EASY CURRIED YELLOW DAL (YELLOW SPLIT PEAS)
I am usually too lazy to make my own curry, plus the take away from my local Indian restaurant is way better than anything I can usually make at home. But I had this package of dry yellow split peas in my cupboard for ages and finally decided to use them up one night. This is a very basic, mild curry recipe that can easily be modified to suit your individual tastes. Nutritious and vegetarian as well. Can be made vegan by substituting vegetable oil or margarine for the butter.
Provided by EZBeingGreen
Categories Curries
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium saucepan melt butter over medium heat. Add chopped onion and salt. Saute until soft, about five minutes. Add garlic and saute until fragrant, about 30 seconds.
- Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water - 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.
- Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving.
- Options: Serve with hot basmati or brown rice for a filling one-dish meal. Or, double the broth/water to make a curried pea soup. To turn this into a spicy curry, add some finely chopped jalapeno, serrano, or chile pepper at the same time as the garlic.
- Update 1/6/2010: Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interfers with lentils softening perhaps it is the same for split peas. Curry powder - I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).
EVERYDAY YELLOW DAL
Think of dal as similar in use to gravy-in other words, not a side dish or its own course. It is eaten on rice or with flatbreads, or with dry curries, and vegetables; it is meant as part of a meal.
Provided by Tara O'Brady
Categories Lentil Soup/Stew Dinner Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- To make the dal, in a medium heavy saucepan, cover the dal with water. Swish the lentils around with your hand, then drain the water through a fine-mesh sieve. Return any dal from the sieve to the saucepan and repeat, washing, agitating, and draining, until the water runs absolutely clear. It will probably take 7 to 10 changes of water. Pour the 3 cups (710 ml) of water into the pot to cover the lentils. Bring to a boil over medium-high heat, skim any scum that rises to the surface, then lower the heat to maintain a simmer. Add the turmeric and cook until the dal is quite creamy, 45 to 60 minutes. Stir the dal regularly as it simmers or it can catch at the bottom of the pan and burn. If the dal starts to look dry before the lentils are cooked, add hot water (from the tap is fine). Season well with salt.
- About 20 minutes before the dal is done, make the tarka. Melt the ghee over low heat. Fry the cumin seeds for maybe 1 minute, until sizzling and fragrant. Add the onion and chile and cook, stirring, until the onion is very soft and translucent, 15 minutes. When the dal is ready, tip the tarka over the dal, stir to partially combine, then sprinkle the cilantro on top. Serve right away with lime wedges and naan or over rice.
- For the Tomato Tarka Variation:
- Melt 3 tablespoons ghee over low heat, then add 1/2 teaspoon cumin seeds and 1/2 teaspoon fennel seeds. Fry for 1 minute. Add 1 minced onion and 3 minced garlic cloves and cook for 10 minutes, stirring often. Scrape in 1 teaspoon grated ginger and cook to take away some of its rawness, about 1 minute. Stir in 2 small tomatoes that have been diced, 1 or 2 green chiles split lengthwise, and 2 curry leaves (optional). Fry until the tomato starts to break up, 5 to 7 minutes more. Stir most of the mixture into the cooked dal and let simmer for 5 minutes. Check for seasoning, then tip the remaining tarka over the dal. Garnish with chopped cilantro.
YELLOW LENTIL DAL
Make and share this Yellow Lentil Dal recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan add lentils and chicken stock, ginger and turmeric.
- Bring to boil cover partially and cook for 20 minutes on medium heat until lentils are tender.
- Puree 1 c of lentils in a blender, add back to pan and cook 15 minutes more.
- In a skillet heat oil.
- Add mustard seed and shake pan until they start to pop, 20 seconds.
- Add the onion and cook until softened, 5- minutes.
- Add serrano chile, and garlic, cook 1 minute.
- Add cumin and bay leaves, and tomato, cook minutes more.
- Stir this mixture into the lentils, add lemon juice and salt to taste, simmer for 5 minutes.
- Serve over basmati rice.
Nutrition Facts : Calories 271.4, Fat 4.5, SaturatedFat 0.9, Cholesterol 5.4, Sodium 265.3, Carbohydrate 40.3, Fiber 15.7, Sugar 5.7, Protein 18
EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)
Adapted from Laurel's Kitchen. Serve this with basmati rice and steamed vegetables and you have yourself a filling, nutritious meal. Unfortunately, for this particular recipe there isn't any room for substitution or omission of ingredients.
Provided by COOKGIRl
Categories Lentil
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In large pan boil the split peas in plenty of water for about 30 minutes until tender. If the water starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mashed potatoes, the majority of the lentils will have lost their shape and most of the water will have evaporated.
- Remove pot from range, drain the water from the lentils and stir in salt. Cover and set aside.
- Chop onion, and combine with the jalapeno, turmeric and curry powder.
- Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, carefully add the black mustard seeds. Stand back as they may pop up into your face. Cover the pan with the lid and continue cooking the mustard seeds until the popping quiets down.
- Now add the onion mixture to the pan and saute until the onion is translucent and golden. Finally, stir in the cooked split peas. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
- Garnish each serving with minced cilantro leaves.
- Serve with basmati rice.
Nutrition Facts : Calories 330.7, Fat 8, SaturatedFat 1.3, Sodium 594, Carbohydrate 48.5, Fiber 19.6, Sugar 7.5, Protein 18.7
YELLOW TARKA DAL
This is a comforting, authentic, East Indian dish that is packed with nutrients, nourishment, and flavor. It is a quick, easy, and economical dish perfect for a cold night. Parathas or rotis is a nice accompaniment. This dish is suitable for vegetarians. Serve over basmati rice garnished with fresh cilantro and lime wedges.
Provided by Cynthia Ross
Categories Soups, Stews and Chili Recipes Stews
Time 2h50m
Yield 4
Number Of Ingredients 12
Steps:
- Place split peas in a container. Cover with water. Let soak, at least 2 hours. Drain.
- Combine split peas and red lentils in a saucepan over medium-low heat. Pour in enough water to cover by 2 inches. Season with turmeric, sea salt, and asafoetida. Bring to a boil; reduce heat and simmer, covered, until dal is the consistency of porridge.
- Heat ghee and oil in a large skillet over medium heat. Add mustard seeds and cumin; cook until starting to pop, about 30 seconds. Add onion and garlic; cook, stirring constantly, until tarka is very dark brown, 10 to 15 minutes.
- Serve tarka over dal.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 48 g, Cholesterol 16.4 mg, Fat 11.3 g, Fiber 14.1 g, Protein 19.4 g, SaturatedFat 4.6 g, Sodium 95.3 mg, Sugar 5.4 g
YELLOW MUNG DAL SOUP - DAL SHORBA
I found this recipe on a blog written by a Lithuanian woman who now lives in India - she found the love of her life while studying in the US, he is Indian and so now she lives in India, and publishes the "Virtuve su indisku prieskoniu" blog (Kitchen with an Indian flavor). The author of the recipe is Sanjeev Kapoor.
Provided by duonyte
Categories Beans
Time 1h20m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Note: I used 1/2 tsp of dried thyme and just crumbled it between my fingers. (That's before I realized the recipe actually called for turmeric, not thyme). If you don't like things too hot, slice the pepper in half and seed it and toss in the halves - retrieve them before pureeing/serving. The recipe called for water, but I used vegetable broth, which I think added to the flavor of the soup.
- Wash and rinse the mung dal. The first package I bought was artificially colored - I washed it repeatedly until the water was quite clear, so check your package before buying!
- Heat the oil in a saucepan and add the onion, sauteing until it becomes translucent. Add the garlic and ginger, stirring, and cook briefly.
- Add the turmeric.
- Add the mung dal and 4 cups of broth or water. Bring to a boil, reduce heat and simmer. If you are using water, add salt at this point. Also add the chili peppers. Stir from time to time and skim off any foam. Add additional water, as needed. Simmer until the mung dal are quite soft, 30-45 minutes.
- Puree at this point, if desired. If you are using chili halves, remove before pureeing. (The last time I made this I used a ripe jalapeno, and left it in . I did not puree it to the very end, leaving some texture and very pretty red chili flecks in the soup).
- In a small skillet heat the butter until it foams. Add the cumin and stir it in for just a few seconds, then scrape it all into the saucepan. (The last few times I made this, I just sprinkled a little cumin on top, and that worked just as well, less work and fewer dishes to wash!).
- Add the lemon or lime juice and ladle into bowls. Garnish with chopped cilantro.
- This made two servings for me, but will probably make 3 to 4 for others.
YELLOW SPLIT PEA DAL
"Dal" in Indian cooking refers to porridge like dishes made from dried legumes, usually split peas or lentils. Dal is often served in a thinned state as a soup, but equally often it will be a thick, hearty side dish. This is a thick dal, comprehensive and highly spiced enough to be the focus of a meal. From one of the Moosewood cookbooks. Prep time includes 2 hours for cooking dried split peas. Serve with rice and raita.
Provided by Kimke
Categories Lentil
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place split peas in a saucepan with 5 cups of water.
- Cover and bring to boil.
- Lower heat and simmer very slowly, partially covered until soft (2-2/12 hours) Melt butter in large skillet.
- Add crushed garlic, cumin, mustard seeds, turmeric, and cinnamon.
- Cook, stirring, over medium heat for 3 minutes.
- Add cooked peas and stir until everything is well mixed.
- Keep stirring and cooking as you gradually add an additional 1/2 cup water.
- You want a creamy consistency but not soup.
- Add salt, black and red peppers.
- Cook and stir another 5 minutes over low heat.
- Serve hot.
Nutrition Facts : Calories 228.3, Fat 6.6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 200.8, Carbohydrate 31.3, Fiber 12.9, Sugar 4, Protein 12.6
SLOW COOKER MIXED YELLOW DAL
This recipe was inspired by a Trevti Dal --"three dals" -- recipe from my favorite Indian cookbook author Tarla Dalal. My recipe is actually four different types of dal but can be adjusted to accommodate pretty any type of split or quick-cooking legume. Preparing this in a slow cooker results in an amazingly creamy and flavorful dal that can be eaten on its own as a soup, or enjoyed with its more traditional accompaniments of rotis and rice.
Provided by Mrs Joshi
Categories Lentil
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Rinse the four types of lentils.
- Fill bowl with the mixed lentils and enough water to cover them. Set aside.
- Heat the oil in a skillet. Add the cumin seeds.
- When the cumin seeds crackle, add the asofoetida.
- Add the onion and garlic, and saute for a couple of minutes.
- Add the jalapeno and ginger, and saute for another minute or so.
- Turn off the heat and transfer the sauteed mixture to a 4-6 qt crockpot.
- Add the soaked mixed lentils and four cups of water to the crockpot and stir.
- Add the turmeric, cayenne, ground coriander, ground cumin, and salt to the crockpot and stir again.
- Cook in the crockpot, covered, on low heat for 5 - 7 hours, checking occasionally (mine was done in just under six hours).
- In the last 15 minutes of cooking, add the tomato sauce and mix well. Add additional seasonings to taste if desired.
- Just before serving, stir in the lemon juice and cilantro. Enjoy!
Nutrition Facts : Calories 225, Fat 4.8, SaturatedFat 0.6, Sodium 304.3, Carbohydrate 33.9, Fiber 14, Sugar 4.1, Protein 12.4
EASY MOONG DAL (MASHED YELLOW SPLIT PEAS)
Asian Staple.
Provided by 33tony33
Time 50m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Boil the split yellow peas in plenty of water for about 1/2 hour to 3/4 hour, until tender. Add more water if it starts evaporating too quickly, add more as needed. By the end of the cooking time, the split peas should have the dry consistency of mash, most lentils will have lost their shape and most of the water will have evaporated.
- Remove pot from the heat, drain the lentils and add salt to taste. Cover and put to one side.
- Chop the onion, and mix with the jalapeno peppers, curry powder and turmeric.
- Heat the oil or ghee over medium heat in a heavy saute pan with lid. When oil is hot, add the black mustard seeds. Cover the pan, continue cooking the mustard seeds until the popping slows down.
- Add onion mixture to the pan and saute until the onion is translucent. Lastly, stir in the cooked split peas. Remove from heat and stir in the lemon juice half at first, try & add the rest if you like more. Taste and adjust seasoning.
- Garnish serving`s with choped cilantro leaves if you can get them. Serve with your fav. rice. (Always nicer next day)
VERY TASTY YELLOW MOONG DAL (YELLOW LENTILS) AND RICE KHICHDI
This is one of my MOST FAVOURITE dishes. Khichdi=Rice and Lentil mixture. This is what I have been eating since y'day(this is given when one has loose motions). Also, this makes very good food for the pigeons and crows! Try feeding it to them(minus the yogurt), i.e., just the plain khichdi after allowing it to cool down, O my, they'll bless you. I have just shared mine with them and you have to come here to my place to watch how happily the crows and pigoens have feasted on this:) In India, this recipe is made every year on the eighth day of the festival of Durga Ashtami. We make it here in Oman as well, in our home, every year for Ashtami and serve it with traditional Potato curry and yogurt, mmmmmmmm:) Little children love this recipe and most mom's often feed this to their children to ensure they have a good balance of proteins(which comes from the yellow lentils) and carbohydrates(which comes from the rice). I really love this recipe:)
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 50m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a skillet.
- Add cumin seeds.
- Allow to splutter.
- Fold in yellow lentils and rice.
- Stir in salt and water.
- Bring to a boil.
- Lower flame, partially cover and cook till the water has evaporated and rice is cooked.
- Serve hot.
- This can be served all by itself, though, the actual combination is this khichdi with plain yogurt.
EVERYDAY YELLOW DAL
Steps:
- Instructions: Drain the dal (split peas) and place in a large saucepan. Add the tomato and 3 cups of water and bring to a boil. Reduce the heat to a simmer, cover and cook until peas are tender, 45 minutes to 1 hour. Pick out any tomato skins and whisk dal to emulsify it. Keep warm over very low heat. Heat the oil in a medium skillet over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or splatter screen. After the seeds have stopped sputtering, add the onion and saute over medium heat. About 3 minutes later, add the garlic and saute until most of the onion has turned dark brown, about 5 minutes altogether. Add the coriander, turmeric and cayenne, stir and pour mixture over the dal. Add the cilantro, butter and salt to the dal and simmer for another 5 minutes. Serve hot.
PUNERI DAL (YELLOW LENTILS PUNE-STYLE)
This dal, much prized by Puneri Brahmins in Maharashtra, is sweet and fragrantly spicy, with a slightly sour undertone. Kokum, one of the ingredients, is a local sour fruit which has been dried, and it gives southern Indian food a distinctive flavour. It is often available from Indian groceries, but tamarind paste is an acceptable substitute. Asafoetida is a gum resin prized as a condiment in India. It is also known variously as 'devil's dung' and 'food of the gods'! It has a strong sulphur smell prior to cooking, but thereafter has a pleasant aroma. Asafoetida is a useful antidote for flatulence, and is thus incorporated into many Indian lentil dishes! Goda Masala is a Maharashtrian spice blend. I have posted the recipe for it separately (see recipe #109909).
Provided by Daydream
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Simmer the lentils in 4 cups of water for approximately 20 minutes, until just cooked, but not mushy.
- Keep an eye on the lentils while they cook to ensure the water does not fully evaporate.
- Drain off most of the water when the lentils are cooked and add the powder spices, kokum (or tamarind paste), desiccated coconut and salt to taste.
- Simmer for a couple of minutes and stir until well mixed, adding more water if necessary to make a moist, but not sloppy, consistency.
- Remove from the heat and keep warm.
- Heat oil in a small pan, add the mustard seeds, and saute until they pop and crackle.
- Add the cumin seeds, asafoetida and curry leaves.
- Stir once, then pour the oil and spices over the lentils.
- Mix well, and serve hot garnished with cilantro.
- Accompany with rice and a vegetable curry if desired.
TOOR DAL (SPLIT YELLOW PIGEON PEAS)
Dal can be made with all kinds of lentils and cooking methods. These vary not just from region to region, but also from day to day, mood to mood. Some cooks like dal soupy, others chunky. There are dals for special occasions, seasoned with charcoal smoke and butter or padded out luxuriously with cream, as well as lighter, leaner dals that can restore you when you're not feeling well.The flavor of this everyday, Gujarati-style dal comes from the pure nuttiness of split pigeon peas, boiled until tender and bolstered with spices bloomed in hot ghee. This fat-tempering technique, called vaghar in Gujarati, has many names and many uses across the country. In this case, the tempering is a great introduction to the resourcefulness and finesse of Indian home cooks: Just a few tablespoons of carefully seasoned fat, tipped in at the very last moment, transform an entire pot.
Provided by Tejal Rao
Categories dinner, soups and stews, main course, side dish
Time 4h
Yield 4 to 6 servings (about 3 cups)
Number Of Ingredients 12
Steps:
- Prepare the dal: Soak the pigeon peas in a large bowl of warm water for about 1 hour. (They will have swelled a little.) Thoroughly rinse the soaked pigeon peas with fresh water, then tip the drained pigeon peas into a pot.
- Add tomatoes, turmeric, salt and 5 cups water, and bring to a boil over high. Reduce the heat to medium and simmer until very tender, 25 to 30 minutes.
- Use an immersion blender to purée some of the dal, leaving some intact and getting some very smooth, or whisk vigorously to break up some of the soft dal. Stir in the peanuts and continue to simmer, stirring occasionally, until the dal is very tender, about 30 minutes. Taste and adjust with salt. If the dal has become too thick for your liking, stir in a splash of water.
- Prepare the tempering: In a small saucepan over medium heat, warm the ghee. When hot, carefully add all of the tempering ingredients (the mustard seeds will sputter!) and swirl the pan until you can smell all the toasted spices, about 30 seconds. Pour everything over the hot dal.
CHANA DAL VADAI (DEEP-FRIED DUMPLINGS MADE WITH YELLOW SPLIT PEAS AND FRESH DILL)
Provided by Food Network
Categories appetizer
Yield Serves 3 to 4 as an appetizer
Number Of Ingredients 11
Steps:
- Soak the dal in enough water to cover for at least 2 hours. Drain and set aside. In a food processor, mince the garlic, ginger, and chili. Add the drained dal and mince again, adding 1/4 cup of water to achieve a fairly smooth paste. Take care not to add too much water--it will make the dumplings difficult to shape.
- Transfer the mixture to a large mixing bowl. Add the onions, dill, curry leaves, salt, and pepper. Mix well. Warm oil for deep-frying in a wok or deep fryer set over medium-high heat. With your fingers, make rounded walnut-size balls of the dal mixture and drop them gently into the hot oil, spooning some over the dumplings to seal them. When the underside has browned lightly, gently turn them to cook on the other side. Cook for a few minutes until lightly golden all over. Drain on paper towels and serve hot.
SLOW COOKER YELLOW DAL RECIPE - (4.4/5)
Provided by á-29897
Number Of Ingredients 13
Steps:
- 1.Add the lentils, salt, and 3 cups of water to a slow cooker. Cook on high for 4-6 hours. 2.When your lentils are close to done, heat oil in a medium pot over medium-high heat. Add a couple cumin seeds to test out the heat of the oil. If they pop, the oil is ready to go! Add all of your cumin seeds and mustard seeds and let cook for 10-15 seconds (until the seeds pop). Then add your coriander, turmeric, cayenne, onion, tomato, and garlic, stir for 30 seconds, and turn the heat down to medium low. Let it cook until the onions become translucent and the tomatoes break down. 3.Add the onion/tomato/spice mixture to the slow cooker and stir to combine. Top with cilantro and serve!
YELLOW DAL
Steps:
- 1 - Spread the dal out on a plate or tray and do a quick look through for any stones etc. Wash the dal in several changes of water, and If you have the time - soak the dal for an hour or more. 2 - Place dal and water in a large saucepan, and bring to a boil. Most dals will froth a bit when they heat up - so skim off as much froth as you can, and then put in the 1tsp ghee or oil. This will stop the frothing. Add the tumeric and salt and turn heat to medium low and cook partially covered between 20 minutes to an hour till the dal is the texture you want it at. For example if you have used pink lentils, and soaked them - they will be done in about 20 minutes and will have a slightly chunky texture - but if you cook them another 20 minutes - they will be almost smooth. When the dal is almost cooked to you liking, add water if you want a thin soupy mixture, or raise the heat to boil off excess water if you like it thick. 3 - When the dal is almost done - take a small skillet and heat the ghee or butter and oil mixture in it over medium high heat. When hot, put in the cumin seed, and when it sizzles, the ginger, then the onion and minced chilli. Fry till the onion picks up some goledn flecks and add the pepper to the mixture. At this point, if you want it spicy - add the optional Garam Masala and cayenne. Cook for 1/2 a minute and then pour the contents of the skillet into the pot of boiled dal. 4 - Let this simmer for a minute or two, and then taste for salt, and spices. Adjust as necessary, sprinkle with the cilantro and serve. Keeps well for about 4 days in the fridge.
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