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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.
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.
After boiling dal if you feel that its still watery then you can cook it for 5 - 10 mins on slow flame while stirring it continuosly. All the excess water will evaporate and then dal will thicken. Cook till you feel this is the desired consistency.
Green lentils are often the most common type of lentil used. These trendy legumes are much like their brown counterparts but tend to retain their shape better, adding a delightful texture to your dishes. With a slightly peppery and earthy taste, green lentils bring a refreshing twist to salads and pilafs.
The fruit is a pod containing up to three seeds, which are lens-shaped, 0.5cm across and can be grey, green, light-red speckled with black or pure black.
It simply means you have a batch of mung daal that is perhaps a little young, has been harvested a little too soon and therefore doesn't break down as it should. Don't worry.... there is no need to throw this mung away! Instead, just cook it in a pressure cooker.
Depending on the lentils you use, they are usually shapeless, squidgy and fluid when served. The fluidity of dal depends on what you're serving it with. They tend to be thinner and more soup-like if they are being served with rice and thicker if they are to go with rotis, parathas and puris. But flow they should.
You don't absolutely have to soak the red lentils but from what I have read, if you soak them and drain the water, it helps to remove some of the phytic acid which makes them easier to digest. Doing so reduces the cooking time, as well!
Now add water to a bowl and soak the dal for about 30 minutes to 2 hours depending on the type of lentil. Split dals can be soaked for 30 minutes or an hour, while whole pulses should be soaked for 2 hours. Legumes, such as Rajma, chana, or chole, should be soaked for 8-12 hours before cooking or soaked overnight.
Let the dal remain soaked for 30 minutes to 2 hours depending on the type of dal. Split pulses can be soaked for 30 minutes or 1 hour and whole pulses should be soaked for 2 hours. This will not only break down complex carbs but will also cut down cooking time. Again wash 3-4 times before using.
The mildest, sweetest, and most 'tender' of the lentil varieties, red and yellow lentils are popular for use in soups and stews, especially when you want a soft texture.
A bag of dried lentils can really last forever, but they are best used within a year of purchase (or by the date printed on the package). Once the bag is opened, store any remaining lentils in an airtight container and keep them in a cool, dry place.
Urad dal or black lentil is one of the most nutritious pulses known to mankind. Low in fat and calories, Urad dal helps to improve digestion. With it being a rich source of protein and vitamin B3, it makes our bones stronger and is said to boost energy levels, enhance heart health and strengthen our nervous system.
The best part is that black lentils are the most nutrient-dense type of lentil, including high quantities of calcium, potassium, iron, and protein. According to the USDA, a half cup of raw black lentils has 960 mg of potassium, 100 mg of calcium, 8 mg of iron, and 26g of protein.
The grey foam that forms on top of a pan of lentils is. caused by a substance in the beans called saponins. Remove the foam as soon as possible because it may. cause uric acid and other digestive issues.
Eating half a cup of cooked lentils gives you lots of essential nutrients and their high fiber content makes you feel full. However, the fiber in lentils can be hard for your body to break down. Eating too many lentils can cause gas, bloating, and cramping.
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.
You can add some cornflour mixed in little water and let it boil with your soup till get nice thick consistency. And if you are a health conscious fellow then go for cooked oats. As I do, cook some oats along with lentils and then puree it to make soup. This will not only thicken your soup but add some more health too.
Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.
The dhal will thicken slightly as it cools, so stir in a splash of water when reheating to reach your preferred consistency. The dhal can be served on its own as a side dish or with lots of delicious accompaniments for a main.
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Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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Servings 6
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