Delicious Pakistani Dhal
3 cups water or vegetable stock
1 cup dry red lentils
4 to 5 tablespoons vegetable oil
1 medium onion, diced
1/2 medium-sized ginger root, peeled and chopped
2 to 3 cloves garlic, diced or crushed
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon red chili powder
salt and pepper, to taste
1/2 (14 ounce) can chopped tomatoes
1. Heat water or stock in pot until boiling. Add lentils and boil for one minute. Reduce heat to a simmer. Simmer lentils until they resemble a thick paste.
2. While lentils are simmering, heat oil in frying pan. Add onion, ginger, and garlic; fry until soft. Add curry, coriander, cumin, chili powder, salt, and pepper; saute for 2 to 3 minutes.
3. Add tomatoes; saute for another 3 to 5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15 to 20 minutes.
Serve as is or over basmati rice.
SO HOW'D IT GO?
Wow! This is super delicious. My god, it's amazing. Haha. :)
;)b This was delicious. I make dal every week, just a simple yellow split lentil (split moong dal) flavored with garlic and mustard seeds and I add chopped zucchini and tomatoes. This week I wanted something a little different and this recipe was absolutely perfect. I still added my traditional chopped zucchini and tomatoes ... My husband REALLY loved it. Thank you!
I made this recipe last night and it was a hit! I will definitely make it many more times in the future. I used only 2 tbsp of oil to cut down on fat and calories and thought it worked fine. As for the ginger, I was unsure so I referenced another dal recipe that said 1 one-inch piece so that is what I used. It was good, but I'll probably put in more ginger next time as well as more spices to take it up a notch. I can't wait to break into my leftovers for lunch today!
I love this! I added a good double handful of baby spinach in the last few minutes of cooking, plus a bit of coconut milk. Instead of "curry powder" I used my own blend of spices: coriander, one black cardamom pod's seeds, turmeric, spicy paprika, white pepper. I used the fresh ginger and garlic too.
This was an amazing main course for the Mother's Day dinner I prepared. Instead of tomatoes I used mild salsa. I served the dahl with brown rice, lavash bread, and with homemade chutney and garlic raita. It was a great meal.
Oh, and I used peanut butter instead of oil like someone had suggested in a previous post(just 2 tbsp. for my BIG batch). I like the idea, it worked well for me.
This sounded good from the recipe, so I made lots for leftovers. I had never cooked lentils before, so I'm glad I picked a good recipe. It tasted great! I had mine atop brown rice cooked with saffron :)
The only problem I ran into was probably overcooking my lentils? I dunno, but it seemed like I may have added too much water (package directions called for less, I noticed afterward). It was still tasty though.
Lately I've been tracking my calories and nutrients and such, but after this meal there was no way i was going to be able to fulfill my daily calorie "budget" because I was way too full to eat anything more. There was lots of protien from the lentils too. Great meal :)
This was so great! The flavors were a lot different than what I'm used to eating so it was nice to shake things up. I used regular lentils, garlic powder and ginger powder. I also used tomato paste. It taste amazing with brown rice, spinach, fresh tomato, and zucchini on a taco shell or by itself.
Love this recipe, perfect with rice or mashed potatoes. I do 5 cups of lentils, use a medium size can of crushed or diced tomatoes, ginger powder, and double the spices. I also reduced the cooking time once I have mixed the spices and lentils together. Lots of leftovers!
2nd attempt now. This time I ran garlic and root ginger through food processor and added vegtable stock on final mix. The food tastes great. Thank you so much for this recipe!
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