SWEET POTATO DHAL WITH CURRIED VEGETABLES
This rich and comforting spicy lentil dish, topped with lightly curried vegetables, is delicious served with creamy yogurt and zesty lime
Provided by Justine Pattison
Time 1h35m
Number Of Ingredients 18
Steps:
- To make the dhal, heat the oil in a large non-stick pan and fry the onion over a low heat for 10 mins, stirring regularly, until softened and very lightly browned - add the garlic for the final min. Stir in the curry powder and cook for 30 secs more.
- Add the lentils, 1 tsp flaked sea salt and 1 litre of water. Stir in the sweet potatoes and bring to the boil. Reduce the heat to a simmer and cook the lentils for 50 mins or until the dhal is thick, stirring regularly. Add a splash of water if the dhal thickens too much. Stir in the lime or lemon juice and season to taste.
- While the dhal is cooking, make the curried vegetables. Half-fill a medium non-stick pan with water and bring to the boil. Add the beans, cauliflower and carrots, and return to the boil. Cook for 4 mins, then drain.
- Return the pan to the heat and add the oil and onion. Cook over a medium-high heat for 3-4 mins or until the onion is lightly browned, stirring regularly. Add the garlic and cook for 1 min more until softened. Stir in the curry powder and cook for a few secs, stirring.
- Add the tomatoes, green chilli according to taste and 200ml cold water. Cook for 5 mins or until the tomatoes are well softened, stirring regularly. Stir in the blanched vegetables and cook for 4-5 mins or until hot throughout. Season with black pepper.
- Divide the dhal between four deep bowls and top with the curried vegetables. Serve with the yogurt, coriander and lime wedges for squeezing over.
Nutrition Facts : Calories 453 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 23 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
DAL (INDIAN LENTIL CURRY)
Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka" that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bump - but is optional. I include it for company, and leave it out for midweek or if being served alongside other punchy flavoured curries. Heat level in this recipe is mild - just a tickle. If you like it fiery, try leaving in the seeds in the chillies and/or adding some chilli powder. This is a dal that's flavourful to have as a main!
Provided by Nagi
Time 1h45m
Number Of Ingredients 20
Steps:
- Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.
- Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.
- Add onions and fry until softened.
- Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.
- Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
- Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.
- Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.
- Stir through garam masala at the end. Adjust salt if desired.
- Pour over Tadka, if using, and stir through.
- Serve Dal over rice, garnished with a sprig of coriander if desired.
Nutrition Facts : Calories 310 kcal, ServingSize 1 serving
CURRIED VEGETABLES WITH DAHL
One of the girls in my lunch bunch made this for us. I loved it and she was kind enough to share the recipe. Adapted from Moosewood.
Provided by ratherbeswimmin
Categories Stew
Time 1h26m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the lentils well.
- In a saucepan, add water and lentils; cover pan and bring to a boil.
- Lower the heat, uncover the pan, and simmer for 30 minutes or until tender.
- In a big soup pot, heat vegetable oil over medium-high heat.
- Add onion and minced chile; saute for several minutes.
- Add the sweet potatoes, curry powder, cumin, and ginger; saute 2-3 minutes, stirring often.
- Add in the 2 cups of water.
- Add the cauliflower florets and bell peppers; cover and simmer for 10 minutes.
- While the vegetables are simmering, pour the lentils and their cooking liquid into the container of an electric blender and puree for 2-3 minutes, to make a smooth dahl.
- When the cauliflower is tender, add in the spinach, lentil puree, and lemon juice.
- Simmer just until the spinach has wilted.
- Add salt to taste and serve.
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