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Things are a little tight this month so I made a resolution to use up all (or a lot) of the food that I have in my pantry and freezer. Sure, I should always be doing this anyway but exciting recipes always seem to entice me into trying (and buying) new things.
Anyway, I have two huge bags of lentils (a.k.a. “dal”) sitting in my pantry that have been waiting for their day in the spot light. I saw this recipe for Dal Nirvana over on Steamy Kitchen and it looked so scrumptious that I had to try it. The best part is that the ingredient list is mostly items that I already have. Indian recipes are tricky because they usually include ingredients that I don’t have nor have I ever heard of! This recipe, on the other hand is different. It’s simple, it’s delicious, it’s super filling and I’d happily eat it every day.
I served the Dal with some simple, steamed jasmine rice and homemade naan (Indian flat bread). The recipe for the naan will be up in a couple of days… it turned out AMAZING!
Place the lentils in a pot and cover with a couple inches of water. Bring to a boil over high heat and boil until tender (about ten minutes). Drain the lentils in a colander.
While the lentils are boiling, mince the garlic and peel and grate the ginger (use a small cheese grater). Return the drained lentils to the pot (medium heat) and add the butter, ginger, garlic, cayenne, cumin, salt and pepper.
Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for half an hour. The mixture should be soft and thick after a half hour. If it is not, continue to simmer, adding more water if it dries out. You want the end product to be thick, not watery.
Stir in the evaporated milk or cream and garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping!
I have this huge bag of brown lentils so that is what I used. Black lentils were used in the Steamy Kitchen recipe so feel free to experiment.
Place the lentils in a pot and cover with two inches of water.
Bring the pot to a boil over high heat. Boil until the lentils are soft (about ten minutes).
While the lentils boil, mince the garlic, peel and grate the ginger.
Drain the lentils then return them to the pot (reduce heat to medium).
Add the butter, garlic, ginger, cayenne, cumin, salt and pepper. Stir it on up.
Add the can of crushed or diced tomatoes, one cup of water and stir it all together.
Simmer the mixture with a lid on until it is cooked down to a soft, thick mixture.
Add the evaporated milk or cream…
Stir it up, sprinkle with chopped cilantro and serve it up!
NOTE: I’m sure you could make this recipe for less money than I did. I happened to be near a Whole Foods yesterday so I stopped there to pick up the few ingredients that I didn’t have (cilantro, ginger, cream and diced tomatoes). I may have paid a little more than usual but this recipe is so simple and inexpensive that it was still well worth it.
The Steamy Kitchen version says it serves four but I portioned out my lunches and got six servings out of the pot. Of course, I was serving the Dal with rice and naan which bulked up the meal as a whole.
Derived from the Sanskrit word that means “to split”, dal is a collective term for pulses—lentils, peas, and beans. While sometimes used in other dishes, these pulses are usually served slow-simmered into a soft, porridge-like dish that's also called dal.
By putting some paste of onion ,ginger,garlic ,tomato etc. after boiling the dal you can mix. this paste and heat it for 10minutes or until it absorbs in the boiled dal. Before boiling the dal soaked it in water for half an hour and when put for boiling keep water amount less so it can be thickened easily in the paste.
Conversely, if it's too thin, simmer it uncovered for a few more minutes to thicken it. Take your time while tempering the dal. Sauté the spices and seasonings until they release their aromas and flavours, ensuring a well-developed and balanced taste. Taste the dal before serving and adjust the seasoning if necessary.
Why is my dal watery? Reason: 1) You have added too much water to the dal or 2) you undercooked the dal so the lentils stand separately and the water stands separately and they don't mix/emulsify into a creamy and thick texture.
In the USA, dal is commonly referred to as "lentils." Lentils are a type of legume, and dal is a dish made from cooked and spiced lentils, which is a staple in Indian cuisine. So, when people in the USA talk about dal, they are usually referring to dishes made from lentils.
Lentils are a staple ingredient in cuisines from the Indian subcontinent. Clockwise from upper right: split red lentils, common green whole lentils, and Le Puy lentils. Whole lentils have their outer coats visible.
So, always wash and soak them before cooking. Split dals take 6 to 8 hours to soak whereas heavy legumes, such as Rajma, Chana or Chole, should be cooked after soaking for 12 to 18 hours to get the right taste and texture. The best option is to soak the lentils and legumes overnight.
To enhance the taste of dal, prepare a tempering with garlic and mustard oil. Garlic has a strong smell which becomes more intense after roasting in mustard oil and increases the flavour of the dal.
To get a proper soak going, make sure that you pick through your lentils, and give them a cool rinse. Pour your lentils in a large pot and cover them with cold water. Allow to soak for at least 4 hours or overnight and up to 24 hours for best results.
Saponins are naturally occurring compounds found in various plant foods, including dals. Social media is nowadays full of chatter about how soaked pulses or cooked dals, which have a foamy layer on top, called saponins, may be affecting your health if consumed regularly.
Here's what happens if you don't soak them: 1> Longer Cooking Time: Beans and lentils that haven't been soaked will generally take longer to cook compared to soaked ones. Soaking helps to soften the beans, reducing the time needed for cooking.
Salt is one of the most important things you must get right when making your daal. People often ask me why their daal doesn't taste as good as it could and it's usually because they didn't add enough salt (or they skip the tarka!
The amount of water added to the dal depends on how thick or watery you want the dal to be. On average, add 3 cups of water while cooking 1 cup of dal.
To cook in pressure cooker or instant pot, you don't need to soak as it cooks very well under pressure. How do you know when dal is cooked? Dal when perfectly cooked becomes mushy and won't hold shape. Mash a few lentils in between your thumb and forefinger to know if they are really well done and mushy.
Before making any dal, wash the lentils for 15 minutes and leave them soaked in water. After this, put the dals in the cooker and pour double the amount of water. Now, add salt, turmeric and half a teaspoon of oil to it without delay and cook on a low flame.
A dal is a split grain used in Indian cookery. pulse plural noun. Some large dried seeds which can be cooked and eaten are called pulses, for example the seeds of peas, beans, and lentils.
Wrap baby in warmth by calling them Dal. This masculine name comes from Scottish and English origins and is a short form of Dallas, meaning "skilled," "from the dales," and "the valley meadows." On its own, Dal is like a soothing bowl of soup on a winter's day, comforting your little one wherever they go.
The word pulse refers to dried seed. Daal are often known as lentils, but actually refers to a split version of a number of lentils, peas, chickpeas, kidney beans etc. If pulses are split into half, it is called as daal.
The word means dried legume, as in lentil or pea. Or chickpea or fava bean. An edible seed that grows in a pod and is hulled and split. Dal is also the name for the thick purée, stew or soup made from these legumes.
Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.
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Servings 6
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