Dal recipe is an easy lentil recipe

Dal Recipe - Dal Fry- Lentil recipeMakeit with Red orGreen Lentil - Masoor or Mung bean

This Dal recipe is one among easy Indian cooking recipes. It is also one of the quick cooking recipes. It can be made using any kind of wholelentils or beans such as mung beans, red lentil (masoor) or with splitlentils. It is served with steamed Rice or roti.

You can use whole lentils or split lentils. You may also use the split lentils with husks as they are more nutritious. They may take a little longer to cook thanthe husk removed split lentils.

This is a very commonly made lentil dish. You can make it as mild or spicy as you wish. You can keep it in the fridge for 3-4 days. Just heat and serve.

I am using Masoor(split red lentils), onions and tomatoes in this recipe.

How to make Dal Fry:

Ingredients for 4 servings:

Masoor dal - 1 cup Onions - 1/2 cup, chopped Tomatoes - 1/2 cup, chopped Coriander powder - 1 tea spoon Cumin seed powder - 1 tea spoon Garam Masala powder - 1 tea spoon Green chillies 2 or more according to taste. Curry leaves - a sprig. Coriander leaves - 1 tbsp chopped. garlic - 2 pods - chopped Salt - 1 tea spoon or to taste. Water - 2-3 cups.

Ingredients for seasoning:

vegetable Oil/ghee - 1 tbsp Mustard seeds - 1 tsp Cumin seeds - 1 tsp Asafoetida - 1 pinch Turmeric powder - 1/4 teaspoon.

Preparation:

Wash and Cook dal till just done by boiling in water. It may take about 10-15 minutes. You may also use pressure cooker to cook dal.Slit chilies in two pieces.

Cooking Method:

Heat oil in a deep pan. Add mustard and cumin seeds. When they stop crackling, add asafotida and turmeric powder, curry leaves, chopped onions, green chili pieces. Fry for 5 minutes. Add garlic, tomatoes. Cook for 5 minutes. Add 1 cup water. Add coriander, cumin powders. Add garam masala. Add cooked dal, salt. Boil for 5 minutes. Stir. Add more water if needed. Boil for 5 minutes. Add chopped coriander leaves.

Dal Fry Curry is ready. Serve hot with SteamedRice - Plain Rice,
Chapati,
NaanBread

Watch out for more dal recipes.

Enjoy

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Spicy Lentil Rasam

As I have noted before, when I first started cooking Indian dishes, I would generally make dishes originating from the Northern region and those adapted for North American preferences. As I became a more accomplished and curious cook, I started to explore traditional dishes from Southern India. Dakshin by Chandra Padmanabhan has proved to be an essential addition to my extensive cookbook collection. Lots of beautiful photographs accompany recipes for sambars, rasams, poriyals, kootus, vegetable dishes, rice, spice powders, snacks and appetizers, chutneys and pickles and even menu suggestions. This book is invaluable to anyone looking to learn more about South Indian cooking.

Traditional South Indian dishes tend to have more steps, as there is often a paste and tempering step and lots of seeds and spices to measure out, but they are certainly worth the bother and some of the most flavourful and satisfying creations from my kitchen. I will also note the delightful aromatic smell that will warm up your kitchen.

For those unfamiliar with the term, a rasam is a thin and often watery dish, traditionally served as the second course of a South Indian meal. Tamarind, tomatoes, and lemon or lime figure prominently. I made mine a bit thicker and served it with Mustard Seed Rice for an especially satisfying and nourishing Indian dinner. I certainly impressed my dinner guests.

This is my entry to My Legume Love Affair, a popular monthly event started by lovely Susan of The Well Seasoned Cook and hosted this time by Ruchikacooks.
(Poritha Rasam)

Slightly adapted from Dakshin

1/2 cup of toor dal (or red lentils)
1/4 cup of mung beans
1/4 cup of split mung beans
3 1/4 cups of water
1 large tomato, finely chopped
1 teaspoon of turmeric
dash of cayenne
1 1/2 teaspoons of sea salt
juice from 1 lemon
a good sized handful of parsley, chopped, for garnishing

For the Paste:

3 teaspoons of oil
1 tablespoon of coriander seeds
1 teaspoon of cumin seeds
1 teaspoon of black peppercorns
2 - 3 dried red chilies
1 tablespoon of urad dal, washed
1/2 teaspoon of asafoetida powder
1/3 cup of dried coconut
a handful of dried curry leaves
1/4 cup or water

For Tempering:

2 teaspoons of ghee, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
2 dried red chilies, broken into pieces
a handful of dried curry leaves

Rinse the toor dal and mung beans well in a strainer. Cover with water, and soak for a few hours. Drain the water, transfer the dal to a large pot, cover with 3 1/4 cups of water and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until the dal is soft - roughly 45 minutes. Do not drain the dal.

While the beans are cooking, make the paste. Heat the oil in a large frying pan over medium heat. When hot, add the coriander seeds, mustard seeds, cumin seeds, peppercorns, red chilies, urad dal and asafoetida powder. Stir and fry until the mustard seeds begin to pop. Transfer to a blender or food processor, along with the coconut, curry leaves and water. Blend into a smooth paste, adding a bit more water if necessary. Set aside.

For the tempering, heat the ghee in a frying pan over medium heat. When hot, add the mustard seeds, cumin seeds, red chilies and curry leaves. Stir and fry until the mustard seeds begin to splutter and pop. Add the tomato to the pan, along with the turmeric, cayenne and salt and stir and fry until the tomato is thickened - roughly 5 minutes. Add the paste, stir and fry for another minute or so and then add this mixture to the cooked dal. Add another cup or two of water, depending on how thick you want your rasam to be. Simmer, stirring occasionally, for another 5 - 10 minutes.

Garnish with the chopped parsley, and serve hot with rice.

Serves 4



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Kabocha French Lentil Soup

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Last weekend Heather (my sis) and I waited for a break in the rain, loaded little Jack into the stroller, and headed toward the Mission district. We made lots of stops along the way - coffee, lunch, and The Curiosity Shoppe included.

The Curiosity Shoppe always has all sorts of neat things in stock. This time I came across a really sweet, unassuming cookbook titled SoupLove. It's by chef Rebecca Stevens, just 30 pages in length, single color, and features twelve simple, seasonal soup recipes including this . The illustrations by Nabil Samadani send the charm factor to a ten.

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Coconut Red Lentil Soup

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Two of my favorite neighbors hosted a soup party the other night. It was an inspiring affair - winter night, big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share - salad, appetizer, or something sweet. One of the vegetarian soups was a beautiful shade of yellow-orange. The color I see when I close my eyes and turn my face toward the sun. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the Esalen Cookbook, a favorite of hers. She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup.

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