, and the flesh should be very soft (see photos). This step took me about 25 minutes.

Transfer the charred eggplants to a baking dish and cover with foil. Let cool for 20 minutes or until cool enough to handle. Peel the eggplants and discard the black skin; it&#39;s okay if there are still a few pieces of skin here and there.

Place the eggplant flesh in a food processor and process until you get a purée. Alternatively, you can use a fork to mash the eggplant flesh. Set the eggplant purée aside.

Heat the oil in a large saucepan over medium heat. Once hot, add onion, garlic, and ginger. Cook until the onions are soft. Add salt, coriander, cumin, fenugreek, smoked paprika, chili, and turmeric. Stir and cook for 2-3 minutes.

Add the tomato paste, red lentils, water, and eggplant purée to the saucepan. Bring to a boil, then lower the heat and let simmer partially covered for about 25 minutes or until lentils are cooked. Taste and adjust seasonings if needed.

Serve over a bed of rice, quinoa, or with naan. Before serving, you can stir in a tablespoon of coconut cream, or dairy-free yogurt and top with fresh basil.

This was excellent! I had to cut the 1X measures in half since we cook for 2. Sometimes that leaves recipes short of liquid. That's not the case with this one. It was not necessary for me to make further adjustments. We both loved it and I will make it again.

Wonderful recipe - it worked beautifully just roasting the eggplant in the oven, and I doubled the spices as per my preferences, but it came out perfect! Smoky, full of flavour, and healthy to boot. It has become a regular in my household. Thank you!

This is a delicious recipe and great idea to use the fire roasted eggplant in this way. Thank you for posting.

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Double-dhal with carrot and raita s...

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Double-dhal with carrot and raita s...

The Best Dal Recipe

Fire Roasted Eggplant Dal

The most viewed dahl recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine