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cedarblue
Aug 15th, 2004, 12:48 PM
to all you who eat dhal loads - i need a really good dhal recipe to appeal to omnies so it needs to be extra tasty and not too involved - URGENT!

thank you :)

gertvegan
Aug 15th, 2004, 01:12 PM
cedarblue, you probably checked here already I guess. http://vegweb.com/food/beans/index-beans-dahl.shtml

Mystic
Aug 16th, 2004, 11:26 AM
I am the dhal queen...I eat it about 5 out of 7 nights a week!!!!

SPLIT PEA DHAL:)
- 1 cup yellow split peas (dried of course)
- 3 cups water
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tbsp freshly grated ginger
- 1 tsp turmeric
- 1 tsp cardamom (ground)
- 1 tsp cumin
- fresh or ground chilli (optional)
- salt to taste
- Juice of 1/2 lemon

1. Boil the split peas in the water until they turn into a puree. (Takes about 45min)
2. Meanwhile, combine all the spices, garlic, ginger and onion in a fry pan with enough water to cover it all. Gently bring to a simmer, and keep stirring until all the onion is soft.
3. Once the split peas are mushy, add the spice and onion mixture and salt to taste. Let simmer for 10 minutes.
4. Just before serving, add the lemon juice.

Serve over rice (there is probably enough for 4 - 6 people, depending on their appetite.

RED LENTIL DHAL
- 1 cup dried red lentils
- 3 cups water
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tbsp freshly grated ginger
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp yellow mustard seeds
- fresh or ground chilli (optional)
- juice of 1/2 lemon
- salt to taste

1. Boil the lentils in the water, just like the split peas, until they turn mushy puree.
2. Meanwhile, combine all the spices, garlic, ginger and onion in a fry pan with enough water to cover it all. Gently bring to a simmer, and keep stirring until all the onion is soft.
3. Once the lentils are mushy, add the spice and onion mixture and salt to taste. Let simmer for 10 minutes.
4. Just before serving, add the lemon juice.

Same deal with the serving stuff!!!!

Now, to that you can substitute any amount of the legumes for other legumes, for example, tonight I cooked the red lentil dhal with 1/4 cup chickpeas and 3/4 cup of lentils. But I had to cook the chickpeas first, which of course takes more time.

You can also add chopped spinach, mashed pumpkin, eggplant, steamed potato or anything else you like to the dhals for variance.

I like to serve this with a salad made up of chopped tomato, chopped cucumber, fresh coriander, spring onion and lemon juice. I sometimes put a bit of fennel in it too.

My very omni boyfriend is quite happy that this is the staple food in our household. He has it with papadums (I hate papadums) - so if you like, papadums may jazz up the meal, or naan/roti. Chutney is another suggestion to add...

korova
Aug 18th, 2004, 09:16 AM
oooh i've missed dhal, thanks so much!

Mystic
Aug 18th, 2004, 12:01 PM
Yeah, dhal is the best. Tonight I had split pea and potato dhal, but we mixed in half green split peas and half yellow. We also used a bit of garam masala and turmeric instead of all the other stuff. Was yummy

Mystic
Aug 28th, 2004, 10:13 AM
Coz I am procrastinating from doing my assignment, and coz I loooove dhal and I cooked yummy moong dhal for the first time tonight, I thought I would create a thread where people could contribute their variations of dhal...and there are a stack. I have posted my recipes for my lentil dhal and my split pea dhal a gazillion times on various different threads, but for the purpose of organisation, I will do it again:


BASIC SPLIT PEA DHAL:D

1 cup yellow (or green) split peas

3 cups water

1 onion, chopped

2 cloves garlic crushed

1 tbsp freshly grated ginger

1 tsp each turmeric, cumin and cardamom

Salt and chilli to taste

Juice of lemon

BASIC LENTIL DHAL:D

1 cup split red lentils

3 cups water

1 onion, chopped

2 cloves garlic, crushed

1 tbsp freshly grated ginger


1 tsp each turmeric, cumin, coriander

tsp yellow mustard seeds

Juice of lemon

Salt and chilli to taste

Place the split peas/lentils in a rice cooker/pot with the water and bring to a boil. Let boil until they go into a puree consistency.
Meanwhile, place the onions, garlic, ginger and spices in a pan with enough water to cover and make like a paste. Simmer until the onions are soft and translucent
Once the peas/lentils are mushy, add the onion mixture, salt and lemon juice and let simmer for 15 minutes
Serve with rice, salad, chutney and pappadums!

To this you can add (optional)

- steamed potato chunks in the last 15 minutes with the onion mixture

- spinach

- mashed pumpkin

- substitute 1/3 cup of any other bean/legume, I like chickpeas but you have to pre-soak and pre-cook them first

- eggplant also goes nice




MOONG DHAL:D

1 cup split mung beans

3 cups water

1 onion, chopped

4 cloves garlic, crushed

1 tbsp freshly grated ginger

1 tomato, chopped

1 tsp each turmeric, garam masala, black mustard seeds and cayenne

Place the mung beans in a rice cooker/pot with the water and bring to a boil. Let boil until they go into a puree consistency.
Meanwhile, place the onions, garlic, ginger, tomato and spices in a pan with enough water to cover and make like a paste. Simmer until the onions are soft and translucent
Once the mung beans are mushy, add the onion mixture and salt and let simmer for 15 minutes
Serve with rice, salad, chutney and pappadums!

I also imagine that potatoes would go down well with it.

Mystic
Aug 29th, 2004, 12:47 AM
[FONT=Comic Sans MS][SIZE=2][COLOR=DarkOrange]
I forgot to post Dal Makhani:
- 2/3 cup brown lentils
- 1/3 cup (dried, soaked and pre-cooked) red kidney beans
- 2 - 3 cups water
- 1 onion, chopped
- 4 garlic cloves, crushed
- 1 tbsp freshly grated ginger
- 4 tbsp concentrated tomato paste
- 1 tomato, chopped
- 1 tsp each turmeric, cumin, coriander
- chilli and salt to taste

The instructiosns are basically the same as the other dhals -
1. Put lentils and beans in a rice cooker with the water and bring to a boil. Cook until the lentils are soft and mushy
2. Meanwhile, place onion, garlic, ginger, tomato paste, tomato and spices in a pan and cover with enough water to form a pasty like consistency. Cook until onions are soft and fragrant.
3. Once lentils are mushy, add the onion mixture and simmer for 15 minutes

Same serving suggestions as the other dhals!!!!
:)

foxytina_69
Sep 12th, 2004, 09:45 PM
mmm thanx banana im going to make sum tonight :) when u add the onion mixture to the split peas/lentils, u dont drain the lentils first? do u drain after u add to the lentils?

Mystic
Sep 13th, 2004, 10:21 AM
No drainage is required - let me know if you like it!

foxytina_69
Oct 1st, 2004, 05:07 PM
do u always need to rinse lentils and chickpeas and such before eating them? i eat chickpeas often as mock tuna and dont rinse them and havnt had any problems. ive seen a few times that people do have problems unless theyre rinsed first. why is that?

Mystic
Oct 2nd, 2004, 01:43 AM
I eat legumes nearly every day and I never wash them. Nothing has ever happened to me, but maybe it is bad not to - I have no idea

blue
Nov 6th, 2004, 10:25 AM
What is Dahl?

Mystic
Nov 7th, 2004, 05:37 AM
[FONT=Comic Sans MS]Dhal is an Indian dish made from any kind of bean, but normally lentils or split peas are used. It is very yummy. [FONT]

blue
Nov 7th, 2004, 07:28 AM
I don't like some Indian spices, I'm not sure if I would like Dahl, but I like Beans! Does it have Curry? I don't like Curry? YUCK!

Mystic
Nov 8th, 2004, 12:19 AM
Blue, dhal can have whatever spices you like and be as hot/mild as you like. It is not curry as such (unless you want it to be). It is very versatile. If you look up 'banana's dhal thread' - sorry I am unfamiliar with linking, there are a few different sorts of dhals and variations/additions etc... Also, the kenyan dengu recipe that is posted here is on the same wavelength as dhal and is not curryish at all! I tried it for the first time last night and my boyfriend and I just loved it!

Here are a list of spices that I commonly use for my dhals - you can mix/match any way you like:
- turmeric
- cumin (ground)
- coriander (ground)
- mustard seeds (both yellow and black)
- hing
- cardamom (ground)
- fenugreek
- tamarind puree
- paprika
- chilli
- cinnamon

indianvegan
Nov 8th, 2004, 03:14 AM
Dhal/Dal is a Hindi name. It is kind of thick soup of various kinds of lentils/peas. It can be made very easily by using Pressure Cooker.Adding some Salt,spices (http://www.indianvegan.com/indianspices.htm),onion,garlic, whatever you finds fit for you.And heating it in little cooking oil. Just boil it for few minutes.

Dhal (http://www.farewellthewinterline.com/newsletter/mar03/Dhal-Recipe.htm)

Manish

basteq
Nov 10th, 2004, 10:34 PM
Lentils with spinach (http://vegweb.com/food/beans/4882.shtml)

This is my favourite way to eat spinach.

Mystic
Nov 11th, 2004, 02:46 AM
mmm sounds delicious - do you have it with rice or anything?

basteq
Nov 11th, 2004, 10:10 AM
I have it alone but I guess it would be great with rice too.

Korn
Dec 3rd, 2004, 10:36 AM
1 tomato, chopped


Tomatoes in dal really makes a difference, and can be good even in large amounts.... In addition to cummin and lemon sauce (and garlic of course), tomatoes really do the trick for me.

Have you tried making dal with the very small, almost black lentils?

indianvegan
Dec 3rd, 2004, 11:17 AM
Add some fresh cut tomato pieces and corriander leaves at the end on the top of it. or you can use sauce of corriander leaves.

Manish

indianvegan
Dec 3rd, 2004, 11:33 AM
Well, why do not you decorate dhal with corriander leaves? It has got awesome flavor. Even you can make paste of these leaves and store it in your freez.

indianvegan
Dec 3rd, 2004, 11:35 AM
Paste of Onion+garlic+tomato+spices of your choice should be made and cooked separately in Vegetable oil like peanuts/soya oil/ sunflower.

Manish

chakra
Dec 3rd, 2004, 01:59 PM
I've been making Dhal for two decades but never so well. I make it simple, just adding garlic, curry powder, salt, fresh ground pepper, and cayenne. Lots of curry powder. Some olive oil too, and a dash of sesame oil. Maybe a pinch of chili powder. I've tried variations. I keep split peas - green & yellow, lentils - french & brown, and others, on hand for variety.

On a cold day, add some chopped onion, celery, and herbs and you have lentil soup. I usually go lighter on the curry here.

Thanks to Manish for another great link.

I had the pleasure of dining on dhal at many little shops in Mumbai, then Bombay, and I've never come close to it. I'm sure it is because they used freshly ground spices. The tea was also noticably tastier too. Even the people living on the street would grind their spices as they cooked. I ate only the mild version graduating to a shaky start with medium towards the end of my time there. The hot must have been unbelievably intense. I sure would like to give it another shot.

I don't think I'll get one so I'll try to improve on what I do here.

Mystic
Dec 4th, 2004, 12:25 AM
It is made separately