Traditional Indian Dal Recipe
What potato is to us, Dal is to India and Pakistan. Since being reborn as an animal is not impossible, most Hindus refrain from eating meat and eat vegetarian or vegan food instead. Because the pulse dish is rich in protein and can be prepared with a low fat content, it can very well compensate for the lack of animal protein.
- Ingredients for 4 people: 250 g of red lentils, 2 onions, 2 cloves of garlic, a small piece of ginger (approx. 2 cm), 2 red peppers, 400 g of preserved tomatoes, 1 lemon, its juice, 2 tablespoons coconut oil, 1 tablespoon cumin, 1 teaspoon cinnamon, 1 tablespoon turmeric, 1 teaspoon ground coriander, 1 teaspoon black mustard seeds, 1 tablespoon 1/2 teaspoon salt, 200 ml water, 300 ml coconut milk
- Peel the onions, ginger and garlic. Cut the onions. Finely chop the ginger and garlic. Cut the red peppers into thin rings.
- Heat the coconut oil in a saucepan and briefly sauté the chopped vegetables. Now add the spices and also heat.
- Lentils are washed and fried for about 1 minute with vegetables and spices. Deglaze everything with the canned tomatoes. Squeeze the lemon and add the juice to the pan with the salt, 100ml of water and the coconut milk.
- Bring the dal to a boil. Then simmer for about 30 minutes on low heat. Stir between the two and add the remaining water in small sips.
Red lentil soup with curry and ginger
Dal can also be served as a soup. This low-fat but tasty variant can be cooked in a very short time and with little effort and should not be missing from any cookbook.
- For 4 people you will need: 500 g of coral lentils 2 onions 1 piece of ginger 2 cloves of garlic 1/2 bunch of flat-leaf parsley 500 g of skimmed yogurt or Greek yogurt with cream 1-2 tablespoons of oil curry powder ground cumin cardamom 2 1/2 l vegetable broth salt pepper 1 pinch of sugar
- Peel and chop the onion, ginger and garlic. The oil is heated in a large saucepan. Saute onions, ginger and garlic. Add the lentils and sauté briefly.
- Season with curry powder, cumin and cardamom, pour in the broth and bring to a boil.
- The dal should now be simmered for about 15 minutes, stirring frequently, and seasoned with salt, pepper and sugar.
- Wash and chop the parsley. The soup is served in bowls and then topped with a heaping tablespoon of yogurt. Then sprinkle them with parsley.
Exotic Coconut Milk Dal
Indian cooking can be so easy. This light soup is a great starter. But this dal recipe also works great with a shrimp or chicken meat insert as a main dish.
- This list of ingredients gives for 2 servings: 200 g of red lentils 6 tablespoons of olive oil 2 onions 2 cloves of garlic 50 g of ginger 3 cloves of garlic 1/2 organic lime coarse sea salt black pepper 1 tablespoon of cumin seeds 1 tablespoon of black cumin 1/2 teaspoon of turmeric powder 500 ml of vegetable broth 250 ml of orange juice and zest of 1/2 organic lime 6 peeled prawns 400 ml of coconut milk
- Peel the ginger, onions and 2 cloves of garlic and cut them into cubes. Heat 2 tablespoons of oil in a pan and brown the chopped vegetables.
- Add the lentils, cumin seeds, and turmeric powder, and let everything sweat briefly. Now deglaze everything with the vegetable broth and orange juice and, covered, cook for about 10 minutes over low heat.
- Now peel and chop the remaining garlic clove, squeeze half of the organic lime and grate a little skin. Mix the juice, grated zest, finely chopped garlic and about 4 tablespoons of oil.
- Then 6 shelled prawns are marinated. Add about 350ml of coconut milk to the dal in the pan and puree everything with a hand blender. In a second pan, brown the shrimp on both sides with oil.
- In a small saucepan, heat 50ml coconut milk and whisk until foamy. The dal is now filled into bowls and served with a dollop of prawn coconut mousse. Finally, sprinkle some black cumin on top.
Chana Dal Masala
The base of Chana Dal is chick peas cut in half. They give the dal a bit of sweetness and a slight nutty flavor. Especially in Sri Lanka and South India, this dish is very often cooked and served as a snack after frying. Delicious dips and spreads can also be made with this basic recipe. Served with flatbread or rice, it’s also a delight as a main dish.
- For 4 servings, the following ingredients are needed: 2 cups chickpeas, halved (chana dal) possibly water for soaking 2 tablespoons ghee or oil, preferably coconut oil as an alternative 2 green cardamom pods 1 piece of bark cinnamon (approx. 2 – 3 cm) 1 teaspoon cumin, whole 1 pinch asafetida 1 large red onion, minced ½ teaspoon grated garlic ½ teaspoon minced green chili 1 can puréed tomatoes, drained or diced ½ teaspoon salt ½ teaspoon turmeric 1 teaspoon coriander powder 1 teaspoon cayenne pepper pepper 1 small piece of ginger, cut into thin strips a little green coriander, fresh, chopped 1 chili, green, cut into thin strips a little juice lemon, freshly squeezed water, as needed
- Wash the chickpeas, put them in a covered container with water and let them soak for up to 3 hours.
- Ghee or oil is heated in a pan. Toast the cinnamon bark and cardamom pods. Cumin and asafetida are also briefly sweated. Add the onions and sauté until the edges are golden brown.
- Add the tomato passata to the pan and season with grated garlic, salt, cayenne pepper, chili, turmeric and coriander. Let it boil on high first. Stir occasionally and cook over medium-high heat for another 5-10 minutes.
- Add the drained chickpea halves to the skillet and cook for another 5 minutes, stirring. You can add water to your liking so that the dish has the desired amount of liquid. Then simmer covered for 30 to 45 minutes on low heat.
- Before serving, season with lemon juice and place on plates. Sprinkle over the fresh coriander, chilli and ginger, both cut into strips. Rice or bread goes well as a side dish.
Ayurveda Toor Dal
This dal tower recipe from Ayurvedic cuisine is easy to digest, high in protein and goes well with rice or can be served in larger portions with bread.
- These ingredients make 2 servings: 100g yellow peas (gandules) 2 medium ripe tomatoes 2-3 carrots 1 tbsp ginger 1 small red chilli, dried coriander leaves 350ml vegetable stock 1 tbsp ghee or coconut oil 1 tablespoon tamari (soy sauce) 1 tablespoon lemon juice 1 tablespoon almond butter 1 teaspoon black mustard seeds 1 teaspoon ground cumin 1/2 teaspoon turmeric, ground sea salt, coarsely ground pepper
- Soak peas in water overnight. Drain the water, collect the peas in a colander and wash them.
- Peel and grate the ginger. Dice the tomatoes and dice the carrots. The pepper is chopped.
- Place the ghee or oil in a large saucepan and heat over medium-high heat. The spices, grated ginger and chilli are briefly sautéed and everything is deglazed with a vegetable broth. Cook over low heat for 30 to 45 minutes.
- Add the tomatoes and carrots and cook until the carrots are al dente. Finally add the almond butter, tamari and lemon juice and season with salt and pepper.
- Wash the coriander and thin the leaves. Next, transfer it to the frying pan, stir and leave it to infuse for a few minutes without continuing to cook.