smell red lentil dahl not easily forgotten. This Indian dish can be a really tasty surprise. This is perhaps the richest and tastiest way to enjoy this legume.
It is prepared with Dahl lentilsthe curry and turmeric, the Coconut milkto taste and can be enjoyed alone or as a side dish basmati rice. The recipe is simple and does not require special cooking skills.
The traditional recipe has obviously undergone changes over time to meet all needs and tastes a little. We present you the basic version and some options.
Marci Dahl: what is it
In India it is called Curry Masoor Daland it is a traditional recipe based on legumes, spices, and coconut milk, which can be served alone or as an addition to typical long-grain rice.
- Depending on its more or less thick consistency, dahl can be used as a sauce or soup.
- Softer and creamier, it goes well with croutons, focaccia, crackers or classic Indian breads like chapati or naan. Also in pinzimonio with fresh vegetables.
- More compact and dense, it can be a great accompaniment to a fish or meat dish, or even a chicken curry.
It gives off a very intense smell of Indian spices that is immediately recognizable. For those who love the taste of curry, cumin and turmeric, it will be impossible not to appreciate this dish.
In addition, it should be emphasized that it is a meal without it himselfsuitable for those who follow one vegetarian diet and it’s vegan and healthy because it’s one of them protein-rich foodsvitamins, potassium, iron and phosphorus.
It can be stored in a closed container in the refrigerator for 2-3 days.
Let’s see what are the recipes to prepare at home and also what is its nutritional value.
Nutritional properties of a portion of dahl
Part of the dahl prepared according to the traditional Indian recipe consists of:
- 445 Kcal
- 71 gr carbohydrates
- 16.8 gr plant proteins
- 10 gr fats (1.48 of which are saturated)
- 9.2 gr fibers
- 300 mg sodium
This vegetable dish should be considered a concentrate of well-being for the body, as it has the qualities of plant proteins combined with the cleansing and antioxidant properties of spices like turmeric and curry.
Red lentils a legumes more valuable because they are rich in fiber, starch and minerals.
What kind of lentils?
You can use different types of lentils, the traditional ones are red, the oriental variety that lacks the fibrous outer layer.
Green or home-grown light or dark brown Canadian varieties can also be used. It can be dried by soaking in water for a few hours to soften it before cooking. Or use canned ones, always dried and washed in cold water.
How to cook lentils
Depending on the type of lentils used for cooking Dahl, some precautions should be taken:
- peeled dry red lentils, a red variety with the outer layer removed for more digestibility, quick cooking and no need to soak. The only precaution is to wash them thoroughly in cold water and then drain. Cook them in plenty of unsalted water, stirring frequently to prevent sticking. They are ready in 20-25 minutes and a few minutes before the end of cooking, adjust the salt if necessary.
- canned precooked lentils. Here too, it is recommended to rinse the beans from the vegetable water and then cook them in unsalted water for at least 20 minutes.
- lentils dry do not peel, remember to soak in cold water for at least 2 hours or even overnight. Then drain and cook for 25-30 minutes, adding salt only 5 minutes before the end.
Traditional lentil dahl recipe
This traditional recipe is quick to make using either pre-cooked or peeled lentils.
- 200 gr peeled red lentils or canned
- 200 ml water
- 200 g Coconut milk
- 200-300 gr basmati rice
- 100 ml tomato puree
- 1/2 onions
- 1 clove garlic
- 20 gr ginger fresh
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric in dust
- 1 teaspoon garam masala
- 1/4 teaspoon chili powder (optional)
Preparation. Boil the lentils in plenty of water in a pot without soaking them first.
It is usually cooked in 20-25 minutes after boiling, but it is better to look at the time indicated on the package.
Meanwhile, chop the onion and ginger and put in a pot, add cumin.
As soon as the lentils are cooked, drain them and put them back in the pot. Add tomatoes, water and garlic. After a few minutes, add the coconut milk and season with turmeric, garam masala and chili.
Mix well and cook on low heat for about 1 hour and a half, add salt to taste. Meanwhile, cook the rice, drain and serve in a separate bowl. Bring both the separate dahl and rice to the table warm.
Brown Lentil Dahl
Instead of coral red lentils, brown ones can be safely used. A darker, but equally delicious dish will follow.
All variants of lentil dahl
In the original version, it also contains coconut milk and is flavored with a blend of Indian spices, garam masala.
Now let’s see some simple changes made to the original Indian recipe for dietary or simple taste reasons.
Lentil dahl without coconut milk
For a lighter version without coconut milk, you’ll need:
- 200 gr red lentils
- 1/2 onions finely chopped
- ½ l water
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- 1 clove garlic
- 1 ginger fresh
Preparation. Cook the lentils in plenty of boiling and lightly salted water. Meanwhile, put a tablespoon of butter and olive oil in a pan onions chopped. Saute, then add crushed garlic, grated ginger and turmeric and curry mixture. Add lentils and water, add salt and leave to boil for about half an hour, stir and evaporate excess water. Serve hot.
Recipe dMarci people cabout basmati rice
In its country of origin, India, it is accompanied by basmati rice and is a unique dish.
So we recommend following the traditional Curry Masoor Dal recipe using peeled red lentils, garam masala and coconut milk.
Leave the soup creamy enough to accompany white basmati rice. Add some boiled or sautéed vegetables to complete the meal.
For example, you can put finely chopped onions and vegetables cut into small pieces or slices, such as carrots, zucchini and potatoes, in an oiled pan. Grate 1 finger of fresh ginger and add to the vegetables along with other spices such as curry and cumin in amounts to taste depending on the desired level of speaiato. Cook on low heat for 20 minutes until soft, add a little broth. Serve in a bowl with rice and dahl.
Vegan and gluten-free lentil dahl recipe
Ingredients for the vegan and gluten-free version.
- 200 gr lentils red peeled
- 1 cup Coconut milk (optional)
- 1 fresh round tomatoes
- 1 tablespoon fresh cilantro chopped
- 2 teaspoons cumin
- 1 tablespoon turmeric in dust
- 1 pinch cinnamon
- 2 teaspoons curry in dust
- 1 teaspoon coriander seeds to grind
- 1/2 onions
- 1 clovegarlic
- ginger fresh
- 50 mlseed oil
Preparation. Place the seed oil in a pot to heat with the cumin. Add chopped onions and other herbs: garlic, chopped ginger, turmeric, cinnamon, curry and seeds coriander. Sauté and add the chopped fresh tomatoes without the skin. Cook for 2 minutes. Meanwhile, add the lentils that you boiled in plenty of salted water.
Add a little water and cook for about 20 minutes, stirring occasionally and adding water if it dries out. At this point, if you like, add coconut milk or finish cooking here. Serve in bowls garnished with fresh coriander and accompanied by fresh raw vegetables.
Dahl red lentils and pumpkin
A great mix of traditions between East and West. This creamy soup goes well with croutons.
- 200 gr peeled pumpkin cut into pieces
- 60 grred enticchie shot
- 1 teaspoon turmeric in dust
- 1 teaspoon ginger in dust
- 1 teaspoon coriander in dust
- 1 leek
- 1 root medium
Preparation. In a non-stick pan, heat thinly sliced leeks and pumpkin in oil. Cook over medium heat and remove the squash to set aside. Meanwhile, cook the lentils in boiling water for about 20 minutes. Then add the lentils to the pan with the leeks and season with salt and pepper.
Mix it up pumpkin cook with a blender and add seasoned lentils and leeks to the pan, season with salt. Mix well for a few minutes and then serve hot in individual bowls.
Lentil Dahl with Thermomix
It is also very easy to make Indian dahl with Thermomix. This device, which is becoming more and more common in our homes, allows you to prepare a simple version of Indian lentil creams in a few minutes.
- 250 gr peeled red lentils
- 400 ml Coconut milk
- 300 ml water
- 1 clovegarlic
- 30 ml olive oil
- ½ onions
- 2 cm in ginger root fresh
- 1 pinch chili pepper
- 3 teaspoons curry
- 1 teaspoon turmeric
Preparation. Put the garlic, chopped onion, ginger and into the bowl chili pepper piece by piece. Run for 3 seconds at speed 6. Add the oil and run on speed 1 at 100° for 2 minutes.
At this point, put the butterfly and add lentils, curry, turmeric, milk and water: Work for 20 minutes at 100 ° on soft speed anti-clockwise. Dahl is ready: serve as you like.